I had a great time with you all at the ice cream party at Tamara's yesterday.
Here's the recipe for the ice cream that I made. It's adapted from a recipe in the book The Vegan Scoop by Wheeler Del Torro.
Chocolate Chip Ice Cream
3 1/2 cups coconut milk, divided
2 Tbls arrowroot powder
2/3 cup agave nectar
1 Tbls vanilla extract
1/2 cup nondairy chocolate chips
In a small bowl, combine 1/4 cup coconut milk with arrowroot powder and set aside.
Mix remaining 3 1/4 cups coconut milk and agave nectar in a saucepan, and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Stir in vanilla.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker's instructions. In the last few minutes of churning, add chocolate chips.
Yield: 1 quart