Pretty good, needs more experimentation!
I used the cashew version of the recipe, and since I used vanilla paste (sugar-based), I added a teaspoon of alcohol (white rum, it's what I had to hand), to keep things from getting solid. And it worked, it came out perfectly soft and not icy. My only issue is that I still have some mouth-feely issues with using soaked cashews as the base, there's definitely a grainy feel in there. I'm putting that down to my blender more then anything, and may experiment with putting the mixture through a cheesecloth next time, though I don't know what size particles I'm dealing with here! Maybe blend cashews in advance after a 1st soak, and then continue to soak and reblend before using? I think I might prefer to use the cashew base with a stronger flavour then vanilla (chocolate or coffee?) as I found the nuttiness overpowered the vanilla, but it's definitely a base I'll be trying again :) Thank you!!