Set a bowl over an ice bath.
In a medium saucepan over medium heat, combine the cream, 1/2 cup of the Coconut milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture just begins to bubble
Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches rapid boil
Remove from heat and add chocolate chips. Let sit 5 minutes and then whisk until smooth.
Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
Before churning, whisk in the remaining 1/4 cup of Coconut milk, the Kahlua and the vanilla extract, and the salt
Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions. add in mix in ingredients in the last few minutes of process
Once churned, transfer to an airtight container and freeze another few hours until firm.