I’ve learned from my fellow bloggers and my own experimentation that adding alcohol to ice cream ensures creaminess and less crystallization. The beauty of making ice cream without eggs is that you can keep sampling your mix until you get a taste you like, before you add the mixture to the ice cream maker. If you don’t have an ice cream maker, you might try this method for making ice cream from David Lebovitz
. This recipe makes a shake that’s a perfect green color—a natural green color, I might add. Unfortunately, the lovely shade of green doesn’t really come through in the photos.