*The vegetable glycerin improves the texture of the ice cream and helps keep it from sticking to the sides of the ice cream churn. Once leftovers are frozen and thawed to an eatable state (3 hours in the fridge works great to slowly thaw the ice cream), the vegetable glycerin helps keep it scoopable instead of icy. You can find vegetable glycerin at cake decorating stores, health food stores (check the skincare section; NOW brand is food grade), and online. Check out the link below to see where I buy mine on Amazon.
If you don't have an ice cream maker, you could try freezing the ice cream mixture in ice cube trays (after cooking), then blending the cubes with some almond milk or cream in a high-powered blender into a soft serve ice cream consistency.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.