*Vegetable glycerin really improves the texture of the ice cream and helps keep it from sticking to the sides of the ice cream maker so much.
If you don't have an ice cream maker, you can try freezing the ice cream mixture as ice cubes, then use a high-powered blender to blend them (with a little almond milk and/or cream if necessary) to a soft-serve consistency. Let the cubes soften a bit before blending for best results.