Non-Dairy ice cream is just that – ice cream made without dairy. But that is one of those oxymoron terms because you really cannot make ice cream without dairy (10% milk fat per above)…so the term non-dairy ice cream is technically not correct. The most acceptable term is non-dairy frozen dessert.
When making non-dairy frozen dessert, you will need to replace the dairy sources with non-dairy sources. So for the cream (fat) we can find a variety of non-dairy substitutes – the most popular being vegetable oils or nut butters. Then for the milk, we need to find a product with similar product attributes (viscosity, proteins, carbohydrates, sugars, etc) – the most popular being soy, coconut, cashew or almond.