I've made vegan ice cream several times for friends and family. Making something that tastes good is easy. The trick is getting a consistency similar to the real thing, which is more difficult. What I have found is that the mixture must be a similar thickness and composition to traditional ice cream before it goes into the ice cream maker. Most recipes I encounter online are too watery or too fat-free, so they are icy or don't have a creamy feeling.

The best strategy may be not to call it "ice cream" if it doesn't have cream. If you just call it "vegan frozen dessert" you will set expectations correctly and everyone will be happy.