In a saucepan, whisk together the coffee, coconut milk, arrowroot powder, egg, honey and salt.
Heat mixture slowly over medium heat until it starts to bubble and thickens, stirring frequently. Let mixture cool, mix in the vanilla extract and refrigerate overnight. This step is optional and you can just blend the ingredients together and immediately put in your ice cream maker.
Stir the chocolate chips into the chilled mixture and process in your ice cream maker.
Adding the egg and arrowroot is optional, but both ingredients help give the ice cream a creamer texture after frozen.Recipe serves 6 people or makes about 1.5 quarts.