Leftovers or.. Treasure troves?

I've been trying to conserve food in the best possible way as to not waste anything, so my fridge has turned into a ziplock haven. But some things don't ziplock too well. Like soy cream and condensed milk. So I decided to look in my cupboard and see what else I had left I could use with cream and milk. I found half a bar of chocolate and dried coconut. And thus my stracciatella coconut ice cream was born, in short: bounty dark chocolate ice cream: HEAVEN. 

The result was this, and it makes me SO happy! I adjusted the recipe to a perfect mix (to me)

200ml soy cream light

Vanilla bean

150 ml condensed milk

25grams dark chocolate

20 grams coconut

Heat the cream with the vanilla pod, bring to the boil and let simmer for five minutes. Turn off heat and let sit for an hour. Remove vanilla bean and scrape seeds and put them into the cream. Turn heat back on, add condensed milk, don't boil. Turn off heat. Let cool and transfer to a freezer proof container.

Place in freezer, let cool for 30 minutes then stir, place back in freezer for another 30 minutes, meanwhile melt chocolate and let cool till it's still liquid but not warm. Remove cream from freezer and while stirring drip in chocolate. Place container back in freezer for another 30 minutes. Remove from freezer and add coconut while stirring. Place back in freezer and remove+stir at four 15 minute intervals, after that leave to freeze. The result is truly divine!