35+ Tasty Blender Vegan Ice Cream Recipes to Try Today

If you’ve been searching for a quick and delicious way to satisfy your sweet tooth without the dairy, you’re in luck!

Vegan ice cream is the perfect treat for those who are lactose intolerant, following a plant-based diet, or simply looking for healthier alternatives to traditional ice cream.

With just a few key ingredients and the power of your blender, you can whip up creamy, dreamy ice cream that’s bursting with flavor.

Whether you’re craving something fruity, chocolatey, or nutty, these blender vegan ice cream recipes will be your new go-to for a guilt-free indulgence!

35+ Tasty Blender Vegan Ice Cream Recipes to Try Today

Vegan ice cream doesn’t have to be complicated or time-consuming.

With your trusty blender and a handful of simple ingredients, you can enjoy a creamy, guilt-free treat that’s perfect for any occasion.

Whether you’re craving fruity sorbet or rich, chocolatey goodness, these 10 recipes are guaranteed to satisfy your cravings while keeping things plant-based.

So next time the sun is shining, grab your blender and get ready to cool down with a scoop of homemade vegan ice cream!

Creamy Coconut Chocolate Chip Vegan Ice Cream

This rich and indulgent vegan ice cream combines the tropical flavor of coconut with the sweetness of chocolate chips. With only a few ingredients, it’s perfect for anyone on a keto or low-carb diet looking to satisfy their sweet tooth. The creamy coconut base provides the perfect texture without dairy, and the dark chocolate chips add a touch of bitterness that pairs wonderfully with the richness of coconut.

Ingredients:

• 2 cups full-fat coconut milk (from a can)
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free dark chocolate chips
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or your preferred sweetener), vanilla extract, and a pinch of salt. Blend until smooth and well combined.
2. Pour the mixture into a container, cover, and freeze for about 4-6 hours or until solid.
3. Once the ice cream has hardened, remove it from the freezer and allow it to soften slightly for 5-10 minutes before scooping.
4. Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the ice cream.
5. Scoop and serve in bowls or cones!

This creamy coconut chocolate chip vegan ice cream is not only a treat for your taste buds but also a satisfying dessert for those following a keto or low-carb lifestyle. The combination of coconut and chocolate chips makes for a decadent yet healthy frozen dessert. It’s quick to prepare and makes for a great summer snack or a guilt-free indulgence whenever you’re craving something sweet.

Silky Strawberry Almond Vegan Ice Cream

For fruit lovers, this strawberry almond vegan ice cream recipe is a perfect low-carb dessert. Made with fresh strawberries and almond milk, it delivers a refreshing yet creamy texture. The added almonds provide a crunchy element that enhances the natural sweetness of strawberries, making this a light yet satisfying treat for anyone on a keto or low-carb diet.

Ingredients:

• 1 1/2 cups frozen strawberries
• 1 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract
• 1/4 cup chopped almonds (optional for crunch)
• A pinch of salt

Instructions:

1. Blend the frozen strawberries, almond milk, erythritol (or your preferred sweetener), vanilla extract, and salt in a high-speed blender until smooth and creamy.
2. If you prefer a thicker texture, add more frozen strawberries until the desired consistency is reached.
3. Pour the mixture into a container and freeze for 3-4 hours or until solid.
4. Once frozen, take the ice cream out of the freezer, and let it sit for 5-10 minutes before serving.
5. Garnish with chopped almonds for a crunchy finish before serving.

This silky strawberry almond vegan ice cream offers a sweet, fruity flavor with a touch of crunch, making it a perfect treat for those looking for a healthy dessert. The fresh strawberries provide a natural sweetness while the almonds add texture and flavor, making it a great low-carb option for anyone watching their sugar intake. This dessert is not only delicious but also packed with healthy fats from almonds, making it a great choice for a guilt-free indulgence.

Mint Chocolate Chip Vegan Ice Cream

Mint chocolate chip ice cream is a classic flavor, and this vegan version is just as refreshing and satisfying as the traditional. Made with coconut milk and infused with fresh mint, it offers a cool and creamy experience. The added sugar-free chocolate chips bring a delightful crunch, and the refreshing mint makes it perfect for a light dessert after a meal.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon peppermint extract (or more for a stronger flavor)
• 1/2 cup sugar-free dark chocolate chips
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or your preferred sweetener), peppermint extract, and salt. Blend until smooth.
2. Taste the mixture and add more peppermint extract if you prefer a stronger mint flavor.
3. Pour the mixture into a container and freeze for 4-6 hours or until fully frozen.
4. Before serving, allow the ice cream to soften for 5-10 minutes.
5. Stir in the sugar-free chocolate chips just before serving for that perfect chocolatey crunch.

Recipe Conclusion: This mint chocolate chip vegan ice cream is an ideal refreshing dessert for those following low-carb or keto diets. The minty freshness paired with the richness of coconut milk makes it a refreshing treat that’s also decadent. The crunchy dark chocolate chips offer the perfect contrast to the smooth base, making this ice cream both satisfying and low in sugar. Whether you’re enjoying a summer evening or just need a sweet treat, this recipe is a great way to indulge while sticking to your dietary goals.

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4. Chocolate Peanut Butter Vegan Ice Cream

Recipe Summary: This decadent chocolate peanut butter vegan ice cream is a must-try for anyone craving a rich, indulgent dessert. With the perfect balance of creamy peanut butter and rich cocoa, it’s a low-carb, keto-friendly treat that will satisfy your sweet tooth without the sugar overload. This ice cream is not only a delight for chocolate and peanut butter lovers but also provides healthy fats and protein, making it a great addition to your low-carb dessert repertoire.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup peanut butter (unsweetened and natural)
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 2 tablespoons unsweetened cocoa powder
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, peanut butter, almond milk, erythritol (or sweetener of your choice), cocoa powder, and salt. Blend until smooth and well-combined.
2. Taste the mixture and adjust sweetness by adding more sweetener if necessary.
3. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
4. Before serving, let the ice cream soften slightly for 5-10 minutes.
5. Scoop and enjoy the creamy, chocolate-peanut butter goodness!

his chocolate peanut butter vegan ice cream is a perfect treat for those following a keto or low-carb lifestyle. The smooth, rich peanut butter paired with the deep chocolate flavor creates a heavenly combination. It’s a great dessert for anyone craving something sweet yet satisfying, and the healthy fats from peanut butter make it a filling option. Best served as an indulgent dessert or a midday snack when you’re craving something creamy and delicious.

Lemon Blueberry Vegan Ice Cream

This light and refreshing lemon blueberry vegan ice cream offers the perfect combination of tangy lemon and sweet blueberries, making it an ideal treat for warmer months. With its creamy coconut milk base, it’s low-carb, dairy-free, and a great source of antioxidants. This vibrant ice cream is a great alternative to sugar-laden options, offering a sweet, tart, and creamy dessert without the carbs.

Ingredients:

• 1 1/2 cups frozen blueberries
• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• A pinch of salt

Instructions:

1. Blend the frozen blueberries, coconut milk, almond milk, erythritol (or sweetener of your choice), lemon zest, and fresh lemon juice until smooth and creamy.
2. Taste and adjust sweetness by adding more sweetener or lemon juice if desired.
3. Pour the mixture into a container and freeze for 4-6 hours, or until solid.
4. Once the ice cream is set, remove it from the freezer and let it sit for 5-10 minutes before scooping.
5. Serve in bowls and enjoy the fruity, citrusy delight.

This lemon blueberry vegan ice cream is a bright and refreshing dessert that’s perfect for a low-carb, keto-friendly lifestyle. The combination of tangy lemon and sweet blueberries creates a refreshing contrast that’s both satisfying and delicious. With the creamy coconut milk base, this ice cream is as smooth as it is flavorful. It’s perfect for anyone craving something fruity yet indulgent without derailing their dietary goals.

Coffee Almond Vegan Ice Cream

This coffee almond vegan ice cream is a creamy, coffee-infused dessert with a delightful crunch from the almonds. The deep coffee flavor blends beautifully with the richness of coconut milk, while the chopped almonds provide texture and a nutty finish. This low-carb, keto-friendly treat is a great way to satisfy a coffee craving while indulging in a sweet yet wholesome dessert.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 2 tablespoons instant coffee granules
• 1/4 teaspoon vanilla extract
• 1/4 cup chopped almonds (optional for crunch)
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or your preferred sweetener), instant coffee granules, vanilla extract, and salt. Blend until smooth.
2. Taste the mixture and adjust the sweetness or coffee flavor by adding more sweetener or coffee granules if desired.
3. Pour the mixture into a freezer-safe container and freeze for 4-6 hours, or until fully frozen.
4. Before serving, let the ice cream soften for 5-10 minutes.
5. Stir in chopped almonds for extra texture just before serving.

coffee almond vegan ice cream is a perfect balance of creamy, bold coffee flavor and crunchy almond bits. It’s a great option for coffee lovers on a low-carb or keto diet who want a rich and satisfying dessert. The creamy coconut milk base pairs perfectly with the strong coffee taste, while the almonds add texture and flavor. It’s the ideal dessert for anyone looking for a coffee-infused treat that is both low-carb and delicious.

Pumpkin Spice Vegan Ice Cream

This autumn-inspired pumpkin spice vegan ice cream combines the warmth of pumpkin with a mix of spices, making it perfect for cooler months or anytime you’re craving a cozy dessert. With a creamy coconut milk base, it’s low in carbs and rich in flavor. The spices, including cinnamon and nutmeg, give it a comforting taste, while the pumpkin adds a subtle sweetness and depth.

Ingredients:1 cup canned pumpkin puree

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• A pinch of salt

Instructions:

1. Blend the pumpkin puree, coconut milk, almond milk, erythritol (or your chosen sweetener), cinnamon, nutmeg, and salt in a blender until smooth and well-combined.
2. Taste the mixture and adjust the sweetness or spice levels as needed.
3. Pour the mixture into a container and freeze for 4-6 hours, or until firm.
4. Once frozen, allow the ice cream to soften for 5-10 minutes before serving.
5. Scoop and enjoy the warm, spiced flavors of fall in a creamy, low-carb dessert.

This pumpkin spice vegan ice cream is a perfect way to enjoy the flavors of autumn without the added sugar. It’s a creamy, spiced treat that will satisfy your cravings for something comforting and indulgent, all while staying keto and low-carb. The combination of pumpkin, cinnamon, and nutmeg creates a rich flavor profile that’s both sweet and savory. Whether you’re enjoying it during the colder months or as a year-round treat, this ice cream will quickly become a favorite.

Raspberry Coconut Vegan Ice Cream

This raspberry coconut vegan ice cream combines the tartness of fresh raspberries with the tropical sweetness of coconut. The coconut milk base creates a creamy texture, while the raspberries provide a natural burst of flavor. This dessert is not only low-carb and keto-friendly, but also refreshing and indulgent, making it a great option for anyone craving a fruity, creamy treat.

Ingredients:

• 1 1/2 cups frozen raspberries
• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• A pinch of salt

Instructions:

1. Blend the frozen raspberries, coconut milk, almond milk, erythritol (or your sweetener of choice), and salt in a blender until smooth and creamy.
2. Taste and adjust the sweetness or raspberry flavor by adding more sweetener or raspberries if needed.
3. Pour the mixture into a container and freeze for 4-6 hours, or until solid.
4. Allow the ice cream to soften for 5-10 minutes before serving.
5. Scoop and enjoy the refreshing and creamy raspberry coconut flavor!

This raspberry coconut vegan ice cream is a vibrant, refreshing dessert that’s perfect for anyone on a low-carb or keto diet. The natural tartness of raspberries is perfectly balanced by the richness of the coconut milk, creating a deliciously smooth and creamy treat. It’s a great option for a light yet indulgent dessert, and the bright flavors make it perfect for a refreshing summer snack or a cozy winter treat.

Chocolate Hazelnut Vegan Ice Cream

indulgent chocolate hazelnut vegan ice cream brings the rich, creamy texture of chocolate with a nutty twist from roasted hazelnuts. The chocolate flavor is bold yet smooth, while the roasted hazelnuts add crunch and extra depth. This low-carb, keto-friendly ice cream is perfect for those who enjoy the flavors of chocolate and nuts combined into a decadent frozen treat.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon vanilla extract
• 1/2 cup roasted hazelnuts, chopped
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or your preferred sweetener), cocoa powder, vanilla extract, and salt. Blend until smooth and well-mixed.
2. Taste the mixture and adjust sweetness or chocolate intensity by adding more sweetener or cocoa powder if desired.
3. Pour the mixture into a container and freeze for 4-6 hours, or until firm.
4. Before serving, allow the ice cream to soften slightly for 5-10 minutes.
5. Stir in chopped roasted hazelnuts just before serving to maintain their crunch.

This chocolate hazelnut vegan ice cream is a heavenly combination of creamy chocolate and crunchy hazelnuts. It’s a perfect choice for anyone following a low-carb or keto lifestyle who still craves a delicious and decadent dessert. The rich, chocolatey base pairs beautifully with the earthy hazelnuts, creating a satisfying and indulgent treat. Whether you’re sharing it with friends or enjoying it on your own, this ice cream is sure to become a new favorite.

Maple Pecan Vegan Ice Cream

Maple pecan vegan ice cream offers the comforting flavors of toasted pecans and maple syrup in a rich, creamy base. With a blend of coconut milk and almond milk, this low-carb, keto-friendly treat is both decadent and satisfying. The sweet maple flavor is perfectly balanced with the crunchy toasted pecans, making this dessert a delightful choice for anyone craving a sweet, nutty indulgence.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 cup sugar-free maple syrup
• 1/2 cup toasted pecans, chopped
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or sweetener of your choice), sugar-free maple syrup, and salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness or maple flavor if needed by adding more sweetener or maple syrup.
3. Pour the mixture into a container and freeze for 4-6 hours or until set.
4. Once the ice cream is frozen, allow it to soften for 5-10 minutes before scooping.
5. Stir in the toasted pecans just before serving to add crunch and extra flavor.

Maple pecan vegan ice cream is a perfect treat for those looking to indulge in a nutty, sweet dessert while staying on a low-carb, keto-friendly diet. The rich maple flavor combined with toasted pecans creates a warm, comforting dessert that’s perfect for any time of the year. The creamy coconut base provides a smooth texture, and the pecans offer a satisfying crunch, making this ice cream a delightful choice for a decadent treat.

Chai Spice Vegan Ice Cream

This chai spice vegan ice cream is a fragrant, flavorful dessert that combines a blend of warm spices such as cinnamon, cardamom, and ginger. The spiced coconut milk base is creamy and indulgent while being low-carb and keto-friendly. With its unique, aromatic flavor, this ice cream makes for a perfect dessert during cooler months or whenever you’re craving a comforting, spiced treat.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon ginger
• A pinch of cloves
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or your preferred sweetener), cinnamon, cardamom, ginger, cloves, and salt. Blend until smooth and well-combined.
2. Taste the mixture and adjust the sweetness or spice levels as desired.
3. Pour the mixture into a container and freeze for 4-6 hours, or until solid.
4. Once frozen, allow the ice cream to soften for 5-10 minutes before scooping.
5. Serve and enjoy the delightful, spicy flavors of chai in a creamy frozen treat.

spice vegan ice cream is a perfect dessert for those who enjoy the warm, comforting flavors of spices like cinnamon, cardamom, and ginger. The creamy coconut milk base pairs beautifully with the aromatic spices, offering a deliciously rich and indulgent experience. It’s a great low-carb, keto-friendly option for anyone looking for a unique dessert that delivers comfort and flavor. Perfect for fall or winter, or whenever you need a cozy dessert.

Tropical Mango Coconut Vegan Ice Cream

For those who love tropical flavors, this mango coconut vegan ice cream is a refreshing, creamy dessert that brings the sweetness of ripe mangoes together with the richness of coconut milk. The natural sweetness of mango, combined with the creamy coconut base, creates a refreshing treat that’s perfect for a hot day or as a sweet, low-carb indulgence at any time.

Ingredients:

• 2 cups frozen mango chunks
• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• A pinch of salt

Instructions:

1. In a blender, combine the frozen mango chunks, coconut milk, almond milk, erythritol (or your preferred sweetener), and a pinch of salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness if necessary by adding more sweetener.
3. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until solid.
4. Once frozen, allow the ice cream to soften for 5-10 minutes before scooping.
5. Serve and enjoy the tropical flavor of mango and coconut in every bite.

ropical mango coconut vegan ice cream is a refreshing dessert that transports you to a sunny beach with every spoonful. The creamy coconut base complements the natural sweetness of mango, creating a balanced and flavorful dessert that’s both satisfying and low-carb. Whether you’re cooling off on a hot day or just craving something fruity and creamy, this ice cream will hit the spot.

Cinnamon Roll Vegan Ice Cream

This cinnamon roll vegan ice cream takes the comforting flavors of a cinnamon roll and transforms them into a creamy, low-carb frozen dessert. The cinnamon and vanilla blend seamlessly with the coconut milk base, while the occasional swirl of cinnamon creates a satisfying, indulgent experience. This ice cream offers the cozy flavor of cinnamon rolls in a keto-friendly package.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or sweetener of your choice), cinnamon, vanilla extract, and salt. Blend until smooth and well-combined.
2. Taste and adjust sweetness or cinnamon flavor as needed.
3. Pour the mixture into a container and freeze for 4-6 hours or until firm.
4. Once the ice cream is frozen, allow it to soften for 5-10 minutes before serving.
5. For extra cinnamon swirl, you can stir in some cinnamon and sweetener before freezing.

Cinnamon roll vegan ice cream offers the warmth and spice of a fresh cinnamon roll in a keto-friendly, low-carb frozen treat. The combination of cinnamon and vanilla makes this ice cream both comforting and indulgent, without the sugar overload. This dessert is perfect for anyone who enjoys cozy, spiced flavors, and it’s a great way to enjoy the classic taste of cinnamon rolls in a creamy, low-carb dessert.

Raspberry Chocolate Chip Vegan Ice Cream

This raspberry chocolate chip vegan ice cream combines the sweet, tangy flavor of raspberries with the crunch of sugar-free chocolate chips, creating a refreshing yet indulgent treat. The coconut milk base ensures creaminess, while the vibrant raspberry flavor is both refreshing and satisfying. This dessert is a great choice for anyone looking for a fruity, chocolatey low-carb ice cream.

Ingredients:

• 1 1/2 cups frozen raspberries
• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 cup sugar-free chocolate chips
• A pinch of salt

Instructions:

1. In a blender, combine the frozen raspberries, coconut milk, almond milk, erythritol (or your preferred sweetener), and salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness if needed.
3. Pour the mixture into a container and freeze for 4-6 hours or until solid.
4. Once frozen, let the ice cream soften for 5-10 minutes before serving.
5. Stir in the chocolate chips just before serving for that perfect crunch.

Raspberry chocolate chip vegan ice cream is a delicious combination of fruity and chocolatey flavors. The tangy raspberries contrast beautifully with the rich coconut milk base, while the chocolate chips add texture and sweetness. This dessert is the perfect low-carb treat for anyone craving a fresh and indulgent ice cream without the added sugars. Whether you’re enjoying it as a post-meal treat or a snack, this ice cream is sure to please.

Strawberry Coconut Vegan Ice Cream

This strawberry coconut vegan ice cream combines the natural sweetness of strawberries with the creamy texture of coconut milk. The fresh, fruity flavor of strawberries pairs perfectly with the rich, tropical notes of coconut, creating a refreshing dessert that’s both low-carb and keto-friendly. It’s the perfect treat for summer or anytime you’re craving a light, dairy-free, frozen indulgence.

Ingredients:

• 2 cups fresh or frozen strawberries
• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• A pinch of salt

Instructions:

1. In a blender, combine the strawberries, coconut milk, almond milk, erythritol (or sweetener of your choice), and salt. Blend until smooth.
2. Taste and adjust sweetness or strawberry flavor if needed by adding more sweetener or strawberries.
3. Pour the mixture into a container and freeze for 4-6 hours or until set.
4. Once frozen, let the ice cream sit for 5-10 minutes to soften slightly before scooping.
5. Scoop and serve for a refreshing, fruity dessert.

awberry coconut vegan ice cream is a delightful, fruity dessert that’s light yet creamy. The combination of fresh strawberries and coconut milk creates a refreshing, naturally sweet treat that’s perfect for any occasion. Whether you’re enjoying it on a hot day or as a guilt-free dessert, this low-carb, keto-friendly ice cream will satisfy your sweet tooth while keeping you on track with your dietary goals.

Mocha Almond Vegan Ice Cream

Mocha almond vegan ice cream offers a delightful blend of rich coffee flavor and crunchy almonds, all in a creamy coconut milk base. The earthy coffee pairs perfectly with the smooth texture of coconut milk, while the toasted almonds add texture and a nutty flavor. This dessert is a low-carb, keto-friendly option for anyone who loves the combination of coffee and nuts.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 2 tablespoons instant coffee granules
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted almonds, chopped
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or sweetener of your choice), instant coffee granules, vanilla extract, and salt. Blend until smooth.
2. Taste the mixture and adjust the sweetness or coffee flavor by adding more sweetener or coffee if desired.
3. Pour the mixture into a container and freeze for 4-6 hours or until firm.
4. Once frozen, let the ice cream sit for 5-10 minutes before serving.
5. Stir in the toasted almonds just before serving for a delightful crunch.

Mocha almond vegan ice cream is a fantastic dessert for coffee lovers who want to indulge without the carbs. The combination of bold coffee flavor, smooth coconut milk, and crunchy toasted almonds creates a deliciously satisfying experience. It’s the perfect keto-friendly treat to enjoy during a cozy afternoon or after a meal, offering the rich flavors of coffee and nuts in every bite.

Chocolate Mint Vegan Ice Cream

Chocolate mint vegan ice cream combines the refreshing coolness of mint with the richness of chocolate. The creamy coconut milk base, paired with cocoa powder and mint extract, delivers a perfectly balanced dessert that is both refreshing and indulgent. This keto-friendly, low-carb ice cream is ideal for anyone who enjoys the refreshing taste of mint paired with smooth chocolate.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon mint extract
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or sweetener of your choice), cocoa powder, mint extract, and salt. Blend until smooth.
2. Taste the mixture and adjust the sweetness or mint flavor by adding more sweetener or mint extract if desired.
3. Pour the mixture into a container and freeze for 4-6 hours or until set.
4. Once frozen, allow the ice cream to soften for 5-10 minutes before serving.
5. Scoop and enjoy the refreshing chocolate-mint combination.

Chocolate mint vegan ice cream is a refreshing yet indulgent treat for those who love the classic pairing of chocolate and mint. The creamy base, combined with the minty freshness, makes for a delightful dessert that satisfies your sweet tooth while keeping things low-carb and keto-friendly. It’s the perfect after-dinner dessert or a treat to enjoy on a warm day, offering a cool, creamy, and indulgent escape.

Salted Caramel Vegan Ice Cream

salted caramel vegan ice cream is a luxurious, creamy dessert with the rich flavor of caramel and a hint of salt to balance the sweetness. The coconut milk base provides a smooth, velvety texture, while the salted caramel flavor creates a sweet yet savory dessert. Perfect for a low-carb, keto-friendly treat, this ice cream is sure to satisfy your caramel cravings.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 cup sugar-free caramel syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• A pinch of salt for topping

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or sweetener of your choice), caramel syrup, vanilla extract, and sea salt. Blend until smooth.
2. Taste the mixture and adjust sweetness or caramel flavor as needed.
3. Pour the mixture into a container and freeze for 4-6 hours or until solid.
4. Before serving, let the ice cream soften for 5-10 minutes.
5. Scoop and top with a pinch of sea salt for an extra salted caramel kick.

Salted caramel vegan ice cream is a rich, decadent treat that delivers all the sweet and salty goodness of caramel, with a keto-friendly twist. The smooth coconut milk base ensures a creamy texture, while the caramel syrup and pinch of salt create a balanced, indulgent flavor. It’s the perfect dessert for those who want a low-carb alternative to traditional caramel ice cream without sacrificing taste or texture.

Cacao Nib Crunch Vegan Ice Cream

Cacao nib crunch vegan ice cream is a delightful treat for chocolate lovers who enjoy a bit of crunch. The earthy, slightly bitter cacao nibs contrast beautifully with the creamy coconut milk base and a touch of sweetener. This low-carb, keto-friendly ice cream is perfect for those who want a healthy dessert with a satisfying crunch and deep chocolate flavor.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup cacao nibs
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or sweetener of your choice), cocoa powder, and salt. Blend until smooth.
2. Taste and adjust sweetness or cocoa flavor as needed.
3. Pour the mixture into a container and freeze for 4-6 hours or until solid.
4. Before serving, allow the ice cream to soften for 5-10 minutes.
5. Stir in the cacao nibs just before serving for that perfect crunchy texture.

acao nib crunch vegan ice cream is a unique and satisfying dessert for anyone who loves chocolate with texture. The rich cocoa flavor paired with crunchy cacao nibs creates a deliciously complex treat that’s still low-carb and keto-friendly. This ice cream is perfect for those who want to indulge in chocolate without the sugar overload, offering a healthy and delicious frozen dessert option.

Apple Cinnamon Vegan Ice Cream

Apple cinnamon vegan ice cream is a comforting dessert that combines the warm, cozy flavors of apples and cinnamon in a smooth, creamy base. This low-carb, keto-friendly treat offers a perfect balance of sweetness from the apples and spice from the cinnamon. It’s an ideal dessert for the fall or any time you crave the comforting flavors of apple pie in a frozen form.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon cinnamon
• 1/2 cup unsweetened applesauce
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, almond milk, erythritol (or sweetener of your choice), cinnamon, applesauce, and salt. Blend until smooth.
2. Taste and adjust sweetness or spice levels if needed.
3. Pour the mixture into a container and freeze for 4-6 hours or until solid.
4. Allow the ice cream to soften for 5-10 minutes before serving.
5. Scoop and enjoy the sweet, spiced flavors of apple and cinnamon.

Apple cinnamon vegan ice cream is a wonderfully comforting dessert that offers all the flavors of a warm apple pie in a cool, creamy treat. The combination of apples and cinnamon creates a cozy, spiced flavor that’s perfect for a low-carb, keto-friendly lifestyle. Whether you’re enjoying it during the fall or anytime you’re craving something sweet and comforting, this ice cream is sure to hit the spot.

Note: More recipes are coming soon