27+ Quick & Nutritious Creamy Vegan Ice Cream Recipes That Will Satisfy Your Sweet Tooth

These ice cream recipes are made with wholesome, plant-based ingredients like coconut milk, almond milk, and cashews, ensuring a velvety smooth texture that rivals any dairy version.

The best part?

You can enjoy these frozen treats guilt-free, knowing you’re savoring a dessert that’s both delicious and nourishing.

Whether you’re craving a tropical mango coconut ice cream or a rich chocolate hazelnut swirl, there’s a flavor for every preference.

Let’s dive in and discover how you can create the perfect creamy vegan ice cream at home!

27+ Quick & Nutritious Creamy Vegan Ice Cream Recipes That Will Satisfy Your Sweet Tooth

From simple fruity sorbets to indulgent chocolatey delights, these 27+ creamy vegan ice cream recipes offer something for every ice cream lover.

Making your own vegan ice cream at home is not only a fun and rewarding experience, but it also lets you get creative with your flavors and ingredients.

Whether you’re using coconut milk for richness, almond milk for a lighter base, or cashews for an ultra-creamy texture, there’s a plant-based recipe in this roundup that will satisfy your cravings.

Creamy Vegan Coconut Mango Ice Cream

This refreshing coconut mango ice cream is a perfect blend of tropical flavors, offering a creamy texture and natural sweetness. Made with coconut milk and ripe mangoes, it’s a guilt-free indulgence that is sure to cool you down on a hot day. The rich coconut flavor pairs beautifully with the vibrant sweetness of the mango, making it an exotic treat for any occasion.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup (or more to taste)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the chopped mangoes, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Taste and adjust sweetness by adding more maple syrup if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes.
4. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.
5. Before serving, let the ice cream sit out for a few minutes to soften slightly.

This Coconut Mango Ice Cream is the perfect dessert for a summer gathering or a refreshing treat after a hearty meal. Its smooth texture and vibrant flavor make it a standout among vegan ice cream options. Whether enjoyed as a snack or dessert, it’s guaranteed to satisfy your cravings for something creamy and tropical.

Creamy Vegan Chocolate Hazelnut Ice Cream

If you’re a fan of chocolate and hazelnut, this vegan chocolate hazelnut ice cream will be your new favorite. With the richness of cacao and the nutty flavor of toasted hazelnuts, this creamy delight offers the perfect balance of sweetness and depth. The silky coconut milk base gives it an ultra-smooth texture that will have you coming back for more.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/2 cup hazelnut butter
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup crushed toasted hazelnuts (for garnish)

Instructions:

1. In a blender, combine coconut milk, hazelnut butter, cocoa powder, maple syrup, vanilla extract, and sea salt. Blend until the mixture is smooth and well-combined.
2. Taste the mixture and adjust sweetness by adding more maple syrup if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, add the crushed toasted hazelnuts to incorporate them into the ice cream.
5. Transfer the ice cream to a container and freeze for at least 4 hours or overnight to achieve a firm consistency.

This Chocolate Hazelnut Ice Cream is a dreamy, decadent treat that will satisfy even the most intense dessert cravings. With its creamy, chocolatey goodness and a slight crunch from the toasted hazelnuts, it’s a dessert that feels both indulgent and comforting. Perfect for a special occasion or just because you deserve it!

Creamy Vegan Strawberry Banana Ice Cream

This strawberry banana ice cream is a fruity, creamy treat that’s both refreshing and satisfying. Packed with natural sweetness from ripe strawberries and bananas, this easy-to-make dessert doesn’t require an ice cream maker, making it an accessible option for anyone. The coconut milk adds a rich creaminess, while the fresh fruit makes it vibrant and flavorful.

Ingredients:

• 2 ripe bananas, peeled and sliced
• 1 cup fresh or frozen strawberries, hulled
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup (optional)
• 1 tsp lemon juice

Instructions:

1. In a blender, combine bananas, strawberries, coconut milk, maple syrup (if using), and lemon juice.
2. Blend until smooth and creamy. Taste and adjust sweetness by adding more maple syrup if desired.
3. Pour the mixture into an ice cream maker and churn for 20-25 minutes until the texture is creamy and thick.
4. Transfer the ice cream to a container and freeze for 3-4 hours, or until firm.
5. Let the ice cream sit at room temperature for a few minutes before serving to make scooping easier.

This Strawberry Banana Ice Cream is a simple, wholesome dessert that’s naturally sweetened and full of flavor. It’s a fantastic option for a healthier treat, and its bright, fruity taste will surely satisfy your sweet tooth without any guilt. Enjoy it as a light dessert or as a cool snack on a sunny afternoon.

Creamy Vegan Peanut Butter Cup Ice Cream

If you’re a fan of the classic peanut butter and chocolate combination, this vegan peanut butter cup ice cream will be your new favorite treat. The rich, creamy peanut butter base is swirled with decadent ribbons of melted chocolate, mimicking the flavor of your favorite peanut butter cups. It’s a dairy-free dessert that doesn’t compromise on flavor or texture!

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/2 cup peanut butter (smooth or chunky)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup dairy-free chocolate chips (or chopped dark chocolate)
• 2 tbsp coconut oil

Instructions:

1. In a blender, combine coconut milk, peanut butter, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. In a small saucepan, melt the chocolate chips with coconut oil over low heat, stirring constantly until smooth.
3. Pour the peanut butter mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. In the last few minutes of churning, slowly drizzle the melted chocolate into the ice cream to create swirls of chocolate throughout.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Peanut Butter Cup Ice Cream is a dream come true for anyone who loves the classic peanut butter and chocolate combo. The creamy peanut butter base and gooey chocolate swirls make for a dessert that’s rich and indulgent. It’s perfect for when you’re craving something a bit more decadent but still want a dairy-free treat.

Creamy Vegan Matcha Coconut Ice Cream

For those who love the earthy and slightly bitter taste of matcha, this vegan matcha coconut ice cream is a delightful treat. The natural sweetness of coconut milk pairs beautifully with the vibrant green tea flavor of matcha, creating a creamy, rich dessert that’s not only delicious but also packed with antioxidants.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 2 tbsp matcha powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a small bowl, whisk together the matcha powder and a few tablespoons of coconut milk to make a smooth paste.
2. In a blender, combine the matcha paste, the remaining coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth.
3. Pour the mixture into an ice cream maker and churn for 20-25 minutes, or until it reaches a creamy consistency.
4. Transfer the ice cream to a container and freeze for at least 4 hours or overnight to achieve a firmer texture.
5. Before serving, let the ice cream soften slightly at room temperature.

This Matcha Coconut Ice Cream is an elegant and unique flavor combination that will please those who enjoy the complex taste of matcha. The creamy coconut base balances the matcha’s slightly bitter notes, creating a well-rounded dessert that’s perfect for any occasion. Treat yourself to this creamy, antioxidant-rich delight that’s both refreshing and indulgent.

Creamy Vegan Cherry Almond Ice Cream

This cherry almond ice cream combines the sweetness of cherries with the nutty richness of almonds, creating a satisfying dessert that’s both creamy and flavorful. The combination of fresh or frozen cherries and almond butter gives it a unique twist, while coconut milk provides the base for its smooth, velvety texture. It’s a vegan-friendly treat that feels indulgent without being overly heavy.

Ingredients:

• 2 cups fresh or frozen cherries, pitted
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 tsp almond extract
• 1/4 tsp vanilla extract
• 1/4 cup chopped toasted almonds (for garnish)

Instructions:

1. In a blender, combine cherries, coconut milk, almond butter, maple syrup, almond extract, and vanilla extract. Blend until smooth.
2. Taste the mixture and adjust the sweetness by adding more maple syrup if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
4. In the last few minutes of churning, add in some chopped toasted almonds for extra crunch.
5. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This Cherry Almond Ice Cream is a beautiful blend of sweet, tart cherries and the rich, nutty flavor of almonds. The creamy coconut base ties everything together, making it a truly indulgent dessert without any dairy. Serve it at your next dinner party or enjoy it on a quiet evening—you’ll love every creamy bite.

Creamy Vegan Coffee Toffee Crunch Ice Cream

For coffee lovers, this vegan coffee toffee crunch ice cream is a rich and indulgent treat that combines the bold flavor of coffee with sweet, crunchy toffee bits. The coconut milk provides a creamy base, while the espresso adds a kick of flavor, making it the perfect dessert for those who enjoy a bit of bitterness balanced by the sweetness of the toffee.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/2 cup brewed strong coffee or espresso, cooled
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup dairy-free toffee bits or crushed vegan toffee bars

Instructions:

1. In a blender, combine coconut milk, brewed coffee, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and well-combined.
2. Taste the mixture and adjust sweetness with more maple syrup if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, add in the toffee bits and continue to churn to incorporate.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Coffee Toffee Crunch Ice Cream is a perfect blend of coffee, sweetness, and crunch. The creamy texture and bold coffee flavor will satisfy your sweet tooth while giving you that little jolt of caffeine. The toffee adds a sweet, crispy bite, making each spoonful an exciting treat that’s perfect for dessert or a mid-afternoon snack.

Creamy Vegan Blueberry Lavender Ice Cream

This vegan blueberry lavender ice cream is a beautiful, fragrant dessert that combines the sweetness of ripe blueberries with the delicate floral notes of lavender. The coconut milk base provides a rich and smooth texture, while the blueberry swirl adds a pop of color and flavor. It’s a light yet indulgent dessert that feels as sophisticated as it is refreshing.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup maple syrup (or more to taste)
• 1 tsp dried lavender buds
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, combine the coconut milk and lavender buds. Warm the mixture over low heat for about 5 minutes, stirring occasionally. Remove from heat and let it steep for 15-20 minutes.
2. Strain out the lavender buds and return the coconut milk to the saucepan.
3. Add the blueberries and maple syrup to the coconut milk and blend the mixture until smooth.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
5. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Blueberry Lavender Ice Cream is a unique and elegant dessert that’s perfect for a warm summer evening or a special occasion. The pairing of blueberries with lavender offers a sophisticated flavor combination that will elevate your dessert game. The smooth, creamy texture is the perfect base for these delicate flavors, making each bite a refined and refreshing treat.

Creamy Vegan Pineapple Coconut Sorbet

For a light and tropical dessert, this vegan pineapple coconut sorbet is the perfect balance of sweet and tangy. The coconut milk adds a creamy base without being too heavy, while the fresh pineapple gives it a refreshing fruity kick. It’s dairy-free, refined sugar-free, and an incredibly refreshing way to end a summer meal or cool off on a hot day.

Ingredients:

• 2 cups fresh or frozen pineapple chunks
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup or agave syrup
• 1 tbsp lime juice
• 1/2 tsp vanilla extract (optional)

Instructions:

1. In a blender, combine pineapple chunks, coconut milk, maple syrup, lime juice, and vanilla extract (if using). Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness by adding more syrup if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
5. Before serving, let the sorbet soften for a few minutes for easier scooping.

This Pineapple Coconut Sorbet is a wonderfully light and refreshing treat that offers a tropical escape in every bite. The bright pineapple flavor pairs perfectly with the creamy coconut, creating a dessert that feels like a vacation. It’s the perfect dessert for anyone looking for a vegan, dairy-free option that’s both delicious and cooling!

Creamy Vegan Chocolate Hazelnut Ice Cream

If you love the classic combination of chocolate and hazelnuts, this vegan chocolate hazelnut ice cream is a creamy, indulgent treat that will satisfy your cravings. The rich chocolate base is complemented by roasted hazelnuts, creating a balance of textures with every bite. This ice cream brings the beloved flavors of Nutella into a dairy-free, guilt-free dessert.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup roasted hazelnuts, chopped
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a blender, combine coconut milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness with more maple syrup if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, add the chopped hazelnuts and chocolate chips to incorporate into the ice cream.
5. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This Chocolate Hazelnut Ice Cream is rich, creamy, and full of texture from the roasted hazelnuts. It combines the perfect blend of smooth chocolate and crunchy hazelnuts, making every scoop a delightful treat. It’s perfect for those who love decadent, chocolatey desserts but want to enjoy it in a dairy-free, vegan way.

Creamy Vegan Mango Sticky Rice Ice Cream

Inspired by the traditional Thai dessert, mango sticky rice, this vegan ice cream combines the tropical flavor of ripe mango with the sweetness of coconut milk and sticky rice. The result is a creamy, luscious dessert that’s both unique and comforting. It’s a tropical treat that will transport you straight to paradise!

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup or coconut sugar
• 1/2 cup cooked sticky rice (or glutinous rice)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine chopped mangoes, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Add the cooked sticky rice to the blender and pulse a few times to incorporate but still keep some rice texture.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.
5. Let the ice cream soften a bit before serving to make scooping easier.

This Mango Sticky Rice Ice Cream is the perfect fusion of tropical fruit and creamy coconut, with the added texture of sticky rice. It’s a delightful and unexpected treat that will captivate your taste buds and bring a sense of nostalgia for the iconic Thai dessert. This is a creamy, exotic dessert that’s perfect for those looking for something both sweet and uniquely refreshing.

Creamy Vegan Salted Caramel Pretzel Ice Cream

For the sweet and salty lovers, this vegan salted caramel pretzel ice cream is an absolute must-try. The creamy, rich caramel base is complemented by the crunch of salty pretzels, creating the perfect combination of textures. The added hint of sea salt takes the caramel flavor to the next level, making this a treat you won’t be able to stop eating.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup crushed pretzels (gluten-free if desired)
• 2 tbsp coconut oil (optional, for extra creaminess)

Instructions:

1. In a small saucepan, combine maple syrup, coconut sugar, and a pinch of sea salt. Heat over low-medium heat, stirring constantly until the sugar dissolves and the mixture becomes a thick caramel sauce. Remove from heat and let cool slightly.
2. In a blender, combine coconut milk, vanilla extract, and the cooled caramel sauce. Blend until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, add in the crushed pretzels and churn to incorporate.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Salted Caramel Pretzel Ice Cream is the perfect balance of sweet, salty, and creamy, with a satisfying crunch from the pretzels. The rich, smooth caramel pairs beautifully with the salty pretzels, making each bite a perfect harmony of flavors. Whether served at a party or enjoyed solo, this ice cream is sure to become a favorite!

Creamy Vegan Peanut Butter Banana Ice Cream

This vegan peanut butter banana ice cream is a rich, creamy treat with the perfect blend of sweet bananas and savory peanut butter. The coconut milk creates a smooth texture, while the peanut butter adds a nutty depth that perfectly complements the natural sweetness of ripe bananas. It’s an indulgent dessert that’s simple to make and absolutely satisfying.

Ingredients:

• 2 ripe bananas, sliced
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup peanut butter (creamy or crunchy)
• 2 tbsp maple syrup (or more to taste)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Place the banana slices on a baking sheet and freeze for 2-3 hours, or until fully frozen.
2. In a blender, combine frozen banana slices, coconut milk, peanut butter, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
3. Taste the mixture and adjust sweetness if needed by adding more maple syrup.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Peanut Butter Banana Ice Cream is an irresistible treat that combines the creamy richness of peanut butter with the sweetness of bananas. The creamy texture and nutty flavor make this ice cream incredibly satisfying. It’s a must-try for anyone who loves the classic peanut butter and banana pairing, and it’s perfect for a quick dessert or snack!

Creamy Vegan Strawberry Coconut Ice Cream

This strawberry coconut ice cream combines the fruity sweetness of strawberries with the creamy richness of coconut milk, creating a light yet indulgent treat. The coconut milk base makes it ultra-smooth, while the fresh strawberries give it a burst of flavor. The result is a vegan dessert that’s perfect for warm weather and anyone who loves fruity, creamy ice creams.

Ingredients:

• 2 cups fresh or frozen strawberries, hulled
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup (or to taste)
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup shredded coconut (optional, for texture)

Instructions:

1. Blend the strawberries with coconut milk, maple syrup, vanilla extract, and a pinch of salt until smooth and creamy.
2. Taste and adjust the sweetness if needed by adding more maple syrup.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, add the shredded coconut if using.
5. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This Strawberry Coconut Ice Cream is a refreshing and creamy treat that’s bursting with the bright flavor of fresh strawberries. The coconut milk adds a velvety smooth texture, while the optional shredded coconut gives it a little extra texture and flavor. This vegan ice cream is perfect for summer or whenever you’re craving something light yet satisfying.

Creamy Vegan Raspberry Almond Swirl Ice Cream

This raspberry almond swirl ice cream is a tangy, fruity, and creamy treat. The coconut milk base provides the perfect canvas for the tartness of raspberries, while the almond butter adds a rich, nutty flavor. The raspberry swirl throughout the ice cream creates a beautiful contrast in flavor and color, making this a decadent yet refreshing dessert.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup almond butter
• 1/4 cup maple syrup (or more to taste)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine coconut milk, almond butter, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. In a separate bowl, puree the raspberries with a fork or blender until smooth. You can leave it slightly chunky if you prefer some texture in the swirl.
3. Pour the coconut mixture into the ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, gently swirl the raspberry puree into the ice cream to create a marbled effect.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Raspberry Almond Swirl Ice Cream is a sophisticated and flavorful vegan dessert that beautifully balances tart raspberries with the rich nuttiness of almond butter. The swirl of raspberry puree throughout the ice cream adds a burst of color and flavor, making it as beautiful as it is delicious. Perfect for a special occasion or a refreshing treat any time of year!

Creamy Vegan Matcha Green Tea Ice Cream

This creamy matcha green tea ice cream is a refreshing and subtly sweet treat with a hint of earthy matcha flavor. Made with coconut milk, the base is smooth and rich, while the green tea powder adds a vibrant color and unique flavor profile. It’s perfect for matcha lovers or anyone looking for a sophisticated, plant-based dessert.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup (or more to taste)
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine coconut milk, maple syrup, matcha powder, vanilla extract, and a pinch of salt. Blend until smooth and well-mixed.
2. Taste the mixture and adjust sweetness by adding more maple syrup if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. Once churning is complete, transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Matcha Green Tea Ice Cream is an elegant, creamy dessert with the distinct, slightly bitter flavor of matcha balanced by the sweetness of maple syrup. The coconut milk base provides a silky texture, making it a luxurious treat for those who enjoy the unique flavor of green tea. It’s a perfect dessert to impress your guests or enjoy as a simple, refreshing snack!

Creamy Vegan Coffee Chocolate Chip Ice Cream

Coffee lovers will adore this creamy vegan coffee chocolate chip ice cream. The rich coffee flavor pairs wonderfully with chunks of chocolate chips, creating a decadent treat that’s both smooth and satisfying. This ice cream is perfect for a pick-me-up or for those who want to enjoy an indulgent dessert with a touch of caffeine.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/4 cup brewed coffee (strong or espresso)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. In a blender, combine coconut milk, brewed coffee, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
2. Taste the mixture and adjust sweetness by adding more maple syrup if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, add in the chocolate chips.
5. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Coffee Chocolate Chip Ice Cream is the ultimate vegan dessert for coffee and chocolate lovers. The rich coffee flavor is perfectly complemented by the sweet, melty chocolate chips, creating a perfect balance of flavors. The coconut milk base ensures that each scoop is creamy and indulgent, making this ice cream a must-try for those who enjoy a little caffeine with their dessert!

Creamy Vegan Blueberry Lemon Ice Cream

This vibrant blueberry lemon ice cream is both refreshing and creamy, combining the sweetness of blueberries with the bright, zesty kick of lemon. The coconut milk provides a rich, smooth base, while the natural flavors of the berries and citrus shine through. It’s a perfect balance of tart and sweet, making it an ideal choice for a summer dessert.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup (or to taste)
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a blender, combine blueberries, coconut milk, maple syrup, lemon zest, lemon juice, and a pinch of salt. Blend until smooth and creamy.
2. Taste and adjust the sweetness or tartness by adding more maple syrup or lemon juice if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Blueberry Lemon Ice Cream is a delightful combination of tangy and sweet flavors, with the blueberries providing a burst of natural sweetness and the lemon adding a refreshing citrus zing. The coconut milk base gives it a rich, creamy texture, making this ice cream a perfect treat to enjoy on a warm day or as a light, flavorful dessert any time.

Creamy Vegan Chocolate Hazelnut Ice Cream

This creamy chocolate hazelnut ice cream brings the indulgent flavors of rich chocolate and toasted hazelnuts together in a silky, smooth dessert. The combination of coconut milk and hazelnut butter creates a wonderfully creamy texture, while the chocolate base delivers deep, rich flavor. A true treat for chocolate lovers, this ice cream is easy to make and perfect for satisfying your sweet tooth.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/4 cup cacao powder or unsweetened cocoa powder
• 1/4 cup maple syrup (or more to taste)
• 1/4 cup hazelnut butter
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup chopped toasted hazelnuts (optional for topping)

Instructions:

1. In a blender, combine coconut milk, cacao powder, maple syrup, hazelnut butter, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Taste and adjust sweetness if needed by adding more maple syrup.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. During the last few minutes of churning, add in the chopped toasted hazelnuts for some extra crunch.
5. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Chocolate Hazelnut Ice Cream is a creamy and indulgent dessert with layers of chocolatey goodness and nutty flavor. The rich hazelnut butter adds a smooth texture and unique flavor to the ice cream, making it an irresistible vegan treat. The toasted hazelnuts give it the perfect finishing touch for added texture and flavor, making it a delightful dessert to serve any time.

Creamy Vegan Mango Coconut Ice Cream

This tropical mango coconut ice cream is a refreshing, creamy dessert that’s bursting with bright, fruity flavors. The coconut milk base adds richness, while the mango brings a sweet, citrusy flavor that transports you to a sunny beach day. With just a few simple ingredients, this dairy-free ice cream is perfect for anyone looking for a refreshing vegan treat.

Ingredients:

• 2 cups frozen mango chunks
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup maple syrup (or to taste)
• 1 tsp vanilla extract
• Pinch of salt
• Shredded coconut (optional for garnish)

Instructions:

1. Blend the frozen mango chunks, coconut milk, maple syrup, vanilla extract, and a pinch of salt until smooth and creamy.
2. Taste the mixture and adjust the sweetness by adding more maple syrup if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.
5. If desired, garnish with shredded coconut before serving.

This Mango Coconut Ice Cream is the perfect balance of tropical sweetness and creamy richness. The coconut milk provides a smooth, velvety texture, while the mango offers a bright, vibrant flavor. It’s an ideal treat for summer or when you need something light, refreshing, and full of flavor.

Creamy Vegan Chocolate Mint Ice Cream

This chocolate mint ice cream is a refreshing twist on the classic combination of mint and chocolate. The creamy coconut milk base is perfectly complemented by the cool, minty flavor, while the rich chocolate chips bring a satisfying crunch. It’s a mint lover’s dream come true and an indulgent treat that’s sure to satisfy any sweet tooth.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/4 cup cacao powder or unsweetened cocoa powder
• 1/4 cup maple syrup (or more to taste)
• 1 tsp peppermint extract
• Pinch of salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. In a blender, combine coconut milk, cacao powder, maple syrup, peppermint extract, and a pinch of salt. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness or mint flavor if necessary by adding more maple syrup or peppermint extract.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. In the last few minutes of churning, add in the dairy-free chocolate chips.
5. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.

This Chocolate Mint Ice Cream is a creamy, indulgent dessert with the perfect balance of chocolatey richness and refreshing minty coolness. The coconut milk base gives it a velvety smooth texture, while the addition of chocolate chips adds just the right amount of crunch. This is an ideal vegan ice cream for mint chocolate lovers and anyone looking for a cool, creamy treat!

Note: More recipes are coming soon!