When I make dairy-free ice cream I use coconut milk, bananas or cashews in place of the dairy. Each version offers something different, however, banana ice cream is usually the quickest and easiest alternative.
Banana Ice Cream:
3 frozen bananas
1/2 tsp vanilla extract
1 dark chocolate bar (broken into bite size pieces)
1/2 cup toasted hazelnuts
In a high-speed blender, blend the bananas and vanilla extract until smooth and creamy. Add the chocolate and hazelnuts and pulse a few times until combined. Enjoy right away or store in the freezer.
The cone recipe that I use is from Roost.