Taymer Mason has some great recipes! http://caribbeanvegan.wordpress.com/2011/07/07/7-flavours-of-summer-4-mint-chocolate-chip-ice-cream/

http://caribbeanvegan.wordpress.com/2011/06/23/7-flavours-of-summer-2-lemon-poppy-seed-ice-cream-and-lemon-pepper-ice-cream/

http://caribbeanvegan.wordpress.com/2011/06/16/7-flavours-of-summer-1-west-indian-pumpkin-butter-pecan-ice-cream/

I recently made coconut lime sorbet that was both creamy and refreshing. And so simple! Just light coconut milk, a bit of sugar, lime juice, lime zest and water. It was a dinner party hit.

Goat's milk ice cream is excellent and the small amount of lactose in it is generally digestible by those with lactose intolerance. Oftentimes lactose intolerance is a catch all for milk processing problems. I have an issue with casein whey found in cows milk, and goats milk gives great flavor and none of those pesky side effects like...I don't know...throwing up the delicious ice cream before it even has a time to digest.

1 ingredient frozen banana ice cream (I think its been featured here):

Slice and freeze banana's. Once fully frozen, grab about 1.5 banana's worth. Put into food processor. Process until smooth. It will first become chopped, then into a consistency that looks like a dry flour dough. Keep processing. Magically, it will be turned into smooth, creamy goodness nailing the consistency of ice cream.

During the processing, you can also add some add ins like cocoa, various nut butters, mint, honey, etc.

I use regular ice cream recipes with lactose-free whole milk and regular cream (heavy cream has very little lactose on its own), and i've never had issues.

my lactose intolerance allows me to eat cheese, but not drink regular milk or eat regular ice cream. your mileage may vary. :)

woo! Thanks everyone. I'm most certainly lactose-intolerant. I can eat cheese, but no yogurt (I make my own with lactose-free milk), cream or ice cream. Lactose is water-soluble, so the more solid the product, the better (hence why there is less lactose in cream - though still too much for me).

Keep the recipes coming! These, combined with the posts from ice cream week, will keep me happy!

Thanks again!

David Leibowitz has a fantastic chocolate-coconut sorbet in two of his books: Room for Dessert and The Perfect Scoop. Here's one adaptation from the blog Kitchen Travels:
http://www.kitchentravels.com/2010/05/chocolatecoconut-sorbet.html

Right! First, two disclaimers - these are technically gelatos, not ice creams, and they use a stand mixer, not an ice cream maker. They are, however, totally lactose free!

CHOCOLATE

6 eggs
2 cups superfine sugar
1 cup vegetable oil
6 tablespoons cocoa powder
200g dark chocolate
2 cups boiling water

1. In a stand mixer, beat the eggs and sugar until fluffy.
2. Gradually add the oil.
3. Add the cocoa.
4. Add the hot water.
5. Add the chocolate (melted)

It should be extremely liquidy. Transfer it to a freezer-safe container, put it in the freezer, wait for it to set, and enjoy!

There's two variations, too:

HAZELNUT

Substitute ground hazelnut for cocoa powder, and a small jar of Nutella for the chocolate.

CHERRY RIPE

Substitute water for coconut cream (coconut milk is too thin). Don't include cocoa or chocolate - instead, include several chopped Cherry Ripes and some glace cherries. Include a small amount of coconut essence/extract. Not sure about the right amount, we just eyeballed it for this one.

Hypothetically, you could include dessicated coconut, but it turned out INCREDIBLY grainy when we did that.

...Uh, actually. I just remembered that Cherry Ripes are Australian only XD;; Okay, scrap that - include a SMALL amound of dessicated coconut, some more cherries, and... dark chocolate chips? Yeah, that should do it.

There are more variations, here - next summer, I'm going to try peppermint essence with broken-up choc-mint bars because, man, I miss it - but that's the basic recipe!

Actually @MGOODSILVER goat's milk has the same lactose content as cow's milk (~4.7%).

And @LILLIES - no yogurt? The "culture" bacteria eat and digest the lactose for you, you should be totally fine with it if your issue is indeed lactose intolerance.