It is actually pretty easy to veganize most ice cream recipes.
Heavy Cream: Instead of heavy cream use soy creamer and arrowroot. I generally use 1 container of soy creamer from Trader Joes and 2 Tablespoons of arrowroot powder. You will need to heat this on the stove to get the arrow root to dissolve. Then let it cool in the fridge for about 2 hours before you put it in your ice cream maker.
Milk: Use any non-dairy milk. My favorite choice for this is coconut milk, followed by soy milk. If the non-dairy milk has vanilla added to it decrease the amount of vanilla you use (or omit it completely). For citrus flavors it is best to use non-dairy milk that does not contain vanilla.
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