28+ Irresistible Dairy-Free Ice Cream Recipes You Need to Try

When it comes to indulging in a sweet, cool treat, nothing quite hits the spot like ice cream.

But for those following a dairy-free lifestyle, finding the perfect ice cream that’s both delicious and satisfying can sometimes be a challenge.

Luckily, we’ve got you covered! Whether you’re lactose intolerant, vegan, or just looking for a lighter alternative, there’s a wide variety of mouthwatering dairy-free ice cream recipes to choose from.

From fruity sorbets to rich and creamy coconut-based delights, there’s no shortage of options to satisfy your frozen dessert cravings.

In this blog, we’ll explore 28+ irresistible dairy-free ice cream recipes that are as easy to make as they are indulgent.

So grab your favorite ice cream maker (or a spoon if you’re feeling adventurous), and get ready to dive into a world of creamy, dreamy, dairy-free treats!

28+ Irresistible Dairy-Free Ice Cream Recipes You Need to Try

Enjoying ice cream while following a dairy-free diet doesn’t have to be a compromise.

With these 28+ dairy-free ice cream recipes, you can treat yourself to a variety of frozen desserts that cater to your dietary preferences without skimping on flavor or texture.

From fruity, light sorbets to creamy coconut and almond-based ice creams, these recipes offer a range of options that are perfect for every occasion.

So, whether you’re hosting a summer barbecue, looking for a cool treat on a hot day, or just want a quick dessert after dinner, these dairy-free ice cream recipes will keep you satisfied.

And the best part?

You can customize each one to suit your tastes and dietary needs.

So why wait?

Start churning up your next favorite dairy-free dessert today!

Creamy Coconut Vanilla Ice Cream

Rich, creamy, and subtly sweet, this coconut vanilla ice cream is a dairy-free delight that’s perfect for a hot summer day or as a base for your favorite toppings. The use of coconut milk ensures a luscious texture, while vanilla provides a classic flavor everyone loves. It’s a simple yet indulgent treat that caters to both vegans and dairy-free eaters.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 2 tsp pure vanilla extract
• A pinch of salt

Instructions:

1. Prepare the base: In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and salt until smooth. Make sure there are no lumps of coconut cream.
2. Chill the mixture: Cover the bowl and refrigerate the mixture for at least 2 hours, or until well-chilled.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes.
4. Freeze for a firmer texture: Transfer the churned ice cream into a lidded container and freeze for 2–3 hours for a scoopable consistency.
5. Serve and enjoy: Scoop into bowls or cones and garnish with fresh fruit, chocolate chips, or shredded coconut.

This coconut vanilla ice cream is a wonderfully versatile dessert. It’s creamy, satisfying, and easy to make, making it a staple recipe in any dairy-free kitchen. Whether enjoyed on its own or with your favorite toppings, it’s guaranteed to impress.

Chocolate Avocado Ice Cream

Indulge in the decadence of chocolate without the dairy. This chocolate avocado ice cream is luxuriously smooth and packed with healthy fats. Avocado might sound unusual in ice cream, but it contributes to the velvety texture and allows the chocolate flavor to shine.

Ingredients:

• 2 ripe avocados
• 1 cup almond milk (or any dairy-free milk)
• 1/2 cup cocoa powder
• 1/2 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Blend the ingredients: Scoop the avocado flesh into a blender. Add almond milk, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Chill the mixture: Pour the mixture into a bowl, cover, and refrigerate for 1–2 hours until thoroughly chilled.
3. Churn the ice cream: Transfer the chilled mixture into your ice cream maker and churn for 20–25 minutes.
4. Freeze for a firmer texture: Scoop the churned ice cream into an airtight container and freeze for 2–3 hours.
5. Serve and enjoy: Serve the ice cream in scoops, topped with chopped nuts or fresh berries for added texture and flavor.

This chocolate avocado ice cream is proof that healthy and indulgent can coexist. Its silky consistency and deep chocolate flavor make it a crowd-pleaser while providing a nutritious twist.

Mango Coconut Sorbet

Bright, tropical, and refreshing, this mango coconut sorbet is a dairy-free treat that bursts with natural sweetness. Perfect for warm days or as a light dessert, this sorbet combines the tropical flavors of mango and coconut for a zesty yet creamy result.

Ingredients:

• 3 cups ripe mango chunks (fresh or frozen)
• 1 cup coconut water
• 1/4 cup coconut cream
• 1/4 cup agave nectar or maple syrup (optional)
• Juice of 1 lime

Instructions:

1. Blend the ingredients: Add mango chunks, coconut water, coconut cream, agave nectar, and lime juice to a blender. Blend until smooth and no chunks remain.
2. Chill the mixture: Pour the mixture into a bowl, cover, and refrigerate for 1–2 hours.
3. Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn for about 20 minutes, or until it reaches a sorbet-like consistency.
4. Freeze for a firmer texture: Transfer the churned sorbet to an airtight container and freeze for 1–2 hours.
5. Serve and enjoy: Scoop the sorbet into bowls and garnish with shredded coconut or a sprig of mint for an extra touch of tropical flair.

This mango coconut sorbet is a delightful way to cool down while enjoying the vibrant flavors of summer. Its natural sweetness and light texture make it a guilt-free dessert that’s sure to please everyone.

Strawberry Banana Coconut Ice Cream

This strawberry banana coconut ice cream is a creamy, fruity delight that’s naturally sweetened and dairy-free. The combination of strawberries and bananas creates a vibrant flavor profile, while coconut milk ensures a rich, creamy base. It’s the perfect healthy treat for summer or any time you’re craving something refreshing.

Ingredients:

• 2 ripe bananas, sliced and frozen
• 1 cup fresh or frozen strawberries
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp maple syrup or agave nectar (optional)
• 1 tsp vanilla extract

Instructions:

1. Blend the ingredients: Add the frozen bananas, strawberries, coconut milk, maple syrup, and vanilla extract to a blender. Blend until smooth and creamy.
2. Chill the mixture: Transfer the blended mixture to a bowl and refrigerate for 1–2 hours until cold.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn for about 20–25 minutes.
4. Freeze for a firmer texture: Transfer the churned ice cream to an airtight container and freeze for 2–3 hours.
5. Serve and enjoy: Scoop into bowls or cones and garnish with fresh strawberries or banana slices.

This strawberry banana coconut ice cream is a refreshing, wholesome dessert that’s as delicious as it is nutritious. With its bright flavors and creamy texture, it’s sure to become a favorite for the whole family.

Peach Ginger Sorbet

Fresh, tangy, and slightly spicy, this peach ginger sorbet is a unique and exciting dairy-free dessert. The sweetness of ripe peaches pairs beautifully with the zesty kick of ginger, creating a refreshing treat that’s perfect for summer afternoons or as a palate cleanser after dinner.

Ingredients:

• 3 cups ripe peach slices (fresh or frozen)
• 1/2 cup water
• 1/4 cup agave nectar or honey (optional)
• 1 tsp freshly grated ginger
• Juice of 1/2 lemon

Instructions:

1. Blend the ingredients: Add peach slices, water, agave nectar, grated ginger, and lemon juice to a blender. Blend until smooth.
2. Strain the mixture: If you prefer a smoother texture, strain the mixture through a fine mesh sieve to remove any pulp.
3. Chill the mixture: Refrigerate the blended mixture for at least 1 hour.
4. Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn for 20 minutes, or until it reaches the desired consistency.
5. Freeze for a firmer texture: Transfer the sorbet to a lidded container and freeze for 1–2 hours.
6. Serve and enjoy: Scoop the sorbet into bowls or glasses and garnish with fresh peach slices or a sprinkle of candied ginger.

This peach ginger sorbet is an elegant and refreshing dessert that will surprise and delight your taste buds. Its combination of sweet and spicy flavors is a fun twist on traditional fruit sorbets.

Matcha Coconut Ice Cream

Earthy, creamy, and subtly sweet, this matcha coconut ice cream is a unique dairy-free dessert with a vibrant green hue. The matcha powder gives it a sophisticated flavor, while the coconut milk provides a luscious base. This treat is perfect for tea lovers or anyone looking for something a little different.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Mix the ingredients: In a medium bowl, whisk together coconut milk, maple syrup, matcha powder, vanilla extract, and salt until smooth and evenly colored.
2. Chill the mixture: Cover the bowl and refrigerate the mixture for 2–3 hours until fully chilled.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes, or until thick and creamy.
4. Freeze for a firmer texture: Scoop the churned ice cream into a container with a tight-fitting lid and freeze for 2–3 hours.
5. Serve and enjoy: Serve in scoops and sprinkle with shredded coconut or a dusting of matcha powder for a decorative touch.

This matcha coconut ice cream is a delightful way to enjoy the health benefits of green tea in dessert form. Its creamy texture and distinctive flavor make it a sophisticated treat that pairs well with cookies or fresh fruit.

Banana Nut Butter Ice Cream

A creamy, indulgent, yet wholesome treat, this banana nut butter ice cream combines the natural sweetness of ripe bananas with the richness of nut butter. Perfect for those who want a dairy-free ice cream that’s full of flavor and offers a good dose of protein and healthy fats. The blend of peanut butter (or almond butter) creates a perfect harmony with the smooth banana base.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 1/4 cup peanut butter or almond butter
• 1 tsp vanilla extract
• 1/4 cup almond milk (or any dairy-free milk)
• 1/4 cup maple syrup or agave nectar

Instructions:

1. Blend the base: In a high-powered blender or food processor, combine frozen banana slices, nut butter, vanilla extract, almond milk, and maple syrup. Blend until smooth and creamy.
2. Chill the mixture: Transfer the banana mixture to a bowl and refrigerate for about 30 minutes to cool it down.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes.
4. Freeze for a firmer texture: Transfer the churned ice cream into a container and freeze for at least 2 hours for a firmer consistency.
5. Serve and enjoy: Scoop into bowls and enjoy as is, or top with chopped nuts, cacao nibs, or granola for added crunch.

This banana nut butter ice cream is a satisfying, guilt-free dessert that delivers both flavor and nutrition. Whether you’re looking for a post-workout snack or a decadent treat, it’s a versatile recipe you can enjoy any time!

Raspberry Coconut Sorbet

Bright, tart, and refreshingly light, this raspberry coconut sorbet is the perfect dairy-free alternative to traditional sorbet. With its rich coconut flavor and a burst of raspberry tang, it’s a treat that’s as refreshing as it is delightful. This sorbet is the perfect dessert for a summer gathering or an afternoon pick-me-up.

Ingredients:

• 3 cups fresh or frozen raspberries
• 1 cup coconut water
• 1/2 cup coconut cream
• 1/4 cup maple syrup or agave nectar
• Juice of 1/2 lemon

Instructions:

1. Blend the mixture: Combine raspberries, coconut water, coconut cream, maple syrup, and lemon juice in a blender. Blend until smooth.
2. Strain the mixture: For a smoother texture, strain the mixture through a fine mesh sieve to remove the raspberry seeds.
3. Chill the mixture: Transfer the mixture to a bowl and refrigerate for at least 1 hour.
4. Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn for about 20–25 minutes, until it reaches a thick, sorbet-like consistency.
5. Freeze for a firmer texture: Once the sorbet is churned, transfer it to a container and freeze for 2–3 hours for a firmer texture.
6. Serve and enjoy: Scoop into bowls and garnish with fresh raspberries or mint leaves.

This raspberry coconut sorbet is a delightful and refreshing treat that packs a punch of flavor while being completely dairy-free. It’s a simple yet elegant dessert that’s perfect for anyone looking for a light, fruity option.

Lemon Poppy Seed Ice Cream

Zesty, tangy, and with a delightful crunch, this lemon poppy seed ice cream is an unexpectedly fabulous dairy-free dessert. The bright, citrusy lemon flavor is perfectly balanced with the crunch of poppy seeds, creating a fun, refreshing treat that will brighten your day. It’s a unique flavor that will stand out among the typical ice cream choices.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 2 tsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Whisk the base: In a medium bowl, whisk together the coconut milk, maple syrup, lemon zest, lemon juice, poppy seeds, vanilla extract, and salt until smooth and well combined.
2. Chill the mixture: Cover and refrigerate the mixture for at least 2 hours to chill thoroughly.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes, or until it thickens to a creamy consistency.
4. Freeze for a firmer texture: Transfer the churned ice cream into a container and freeze for 2–3 hours for a firmer consistency.
5. Serve and enjoy: Scoop into bowls or cones, and optionally top with extra lemon zest or fresh berries.

This lemon poppy seed ice cream is a refreshing and fun treat, combining the bright notes of lemon with the satisfying crunch of poppy seeds. It’s a great way to enjoy a light, citrusy dessert that’s also completely dairy-free!

Mango Coconut Lime Ice Cream

This tropical-inspired mango coconut lime ice cream is a dairy-free dream that combines the exotic sweetness of mango with the creamy richness of coconut milk, all brightened up by the refreshing zing of lime. It’s a vibrant, refreshing dessert that brings the flavors of the tropics to your kitchen, perfect for hot days or when you want to indulge in something fresh and fruity.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup lime juice (freshly squeezed)
• 2 tbsp maple syrup or agave nectar
• Zest of 1 lime

Instructions:

1. Blend the ingredients: In a blender, combine the diced mango, coconut milk, coconut cream, lime juice, maple syrup, and lime zest. Blend until smooth and creamy.
2. Chill the mixture: Pour the mixture into a bowl and refrigerate for 1–2 hours until it’s thoroughly chilled.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes, or until the texture is thick and creamy.
4. Freeze for a firmer texture: Transfer the churned ice cream into a lidded container and freeze for at least 3 hours for a firmer consistency.
5. Serve and enjoy: Scoop into bowls or cones and garnish with additional lime zest or shredded coconut for an extra tropical touch.

This mango coconut lime ice cream is a refreshing and flavorful dessert that will transport you to an island getaway with just one spoonful. The tropical ingredients work perfectly together to create a creamy yet zesty treat that’s ideal for summer or whenever you crave something bright and bold.

Chocolate Almond Fudge Ice Cream

Indulge in a creamy, rich, and decadent treat with this chocolate almond fudge ice cream. The smooth chocolate base made with coconut milk is complemented by a crunchy almond topping and swirls of rich fudge, creating a dairy-free ice cream that rivals any traditional version. Perfect for anyone with a sweet tooth, this dessert is sure to satisfy cravings while still being dairy-free.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup dairy-free dark chocolate chips
• 1/4 cup maple syrup or agave nectar
• 1/2 cup chopped almonds (toasted, optional)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the chocolate base: In a saucepan, combine coconut milk, cocoa powder, maple syrup, and a pinch of salt. Heat over medium heat until the mixture is smooth and hot, but not boiling. Stir in the dark chocolate chips until melted and the mixture is smooth.
2. Cool the mixture: Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then transfer to the refrigerator to chill for 1–2 hours.
3. Churn the ice cream: Pour the cooled chocolate mixture into your ice cream maker and churn for about 20 minutes until it reaches a creamy texture.
4. Add the almonds and fudge swirl: During the last few minutes of churning, add the toasted almonds and a swirl of your favorite dairy-free fudge or chocolate sauce.
5. Freeze for a firmer texture: Transfer the ice cream to a container and freeze for at least 3 hours to firm up.
6. Serve and enjoy: Scoop into bowls or cones and enjoy the combination of rich chocolate and crunchy almonds.

This chocolate almond fudge ice cream is the perfect balance of creamy, rich, and nutty, making it a fantastic dessert for anyone who loves indulgent chocolate treats. It’s an ideal way to enjoy a dairy-free dessert without compromising on flavor or texture.

Peach Sorbet with Basil

Light, refreshing, and infused with the aromatic flavors of fresh basil, this peach sorbet is a unique dairy-free dessert that’s perfect for summer. The juicy sweetness of ripe peaches is paired with a subtle herbal note from the basil, creating a deliciously balanced treat that’s not too sweet but incredibly refreshing.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 1/2 cup water
• 1/4 cup agave nectar or maple syrup
• 1/4 cup fresh basil leaves
• Juice of 1 lemon

Instructions:

1. Prepare the peach puree: In a blender, combine the sliced peaches, water, agave nectar, basil leaves, and lemon juice. Blend until smooth.
2. Strain the mixture: For a smoother sorbet, strain the peach mixture through a fine mesh sieve to remove any pulp and basil stems.
3. Chill the mixture: Refrigerate the strained mixture for at least 1–2 hours until it’s cold.
4. Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn for about 20 minutes, or until it thickens to a sorbet-like consistency.
5. Freeze for a firmer texture: Transfer the sorbet to an airtight container and freeze for 2–3 hours to firm up.
6. Serve and enjoy: Scoop into bowls or glasses and garnish with a fresh basil leaf or a few peach slices.

This peach sorbet with basil is a refreshingly unique dessert that combines the natural sweetness of peaches with the herbal aroma of fresh basil. It’s the perfect light and fruity treat to serve at gatherings or to enjoy on your own as a sweet, healthy indulgence.

Strawberry Coconut Milk Ice Cream

This creamy and refreshing strawberry coconut milk ice cream brings together the sweetness of fresh strawberries and the richness of coconut milk for a tropical twist on a classic dessert. The natural flavor of strawberries shines through in every scoop, while the coconut milk creates a silky, smooth base that’s completely dairy-free. Perfect for strawberry lovers or anyone who wants a simple, delicious treat.

Ingredients:

• 2 cups fresh strawberries, hulled and halved
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Prepare the strawberries: In a blender or food processor, blend the strawberries until smooth. You can leave some small chunks for added texture if preferred.
2. Combine the ingredients: In a bowl, mix the blended strawberries with coconut milk, maple syrup, vanilla extract, and a pinch of salt. Stir until well combined.
3. Chill the mixture: Refrigerate the mixture for at least 2 hours until it is thoroughly chilled.
4. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn for about 20–25 minutes, or until it reaches a creamy, soft-serve consistency.
5. Freeze for a firmer texture: Transfer the ice cream to an airtight container and freeze for 3 hours or longer to achieve a firmer texture.
6. Serve and enjoy: Scoop the ice cream into bowls or cones and enjoy the creamy strawberry goodness. Garnish with fresh strawberry slices if desired.

This strawberry coconut milk ice cream is a deliciously sweet treat that’s as refreshing as it is creamy. The perfect dessert for a hot summer day, it’s a simple way to enjoy dairy-free ice cream without compromising on flavor or richness.

Chocolate Mint Chip Ice Cream

A classic combination made dairy-free, this chocolate mint chip ice cream is a fresh, indulgent treat. The cool, crisp flavor of mint complements the rich, smooth chocolate base, with the added crunch of dairy-free chocolate chips in every bite. It’s the perfect dessert for mint chocolate lovers looking for a dairy-free option to satisfy their cravings.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup cocoa powder (unsweetened)
• 1/4 cup maple syrup or agave nectar
• 1 tsp peppermint extract
• 1/2 cup dairy-free chocolate chips
• A pinch of salt

Instructions:

1. Mix the base: In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, peppermint extract, and salt. Heat the mixture over medium heat, stirring occasionally, until it is smooth and well-combined.
2. Cool the mixture: Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 2 hours.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes or until it thickens to a creamy consistency.
4. Add the chocolate chips: In the last few minutes of churning, add the dairy-free chocolate chips.
5. Freeze for a firmer texture: Transfer the ice cream to an airtight container and freeze for 3–4 hours or until firm.
6. Serve and enjoy: Scoop the ice cream into bowls or cones and enjoy the minty, chocolatey goodness.

This chocolate mint chip ice cream is a perfect balance of refreshing mint and rich chocolate flavors, with a satisfying crunch of chocolate chips. It’s a delicious and creamy treat that’s completely dairy-free and perfect for any occasion.

Cinnamon Apple Sorbet

This cinnamon apple sorbet combines the sweetness of apples with the warmth of cinnamon for a deliciously refreshing dessert that’s perfect for autumn—or any time of year. The tartness of the apples is beautifully balanced by the subtle spice of cinnamon, making it a unique and flavorful dairy-free treat.

Ingredients:

• 4 medium apples, peeled, cored, and chopped
• 1/2 cup water
• 1/4 cup maple syrup or agave nectar
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice

Instructions:

1. Prepare the apple mixture: In a medium saucepan, combine the chopped apples, water, maple syrup, cinnamon, and lemon juice. Cook over medium heat for about 15 minutes, or until the apples are soft and tender.
2. Blend the mixture: Transfer the cooked apples and any remaining liquid to a blender or food processor. Blend until smooth.
3. Chill the mixture: Refrigerate the apple mixture for at least 2 hours until it is thoroughly chilled.
4. Churn the sorbet: Pour the chilled apple mixture into your ice cream maker and churn for about 20 minutes, or until it reaches a thick sorbet-like consistency.
5. Freeze for a firmer texture: Transfer the sorbet to an airtight container and freeze for 2–3 hours to firm up.
6. Serve and enjoy: Scoop the sorbet into bowls or glasses and garnish with a sprinkle of cinnamon or a few apple slices.

This cinnamon apple sorbet is a refreshing yet comforting dessert that’s perfect for enjoying after a hearty meal. The flavors of apple and cinnamon come together beautifully in this dairy-free treat that’s both light and satisfying.

Peach and Raspberry Sorbet

This peach and raspberry sorbet combines the bright, juicy flavors of ripe peaches with the tangy sweetness of fresh raspberries for a vibrant, refreshing treat. It’s a perfect dessert for warm days or any time you want something light and fruity, and it’s completely dairy-free. The natural sweetness of the peaches and the slight tartness from the raspberries make this sorbet a refreshing yet balanced indulgence.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 1 cup fresh raspberries
• 1/4 cup maple syrup or agave nectar
• 1/2 cup water
• 1 tbsp fresh lemon juice

Instructions:

1. Prepare the fruit: In a blender or food processor, combine the chopped peaches, raspberries, maple syrup, water, and lemon juice. Blend until smooth.
2. Strain the mixture: If desired, strain the mixture through a fine mesh sieve to remove the raspberry seeds and any excess pulp for a smoother sorbet.
3. Chill the mixture: Place the mixture in the refrigerator for at least 1–2 hours to chill thoroughly.
4. Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes until it reaches a sorbet consistency.
5. Freeze for a firmer texture: Transfer the sorbet to an airtight container and freeze for 2–3 hours or until it firms up.
6. Serve and enjoy: Scoop the sorbet into bowls or glasses and enjoy the vibrant, fruity flavors.

This peach and raspberry sorbet is the perfect combination of sweet and tart, with an incredibly refreshing taste. The two fruits complement each other beautifully, making it a perfect dairy-free dessert for any occasion.

Pineapple Coconut Sorbet

Tropical and refreshing, this pineapple coconut sorbet brings the flavors of the tropics to your taste buds. The juicy, tangy pineapple pairs perfectly with the creamy richness of coconut, creating a dairy-free dessert that’s both smooth and refreshing. Ideal for hot summer days, it’s a light yet indulgent treat that transports you straight to a tropical paradise.

Ingredients:

• 3 cups fresh pineapple, chopped
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp vanilla extract

Instructions:

1. Blend the ingredients: In a blender, combine the fresh pineapple, coconut milk, maple syrup, lime juice, and vanilla extract. Blend until smooth.
2. Chill the mixture: Transfer the mixture to the refrigerator and chill for 1–2 hours.
3. Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes until it reaches a smooth, sorbet-like consistency.
4. Freeze for a firmer texture: Transfer the sorbet to an airtight container and freeze for 2–3 hours to firm up.
5. Serve and enjoy: Scoop into bowls or glasses and enjoy the tropical flavors of pineapple and coconut.

This pineapple coconut sorbet is a refreshing and creamy treat with the perfect balance of sweet and tangy flavors. It’s a great way to enjoy a dairy-free dessert that still delivers on rich, tropical taste.

Banana Peanut Butter Ice Cream

If you love the combination of banana and peanut butter, this dairy-free ice cream is for you. It’s creamy, rich, and indulgent, yet made with wholesome ingredients like bananas and natural peanut butter. The smooth, naturally sweet banana base is complemented by the nutty, savory flavor of peanut butter, making it a delicious and satisfying dessert without any dairy.

Ingredients:

• 3 ripe bananas, peeled and frozen
• 1/4 cup natural peanut butter
• 1/4 cup coconut milk (or any plant-based milk)
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Blend the ingredients: In a high-powered blender or food processor, combine the frozen bananas, peanut butter, coconut milk, vanilla extract, and salt. Blend until the mixture is smooth and creamy. You may need to stop and scrape down the sides a few times to ensure everything is well-blended.
2. Chill the mixture: If you prefer a firmer consistency, transfer the mixture to a container and freeze for 2–3 hours.
3. Serve and enjoy: Scoop the ice cream into bowls or cones and enjoy the creamy, nutty flavor of banana and peanut butter.

This banana peanut butter ice cream is a rich and indulgent dairy-free treat that’s perfect for anyone who loves the combination of peanut butter and banana. It’s simple to make and packs a punch in terms of flavor and creaminess.

Note: More recipes are coming soon!