i use almond milk & coconut cream as a base (coconut cream is just solidified coconut milk w/ the liquid drained out of it. you can probably buy coconut cream somewhere, but i just get coconut milk, let it solidify and then drain the liquid)

and then i use untreated, raw sugar...or now, i'm going to try a new (natural) sweetener (gonna see how erythritol, which is a sugar alcohol that comes from various fruit plants and other such things... and also trying coconut palm sugar to see how they work out)...i think the regular sugar is causing me problems.

make sure to get any vegan versions of ingredients you plan to use.

the process is pretty much the same as when you make regular ice cream. you can do it by hand, using an ice cream machine or my favorite way...IN A BAG! haha

making ice cream in a bag is really easy (you can do it with dairy or non-dairy, of course)

i blend my ingredients in a blender, then i pour it into a small ziplock back (quart sized), then i put lots of ice and salt in a larger (gallon sized) ziplock bag...put the small bag in the large bag, make sure they're both closed really well and shake shake shake!

the texture comes out perfectly. ive made handmade ice cream and put hours and hourrrrrrs into it and it has never come out with such a great, creamy texture as it does when i make it in a bag. 10ish minutes and it's done. if you like your ice cream hard, you can stick it in the freezer for a bit. i like mine soft, so i eat some right away