Follow up to green tea ice cream - almond milk variations

Just a follow up to my previous recipe that I made a variation of:

This recipe is from: http://justonecookbook.com/blog/recipes/green-tea-ice-cream-matcha-ice-cream/

Here are the variations I did to do quart sized servings
Ingredients
1 cup of almond milk
1 cup of coconut milk
1/2 cup sugar
3 Tbsp matcha (green tea) powder
pinch of sea salt

Prep:
Get your ice cream machine ready (put the bowl into freezer for at least 24 hours)
Whisk the milk, sugar, matcha powder and salt in saucepan.
Heat the mixture til it is hot but not boiling.
Put it into refrigerator (about 2-3 hours)
Put mixture into your ice cream machine (churn 20-30 minutes)
Freezer for at least 12 hours

So I did a batch with the half and half (on the left) from the original recipe and then the one with the almond and coconut milk (on the right) for comparison. In terms of color, the almond variation came out a bit dark and definitely not as creamy. In terms of taste, the almond definitely had more of a nutty taste which was really not bad and the two didn't taste too different. 

If you're interested here's a good blog post about making ice cream with almond milk:
http://makingoursustainablelife.com/almond-milk-ice-cream