Remove ice cream from freezer and let stand at room temperature for about 10 minutes to soften.

Pour coconut milk or coconut cream into a small saucepan over medium-high heat, stirring until it begins to simmer.

Remove from heat.

Add chocolate chips to and let stand for 1-2 minutes. Once the chocolate melts, whisk until smooth.

Pour into a heat-resistant bowl and set aside to cool and slightly solidify.

Shape the ice cream in a silicone mold (or a small bowl), pressing it gently against the edges of the mold in order to take its shape.

Press a thumb-sized hole halfway into the depth of the ice cream and fill it with ½ tsp of cooled ganache

Spread a layer of ice cream over it to seal the shape and the ganache inside.

Freeze for at least 3 hours or until the ice cream is again solidified

When ready to serve, remove the mold from the freezer and invert the mold onto a plate, placing the shaped ice cream

Place a small strainer above the plated ice cream and pour in the cacao powder, dusting the ice cream as desired to decorate.

Enjoy!