Wait! Before you click away at the word "vegan" in conjunction with ice cream, give me a sec. Don't think of it as vegan (unless you are one!) -- think of it as dairy free. Often ice cream is made without eggs and it's perfectly delicious, so it's really the lack of dairy that makes this ice cream unusual.
Unusual, but completely delicious. And -- dare I say it? -- healthy. Yes, you heard that right. Chocolate ice cream that's good for you! Which doesn't mean you should eat the whole batch all at once, or eat giant spoonfuls out of the ice cream maker as you're transferring it to the freezer container. I wouldn't do that. There's no way I did that.
Ahem. Anyway -- here's the recipe. It's so quick and easy, even if you're still skeptical, it's worth a try. I'd invite you over to have some here, but it's gone. :)
Vegan Chocolate Ice Cream
Makes about 1 pint
1 14-oz. can coconut milk **
1/2 cup agave syrup (or sugar)
3 Tbsp. unsweetened cocoa
1/2 tsp. vanilla extract
Pinch of salt
Place all ingredients in a blender and blend for 30 seconds, until smooth. Give it a quick taste and add more cocoa if needed (if you do that, blend again for 10 seconds). Pour mixture into ice cream maker and freeze according to manufacturer's instructions.
** Be sure to buy coconut milk, not coconut cream. I used full fat, not light -- I wouldn't recommend using light, because I think it would really affect the creaminess.