[ShottleBop]

Easy, very low-carb recipe, if you don't mind rock-hard ice cream best stored in individual serving containers that, if you don't eat freshly made, you (i) nuke for 30 seconds before eating, or (ii) let thaw in the fridge for several hours, then eat as a mousse (automatic portion control!):

1 liter coconut cream (easy to find if you have an Asian market nearby, like 99 Ranch)
a few eggs
unsweetened cocoa powder to taste (half-cup or so)
sweetener to taste (we use stevia extract from Trader Joe's)

Then you can add anything else you like (cinnamon, pumpkin pie spices, etc.--dump the cocoa, and use a can of unsweetened pumpkin--or a cup or two of fresh cooked pumpkin--and the pumpkin pie spices, and you get pumpkin ice cream)

Refrigerating the mix before using it may shorten the freezing time, but a lot of times our just sets up, like mousse, in the fridge. That's good, too.