This must be the easiest dairy-free ice cream to make. Kate Bradley from Kenko Kitchen (Hardie Grant Books, 2015) gives you coconut ice cream 6 ways. Just blend 2 x 400ml cans coconut cream, 1 c berries (I used fresh blueberries), 1/2 c rice malt syrup, 1 Tbs maple syrup and pinch salt until smooth in a blender. Then churn in an ice cream maker for about 20 mins. Transfer to airtight container to freeze. Works best if you refrigerate the coconut cream for a few hours or overnight beforehand.
By the time it's all churned you get more than 1 litre of ice cream, so you'll need a litre container plus another little container to freeze. Or use about a quarter less of everything.
If you don't have an ice cream maker you can freeze the mixture for a few hours, blitz again in a blender, then freeze once more.
Make vanilla ice cream by adding 2 tsp vanilla extract; mango ice cream with 1 c mango pieces, zest of a lime and some mint leaves; chocolate ice cream with 1/2 c cacao powder; coffee ice cream with 1/2 espresso/cold brew coffee.
Only be limited by your imagination!