After seeing a video demonstration of how surprisingly simple it is to make vegan ice cream on www.greensmoothiegirl.com, I decided to give it a go using some ingredients I already had around, namely a large jar of plums (quetsches to be precise) from the backyard (last year's that needed using up) preserved in sugar solution. In place of milk, this ice cream substitute uses almond milk, which I had never tried to make before, but which itself was also easy and delicious.
The first step is to soak about a cup of almonds in water overnight so they plump up.
The next day, for the ice cream flavoring, I poured this whole 2L jar of preserved plums, sugar solution and all, into a pan, and stewed them with a teaspoon of cinnamon until they reduced down to a pulp and I could remove all the pits (be careful to get all of these out). Set this aside to cool down while you prepare the almond milk.
Drain the almonds off, then put them in a blender with about 1:4 water and blend until smooth. Now you have almond milk, which you can strain and pour over cereal, etc. As I wasn't opposed to having some almond bits in my ice cream, I didn't strain it for these purposes.
Next, pour off half to 3/4 of this almond milk into a plastic container (I re-used what had been an apple juice bottle). Then add the stewed plums to the blender and blend well. This made enough for about 4 batches of ice cream, or 2 sets, as I have two ice cube trays (which is how this transforms into ice cream), so I poured half of this mixture into a plastic container and kept it in the fridge for later. The rest of the mixture I poured into the two ice cube trays, and put it in the freezer for several hours until frozen.
The final step is to put these cubes back into the blender with a few splashes of the previously set aside almond milk, pulsing gently after each splash to see when you get to the right consistency of ice cream.