This recipe is non dairy and is from Dreena Burton.  She has a great cookbook, Eat Drink and Be Vegan.

Egg-Nog Ice Cream

2 1/2 cups non-dairy egg nog (brand of choice, I use “So Nice”)

3/4 cup + 2 tbsp regular (not light) coconut milk (using cream on top)

1/2 cup raw cashews

2/3 cup unrefined granulated sugar (see note)

1/2 tsp pure vanilla extract

1/8 tsp sea salt

1/8 tsp freshly grated nutmeg

1/2 tsp guar gum (optional, see note)

In a blender, add all ingredients and puree until very, very smooth, scraping down sides of blender as needed (see note).  Transfer mixture to an ice-cream maker (following directions of specific model), and churn until mixture is soft-serve consistency.