Useful post as I try to re-create a dairy free frozen confection I made many years ago. The recipe was lost during a move when the binder with all the recipes I had developed over the years was misplaced. :( I once again have someone in my circle who needs dairy free, so I was just begining to reformulate that old recipe. It was chocolate base that used a combination of almond milk and silken soft tofu. The end product was rich and dense like a super premium ice cream, but very dairy free. Working from your recipe & memory, I shall sub in the tofu for the full fat coconut milk, and add an extra tablespoon or two of almond milk. If you like making a frozen confection sweetened with maple syrup, I would suggest you try a Nut Goodie. The Nut Goodie is a regionally popular candy bar in the Midewest. It is a maple center that is sort of a cross between a cream and a nougat covered in Spanish peanuts and milk chocolate. I can no longer the family from whom I recieved the idea for Nut Goodie Ice Cream (it was back in junior high more than 40 years ago). Create a rich & cream base sweetened and flavored well with maple syrup. When the connfection is almost completely frozen, churn in 3/4 to 1 cup of chopped chocolate covered peanuts. This makes a decadent dessert when a scoop of Nut Goodie not-Ice Cream is served on a chocolate brownie with a dollop of whipped cream and lashings of chocolate sauce. I'll never forget the year we substituted this as dessert for my birthday party. Yum, yum!

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