I decided to make a dairy-free ice cream from scratch, and that included the almond milk. The xanthan gum really helps to make the ice cream smooth and creamy. When you make almond milk you have almond pulp left over, so I'll also post two recipes to use up the almond pulp.

200g almonds
500ml water
1/2 c honey
1 tsp maca powder
1 tsp vanilla extract or paste
1 tsp xanthan gum

If you have an ice cream make, put the bowl in the freezer for at least 24 hours.
Soak the almonds in a bowl of water for at least 2 hours or overnight. Drain and put almonds in a blender with 500ml water and blend until smooth. Strain through a muslim bag over a large bowl. Keep the almond pulp in the fridge to make almond pulp crackers or bliss balls.
Put the milk into the blender with the honey, maca and vanilla and blend until smooth. Add the xanthan gum and blend for a few seconds until the mixture is thick.
Pour into an ice cream maker and churn for 10-15 min, according to instructions for your machine. Or freeze in a shallow container for 1 hour, then break up the ice crystals with a fork and freeze again. Repeat twice more then freeze until solid.
You can also use store-bought almond milk or coconut cream or milk. The maca gives the ice cream a slight caramely nutty taste.