Jacqueline, the additives in the non-dairy milk are small enough so that it is still necessary to add all of the ingredients called for in the recipe (including the xanthan gum, etc.) to achieve the proper texture. If your recipe calls for eggs, it will likely call for heating the mixture on the stove top with the sugar to help pasteurize the eggs and make them safe for eating (or adding hot milk or cream to the egg and sugar mixture). If you would like to see an example of one of these recipes to see how the method works, check out our recipes for vanilla bean ice cream. It's not dairy free but it gives you an idea of the technique, and you'd be more than welcome to try swapping the regular milk for a full fat non-dairy milk. Happy ice cream baking! Kye@KAF

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