Coconut milk ice cream

It tastes great, you can serve it to your lactose intolerant and/or vegan friends, it's easier to make than ice cream because it requires fewer ingredients, and the ingredients will last a long time before you decide to make it. This last one is my primary motivator. I like to make stuff. Food is one of those things, but the mood may strike at any time and I don't want to leave the house to go to the store when it does. Heavy cream or raw eggs will last a week or three in the fridge, but a can of coconut milk will last years, so it is easy to keep on hand.

As a bonus: it has zero cholesterol (if you care about that), 1/2 to 1/3 less fat than regular ice cream (if you care about that), and fewer calories to boot. It is still basically sugar + saturated fat though, so I wouldn't really call it "healthy"…

Surprisingly, it doesn't have much of a coconut flavor at all, so you can be free to flavor how you like.

Then add whatever flavorings you want: cherries, chocolate, chocolate syrup, bananas, mint, cinnamon, extracts, etc. I usually get frozen fruit (like cherries) and use the hand blender to puree everything in step 2 below. Use as much or as little as you want, but 1/2 cup is a good starting point.

1. Chill everything beforehand: keeps the final product from being too icy and makes the churning part faster too.
2. Mix/whisk/blend everything together.
3. Make it in your ice cream maker as usual.
4. Freeze for at least a few hours (or eat now as soft serve).
   • or eat now as soft serve.

• If it ends up too icy, try making it with half a banana or 1-2 tablespoons of an appropriate hard alcohol (ie vodka, flavored vodka, creme de whatever, etc). Also, make sure to let it get as thick as possible in the ice cream maker.