Vegan ice cream
and sorbets

Most of them, but not all. The ones that are vegan are marked recipe by recipe, so the Vegan filter above is the reliable source, not a general rule. Outside this site it is worth checking all the same: there are sorbets with whipped egg white or honey.

You can, but it is harder, and that is why almost everything vegan you see is a sorbet. Taking out the dairy removes the extracto seco magro, which is what brings protein and body. It has to be replaced with plant drinks and coconut fat, and that already means formulating in a different way.

Because at freezer temperature oil stays liquid and coconut fat is practically solid. To give an ice cream structure you need fat that crystallises in the cold, not one that stays oily.

Yes, by definition: if it contains no dairy, it contains no lactose. The reverse does not hold, because a lactose-free ice cream is still a milk ice cream.

It does not work as it is: coconut milk has a different fat and different solids, so it has to be recalculated. What you can do is start from a recipe already formulated for plant-based, which is what you will find here.

None. Honey is of animal origin and is out; when that sweetness with body is needed, it is solved with invert sugar or with dextrose.