Add coconut oil to a small saucepan. Heat until melted. Stir in cocoa powder until smooth. Remove from heat. Stir in honey and vanilla until smooth. Pour onto a parchment lined plate. Freeze 30 min to 1 hour.
While chocolate is hardening, combine all ice cream ingredients (coconut milk through almond butter) in a blender. Blend until smooth. Add to an ice cream maker, while maker is running, and process until frozen to a soft serve consistency. Remove chocolate from freezer and chop into rough chunks. Fold chunks into ice cream. Freeze until ready to serve.