In a sauce pan bring the coconut milk, heavy cream, espresso powder, protein powder and chopped dark chocolate to a low simmer. Whisk while simmering. Simmer until the coconut and chocolate are melted.
Remove the pan from the heat. Add your avocado, vanilla, and cinnamon and blend well (I use an emulsion blender) until there are no lumps. If you chose to use a sweetener, this would be the time to add it.
Place in the refrigerator until completely cooled. After cooled you can enjoy as a pudding our you can take the next steps for ice cream.
Place the mixture into the ice cream maker. Allow the ice cream maker to work through a cycle or until the mixture is a nice cold consistency.
Remove from the ice cream maker and place in the freezer to harden the rest of the way.