Coconut Fudge Pecan Ice Cream

INGREDIENTS 
for two servings

1 can coconut milk (chilled)
3 tsp stevia
1 tsp buckwheat flour
2 tsp cocao powder
dash of nutmeg
dash of allspice 

It's necessary to separate the coconut water from the milk, so do not shake. Skim the milk into a bowl. Pour the water into a glass, we'll only use a couple tablespoons for the fudge.
Combine cocao powder, buckwheat flour and two teaspoons of stevia. Add two tablespoons of coconut water and stir. Add a little more coconut water, if needed to make a fudgy consistency. Set aside.
Add remaining 1 teaspoon of stevia to coconut milk, along with nutmeg and allspice, to taste.
Fold in fudge to make swirls. Place bowl in refridgerator over night, or into freezer for one hour. 
Sprinkle chopped pecans into ice cream at serving time, to retain crunchiness of the nuts.