In a saucepan, heat the almond milk and heavy cream over low heat until the mixture comes to a simmer. Add the erythritol sweetener and cocoa powder and whisk until there are no lumps. Cook for 1 minute. Whisk in the vanilla extract and sea salt.

Pour the mixture into 3-ounce ice cream molds and freeze for 90 minutes. Insert the wooden popsicle sticks and freeze again for at least 7 hours. If you have molds with sticks, insert the sticks and add the mixture. Freeze for at least 8 hours.

To remove the pops from the molds, run one mold at a time under lukewarm water for 15 to 20 seconds.