It's been about a year and half since I stopped eating dairy. Before then, I'd come home from work/class and indulge in a bowl of rich chocolate ice cream. Unhealthy, I know, but especially in the summer ice cream was all I needed to feel refreshed after a long day. I even had an ice cream maker (that so conveniently attaches to my kitchenaid), and made some pretty darn delicious homemade ice cream. Since then, I've discovered that there actually are some decent non-dairy ice creams out there. But I still miss the rich and creamy concoction that came out of my ice cream maker. And sorry, but sorbet just doesn't do it for me. So when I saw this recipe for a coconut-milk based ice cream, how could I not try it? Especially in this sticky Tennessee heat. I was a bit nervous, not being a huge coconut fan (coconut shrimp and curry, yum - but coconut contaminating my chocolate? no way). However, I do have to say that even those who despise coconut will enjoy this ice cream. The coconut flavor

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