Hi there! When making dairy-free ice cream, texture is the biggest issue we face. Because almond milk has a lower fat content, if you use it in this particular recipe, I'm afraid it will be a bit too icy. You could probably combat that by adding in an emulsifier like eggs or xanthan gum, but we haven't tested it so I can't be sure on the exact amounts. As for a frozen yogurt, if you can have dairy, I think trying our vanilla frozen yogurt recipe would be perfect :) http://www.kingarthurflour.com/recipes/frozen-vanilla-yogurt-recipe

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