In my last post, I commented that there were a bunch of recipes that I wanted to try. I had already tried a berry rice milk ice cream made in my Vita-mix blender, but I wanted to try something in an actual ice cream maker. I got the book "Vegan Scoop" and had been dying to try a recipe. The problem was I wanted to have it some out really good and since all the recipes were made with soy milk and soy cream, I needed to find alternative so that my husband could also partake in these new ventures of mine. "Vegan Scoop" says that you can use other milks as well as soy, but it also called for soy creamer which, I believe is a little thicker than soy milk. The creamer was my problem. After researching dairy free ice creams, I came across a recipe using coconut milk. I figured it would taste good, be thick and creamy, and best of all soy and dairy free. I attempted to make mint chocolate chip ice cream between last night and this morning. All in all, I think it was good. I do think that i probably used too much mint extract and will definitely cut back next time. I also used agave nectar instead of granulated sugar and will use it again. My husband liked it as well as my 3 kids (29 months and 18 month twins). I will defintely make this again and maybe next time I'll try it without the coconut milk to see how it comes out with just rice milk. You do use arrowroot powder as a thinkening agent so that may be all that is needed. It will certainly be interesting and maybe even fun to try all sorts of different combinations!