You know what I've been making lately?

Chocolate shake in a blender and then freezing it.

Then I was eating it like ice cream.

It does have ice crystals on it and then they go away like I don't think it's really a bother.

Then it has a little bit of creaminess to it like ice cream in my opinion.

i've been using this recipe for it, turbinado sugar for the maple syrup though.

http://www.vegcooking.com/recipeshow.asp?RequestID=770