Vegetarian Ice Cream
Below is a basic Vegan ice cream recipe. If you are not vegan then you could perhaps switch the coconut milk to full cream dairy milk.
If you want a chocolate ice cream then simply add cocoa powder to taste. Another alternative is to add chocolate chips, I love it that way.
A tip for chopping chocolate chips is to freeze them and then chop in a food processor. Or thinly slice and chop a chocolate bar.
Ice Cream Base
2 cups of coconut milk (not light)
1 cup of soy milk (or nut milk)
Sweetener of your choice (dry is better)
Vanilla bean seeds or extract
Blend the above and adjust sweetness to taste (remember that it will taste less sweet when frozen).
Freeze according to ice cream maker instructions.
Variations: Strawberry (use almond extract and ripe strawberries for best taste), Mint Chocolate Chip (use peppermint or spearmint extract and add chips after blending).
You might also like to add lecithin granules (they’re supposed to give it a richer taste) but it’s not really necessary.
Using a higher ratio of coconut milk gives it a richer taste and texture. A lower ratio allows more ice crystals to form so you lose texture. Experience show that a 2:1 coconut milk to soy milk works best (so you could just use 1 can of coconut milk and 1/2 can of soy milk).