I recently developed an allergy to the casein in dairy milk (instant asthma) so I use (homemade) soy milk for ice cream, and the results are great! (I dislike commercial soymilk, so I make my own). It makes a delicious ice cream. If you like commercial soy or rice milk, you could use those.
To me, coconut milk has a strong flavor which I dislike. I think it would definitely affect the flavor of ice cream, unless you used a VERY strong flavor (peanut butter, maybe) to overcome it.
We made Maple Roasted Banana Ice Cream last night - the recipe is on Karina's gluten-free website; just type it into the search box here: www.glutenfreegoddess.blogspot.com . However, we used MUCH MUCH less maple syrup; almost all dessert recipes (including ice cream), as published are way too sweet in my opinion and that of my husband. We used 2 tablespoons of maple syrup.
It was really, really good. We've made several other dairy-free ice creams that were delicious.
You might want to search for 'vegan ice cream recipes' on the Web; whether or not you are a vegan, once you must go dairy-free, the vegan recipes are the ones you want. There also several books sold at Amazon devoted solely to vegan ice cream, sorbet, sherbet, etc. recipes. I have not read any of them - but I've collected a good number of vegan recipes online. Also, in many cases, you can just substitute a dairy-free milk.
For anyone dairy free (voluntarily or otherwise), Bryanna Clark Grogan's website and books are invaluable. Her website is here: www.veganfeastkitchen.blogspot.com . Amazon sells all her books.
Good luck! Cheese is the hardest thing to do without. I'm very happy with my homemade soy milk. I also can make rice milk and almond milk and sometimes do. But a good aged cheese is what I really miss - a sharp Cheddar or Parmesan, etc.
If you are lactose-intolerant, you can probably tolerate aged cheese - I cannot, unfortunately.
You might want to look into getting a soymilk maker. I use the Super Soya Power made by Soyajoy - here: www.soymilkmaker.com - and I love it. Fantastic machine! It costs me less than a quarter to make a quart of (delicious) homemade soymilk. The soymilk maker paid for itself VERY quickly - plus the homemade soymilk is really superior to commercial soymilk. (Be careful about calcium, however, if you use homemade soymilk - commercial soymilk is fortified with calcium and Vitamin D. Homemade soymilk doesn't have much calcium. I take a calcium supplement daily. Or you can buy calcium carbonate powder to mix with homemade soymilk. )
There is lots of invaluable information on Bryanna's website - www.bryannaclarkgrogan.com - on making soymilk and tofu and soy yogurt and so on.
They both look exactly the same in function, its just the 21 is a bit smaller and has more plastic. Check this guy's video on Youtube and it breaks down the ICE-21. http://youtu.be/jPPdSCHBTR4
And he did the same for the ICE-30BC: http://youtu.be/Q40vHKdJmpY
Not sure what happened...
Definitely consult the B&J book (if you haven't already).
Home freezers generally aren't cold enough - like the commercial freezers - to avoid at least some ice crystals. What I've found helpful is to put a piece of parchment paper over the top of the ice cream before putting the lid on.
I have a VERY good rubber scraper...it's just a spatula but is nice and stiff with a tad of "give" to it. I find it "impossible" to get EVERYTHING out of the freezing bowl but put 97% of what I make into the freezer and have to suffer and sit and scrape out the rest and eat it....it's a dirty job but someone's got to do it!
But really...just find the right scraper and do the best job you can...you should be able to get most of it out. Happy churning!
Easiest Kulfi recipe:
1 can condensed milk ( low fat OK)
1 can evaporated milk
1 cup heavy cream
add flavorings per your taste (saffron, pistachios, cardomom)
Put in molds and freexe, no machine needed.
This is 110VAC only - primarily North America. 220VAC will fry the unit plus the plug is not compatible for 220VAC. If it is NOT available in a 220VAC appliance in Europe (or elsewhere) you could use a Heavy Duty converter. This is not recommended as the unit draws significant amperage on start-up and could fry the appliance and converter.