28+ Quick & Easy Cuisinart Vegan Ice Cream Maker Recipes You Have to Try

Indulging in a rich, creamy bowl of ice cream doesn’t have to come at the expense of your dietary preferences.

Thanks to the Cuisinart Vegan Ice Cream Maker, creating deliciously dairy-free desserts is now easier than ever! Whether you’re vegan, lactose intolerant, or just looking to enjoy a healthier treat, homemade vegan ice cream offers countless flavor possibilities.

From fruity sorbets to decadent chocolate-based creations, the Cuisinart Ice Cream Maker lets you experiment with plant-based ingredients that produce rich textures and vibrant flavors.

In this article, we’ve compiled over 28 mouth-watering vegan ice cream recipes to inspire your next frozen treat adventure.

So, let’s dive into the world of creamy, dreamy, and entirely plant-based ice cream!

28+ Quick & Easy Cuisinart Vegan Ice Cream Maker Recipes You Have to Try

With so many versatile recipes at your fingertips, the Cuisinart Vegan Ice Cream Maker can quickly become your go-to kitchen tool for satisfying your sweet tooth without compromising your vegan lifestyle.

From fruity sorbets and refreshing coconut-based ice creams to rich chocolate creations and nutty indulgences, these 28+ recipes will ensure that you never run out of delicious options.

You’ll also enjoy the benefits of using wholesome ingredients, knowing exactly what’s going into your dessert.

The best part?

You can customize flavors, adjust sweetness levels, and experiment with different textures, making every bowl a unique experience.

So grab your Cuisinart Ice Cream Maker and get ready to enjoy some guilt-free, homemade frozen treats!

Cuisinart Vegan Chocolate Coconut Ice Cream

This indulgent vegan chocolate coconut ice cream combines the richness of coconut milk with the deep, velvety flavor of cocoa. Perfect for those who want a dairy-free treat without compromising on flavor, it’s a satisfying dessert that’s both creamy and smooth.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup unsweetened cocoa powder
• 1 cup maple syrup
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and well combined.
2. Pour the mixture into the Cuisinart ice cream maker and follow the manufacturer’s instructions.
3. Let it churn for about 20–25 minutes or until it reaches a soft-serve consistency.
4. Transfer the ice cream to a lidded container and freeze for at least 2 hours for a firmer texture.
5. Scoop and serve. Optional: top with shredded coconut or chocolate chips for extra texture and flavor.

This vegan chocolate coconut ice cream is a delightful treat for any occasion. With the rich, smooth texture of coconut milk paired with the deep flavor of cocoa, it’s hard to believe it’s dairy-free. The natural sweetness from the maple syrup adds a touch of caramel undertone, making every scoop a luxurious experience. Whether you’re vegan or just looking to enjoy a healthier, dairy-free alternative, this ice cream is sure to please your taste buds!

Cuisinart Vegan Strawberry Banana Ice Cream

A light, refreshing, and creamy vegan ice cream made from fresh strawberries and ripe bananas. This easy recipe uses the natural sweetness of fruit to create a perfect balance of tart and sweet, making it a delightful dessert for warm weather.

Ingredients:

• 2 cups frozen strawberries
• 2 ripe bananas, peeled and frozen
• 1/2 cup coconut milk (or any plant-based milk)
• 1 tablespoon agave syrup or maple syrup
• 1 teaspoon lemon juice (optional)

Instructions:

1. In a blender or food processor, blend the frozen strawberries, bananas, coconut milk, agave syrup, and lemon juice (if using) until smooth.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. After 20–25 minutes, check the consistency, and once it’s firm, transfer it to a container and freeze for at least an hour.
4. Serve the ice cream in bowls, garnished with fresh strawberries or a drizzle of agave syrup if desired.

This vegan strawberry banana ice cream is the epitome of a refreshing, guilt-free treat. The combination of strawberries and bananas creates a natural sweetness that needs no added sugar, making it a great choice for those looking for a healthier dessert. The coconut milk ensures a creamy texture, while the slight tartness from the strawberries balances the flavor perfectly. Whether enjoyed as a light snack or a dessert, this ice cream is a fruity delight that will satisfy your cravings.

Cuisinart Vegan Mango Sorbet

A tropical, refreshing treat, this vegan mango sorbet is packed with vibrant flavor and an irresistible smooth texture. Perfect for those seeking a dairy-free dessert, this sorbet is made from ripe mangoes, offering a natural sweetness and a refreshing tang.

Ingredients:

• 3 ripe mangoes, peeled and chopped
• 1/2 cup coconut water
• 1/4 cup agave syrup or maple syrup
• 1 tablespoon lime juice

Instructions:

1. In a blender, combine the mango, coconut water, agave syrup, and lime juice. Blend until smooth.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. Let it churn for about 20 minutes until the sorbet thickens to your desired consistency.
4. Transfer to an airtight container and freeze for an additional 2 hours or until firm.
5. Scoop and serve with a wedge of lime for garnish.

This mango sorbet is the perfect balance of sweet, tangy, and refreshing. With its tropical flavors, it transports you to a sunny beachside in every bite. The coconut water adds a light, hydrating touch while the agave syrup gives a natural sweetness without overpowering the fruit. This sorbet is a wonderful choice for those seeking a light, dairy-free dessert, and it’s sure to impress at any summer gathering. Refreshing and healthy, it’s a true delight for mango lovers!

Cuisinart Vegan Mint Chocolate Chip Ice Cream

This vegan mint chocolate chip ice cream is the perfect combination of creamy, refreshing mint flavor and crunchy chocolate chips. Made with coconut milk for a rich and creamy texture, it’s a perfect dairy-free dessert that will delight your senses.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 cup mini dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the coconut milk, maple syrup, peppermint extract, vanilla extract, and a pinch of salt. Whisk until smooth.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. During the last 5 minutes of churning, add the chocolate chips to the mixture to evenly distribute.
4. Once the ice cream has reached the desired consistency, transfer it to an airtight container and freeze for 2–3 hours for a firmer texture.
5. Serve with extra chocolate chips on top if desired.

This vegan mint chocolate chip ice cream is a true indulgence with its creamy texture and refreshing mint flavor. The coconut milk base provides the perfect consistency, while the maple syrup sweetens the mixture just right. The addition of mini chocolate chips brings a delightful crunch, adding to the overall appeal of this classic dessert. Whether you’re vegan or just looking for a dairy-free treat, this mint chocolate chip ice cream is sure to satisfy your cravings and keep you coming back for more!

Cuisinart Vegan Peanut Butter Cup Ice Cream

This decadent vegan peanut butter cup ice cream is an irresistible dessert that combines creamy peanut butter with rich, dairy-free chocolate chunks. With its smooth texture and a balance of sweet and salty flavors, this ice cream is a must-try for any peanut butter lover.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup peanut butter (creamy or chunky)
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips, chopped
• Pinch of salt

Instructions:

1. In a mixing bowl, whisk together the coconut milk, peanut butter, maple syrup, vanilla extract, and a pinch of salt until smooth and fully combined.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream is almost done churning, add the chopped dairy-free chocolate chips and continue churning for the final few minutes.
4. Transfer the ice cream to a lidded container and freeze for 2–3 hours for a firmer consistency.
5. Scoop, serve, and enjoy!

This vegan peanut butter cup ice cream is the ultimate treat for peanut butter lovers. The rich, creamy coconut milk and peanut butter base blend perfectly with the maple syrup’s natural sweetness. The chopped dairy-free chocolate chips provide a satisfying crunch that pairs beautifully with the creamy texture. Whether you enjoy it on its own or paired with a drizzle of extra peanut butter, this dessert is a luxurious, dairy-free indulgence that will leave you wanting more.

Cuisinart Vegan Blueberry Coconut Ice Cream

This vegan blueberry coconut ice cream is a light, fruity, and creamy dessert that captures the refreshing flavor of blueberries and the richness of coconut milk. It’s an ideal choice for those who prefer a refreshing, naturally sweet ice cream made without dairy.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cans (14 oz each) full-fat coconut milk
• 1/3 cup agave syrup or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. In a saucepan, combine the blueberries, lemon juice, and agave syrup. Heat over medium heat for about 5–7 minutes until the blueberries begin to release their juices and soften.
2. Remove the saucepan from the heat and let it cool slightly. Once cooled, blend the mixture in a blender until smooth.
3. In a mixing bowl, combine the coconut milk, blueberry mixture, vanilla extract, and a pinch of salt. Stir until well combined.
4. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, transfer the ice cream to a lidded container and freeze for at least 2 hours for a firmer consistency.
6. Scoop and serve with fresh blueberries on top if desired.

This vegan blueberry coconut ice cream offers a refreshing and fruity twist on a classic dessert. The coconut milk provides a rich, creamy base, while the sweet-tart blueberries add a vibrant flavor that makes each scoop burst with freshness. The hint of lemon elevates the flavor profile, making it even more delightful. Whether enjoyed on a hot summer day or as a light dessert after dinner, this blueberry coconut ice cream is a perfect choice for those who want a dairy-free, flavorful treat.

Cuisinart Vegan Salted Caramel Ice Cream

This vegan salted caramel ice cream combines the rich, buttery flavor of caramel with a touch of sea salt, creating a perfect balance of sweet and savory. Made with coconut milk, this dairy-free dessert offers a creamy texture and indulgent flavor that’s perfect for satisfying your sweet tooth.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 tablespoon cornstarch (optional for thickening)

Instructions:

1. In a saucepan, combine the coconut milk, brown sugar, and maple syrup. Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 8–10 minutes, allowing the sugar to dissolve and the mixture to thicken slightly.
2. If you want a thicker consistency, mix the cornstarch with a tablespoon of cold water and stir it into the saucepan. Continue simmering for another 2–3 minutes until the mixture thickens.
3. Remove from heat and stir in the vanilla extract and sea salt. Let the mixture cool to room temperature.
4. Once cooled, pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions for about 20–25 minutes.
5. Transfer the ice cream to a lidded container and freeze for at least 3 hours or until firm.
6. Serve the ice cream with an extra sprinkle of sea salt for a finishing touch.

This vegan salted caramel ice cream is a decadent treat that delivers all the richness and indulgence of traditional caramel, without any dairy. The balance of sweetness from the brown sugar and maple syrup, combined with the savory kick of sea salt, creates a flavor profile that is irresistible. The coconut milk ensures a velvety smooth texture, making it the perfect dairy-free dessert. Whether enjoyed alone or as a topping for fruit or brownies, this salted caramel ice cream is sure to be a crowd-pleaser.

Cuisinart Vegan Pumpkin Spice Ice Cream

Celebrate the flavors of fall with this creamy vegan pumpkin spice ice cream. Made with rich coconut milk and flavored with cinnamon, nutmeg, and pumpkin, this ice cream is the perfect autumn treat that’s both indulgent and dairy-free.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. After churning for about 20–25 minutes, check the consistency. Once it’s reached a soft-serve texture, transfer the ice cream to an airtight container.
4. Freeze for an additional 2–3 hours or until firm.
5. Serve the ice cream with a sprinkle of cinnamon or crushed pecans for extra flavor and crunch.

This vegan pumpkin spice ice cream is the ultimate fall dessert. The combination of pumpkin, coconut milk, and warming spices like cinnamon and nutmeg makes each bite comforting and flavorful. The maple syrup adds a natural sweetness that complements the pumpkin’s earthiness, creating a perfect harmony of flavors. This is a must-try for pumpkin lovers and anyone looking to enjoy a vegan alternative to classic autumn treats. Serve it up for family gatherings, holiday celebrations, or simply to enjoy on a cool evening!

Cuisinart Vegan Raspberry Lemonade Sorbet

This refreshing vegan raspberry lemonade sorbet is bursting with the vibrant flavors of fresh raspberries and tangy lemon. It’s a light, dairy-free dessert that’s perfect for warm weather and offers a sweet and tart balance that’s sure to brighten your day.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1 cup freshly squeezed lemon juice (about 4–5 lemons)
• 1/2 cup agave syrup or maple syrup
• 1 cup water
• Zest of 1 lemon

Instructions:

1. In a blender, combine the raspberries, lemon juice, agave syrup, water, and lemon zest. Blend until smooth, then strain through a fine mesh sieve to remove the seeds and pulp.
2. Pour the strained raspberry-lemon mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions for about 20–25 minutes.
3. Once it reaches the desired sorbet consistency, transfer to a container and freeze for at least 2 hours to firm up.
4. Serve the sorbet in bowls or cones, garnished with fresh raspberries or a sprig of mint if desired.

This vegan raspberry lemonade sorbet is a refreshing and tangy treat that’s perfect for any occasion, especially during the warmer months. The tartness of the lemon is beautifully balanced by the sweetness of the raspberries and agave syrup, creating a vibrant and flavorful dessert. The coconut water adds a light, refreshing quality, while the lemon zest enhances the citrusy aroma. Light, dairy-free, and absolutely delicious, this sorbet is an excellent choice for those who want a cool, fruity dessert that’s as refreshing as it is satisfying.

Cuisinart Vegan Chocolate Hazelnut Gelato

This vegan chocolate hazelnut gelato is a decadent and creamy treat, with rich cocoa and a hint of toasted hazelnuts. Made with coconut milk, this gelato provides the perfect balance of chocolatey goodness and nutty flavor, without any dairy. It’s an indulgent yet dairy-free dessert that’s perfect for special occasions or simply when you’re craving something sweet.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup roasted hazelnuts, chopped
• Pinch of salt

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Heat over medium heat, stirring constantly, until the mixture is smooth and well combined.
2. Remove from heat and let it cool to room temperature. If the mixture is too thin, you can let it simmer for a few more minutes to thicken.
3. Once the mixture has cooled, pour it into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the chopped roasted hazelnuts to the mixture.
5. Transfer the gelato to an airtight container and freeze for 3–4 hours or until firm.
6. Scoop and serve with extra chopped hazelnuts or shaved chocolate on top.

This vegan chocolate hazelnut gelato offers a rich, creamy texture with a deliciously complex flavor profile. The combination of chocolate and toasted hazelnuts creates a luxurious dessert experience, while the coconut milk provides the perfect creamy consistency. Whether you’re enjoying it after dinner or sharing it with friends, this gelato will satisfy your sweet tooth and leave you feeling indulged. It’s the perfect vegan dessert for chocolate lovers and those looking for a dairy-free treat that doesn’t sacrifice on flavor.

Cuisinart Vegan Mango Coconut Sorbet

This tropical mango coconut sorbet is a vibrant, refreshing dessert that brings the flavors of the tropics straight to your tastebuds. Made with ripe mangoes and creamy coconut milk, it’s a light and fruity treat that’s both vegan and gluten-free. With a natural sweetness from the fruit and a hint of coconut, this sorbet is perfect for cooling off on a hot day.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1 tablespoon lime juice
• Pinch of salt

Instructions:

1. In a blender, combine the chopped mangoes, coconut milk, maple syrup, lime juice, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions for about 20–25 minutes.
3. Once the sorbet reaches the desired consistency, transfer it to an airtight container and freeze for at least 2 hours.
4. Serve in bowls or cones, and garnish with fresh mint or a sprinkle of toasted coconut flakes if desired.

This vegan mango coconut sorbet is a wonderfully refreshing and fruity treat that’s bursting with tropical flavors. The creamy coconut milk adds a smooth texture, while the sweet, juicy mango creates the perfect balance of tropical fruitiness. The addition of lime juice gives the sorbet a zesty, refreshing twist that’s sure to wake up your taste buds. Whether you’re enjoying it as a cool dessert after dinner or as a refreshing snack, this sorbet is a delightful dairy-free option for any occasion.

Cuisinart Vegan Strawberry Banana Ice Cream

This creamy vegan strawberry banana ice cream combines the sweetness of ripe strawberries with the smooth texture of bananas, creating a naturally sweet and refreshing dessert. With a coconut milk base, it’s both creamy and dairy-free, making it a perfect treat for anyone looking for a wholesome, vegan-friendly dessert.

Ingredients:

• 2 cups fresh or frozen strawberries
• 2 ripe bananas, peeled and sliced
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the strawberries, bananas, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions for about 20–25 minutes.
3. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 2–3 hours or until firm.
4. Serve in bowls, garnished with extra fresh strawberries or banana slices if desired.

This vegan strawberry banana ice cream is the perfect combination of fruity sweetness and creamy texture. The bananas add a natural creaminess, while the strawberries provide a burst of flavor that makes each bite irresistible. The coconut milk base ensures the ice cream is smooth and rich, while the maple syrup adds just the right amount of sweetness. This is a refreshing, dairy-free dessert that’s perfect for anyone looking for a healthier, yet indulgent treat. Whether enjoyed on its own or with a dollop of vegan whipped cream, it’s sure to be a crowd-pleaser.

Cuisinart Vegan Peanut Butter Cup Ice Cream

This vegan peanut butter cup ice cream brings together the rich, creamy texture of peanut butter with the indulgence of chocolate, mimicking the flavors of the classic candy treat. Made with a coconut milk base, this dairy-free dessert is an irresistible combination of salty, sweet, and creamy, with crunchy bits of chocolate peanut butter cups mixed throughout.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips
• 2-3 vegan peanut butter cups, chopped into small pieces

Instructions:

1. In a saucepan, heat the coconut milk, peanut butter, maple syrup, vanilla extract, and salt over medium heat, stirring until smooth and well combined. Heat until it just begins to simmer, then remove from heat.
2. Allow the mixture to cool to room temperature, then pour it into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. When the ice cream reaches a soft-serve consistency, gently fold in the chopped vegan peanut butter cups and chocolate chips.
4. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
5. Serve and enjoy the creamy, nutty, and chocolatey goodness!

This vegan peanut butter cup ice cream is a dream come true for peanut butter and chocolate lovers alike. With the rich peanut butter base, creamy coconut milk, and the crunchy texture from the chopped peanut butter cups and chocolate chips, every bite feels indulgent. The slight saltiness of the peanut butter enhances the sweetness, making this dessert the perfect combination of flavors. It’s an excellent treat for those following a dairy-free diet but still craving a luxurious, decadent ice cream experience.

Cuisinart Vegan Coffee Almond Fudge Ice Cream

For those who love the combination of coffee and chocolate, this vegan coffee almond fudge ice cream will hit the spot. With a smooth coconut milk base, the strong coffee flavor is perfectly complemented by crunchy almonds and swirls of rich chocolate fudge. This ice cream is a flavorful and satisfying dairy-free treat for coffee enthusiasts.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup strong brewed coffee (cooled)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped almonds
• 1/4 cup vegan chocolate chips
• 1/4 cup homemade or store-bought vegan chocolate fudge sauce

Instructions:

1. In a mixing bowl, combine the coconut milk, brewed coffee, maple syrup, and vanilla extract. Stir well to combine.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions for about 20–25 minutes.
3. Once the ice cream reaches a soft-serve consistency, add the chopped almonds and chocolate chips, and continue to churn for a few more minutes.
4. During the last few minutes of churning, drizzle in the vegan chocolate fudge sauce and let it swirl into the ice cream.
5. Transfer the ice cream to an airtight container and freeze for at least 3 hours or until firm.
6. Serve in bowls or cones, garnished with additional chocolate chips or almond slivers if desired.

This vegan coffee almond fudge ice cream is the perfect balance of bold coffee flavor, creamy coconut milk, and the crunch of almonds, with the richness of chocolate fudge swirled throughout. The depth of the coffee flavor combined with the sweet, smooth chocolate provides an indulgent treat that coffee lovers and chocolate fans alike will enjoy. It’s a sophisticated, dairy-free dessert that’s both refreshing and deeply satisfying. Perfect for any occasion, it will surely satisfy your craving for something rich and flavorful.

Cuisinart Vegan Lemon Blueberry Cheesecake Ice Cream

This vegan lemon blueberry cheesecake ice cream combines the refreshing tartness of lemon with the sweetness of blueberries, all wrapped up in a creamy cheesecake-like texture. Made with cashews and coconut milk, this dessert is a dairy-free version of a classic cheesecake, perfect for summer or any time you’re craving something fruity and indulgent.

Ingredients:

• 1 cup soaked cashews (soak for at least 4 hours or overnight)
• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1/4 cup lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh blueberries (or frozen, thawed)
• 1/4 cup graham cracker crumbs (optional for a crust-like texture)

Instructions:

1. In a blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and lemon zest. Blend until smooth and creamy.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream reaches a soft-serve consistency, gently fold in the fresh blueberries. If you’d like, add the graham cracker crumbs to the mixture to replicate the crust of a cheesecake.
4. Transfer the ice cream to an airtight container and freeze for at least 3 hours or until firm.
5. Serve with extra blueberries or a drizzle of maple syrup for an extra touch.

This vegan lemon blueberry cheesecake ice cream is a perfect balance of tart and sweet, with the smooth, rich texture that mimics traditional cheesecake. The combination of fresh blueberries, tangy lemon, and creamy cashew coconut base is refreshing and indulgent. It’s a fantastic dairy-free option for cheesecake lovers and anyone looking for a refreshing yet satisfying dessert. Whether enjoyed as a stand-alone treat or as a topping for fruit-based desserts, this ice cream is bound to be a favorite.

Cuisinart Vegan Chocolate Coconut Ice Cream

This vegan chocolate coconut ice cream is a rich, creamy dessert that combines the tropical flavor of coconut with the deep richness of chocolate. The smooth coconut milk base gives it a luxurious texture, while the chocolate adds a decadent touch. This dairy-free treat is perfect for chocolate lovers looking for a tropical twist, offering a satisfying indulgence without the dairy.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Heat over medium heat, stirring constantly until smooth and well combined.
2. Let the mixture cool to room temperature, then pour it into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. During the last few minutes of churning, add the shredded coconut to the ice cream.
4. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
5. Scoop and serve, garnished with extra shredded coconut or chocolate shavings if desired.

This vegan chocolate coconut ice cream is the perfect dessert for those who crave the creamy indulgence of chocolate paired with the tropical essence of coconut. The rich chocolate flavor is complemented by the subtle nuttiness and texture of the shredded coconut, making each bite a luxurious experience. With its creamy coconut milk base, this ice cream offers the perfect balance of sweetness and depth. It’s a perfect choice for a dairy-free treat, whether for a special occasion or as an everyday indulgence.

Cuisinart Vegan Peach Sorbet

This refreshing vegan peach sorbet highlights the natural sweetness of ripe peaches. It’s a light and fruity dessert that’s perfect for hot summer days or whenever you’re craving a clean, refreshing treat. Made with just a few simple ingredients, including fresh peaches and a touch of lemon, this sorbet offers a smooth and tangy-sweet flavor that’s sure to please.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 1/4 cup maple syrup (or to taste)
• 1 tablespoon lemon juice
• 1/2 cup water
• Pinch of salt

Instructions:

1. In a blender, combine the peaches, maple syrup, lemon juice, water, and a pinch of salt. Blend until smooth.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. Once the sorbet reaches a smooth, soft-serve consistency, transfer it to an airtight container and freeze for at least 2-3 hours or until firm.
4. Serve in bowls or cones, and garnish with fresh mint or extra peach slices if desired.

This vegan peach sorbet is the epitome of simplicity and freshness. The natural sweetness of ripe peaches shines through in every bite, while the lemon juice adds a refreshing tang that complements the fruit’s flavor perfectly. It’s a light, dairy-free dessert that’s both satisfying and easy to make. Whether served at a summer party or enjoyed as a solo treat, this sorbet will transport you to sunny, warm days, offering the perfect way to cool off and indulge in fruity goodness.

Cuisinart Vegan Raspberry Almond Ice Cream

This vegan raspberry almond ice cream is a vibrant, fruity treat that combines the tangy sweetness of fresh raspberries with the crunch of toasted almonds. The coconut milk base provides a creamy texture, while the raspberries add a burst of flavor and color. With a touch of almond extract and crunchy almond pieces, this ice cream offers a perfect blend of creamy, fruity, and nutty goodness.

Ingredients:

• 2 cups fresh or frozen raspberries
• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon almond extract
• 1/4 cup toasted almonds, chopped
• Pinch of salt

Instructions:

1. In a blender, combine the raspberries, coconut milk, maple syrup, almond extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. During the last few minutes of churning, add the chopped toasted almonds to the ice cream mixture.
4. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
5. Serve in bowls, topped with extra toasted almonds or fresh raspberries for garnish.

This vegan raspberry almond ice cream is a deliciously indulgent yet refreshing treat that beautifully combines the tartness of fresh raspberries with the richness of coconut milk. The almond extract enhances the nuttiness, and the toasted almonds add a delightful crunch. It’s a vibrant, creamy, and satisfying dessert that’s both dairy-free and bursting with flavor. Whether served at a summer gathering or enjoyed on a quiet afternoon, this ice cream will satisfy your sweet tooth with a wholesome and delicious touch.

Cuisinart Vegan Mint Chocolate Chip Ice Cream

This classic vegan mint chocolate chip ice cream brings together the cool, refreshing taste of mint with the richness of dark chocolate chips. Made with coconut milk and a hint of peppermint extract, this dairy-free dessert is creamy and refreshing. Perfect for mint lovers, it’s a treat that’s both light and indulgent with a smooth texture and satisfying crunch from the chocolate chips.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (dairy-free)
• Pinch of salt
• Green food coloring (optional, for color)

Instructions:

1. In a saucepan, combine the coconut milk, maple syrup, peppermint extract, vanilla extract, and salt. Heat over medium heat, stirring until well combined and smooth.
2. Once the mixture is heated through, remove it from the heat and let it cool to room temperature. If desired, add a drop or two of green food coloring for a minty color.
3. Pour the cooled mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
4. When the ice cream reaches soft-serve consistency, fold in the dark chocolate chips.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
6. Serve and enjoy this refreshing, minty treat!

This vegan mint chocolate chip ice cream is a perfect blend of cool, refreshing mint and rich, creamy coconut milk. The combination of peppermint extract and dark chocolate chips creates a well-balanced flavor profile that’s both indulgent and refreshing. The smooth coconut milk base adds to the richness, while the chocolate chips provide a satisfying crunch. This classic flavor will be a hit for anyone seeking a dairy-free option that doesn’t compromise on flavor or texture.

Cuisinart Vegan Mango Coconut Ice Cream

This tropical-inspired vegan mango coconut ice cream combines the creamy sweetness of coconut milk with the bright, tangy flavor of ripe mangoes. The velvety texture is perfectly balanced by the bold, fruity taste of mango, making it a refreshing treat perfect for warm weather. It’s a dairy-free delight that offers a taste of the tropics in every bite.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 2 cans (14 oz each) full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional, for added texture)
• Pinch of salt

Instructions:

1. In a blender, combine the mangoes, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. If desired, add shredded coconut during the last few minutes of churning for added texture.
4. Once the ice cream has reached soft-serve consistency, transfer it to an airtight container and freeze for 3-4 hours or until firm.
5. Serve and enjoy a taste of the tropics with this refreshing, dairy-free treat!

This vegan mango coconut ice cream is a tropical delight that’s perfect for those seeking a refreshing, fruity, and creamy dessert. The natural sweetness of ripe mangoes pairs perfectly with the richness of coconut milk, creating a smooth and indulgent treat. The addition of shredded coconut enhances the texture, providing a delightful crunch. Whether enjoyed in the summer heat or any time of year, this ice cream will transport you to a warm, sunny paradise with every bite.

Cuisinart Vegan Chocolate Hazelnut Ice Cream

This decadent vegan chocolate hazelnut ice cream is the perfect combination of smooth chocolate and roasted hazelnuts. The rich coconut milk base pairs wonderfully with the nutty flavor of the hazelnuts, while the chocolate adds an indulgent touch. This dairy-free dessert is creamy, nutty, and deeply satisfying, with a delightful crunch from the chopped hazelnuts.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup roasted hazelnuts, chopped
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Heat over medium heat, stirring until the mixture is smooth and well combined.
2. Remove the mixture from the heat and let it cool to room temperature.
3. Once cooled, pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the chopped roasted hazelnuts.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
6. Serve and enjoy this luxurious, creamy, and nutty treat!

This vegan chocolate hazelnut ice cream is a rich, creamy dessert that’s sure to satisfy any chocolate lover. The combination of deep chocolate flavor and the nutty, earthy taste of roasted hazelnuts creates a well-balanced treat that’s both indulgent and satisfying. The coconut milk base adds a silky, smooth texture, while the chopped hazelnuts provide a satisfying crunch. Whether served on its own or as part of an elaborate dessert, this dairy-free ice cream is sure to impress with its complex flavors and creamy texture.

Cuisinart Vegan Lemon Blueberry Swirl Ice Cream

This tangy and refreshing vegan lemon blueberry swirl ice cream combines the citrusy brightness of lemon with the sweet burst of fresh blueberries. The coconut milk base provides a creamy foundation, while the lemon zest and blueberry swirl add layers of flavor and texture. This dairy-free dessert is perfect for anyone who loves a combination of fruitiness and creaminess in a cool treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries
• 2 tablespoons maple syrup (for blueberry swirl)
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, maple syrup, vanilla extract, lemon juice, lemon zest, and a pinch of salt. Blend until smooth and well combined.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. In a separate saucepan, heat the blueberries and 2 tablespoons of maple syrup over medium heat. Cook until the blueberries break down and form a thick syrup, about 5-7 minutes.
4. Once the ice cream reaches soft-serve consistency, swirl in the blueberry syrup by gently folding it into the ice cream.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
6. Serve and enjoy this refreshing and fruity treat!

This vegan lemon blueberry swirl ice cream is a bright and refreshing treat perfect for warmer months or whenever you need a light, fruity dessert. The combination of tart lemon and sweet blueberries creates a delightful balance, while the creamy coconut milk base ensures a smooth and indulgent texture. With the vibrant blueberry swirl running through the ice cream, each bite is a burst of flavor. It’s a dairy-free indulgence that satisfies both your sweet and tangy cravings.

Cuisinart Vegan Salted Caramel Pecan Ice Cream

This indulgent vegan salted caramel pecan ice cream combines the richness of a sweet caramel base with a hint of salt and the crunch of roasted pecans. The creamy coconut milk and date-based caramel make this dessert as luxurious as it is dairy-free. The addition of toasted pecans elevates the flavor profile, creating an irresistible balance of sweet and savory.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1/2 cup medjool dates, pitted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup roasted pecans, chopped
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, maple syrup, dates, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
3. Once the ice cream reaches soft-serve consistency, fold in the chopped roasted pecans.
4. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
5. Serve and enjoy this rich, sweet, and nutty treat!

This vegan salted caramel pecan ice cream is a decadent, satisfying dessert that perfectly balances sweetness with a savory touch of salt. The coconut milk base provides a creamy texture, while the date-based caramel brings a natural sweetness that pairs wonderfully with the roasted pecans. The addition of sea salt enhances the caramel flavor, making each bite rich and complex. This dairy-free treat is perfect for those who love the combination of sweet and salty flavors in a smooth, indulgent dessert.

Cuisinart Vegan Chocolate Peanut Butter Ice Cream

This vegan chocolate peanut butter ice cream is a dream for anyone who loves the combination of rich chocolate and creamy peanut butter. The coconut milk base makes this dessert smooth and creamy, while the layers of chocolate and peanut butter add a delightful contrast of flavors. It’s a dairy-free, indulgent treat that will satisfy your chocolate-peanut butter cravings.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Heat over medium heat, stirring until smooth and well combined.
2. Once the mixture is smooth, remove it from the heat and let it cool to room temperature.
3. Pour the cooled mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add spoonfuls of creamy peanut butter to the ice cream. Let it swirl throughout the ice cream, creating ribbons of peanut butter.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours or until firm.
6. Serve and enjoy this rich and indulgent chocolate peanut butter treat!

This vegan chocolate peanut butter ice cream is the ultimate combination of rich chocolate and creamy peanut butter, making it a favorite for anyone with a sweet tooth. The smooth coconut milk base ensures a creamy texture, while the swirl of peanut butter adds a delightful richness to every bite. With the balance of chocolate and peanut butter flavors, it’s a satisfying dessert that’s perfect for chocolate and peanut butter lovers. Plus, it’s completely dairy-free, so you can indulge without any guilt.

Note: More recipes are coming soon!