In a small saucepan, heat the agave and unsweetened chocolate over the lowest heat possible, stirring constantly until the chocolate is melted.

Transfer this to a large bowl and sprinkle the cocoa powder over the melted chocolate and stir it until it’s incorporated.

Put one cup of creamer into a blender with the malt powder and salt; blend.

Whisk the malt/creamer blend into the agave/chocolate blend, and then mix in the rest of the creamer.

Chill this for at least 3 hours, if not longer.

Freeze in your ice cream maker according to the manufacturer’s instructions.