Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
Place egg yolks in a medium bowl and whisk. Set aside.
In a medium saucepan combine almond milk, maple syrup, and cacao powder. Turn the heat to medium and whisk well. Mix until completely combined. Stirring the whole time, heat until almost boiling- about 5 minutes.
Temper the yolks- whisking the yolks the whole time, add in spoonfuls of the warm milk mixture. Add about 1 cup and continue stirring. Slowly add tempered yolks back into the pan , whisking continuously. Stir until mixture thickens enough to coat the back of a spoon.
Remove from heat and add in the vanilla and chopped chocolate. Whisk until smooth. Pour into a bowl to cool to room temperature, then place in fridge to chill at least 3 hours.
Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 12 minutes. Once it's done churning stir in the mini chips if desired.
While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
Scoop ice cream into pan then freeze until solid- overnight is best. Or eat right away, it will be the consistency of soft serve. After removing it from the freezer, let sit out for 10 minutes at room temperature before scooping, just to make it easier.
*I used 1 Eating Evolved Signature Dark bar, but you can use 1/2 cup Enjoy Life Mini Chips in place of that. If you don't have a scale.