Do you think you could use almond milk. I make my own, so I could stop at the more creamy stage. I've never used it in anything where it was heated, though, so I'm not sure how that would work. Thanks Ruthie, you could certainly use almond milk, but I don't think it would thicken nearly as much as the recipe made with cream. It would definitely taste good; and you could put it in the freezer to help it thicken. Just make sure, if it freezes solid, to take it out in plenty of time to let it thaw a bit before serving. Good luck - and let us know how it goes, OK? PJH

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