Originally posted by
I wonder if you could substitute rice or coconut or soy milk?
Maybe, but probably not in the same way. For it to feel creamy like ice cream:
Rice milk: you'd probably have to cook it somehow before churning and freezing it, though I've never worked with rice milk before, so I can't be sure.
Coconut milk: I don't recommend using it because it will lend its coconut flavor to everything it touches.
Soy milk: Hah, no clue. look it up!
Otherwise what you're making isn't ice cream, it's just a (possibly delicious!) frozen dessert of another kind.