27+ Gourmet Vegan Ice Cream Recipes You Need to Try This Summer

Indulge your sweet tooth and elevate your dessert game with our collection of 27+ Gourmet Vegan Ice Cream Recipes!

Gone are the days when vegan ice cream was limited to basic flavors—today, plant-based desserts are as creative and luxurious as their dairy-filled counterparts.

Whether you’re craving a decadent salted caramel pecan scoop, a refreshing lavender blueberry treat, or a bold matcha coconut creation, this list has a recipe for every occasion.

Our carefully curated selection celebrates the art of vegan ice cream making, showcasing recipes that use natural ingredients like creamy coconut milk, nut butters, and seasonal fruits to deliver velvety textures and rich flavors.

Whether you’re a seasoned pro or a beginner, you’ll find easy-to-follow recipes that will transform your kitchen into an artisanal ice cream shop.

Let’s dive into this delicious world of gourmet vegan indulgence!

27+ Gourmet Vegan Ice Cream Recipes You Need to Try This Summer

From creamy peanut butter chocolate swirls to aromatic lavender-infused delights, these 27+ Gourmet Vegan Ice Cream Recipes prove that plant-based desserts can be just as indulgent and creative as traditional ones.

With endless flavor combinations and wholesome ingredients, these recipes not only cater to vegan diets but also appeal to anyone looking for healthier, dairy-free alternatives.

Whether you’re planning a dinner party, cooling off on a hot day, or simply treating yourself to a special dessert, this collection has something for every mood and occasion.

So grab your ice cream maker, stock up on your favorite ingredients, and start churning your way to creamy, dreamy vegan perfection!

Chocolate Avocado Bliss Vegan Ice Cream

Rich, creamy, and indulgent, this vegan ice cream combines the decadence of chocolate with the natural creaminess of avocados. It’s a treat for chocolate lovers who want a plant-based alternative that’s both satisfying and nutritious. The combination of ripe avocados and coconut milk creates a luscious texture, while the deep cocoa flavor makes it feel like a gourmet dessert.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cup full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup (adjust sweetness as needed)
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Add the avocados, coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt to a blender.
2. Blend until completely smooth and creamy, scraping down the sides as needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to an airtight container and freeze for 2–4 hours for a firmer texture.
5. Scoop and serve with a drizzle of vegan chocolate sauce or a sprinkle of cacao nibs for extra flair.

This chocolate avocado ice cream is a harmonious balance of richness and healthfulness. With its velvety texture and deep chocolatey taste, it’s perfect for any occasion, whether you’re treating yourself or impressing guests with a sophisticated dessert.

Mango Coconut Dream Vegan Ice Cream

This tropical vegan ice cream combines the exotic flavors of mango and coconut to create a refreshing, sunny dessert. It’s perfect for warm weather and brings a burst of natural sweetness without compromising on creaminess. Made with simple, whole ingredients, this recipe is a celebration of tropical fruits at their finest.

Ingredients:

• 3 cups ripe mango, diced (about 2–3 large mangos)
• 1 cup coconut cream
• ½ cup coconut milk
• ¼ cup agave syrup or maple syrup
• Juice of 1 lime
• 1 teaspoon coconut extract (optional)

Instructions:

1. Place the diced mango in a blender along with the coconut cream, coconut milk, agave syrup, lime juice, and coconut extract if using.
2. Blend until the mixture is silky smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to an airtight container and freeze for 2–3 hours for a firmer consistency.
5. Serve in bowls or cones and garnish with toasted coconut flakes or fresh mango slices for an elegant touch.

The vibrant flavors of mango and coconut come together in this ice cream to transport you to a tropical paradise. It’s creamy, fruity, and bursting with sunshine, making it a must-have for summer gatherings or a moment of pure indulgence.

Vanilla Bean & Almond Crunch Vegan Ice Cream

This classic vegan ice cream elevates vanilla to gourmet status with the addition of real vanilla bean and a delightful almond crunch. The creamy base, made from cashew milk and coconut cream, is infused with aromatic vanilla, while roasted almonds add texture and a nutty flavor that perfectly complements the sweetness.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup coconut cream
• ½ cup maple syrup
• 1 vanilla bean pod, seeds scraped (or 1 teaspoon vanilla bean paste)
• ½ teaspoon almond extract
• ½ cup roasted almonds, chopped

Instructions:

1. In a saucepan over medium heat, combine the cashew milk, coconut cream, and maple syrup. Whisk gently until well incorporated.
2. Add the vanilla bean seeds and pod (if using) and simmer for 5 minutes to infuse the flavor. Remove the pod and let the mixture cool.
3. Stir in the almond extract and refrigerate for at least 2 hours or until chilled.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the roasted almonds during the last few minutes of churning.
5. Transfer to a container and freeze for 3–4 hours for a scoopable texture.
6. Serve with an extra sprinkle of roasted almonds or a drizzle of vegan caramel sauce.

This vanilla bean and almond crunch ice cream is a perfect blend of simplicity and elegance. Its creamy texture and nutty crunch make it a versatile dessert that pairs beautifully with fresh fruit or can be enjoyed on its own. A true classic with a gourmet twist!

Salted Caramel Pecan Vegan Ice Cream

This luxurious vegan ice cream combines the rich flavor of homemade salted caramel with the crunch of toasted pecans, creating a sophisticated dessert that’s both sweet and savory. The creamy base made from cashew milk is a perfect canvas for the deep, buttery flavor of caramel, and the toasted pecans add a satisfying texture and nutty richness that elevates the dish to gourmet status.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup coconut cream
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 1 cup toasted pecans, chopped

Instructions:

1. In a saucepan over medium heat, combine the coconut sugar, maple syrup, and a pinch of sea salt. Stir until the sugar dissolves and the mixture begins to simmer. Continue to cook for 3–5 minutes, allowing the caramel to thicken.
2. Stir in the cashew milk and coconut cream, then bring the mixture to a simmer, whisking constantly. Let it cook for another 5–7 minutes until thickened to your desired consistency. Remove from heat and stir in vanilla extract.
3. Allow the caramel base to cool completely, then refrigerate for at least 2 hours.
4. Pour the chilled caramel mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Add the toasted pecans during the last few minutes of churning.
6. Transfer the ice cream to an airtight container and freeze for 3–4 hours to firm up.
7. Serve in bowls with extra toasted pecans or a sprinkle of sea salt for added flair.

This salted caramel pecan ice cream offers the perfect combination of sweetness and saltiness, with a satisfying crunch from the toasted pecans. It’s a decadent treat for special occasions or a well-deserved indulgence after a long day.

Raspberry Lemon Sorbet Vegan Ice Cream

A refreshing, tangy treat, this vegan sorbet brings together the tartness of fresh raspberries and the zesty kick of lemon. Light and fruity, it’s an ideal dessert for hot summer days or as a palate cleanser between courses at a dinner party. The smooth, icy texture of the sorbet offers a refreshing alternative to traditional ice cream, while still delivering a rich burst of flavor.

Ingredients:

• 3 cups fresh raspberries
• 1 cup filtered water
• ½ cup maple syrup
• Juice and zest of 2 lemons
• 1 teaspoon lemon extract (optional)

Instructions:

1. In a blender, combine the raspberries, water, maple syrup, lemon juice, and lemon zest. Blend until smooth.
2. Pour the mixture through a fine-mesh strainer to remove the seeds, pressing gently to extract all the juice.
3. Chill the raspberry mixture in the refrigerator for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the sorbet to an airtight container and freeze for 3–4 hours to firm up.
6. Serve scoops of the sorbet with a garnish of fresh raspberries or a mint sprig for an extra pop of color.

This raspberry lemon sorbet is an ideal balance of sweet and tart, with a bright, refreshing taste that cleanses the palate and cools you down. It’s a perfect addition to any summer dessert table and a lighter option for anyone craving something sweet without the richness of traditional ice cream.

Coffee Almond Fudge Swirl Vegan Ice Cream

For coffee lovers, this vegan ice cream is an indulgent combination of rich coffee flavor, creamy coconut milk, and sweet almond fudge swirls. The coffee infuses the base with a deep, aromatic flavor, while the fudgy ribbons add a luscious contrast, making this treat perfect for a sophisticated dessert or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups full-fat coconut milk
• 1 ½ cups almond milk
• ¾ cup strong brewed coffee (cooled)
• ½ cup maple syrup
• 2 tablespoons coffee liqueur (optional)
• 1 teaspoon vanilla extract
• 1 cup vegan fudge sauce
• ½ cup roasted almonds, chopped

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, coffee, maple syrup, coffee liqueur (if using), and vanilla extract. Warm the mixture over medium heat, stirring frequently, until the maple syrup is dissolved and the mixture is well combined.
2. Remove from heat and let the mixture cool completely. Once cooled, transfer to the refrigerator and chill for at least 2 hours.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, drizzle in the vegan fudge sauce to create swirls and add the roasted almonds for extra texture.
5. Transfer the ice cream to a container and freeze for 3–4 hours to set.
6. Serve scoops of this coffee almond fudge ice cream with an extra sprinkle of chopped almonds or a drizzle of fudge sauce.

This coffee almond fudge swirl ice cream is a gourmet delight that’s both bold and indulgent, with a perfect balance of coffee, sweetness, and crunch. It’s the ideal dessert for coffee aficionados or anyone looking to elevate their vegan ice cream game.

Pistachio Rosewater Vegan Ice Cream

Delicate and exotic, this vegan ice cream combines the subtle nuttiness of pistachios with the fragrant floral notes of rosewater. The smooth, creamy base made from coconut cream is the perfect vessel to showcase these unique flavors, making it an elegant and indulgent treat that’s perfect for special occasions or a luxurious everyday dessert.

Ingredients:

• 1 cup shelled pistachios, soaked in water for 4–6 hours
• 1 ½ cups coconut cream
• 1 cup almond milk
• ½ cup maple syrup
• 1 teaspoon rosewater
• ¼ teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked pistachios. In a blender, combine the pistachios, coconut cream, almond milk, maple syrup, rosewater, vanilla extract, and a pinch of sea salt.
2. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, transfer the ice cream to an airtight container and freeze for 3–4 hours to firm up.
5. Serve with crushed pistachios or a few extra drops of rosewater to enhance the floral notes.

This pistachio rosewater ice cream is a sophisticated dessert that’s as beautiful as it is delicious. The creamy texture and unique flavor combination make it a standout addition to any vegan dessert spread. It’s a perfect treat for those who appreciate more refined, less conventional flavors.

Chocolate Peanut Butter Cup Vegan Ice Cream

For peanut butter lovers, this decadent vegan ice cream brings together the rich flavors of chocolate and peanut butter in every bite. The creamy coconut-based base is swirled with velvety peanut butter and studded with chunks of dairy-free chocolate, recreating the irresistible combination of chocolate and peanut butter cups in ice cream form. It’s a satisfying treat that’s sure to please anyone with a sweet tooth.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup almond milk
• ½ cup peanut butter (smooth or crunchy)
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ¾ cup dairy-free chocolate chunks
• ¼ cup peanut butter, melted (for swirling)

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, peanut butter, maple syrup, and vanilla extract. Stir over medium heat until the mixture is smooth and warm, but not boiling.
2. Remove from heat and let the mixture cool completely before transferring it to the refrigerator for 2–3 hours to chill.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the chocolate chunks and allow them to mix into the ice cream.
5. Transfer the ice cream to an airtight container and drizzle the melted peanut butter over the top. Use a spoon or spatula to swirl the peanut butter throughout.
6. Freeze for 3–4 hours to firm up.

This chocolate peanut butter cup vegan ice cream is the ultimate indulgence for fans of sweet and salty combinations. The chocolate and peanut butter ribbons make it rich and satisfying, while the creamy base brings everything together for a smooth and luscious texture. It’s the perfect dessert for a fun treat or a special celebration.

Cherry Almond Crunch Vegan Ice Cream

This vibrant vegan ice cream combines the tartness of ripe cherries with the rich creaminess of coconut milk and the crunch of roasted almonds. The cherry flavor is sweet and bright, balanced by the nuttiness of the almonds, making this dessert both refreshing and satisfying. It’s an ideal treat for spring or summer, when cherries are in season and you crave something fresh and flavorful.

Ingredients:

• 2 cups fresh or frozen cherries, pitted
• 1 ½ cups coconut milk
• 1 cup almond milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup roasted almonds, chopped

Instructions:

1. In a blender, combine the cherries, coconut milk, almond milk, maple syrup, vanilla extract, and almond extract. Blend until smooth and creamy.
2. Pour the mixture through a fine mesh strainer to remove any cherry skins if desired.
3. Chill the mixture in the refrigerator for at least 2 hours.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the roasted almonds to the ice cream for a crunchy texture.
6. Transfer the ice cream to an airtight container and freeze for 3–4 hours to firm up.
7. Serve with extra roasted almonds or fresh cherry halves for garnish.

This cherry almond crunch ice cream is a delightful combination of tart and nutty, with a satisfying crunch and smooth, creamy texture. The contrast between the cherries and almonds makes it a refreshing yet indulgent dessert. It’s perfect for anyone who loves fruity, nutty, and creamy flavors all in one scoop!

Mango Coconut Lime Vegan Ice Cream

This tropical-inspired vegan ice cream combines the sweetness of ripe mangoes, the creaminess of coconut, and the zing of lime for a refreshing and vibrant treat. The exotic flavors transport you to a sunny beach paradise, making it the perfect way to cool off during the warmer months. With a velvety coconut base and a tangy twist, it’s an unforgettable dessert for any occasion.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 ½ cups coconut milk
• 1 cup coconut cream
• ½ cup maple syrup
• Zest and juice of 2 limes
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the mangoes, coconut milk, coconut cream, maple syrup, lime juice, lime zest, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Pour the mixture into a bowl and refrigerate for 2–3 hours to chill.
3. Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, transfer the ice cream to an airtight container and freeze for 3–4 hours to firm up.
5. Serve with a garnish of extra lime zest or shredded coconut for an extra tropical touch.

The mango coconut lime ice cream offers a perfect balance of sweet and tart, with the creamy coconut and bright lime notes complementing the rich mango flavor. It’s an exotic dessert that’s light and refreshing, perfect for hot weather or when you want to treat yourself to something special and vibrant.

Maple Cinnamon Pecan Vegan Ice Cream

Warm and comforting, this vegan ice cream brings together the earthy sweetness of maple syrup, the warmth of cinnamon, and the crunch of toasted pecans. The combination of flavors creates a cozy dessert that’s perfect for fall or winter, though it’s a treat you can enjoy year-round. The rich, creamy texture and the nutty sweetness of the pecans elevate this simple yet delicious recipe to something extraordinary.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup almond milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 1 cup pecans, toasted and chopped

Instructions:

1. In a saucepan over medium heat, combine the coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir until the mixture is smooth and begins to warm, but don’t let it boil.
2. Remove from heat and let it cool completely before refrigerating for at least 2 hours.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the toasted pecans and let them swirl into the ice cream.
5. Transfer the ice cream to an airtight container and freeze for 3–4 hours to set.
6. Serve with extra toasted pecans or a drizzle of maple syrup for added sweetness.

This maple cinnamon pecan ice cream is a delicious blend of cozy flavors that will remind you of autumn mornings and holiday gatherings. The sweet maple syrup and cinnamon pair beautifully with the toasted pecans, making it a comforting treat that’s perfect for any dessert lover.

Blueberry Lavender Vegan Ice Cream

Floral and fruity, this vegan ice cream pairs the delicate taste of lavender with the sweetness of fresh blueberries for a sophisticated dessert that’s both refreshing and calming. The creamy coconut base serves as a rich backdrop for these fragrant flavors, making it a unique treat that’s sure to impress guests or offer you a relaxing indulgence at home. The subtle lavender undertones add a touch of elegance that turns this ice cream into something special.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 ½ cups coconut milk
• 1 cup almond milk
• ½ cup maple syrup
• 1 tablespoon dried lavender flowers
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, and dried lavender flowers. Heat over low to medium heat for 5-7 minutes, allowing the lavender to infuse the milk. Remove from heat and let it steep for another 5 minutes, then strain to remove the lavender.
2. Add the maple syrup, vanilla extract, and a pinch of salt to the lavender-infused milk and stir until combined. Allow the mixture to cool completely.
3. In a blender, combine the cooled milk mixture with the blueberries and blend until smooth.
4. Refrigerate the blueberry lavender mixture for at least 2 hours to chill.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 3–4 hours to firm up.
7. Serve with fresh blueberries or a sprig of lavender for a beautiful presentation.

This blueberry lavender ice cream is a luxurious combination of fruity sweetness and floral fragrance. The calming lavender adds a delicate touch that pairs perfectly with the tart blueberries, creating a sophisticated dessert that will stand out in any vegan menu.

Coconut Chocolate Chip Vegan Ice Cream

This coconut chocolate chip vegan ice cream is a creamy and indulgent treat that combines the tropical flavors of coconut with the richness of chocolate. The coconut milk base provides a smooth, velvety texture, while the addition of dairy-free chocolate chips adds little bursts of chocolatey goodness throughout. Perfect for those who crave a simple, classic ice cream flavor that is both comforting and dairy-free.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup almond milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups dairy-free chocolate chips
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, maple syrup, and vanilla extract. Stir over medium heat until the mixture is smooth and warm but not boiling.
2. Remove from heat and let it cool completely before refrigerating for 2-3 hours to chill.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the final few minutes of churning, add the dairy-free chocolate chips and let them swirl into the ice cream.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up.
6. Serve with extra chocolate chips or shredded coconut for garnish.

This coconut chocolate chip ice cream is a dreamy and delicious combination of coconut and chocolate. It’s simple yet decadent, offering the right balance of sweetness and richness, making it a great dessert for any occasion. Whether served on its own or paired with other desserts, it’s a treat that will never go out of style.

Roasted Strawberry Balsamic Vegan Ice Cream

This roasted strawberry balsamic vegan ice cream is a sophisticated dessert with a delightful mix of sweet, tangy, and earthy flavors. Roasting the strawberries caramelizes their sugars, bringing out their natural sweetness, while the balsamic vinegar adds a rich, savory note that complements the fruit. Paired with a smooth coconut milk base, it’s a bold yet balanced treat perfect for those who appreciate unique and refined flavors.

Ingredients:

• 2 cups fresh strawberries, hulled and halved
• 1 tablespoon balsamic vinegar
• 1 ½ cups coconut milk
• 1 cup almond milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 375°F (190°C). Place the strawberries on a baking sheet, drizzle with balsamic vinegar, and roast for 20-25 minutes, or until soft and caramelized. Allow them to cool.
2. Once the strawberries are cool, blend them in a blender or food processor with the coconut milk, almond milk, maple syrup, vanilla extract, and sea salt until smooth.
3. Refrigerate the mixture for 2-3 hours to chill.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up.
6. Serve with extra roasted strawberries or a drizzle of balsamic vinegar for an extra burst of flavor.

The roasted strawberry balsamic ice cream is an elevated and unexpected flavor combination that’s sure to impress. The roasting process deepens the strawberry flavor, while the balsamic vinegar adds a subtle tang that makes this ice cream unlike anything you’ve had before. It’s the perfect way to enjoy strawberries in a new, sophisticated way.

Hazelnut Mocha Vegan Ice Cream

This hazelnut mocha vegan ice cream is a rich and indulgent dessert that combines the bold flavors of coffee and chocolate with the nutty creaminess of hazelnuts. The coconut milk base provides a silky smooth texture that perfectly complements the roasted hazelnuts and coffee flavor. This is the ideal treat for coffee lovers who also enjoy the richness of chocolate.

Ingredients:

• 1 cup coconut milk
• 1 cup almond milk
• ½ cup maple syrup
• 1 tablespoon instant coffee or espresso powder
• ½ cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup roasted hazelnuts, chopped

Instructions:

1. In a saucepan over medium heat, combine the coconut milk, almond milk, maple syrup, instant coffee, cocoa powder, and vanilla extract. Stir until the mixture is smooth and the coffee is dissolved.
2. Remove from heat and let it cool completely. Refrigerate for 2-3 hours to chill.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the roasted hazelnuts and let them swirl into the ice cream.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up.
6. Serve with extra chopped hazelnuts or a drizzle of melted chocolate.

This hazelnut mocha vegan ice cream is the perfect blend of coffee, chocolate, and nuts. It’s a dessert that’s both indulgent and comforting, with a deep, complex flavor profile that’s perfect for those who love rich and bold flavors. It’s a great choice for coffee lovers or anyone craving a unique dessert with a little kick.

Lavender Blueberry Vegan Ice Cream

Lavender blueberry vegan ice cream is a floral and fruity delight, perfect for warm summer days or a sophisticated dessert spread. The calming notes of lavender blend seamlessly with the sweet, tart burst of blueberries, creating an ice cream flavor that’s both unique and irresistible. This ice cream offers a refreshing and aromatic escape, making it an ideal treat for those who love creative and delicate flavors.

Ingredients:

• 1 ½ cups full-fat coconut milk
• 1 cup almond milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons dried culinary lavender
• 1 cup fresh or frozen blueberries
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, maple syrup, and vanilla extract. Add the lavender and heat gently, stirring occasionally, until the mixture is warm but not boiling. Let the lavender steep for 10 minutes, then strain the mixture to remove the lavender buds.
2. Return the mixture to the saucepan and add the blueberries. Cook over low heat until the blueberries burst and their juices mix into the liquid. Cool the mixture completely.
3. Refrigerate the mixture for 2-3 hours to chill.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up.
6. Serve with fresh blueberries or a sprig of lavender for garnish.

This lavender blueberry ice cream is as beautiful as it is delicious. The lavender adds a gentle floral essence, while the blueberries bring vibrant color and fruity flavor. It’s a delightful way to enjoy a serene and summery dessert.

Salted Caramel Pecan Vegan Ice Cream

This salted caramel pecan vegan ice cream is a decadent treat that combines the rich, buttery taste of caramel with the crunch of roasted pecans. The hint of salt balances the sweetness, creating a luxurious and satisfying dessert. Perfect for impressing guests or treating yourself to a gourmet experience, this ice cream is a harmonious blend of creamy, salty, and nutty flavors.

Ingredients:

• 1 ½ cups full-fat coconut milk
• 1 cup almond milk
• ½ cup coconut sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• ¾ cup roasted pecans, chopped

Instructions:

1. In a medium saucepan, combine the coconut sugar and a splash of coconut milk. Heat over medium heat, stirring constantly, until the sugar dissolves and turns into a golden caramel.
2. Slowly stir in the remaining coconut milk, almond milk, and maple syrup. Continue to cook until the caramel is fully incorporated and the mixture is smooth. Remove from heat and add vanilla extract and sea salt.
3. Let the mixture cool, then refrigerate for 2-3 hours.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes, add the roasted pecans.
5. Transfer to an airtight container and freeze for 3-4 hours to firm up.
6. Serve with a drizzle of caramel sauce and extra pecans.

This salted caramel pecan ice cream is the epitome of indulgence. The caramel flavor, paired with the crunch of pecans and a touch of salt, makes for a perfectly balanced treat that will delight your taste buds with every bite.

Matcha Coconut Vegan Ice Cream

Matcha coconut vegan ice cream is a creamy, energizing dessert with a hint of earthiness from premium green tea powder. The natural sweetness of coconut milk complements the slight bitterness of matcha, creating a harmonious balance of flavors. This ice cream is perfect for tea lovers and those seeking a dessert that’s both unique and refreshing.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup oat milk
• ½ cup maple syrup
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the coconut milk, oat milk, maple syrup, matcha powder, vanilla extract, and sea salt. Blend until smooth and well combined.
2. Chill the mixture in the refrigerator for 2-3 hours.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up.
5. Serve with a sprinkle of matcha powder or shredded coconut for garnish.

This matcha coconut ice cream is a treat that refreshes and energizes. The matcha adds a sophisticated touch, while the creamy coconut base ensures a smooth and satisfying texture. It’s an elegant dessert that’s as delightful to look at as it is to eat.

Note: More recipes are coming soon!