Mocha Kahlua Chocolate Chip Ice Cream (Dairy Free)

1 can light coconut milk*
1 1/2 cups almond milk (or any kind of milk you like)
3 T. cornstarch, mixed with 1/3 c. milk until lump-free
1/2 c. sugar
2 rounded t. instant espresso powder
1 block unsweetened baking chocolate
1/2 c. chocolate chips, chopped into small pieces
1/2 c. Kahlua liqueur

Put coconut milk, almond milk, and sugar in saucepan over medium heat. Whisk in cornstarch mixture, espresso powder, and baking chocolate. Whisk constantly (or at least every minute or so) until mixture simmers and thickens, about 10 minutes. Cool and chill in refrigerator until thoroughly cold.

Whisk in Kahlua liqueur and add chocolate pieces. Freeze in ice cream freezer according to manufacturer's instructions. You may want to store the final product in your freezer for a bit before eating.

*****

I wanted to try adding alcohol to homemade ice cream, because the alcohol is supposed to keep the ice cream from freezing into an icy block. I didn't notice a huge difference, so I probably won't bother in the future.

This ice cream is very good. It reminds me of certain dairy-free frozen desserts on the market--Rice Dream, Soy Delicious, etc.--in that it's a little too sweet and not quite creamy enough. The Kahlua added a ton of sweetness; if I make this again, I will dial down the sugar content and make the base more fatty. Almond milk is a very thin, watery milk and not the best choice. If made with full-fat dairy products or regular coconut milk, I think the final product would be more delicious yet.

*Trader Joe's sells only light coconut milk. Why?