In a smallish saucepan over medium heat, add the oat milk, cardamom and sugar. Heat gently just up to the boil and simmer a few minutes until the sugar is dissolved.

Remove from heat and allow to stand for 5 minutes, to allow the cardamom to further steep into the oat milk.

Whisk in the coconut oil and the cocoa powder, until the mixture is smooth. Strain into a bowl and place in the fridge to cool.

Meanwhile, whip the aquafaba together with the xanthium gum until it achieves stiff peaks. I like to whip it for 2 minutes on low, 2 minutes on medium, then turn it up to high for the duration--usually about another 2-4 minutes. You should achieve stiff peaks within 10 minutes.

Carefully pour the cooled chocolate/oat milk mixture into the whipped aquafaba, and fold them gently together until mostly incorporated.

Pour into your ice cream maker and freeze according to your ice cream makers' directions. I use a Cuisinart, it usually takes about 20-30 minutes to achieve the right consistency. Remove from ice cream maker and place in the freezer for a few hours to set.