Just a note for folks keen to experiment with sweeteners. Using stevia or another non-sugar substitute will dramatically change your results, and not in a good way. Sugar inhibits freezing and, together with fat, is a big part of the difference between ice cream and a flavored ice cube. Omitting the sugar, especially in a lower-fat ice cream, will put you in ice cube territory unless you use another inhibitor of freezing like a fair bit of alcohol. Glucose and fructose (monosaccharides) inhibit freezing much more effectively than sucrose (disaccharide). Honey is almost entirely glucose and fructose, but maple syrup (and coconut sugar, incidentally) is mostly sucrose. Table sugar is also sucrose, which is all to say that if you're aiming to use less sugar in ice cream (and the flavor isn't an issue), you should be able to use a bit less honey than you would maple syrup (especially since you're typically adding more water with the maple syrup) and avoid the rock-solid problem.

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