I attempted many times to make non-dairy ice cream. More often than not, we usually wound up with bowls of “ice milk.” While this recipe was churning away in the ice cream maker, I dipped a spoon in and sampled it. My face lit up. It tasted just like ice cream made with cream, due to the combination of the milk and the oil.
I placed it in the freezer and waited. Most of my previous attempts never fared too well in this step. But adding oil to the recipe did the trick and keeps the ice cream soft and prevents ice from forming into the usual “ice milk” we normally experienced.
This recipe can be found on page 347 of Celeste’s Best Gluten-Free, Allergen-Free Recipes.