It has been many years since I made this recipe. Sorry I don't have the exact amounts, but here's a dairy-free idea for imitation ice cream:

Sprinkle 1/2 package unflavored gelatin on 16 oz. cold water in saucepan. Allow to dissolve. Add 1 tsp light corn syrup. Place over low heat. As it warms, add as much non-dairy powdered coffee creamer as can be dissolved before the liquid becomes hot. Almost half of a large jar may be used. Add as much sugar as can be easily dissolved by the time the liquid becomes steaming hot. Stir constantly until simmering. Remove from heat. Stir in 1/2 cup of your favorite fruit, well drained and chopped into very small pieces, and 1/2 tsp vanilla. Allow to cool. Pour in pan or bowl and place in freezer. As mixture freezes, whip with a fork. Whip occasionally and thoroughly until frozen. If the result tastes somewhat bland, return mixture to the stove and add sugar.

Believe it or not, this screwy recipe produces a surprisingly rich and creamy dessert that is very close to the flavor of ice cream. You can also substitute cocoa, instant coffee, or nuts for the fruit. When adding nuts, you can substitute maple syrup for the corn syrup.

Caveat: This recipe has a high sodium content. Also, non-dairy creamers may contain trace amounts of lactose.

By the way, you can substitute the non-dairy creamer/water mixture (minus the gelatin and fruit) for milk when making fudge.