Since i'm lactose intolerant i can't really have cheese or milk or CHEESECAKES..which is total sadness, but i think that i found some great info on how to find replacement for dairy products! Here is an amazing dairy-free chocolate ice cream!
The total preparation time is 45 minutes + chill time!
1/3 cup cocoa powder
1/4 cup + 1 tablespoon coconut oil
3/4 cup sugar
1 can coconut milk
1 1/2 tsp vanilla
3 cups Silk Almond Milk (I used vanilla flavor)
1 cup toasted coconut, plus extra for topping (toast coconut by spreading it on a cookie sheet and baking at 350 degrees for 10 minutes)
ice cream maker
Note: If you are using the KitchenAid ice cream attachment bowl, turn your freezer to its coldest setting, then make sure the bowl has been chilled in this very cold freezer for at least 24 hours! Making ice cream is not hard, but this part is important!
Whisk together cocoa powder, sugar, and coconut oil in a large saucepan over medium-low heat.
Shake coconut milk well, then add coconut milk & vanilla to sugar mixture. Whisk well. Heat to almost boiling, stirring frequently, until mixture just begins to bubble.
Stir in Silk Almond Milk. Heat again to almost boiling. Remove from heat.
Turn your refrigerator to the coldest setting; chill mixture overnight or for at least 8-10 hours. Do not get impatient and try to make the ice cream before the mixture is completely chilled!
Insert ice cream bowl and paddle on KitchenAid stand, then quickly pour in chilled chocolate mixture.
Turn KitchenAid on low and mix for approximately 10-15 minutes, until ice cream begins to thicken.
Add toasted coconut to mixture, then continue mixing on low speed for another 10-15 minutes.
When ice cream has reached the consistency of soft-serve, remove from ice cream maker and place in large storage container. Freeze ice cream for 2-3 hours, then scoop and enjoy! (You can eat it immediately, but it will be quite soft.)
Preparation time: 45 minutes + chilling time