Just can't give up my ice cream, even if i'm not supposed to have dairy. i did try the Coconut Bliss brand, and it was not bad. Interestingly though, i found this comment on line: "There is a brand of ice cream I can find at Whole Foods that's made with coconut milk instead of dairy or soy, but the sweetener is agave syrup, which I won't eat due to the extremely high fructose content and heavy processing it undergoes."

So I went searching for some ice cream recipes made from coconut milk. you can substitute honey for the agave syrup. enjoy!

CHOCOLATE:

3 cups of unsweetened coconut milk (about two cans)
2/3 cup of cocoa powder
6 tablespoons agave syrup
1 teaspoon vanilla extract
Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions.

VANILLA:
1 14-oz can full fat coconut milk
2 eggs
1 vanilla bean, cut in half lengthwise
1 T chopped lavender flowers, optional
3 T raw honey (adjust up or down to taste, but less honey will make it freeze much harder in the freezer)
ice cream maker

Set up a double boiler by placing a heat proof bowl over a pot of simmering water (be sure it's simmering and not a full rolling boil, as this will give you better control later). Add the coconut milk and lavender to the bowl. Scrape the insides of the vanilla bean into the coconut milk, then throw in the whole bean pod as well. Stirring fairly frequently, heat until the coconut milk is hot but not boiling.
Meanwhile, whisk the eggs well in a separate bowl. Once the coconut milk is hot, add a ladleful to the eggs while you're whisking - you want to bring the eggs up to the temperature of the coconut milk without scrambling them. Add in another ladleful of hot coconut milk to the egg mixture while whisking. Take the now hot egg mixture and whisk it into the bowl of coconut milk on the double boiler.
Now, whisk constantly until the mixture thickens to a custard. This may take several minutes. If it's getting too hot and starting to scramble, remove from the heat immediately but keep whisking, then return it to the double boiler. Once it has thickened to a custard, remove the bowl from the heat and let it cool.
Remove the vanilla bean pods. Once the custard is cool enough for you to stick your finger in it and hold it there without burning, whisk in the raw honey. Put the custard base in the refrigerator or freezer until it gets cold. Freeze in your ice cream machine per the manufacturer's instructions.
Straight out of the machine this ice cream has a creamy soft serve texture. If you store it in the freezer for later, just let it sit at room temperature for about 10 minutes before eating to let it soften up a little bit.

A DIFFERENT VANILLA- (For a chunky version of this refreshing ice cream, stir a cup of chopped peaches or strawberries into the coconut mixture before transferring it to the ice cream machine for freezing.)
4 egg yolks
1/2 cup sugar
1 (13.5- ounce) can light coconut milk
1 (13.5- ounce) can regular coconut milk
2 teaspoons vanilla extract
In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.
Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.


There is also a book called Vice Cream, that has recipes with non-dairy ingredients.

This site has a lot of ice cream recipes, so i'll just post the reference: http://www.vegfamily.com/whole-family/ice-cream.htm

Oh, thank you. I may be needing this.

I used to eat Rice Dream ice cream before NAET when I was sensitive to dairy. It's really good!

I'll have to try this. But with agave. Honey has way too much of a glycemic load for me.

Oh that's a good option too! I love xylitol! That would make this P3 friendly too.

Or heated up with something to dissolve it better. I bet it would be great though. I love coconut. I might even like ice cream that's not chocolate if it's coconut. LOL Usually if it's not chocolate, it's not worth eating.