My idea is to make a frozen almond milk dessert for a passover seder tomorrow night. (It's a small seder so I can get as experimental as I like : ) In my imagination this dessert will be a bit like cremolata because almond milk is usually lighter than cow's milk, making it more watery, more like an ice.
I'm thinking of adapting a recipe for vanilla ice cream. Or should I use one for sorbet...or Italian ices? Also, I don't have access to an ice cream machine. What can I do to ensure a palatable texture? The plan is to use agave syrup as the sweetener. Hopefully that will add some body or stability. (or maybe honey...) What alternative ingredients or techniques could I use?
Any advice would be appreciated. Thanks in advance...Have wonderful holidays everyone!