I previously posted a Vegan Pumpkin Ice Cream recipe that I am now only moderately happy with, but I promise that you'll like this one.
3 cups plain Silk creamer
1/3 cup oil
3/4 cup sugar
1 tsp xanthum gum
2 tsp peppermint extract
1/2 cup sandwich-type cookies, crushed (4 Candy Cane Joe-Joe's)
In a blender or food processor, combine all ingredients except the cookies. Pour into ice cream maker and freeze according to its instructions. During the last five minutes, add the crushed cookies.
I've been making vegan ice creams for a little while now, but it was one of those synchronicity things that got me to this point. I found a great recipe in The Voluptuous Vegan by Myra Kornfeld. It was for a peanut butter banana ice cream. The author provided a recipe that included heating the ingredients and using arrowroot powder as a thickener. She also provided an alternative method that did not require heating and used xanthum gum. Around this same time, I bought some Mudslinger's Freestyle vegan ice cream. Reading the ingredients, I noticed the use of xanthum and/or guar gum. Then because it was designated a Blog of Note, I visited A Vegan Ice Cream Paradise. Which made me intrigued about making soy ice cream with a soy creamer rather than silken tofu.
So, I picked up some Bob's Red Mill xanthum gum; I quit using silken tofu in my ice creams, and replaced it with Silk creamer. This is the best vegan ice cream I've made so far; I'm really pleased with the texture of it, it stays creamy and doesn't get so icy, and the flavor is fantastic.