It worked! The recipe did say that it would be more of an icy texture than creamy, which is the case (and makes sense), but it was still really good.
I ended up just using the whole 900+ ml container of almond milk, skipped the soy milk powder and substituted some of the sugar for maple syrup. The maple syrup was a great addition, really gave it a nice flavour and I could see replacing more of the sugar with it next time – I just need to get another bottle (or two) from dad!
It was definitely better right after being made. My sisters and I had some more after freezing it and it had the consistency of snow. Yummy snow, but snow.
Looking forward to more ice cream experiments in the near future 🙂