I made the David Lebovitz version for Passover this year (substituting vanilla sugar for vanilla extract) and no one could believe it was non-dairy. Absolutely breathtakingly delicious. So very rich and creamy. I did, of course, throw in a shot of alcohol - I forget whether I used Sabra or Passover brandy - to smooth out the texture and keep it from icing up in the freezer. Sadly, there were no leftovers. This recipe is worth making again and again.

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