Re: Next ...
I think you've forgotten that "cream' is also a generic term.
After all we've creamed our jeans , used shaving cream or applied Baby Bottom Cream(\tm), haven't we, without involving any dairy ingredients?
I'm partial to many kinds of ice cream, but the best vanilla ice cream in the UK has to be Swedish Glacé and Booja Booja cashew based ice cream knocks spots off most commercial dairy ice creams. I've also been surprised to eat stunning non dairy ice creams in Sicilian ice cream parlours! I'm prepared to eat any good ice cream whatever its basic ingredients, so long as it tastes good and has the right mouth feel.
As to the idea of using fungal ingredients rather than alginates to prevent large crystals forming, I say STOP! As a kid I used to love the way that fragile hexagonal slivers of ice would nestle in ice cream. Please bring them back!