Diary and coconut free ice cream

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The original was posted on /r/icecreamery by /u/jmccleveland1986 on 2023-06-27 18:56:48+00:00.

I’m trying to make a dairy free ice cream that doesn’t use coconut cream. I’m using eggs and almond milk, but trying to come up with ideas for fat.

I’m got pistachio butter and cacao butter on hand. I can get up to 14% fat but about 6% of the 14 is cocoa butter, which is solid at room temp.

Does anyone have any experience with cocoa butter or chocolate that can give me an idea of what % fat I can get away with as solid fat?

My recipe that I’m going to try later tonight.

480 ml almond milk (6g fat) 4 egg yolks (14g fat) 100g sugar 100g pistachio butter (42g fat) 52g of cacao butter

Total weight about 810g

Total fat about 114g, mostly pistachio paste and cocoa butter.

Is this going to be scoopable?