Turn the burner on medium-high and whisk together the coconut creams, honey and espresso powder.
The mixture should come to a low bowl. Turn down to low and cook for about five minutes, stirring frequently. You will have to whisk well, bc the coconut milk separates in the can.
Remove from pan and place in the fridge for several hours. Or you can place the container on the counter in a large bowl of ice. It must be cold before you put it in the ice cream maker.
Add chocolate chips and stir. You cannot add chocolate chips to a warm coconut mixture or they will melt.
Pour into your ice cream maker and follow manufacturers directions.
It took mine about 20 minutes to come together.
Serve immediately for soft-serve style or place back in the freezer for a hard packed ice cream.