I'm wanting to freeze up some desserts (have ice cream maker) and, as i scan the available recipes in this archive and elsewhere (looked in 4 books and dozens of websites), it seems that they ALL have silken tofu in them. (that is, the soy recipes all have soy milk and tofu; coconut milk recipes don not). We are debating why-- is it to make it thicker? to keep it from becoming a rock? because everybody's doing it? The commercial frozen veg prducts have guar gum, carrageenan/irish moss, agar agar and/or soy lecithin in them, but i haven't seen any home recipes that do. I'll probably be doing some experimenting, but I'm curious what others have encountered on this matter.