Milk substitute for ice cream and others I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well.

I'm thinking of:

starch sources for a "roux" like concoction:

potato: flour / starch

rice flour / starch

corn starch

chuffa

Possible thickener / emulsifier (to add in very small quantities)
-konjac

fats:

canola oil

coconut oil



I can currently make ice cream with just milk (no cream) by adding another fat (canola oil or coconut oil) but milk has those magical micelle fat globules. In freezing it might not make such a big difference (since things might separate slower in the solid state). What have others tried and what works in terms of flavor?
Ciao Bella has an excellent 'coconut sorbet', that had the creamy quality of ice cream, without any actual dairy.

They released a cookbook a few years ago, and although I don't have it, I did browse through it in a store ... I don't remember the whole recipe, but I recall there being actual coconut meat in it, not just coconut milk.  I don't remember there being any other starches or thickeners in it.