"Using non-dairy milks is the same principle as using alternative dairy products, you just need to be very cognizant of your fat, sugar, water and protein ratios," Malek explained to Tasting Table.
"My favorite non-dairy milk to use is coconut cream because the natural fat in it sets up perfectly when frozen and has a very similar texture to a dairy based ice cream."
"It doesn't matter if you're making freckled mint chocolate chip, bananas foster, or red velvet cake with cream cheese frosting to peanut butter brittle caramel fudge. Using a non-dairy milk for your base doesn't mean the flavors have to be limited."
"When you're making coconut milk ice cream at home, both the texture of your frozen dessert and its coconut forwardness will come down to one thing: the brand of coconut milk you use."
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