This basic vegan ice cream recipe makes a great topping for vegan waffles, and blends well with a range of other toppings.
Your ice cream will freeze more rapidly in the ice cream maker if you refrigerate the cans of coconut milk at least 4 hours before making it.
This ice cream is mildly sweet, as it's intended to go with other toppings. Taste the mixture before adding to the ice cream maker, and a few more tablespoons of sweetener if it's not sweet enough for you.
Homemade ice cream generally freezes pretty hard. If it's been in the freezer for more than a few hours, you may need to let it sit out a few minutes or use your microwave's defrost setting for a minute or two. Other ways to keep the ice cream from freezing quite as hard include adding a few tablespoons of alcohol (rum, vodka, or other preferred liquor of a similar proof), and avoiding "light" or "reduced fat" coconut milks which have a higher water content. The easiest solution, of course, is to eat the ice cream shortly after making it.