I started with lesser measurement of sugar (1 Tbsp as original recipe is written) and went up from there. If you like it less sweet and more intensely chocolatey, the agave (or maple syrup) should get you there.
Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve.
*If you don't have an ice cream maker, pour blended batter into an ice cube tray, freeze, and then blend into a thick shake with a little more coconut milk or almond milk.
*Adapted from my Vegan Chocolate Brownie Ice Cream