In a food processor or high-speed blender, add the heavy cream, butter, monk fruit sweetener, and vanilla extract and blend well, scraping down the sides, until thick and creamy. Pour the cream into a freezer-friendly container and place it in the freezer for 3 hours, stirring every 20 minutes.

Meanwhile, line a baking sheet, or plate that will fit in the freezer, with parchment paper and chill in the freezer for 30 minutes.

Remove the ice cream from the freezer, and scoop rounded tablespoonfuls of ice cream onto the prepared baking sheet and freeze until firm, about 1 hour. If desired, after 1 hour, re-roll into round balls and re-freeze until completely firm, about 30 minutes.

When ready to dip the ice cream, in the top of a double boiler, melt the dark chocolate chips and coconut oil, stirring occasionally. Melt until smooth and creamy.

Working quickly, dip ice cream balls into the melted chocolate, one at a time, and set them back onto the lined pan. Freeze until chocolate is set, about 15 minutes.