Whenever I make ice cream (which, as you know is pretty often) V. complains that he can’t have any, because he’s allergic to cow dairy. So i thought I would make a batch of vanilla chocolate chip ice cream substituting coconut milk for the heavy cream, and soy milk for the dairy milk. The texture is a little firmer than regular ice cream, and there is a subtle hint of coconut, but all those who tasted it approved, and I think it’s better than any of the totally vegan ice cream I’ve had. I used Divine 70% dark chocolate for the chips.

Non-Dairy Chocolate Chip Ice Cream

1 cup soy milk

3/4 cup sugar

2 cups coconut milk (you want the full fat version for this!)

pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

3/4 tsp vanilla extract

2-3 oz. of your favorite dark chocolate

In a medium saucepan, warm the soy milk, sugar, 1 cup of coconut milk, and the salt. Scrape the vanilla seeds from the pod into the mixture and add the pod as well. Remove from the heat, cover and let it sit for 30 minutes.

Pour the remaining coconut milk into a large bowl and set a mesh strainer on top.

In a separate bowl, whisk the egg yolks well.

Re-warm the soy milk mixture. Slowly pour it over the eggs, whisking constantly. Pour everything back into the saucepan and heat over medium heat, stirring constantly with a heat-proof spatula, making sure to scrape the sides and the bottom.

When the mixture starts to coat the spatula, pour everything through the strainer, into the remaining coconut milk. Put the whole vanilla bean into the custard. Add the vanilla extract. Let everything chill completely in the refrigerator.

When the mixture is cold, churn it in your ice-cream maker, according to instructions.

Melt chocolate over a bain marie, or in the microwave.

As you’re transferring the ice cream to a container, also drizzle in the chocolate and keep stirring with a spoon to distribute. Freeze until scoopable (it will be a little soft after you add the chocolate).