When it comes to vegan ice cream and in general all homemade ice cream, what I care for most is flexibility and versatility. I like being able to control how sweet my ice cream is, and what kind of sweetener goes into it. I do love sweets, but I don't like overly sweet things and neither does my stomach. So being able to adjust how much maple syrup (regular or keto) or honey I use is extremely important.
Another factor of course is not needing to use stabilizers and additives of any kind and knowing with certainty what gets put into the ice cream.
And of course, there is cost. Making homemade vegan ice cream is far cheaper than any storebought kind.