You could probably sub half and half

It’s a bit thicker than milk, sometimes not a milk product and not as heavy as cream. Coffeemate is a big manufacturer of coffee creamer. Maybe you could look online at their products and see if they are sold near you, or ask your grocery store manager what they sell.

Or, you could secretly return the ice cream maker for a set of nice bowls and go buy ice cream at the same store, ready made. (Just kidding. I don’t like to cook so your gift sounds like work to me! )

This recipe has coconut milk? Might work

http://tammysrecipes.com/non-dairy-homemade-ice-cream

Would something like silken tofu work?

Coffee creamer is fake stuff as far as I know that I get to put in my coffee and yeah, I like this fake stuff. It’s not real cream, as far as I know.

Yes, half and half is half milk and half cream. It’s tasty.

Did the person who gave you the ice cream maker not know you don’t eat dairy? I am lactose intolerant, so I haven’t eaten real ice cream in years, just frozen yogurt.

I think you could try the softest type of tofu or use soy milk too. (Would sheep milk taste baaaa-d?)

I found something on wikipedia. I had to look it up earlier because I’m from England now living in America, so I get confused on the cream differences.

United States

In the United States, cream is usually sold as:

• Half and half (10.5–18% fat)
• Light, coffee, or table cream (18–30% fat)
• Medium cream (25% fat)
• Whipping or light Whipping cream (30–36% fat)
• Heavy Whipping cream (36% or more)
• Extra-heavy, double, or manufacturer’s cream (38–40% or more).

Australia

• In Australia, levels of fat in cream are not regulated, therefore labels are only under the control of the manufacturers. A general guideline is as follows:
• Extra light (or ‘lite’): 12–12.5% fat.
• Light (or ‘lite’): 18–20% fat.
• Pure cream: 35–56% fat, without artificial thickeners.
• Thickened cream: 35–36.5% fat, with added gelatine and/or other thickeners to give the cream a creamier texture, also possibly with stabilisers to aid the consistency of whipped cream (this would be the cream to use for whipped cream, not necessarily for cooking)
• Single cream: Recipes calling for ‘single cream’ are referring to pure or thickened cream with about 35% fat.
• Double cream: 48–60% fat.

So I would say go with light (lite) cream based on the the fat percentage. Although I could be wrong.

coffee creamer is usually non-dairy, so this could be very beneficial for you! if you find it, that is. over here they sell the coffeemate creamer as a liquid as well, it’s usually located in the dairy department by the half and half and cream. who knows what its made out of…. but I have issues with dairy, so it allows me to make my coffee delicious and not feel like a fool later =]

Have you ever tried making icecream (or any dessert really) using avocado? Not for the flavour, but as bulk ingredient to give that lush texture. I made a chocolate mousse once using avocado. It was pretty good.

JG, that’s so cool!
I don’t think using soy milk will taste any better. I use it in my coffee in the AM instead of creamer, and tolerate it, supressing the urge to say “blech” on a daily basis. Tofu just has a flavor, that’s all. Vanilla soy milk might help, and chocolate is better, but I’d just add your flavoring to the ice cream a bit more.

JG, did you put a little salsa on your chocolate mousse :~)

Lol. No! But now im curious to try. I needed an excuse to make it again.

Everyone I asked to try it looked at me weird so I had to eat it ALL BY MYSELF. haha. I did get the kids to eat a bit though and they thought it was yummy enough.

Almond milk would give it a good flavor, it isn’t as thick as creamer but it’s a little thicker than soy and instead of soys rather nasty flavoring, it gives just a slightly nutty after flavor.

Home made is tastier than store bought, so if you make your own go with it. I personally am too lazy, so I just buy the store bought stuff. lol It is soooo much tastier than soy milk though.