Ice Cream, Hold the Cream

Ok all you gluten-intolerant, lactose-intolerant, fussy recipe-intolerant folks out there: this one's for you. My friend Kristin (who is all of the above) has found dessert nirvana. She tinkered with a basic gluten-free ice cream recipe, and thanks to her trusty ice cream maker, is cranking out fruity frozen delights on a regular basis. The ice cream is made from a coconut milk base, so it has all of the rich, creamy texture and mouthfeel of regular dairy-based ice cream. You won't miss a thing. Not even the calories - they're all still there (dammit!).

Coconut Milk Ice Cream
Contributed by Kristin Lucas

• 2 16-ounce cans of full-fat coconut milk
• 1/2 cup honey
• 1 tablespoon vanilla
• 1 pound fruit (peaches, strawberries, cherries... what's your pleasure?)

Throw all ingredients in a blender*; whir til smooth. Throw it all in an ice cream maker; push the go button. Freeze. Eat. Repeat.

(*If you want chunky ice cream, reserve some of the fruit, chop it up, and add when after the other ingredients have been blended.)