Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
The holiday season is a time for indulging in delicious treats, but for those with dairy sensitivities or dietary preferences, finding dessert options that everyone can enjoy can be challenging. Fear not—dairy-free ice cream is here to save the day!
Whether you’re hosting a festive gathering or just craving a sweet, cold treat by the fireplace, these 35+ holiday dairy-free ice cream recipes are sure to impress.
Packed with festive flavors like pumpkin, peppermint, cinnamon, and ginger, these ice creams are rich, creamy, and full of holiday cheer.
Best of all, they’re made without dairy, so you can indulge without any guilt or discomfort.
Get ready to explore a variety of ice cream flavors that will keep your dessert table both inclusive and exciting this holiday season!
35+ Irresistible Holiday Dairy-Free Ice Cream Recipes for Every Celebration
With these 35+ holiday dairy-free ice cream recipes, you have a whole new world of delicious frozen treats at your fingertips.
From the rich, indulgent flavors of spiced pumpkin to the refreshing notes of peppermint and cranberry, each recipe brings something special to your holiday spread.
Whether you’re celebrating with family or looking for a unique dessert to bring to a party, these dairy-free ice cream ideas are perfect for every occasion.
And with so many creative flavors to choose from, you’ll never have to settle for anything less than amazing.
So go ahead, scoop up some joy, and share these wonderful treats with your loved ones this holiday season—everyone deserves a sweet, creamy indulgence that’s both festive and dairy-free!
Cinnamon Spice Dairy-Free Ice Cream
This dairy-free cinnamon spice ice cream is a cozy treat that blends warm cinnamon, nutmeg, and a touch of clove into a smooth, creamy base. Made with coconut milk, it’s perfect for those seeking a holiday dessert that’s both indulgent and vegan-friendly. With every bite, you’ll experience a delightful spiced flavor that captures the essence of the season.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
- In a medium saucepan, combine coconut milk, maple syrup, coconut sugar, cinnamon, nutmeg, cloves, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is warmed through and the sugar dissolves.
- If you’d like a thicker texture, whisk the cornstarch with 2 tablespoons of cold water to create a slurry, then add it to the saucepan. Stir constantly for about 3-5 minutes until the mixture thickens.
- Remove from heat and add vanilla extract. Stir to combine.
- Pour the mixture into a heatproof bowl and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, or overnight, to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
This cinnamon spice dairy-free ice cream is the perfect addition to your holiday dessert spread. The rich, creamy texture of coconut milk paired with the aromatic spices brings a festive flair to your holiday table. It’s a comforting treat that everyone can enjoy, whether or not they follow a dairy-free diet. This ice cream is sure to impress guests and satisfy any sweet tooth with its warm, spiced flavor.
Peppermint Bark Dairy-Free Ice Cream
A holiday favorite, this dairy-free peppermint bark ice cream combines the refreshing taste of peppermint with crunchy dairy-free chocolate pieces. It’s creamy, refreshing, and festive, making it the ideal dessert to serve during the holidays. The cool mint flavor is complemented by the richness of dark chocolate, all encased in a coconut milk base that’s smooth and velvety.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1/2 cup dairy-free dark chocolate chips, chopped
- 1/2 cup crushed dairy-free peppermint candies or candy canes
- Pinch of salt
Instructions:
- In a medium saucepan, combine coconut milk and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is warm and the syrup dissolves.
- Remove the saucepan from the heat, then stir in the peppermint extract, vanilla extract, and salt.
- Let the mixture cool to room temperature before refrigerating for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After churning, fold in the chopped chocolate and crushed peppermint candies. Ensure they are evenly distributed.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
This peppermint bark dairy-free ice cream is a holiday dessert that embodies the spirit of the season. The combination of minty freshness and rich chocolate, with the satisfying crunch of peppermint candy, makes for a festive treat that’s sure to be loved by all. Whether you’re serving it after a holiday meal or enjoying it by the fire, this ice cream provides a delightful balance of flavors and textures that will bring joy to your celebrations.
Eggnog Dairy-Free Ice Cream
This dairy-free eggnog ice cream brings the classic holiday drink into a frozen dessert form, featuring the creamy taste of coconut milk and the warm spices of nutmeg and cinnamon. It’s a wonderful alternative for those who can’t consume dairy, yet it maintains the rich and comforting essence of traditional eggnog, making it a crowd-pleasing treat for your holiday gatherings.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup rum (optional for extra flavor)
Instructions:
- In a medium saucepan, combine coconut milk, maple syrup, coconut sugar, nutmeg, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar dissolves.
- Remove from heat and add vanilla extract and rum, if using. Stir to combine.
- Let the mixture cool to room temperature before refrigerating for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
This eggnog dairy-free ice cream is the perfect dessert to enjoy during the holiday season. It brings the nostalgia of eggnog into a frozen form, with a rich and creamy coconut milk base that carries the spices and sweetness beautifully. With or without rum, this ice cream is sure to be a hit at any festive gathering. It’s a delightful way to savor the flavors of the season while offering a dairy-free option for all your guests.
Gingerbread Dairy-Free Ice Cream
Gingerbread dairy-free ice cream is the perfect holiday dessert, combining the rich, spicy warmth of ginger, cinnamon, and molasses with a creamy coconut milk base. This ice cream brings the flavors of gingerbread cookies to life in a frozen, indulgent treat that’s dairy-free, yet just as satisfying as its traditional counterpart.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions:
- In a medium saucepan, combine the coconut milk, maple syrup, molasses, ginger, cinnamon, nutmeg, cloves, and salt. Heat over medium heat, stirring occasionally until the mixture is smooth and the sugar dissolves.
- Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
- Once cooled, transfer the mixture to the refrigerator and chill for at least 4 hours, or overnight for best results.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
This gingerbread dairy-free ice cream is a perfect way to capture the essence of gingerbread cookies in a creamy frozen form. The combination of rich molasses, warming spices, and smooth coconut milk gives it a comforting holiday flavor that will delight your taste buds. It’s an ideal treat for any festive occasion, whether enjoyed after a holiday meal or as a sweet afternoon snack. Plus, it’s dairy-free, making it suitable for all guests to enjoy!
Spiced Cranberry Orange Dairy-Free Ice Cream
This spiced cranberry orange dairy-free ice cream is a tangy and refreshing treat that combines the tartness of cranberries with the bright, citrusy notes of orange and the warmth of holiday spices. It’s made with coconut milk for a creamy texture, making it a festive and indulgent dessert that’s perfect for the holiday season.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- Zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Pinch of salt
Instructions:
- In a medium saucepan, combine the cranberries, orange juice, maple syrup, cinnamon, cloves, ginger, and salt. Cook over medium heat for about 10-12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
- Remove from heat and allow the cranberry mixture to cool to room temperature. Once cooled, blend the mixture in a blender until smooth.
- In a separate bowl, combine the coconut milk, orange zest, and the cranberry mixture. Stir until fully combined.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
This spiced cranberry orange dairy-free ice cream is a unique and refreshing twist on traditional holiday desserts. The tartness of cranberries, paired with the brightness of orange and the warmth of spices, creates a delightful combination that feels both festive and indulgent. The creamy coconut milk base ensures that it’s smooth and velvety, making it an irresistible treat for those who love fruity, spiced desserts. This ice cream is sure to become a holiday favorite!
Pecan Pie Dairy-Free Ice Cream
This pecan pie dairy-free ice cream brings all the flavors of a classic pecan pie into a smooth, creamy frozen dessert. With the rich taste of toasted pecans, the sweetness of maple syrup, and a touch of cinnamon and vanilla, it’s a perfect combination of sweet and nutty flavors. It’s an excellent choice for holiday gatherings, especially for guests who follow a dairy-free lifestyle.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups pecans, toasted and chopped
Instructions:
- In a medium saucepan, combine coconut milk, maple syrup, coconut sugar, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture is smooth and the sugar dissolves.
- Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature.
- Once cooled, transfer the mixture to the refrigerator and chill for at least 4 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After churning, fold in the toasted, chopped pecans. Ensure they are evenly distributed throughout the ice cream.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
This pecan pie dairy-free ice cream offers the perfect combination of nutty richness and sweet warmth. The creamy coconut milk base mimics the texture of a classic pecan pie filling, while the toasted pecans add a delightful crunch. This is an indulgent, festive treat that will be loved by everyone, whether they follow a dairy-free diet or not. It’s an ideal dessert for holiday parties, providing a delicious alternative to traditional pie while maintaining all the cozy flavors of the season.
Maple Pecan Dairy-Free Ice Cream
Maple pecan dairy-free ice cream brings together the rich, earthy sweetness of maple syrup with the crunchy texture of toasted pecans. Made with coconut milk, it’s a creamy and comforting frozen treat that’s perfect for those looking to enjoy a warm, autumn-inspired dessert throughout the holidays. This recipe is ideal for people on dairy-free diets but is also a crowd-pleaser for anyone.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, toasted and roughly chopped
- Pinch of sea salt
Instructions:
- In a medium saucepan, combine coconut milk, maple syrup, coconut sugar, and sea salt. Heat over medium heat, stirring occasionally until the mixture is smooth and the sugar dissolves.
- Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream is almost finished churning, fold in the toasted pecans, ensuring they are evenly distributed.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
This maple pecan dairy-free ice cream is a true celebration of cozy flavors. The combination of maple syrup and toasted pecans creates a satisfying contrast between creamy sweetness and crunchy nuttiness. Whether you serve it on its own or paired with a slice of pie, this ice cream is a delightful way to indulge in the flavors of the season. It’s a simple yet indulgent treat that will impress your guests and bring a little extra warmth to your holiday festivities.
Apple Cinnamon Streusel Dairy-Free Ice Cream
Apple cinnamon streusel dairy-free ice cream is a comforting and flavorful frozen treat that combines the sweetness of apples with the warming spice of cinnamon. This ice cream features bits of buttery cinnamon streusel mixed into a creamy coconut milk base, bringing the essence of fall and winter into every bite. Perfect for cozy holiday nights, it’s a dairy-free dessert that everyone will love.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1/4 cup coconut sugar (or brown sugar)
- 2 medium apples, peeled, cored, and chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/2 cup gluten-free streusel topping (or dairy-free, store-bought version)
Instructions:
- In a medium saucepan, combine coconut milk, maple syrup, coconut sugar, cinnamon, and nutmeg. Heat over medium heat, stirring occasionally until the mixture is smooth and the sugar dissolves.
- While the mixture heats, cook the chopped apples in a separate skillet over medium heat with a pinch of cinnamon and nutmeg. Sauté for 5-7 minutes until the apples soften slightly but retain some texture. Remove from heat and set aside.
- Let the coconut milk mixture cool to room temperature, then stir in vanilla extract and the cooked apples. Refrigerate for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream is nearly finished churning, fold in the streusel topping.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
This apple cinnamon streusel dairy-free ice cream offers a wonderful blend of seasonal flavors, with the smoothness of coconut milk and the sweet warmth of cinnamon and apples. The crunchy streusel topping adds texture and a delightful sweetness that pairs beautifully with the creaminess of the ice cream. It’s the perfect way to enjoy the comforting tastes of fall and winter in a refreshing, frozen dessert form. This ice cream is sure to become a holiday favorite, offering a dairy-free option that doesn’t skimp on flavor or indulgence.
Hot Chocolate Dairy-Free Ice Cream
Hot chocolate dairy-free ice cream is the ultimate cozy dessert that captures the essence of a warm cup of cocoa in a frozen form. Made with coconut milk and enriched with rich cocoa powder, this ice cream is smooth, creamy, and indulgent. With a deep chocolate flavor and a hint of vanilla, it’s a treat that’s perfect for enjoying after a day of winter festivities.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1/4 cup dairy-free mini chocolate chips (optional)
Instructions:
- In a medium saucepan, combine coconut milk, maple syrup, cocoa powder, and sea salt. Heat over medium heat, whisking constantly until the cocoa powder dissolves and the mixture is smooth.
- Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
- Refrigerate the mixture for at least 4 hours, or overnight, to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- If desired, fold in mini chocolate chips once the ice cream is churned to add extra richness.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
This hot chocolate dairy-free ice cream brings all the comforting, rich flavors of your favorite winter beverage into a frozen, creamy treat. With its deep cocoa flavor and smooth texture, it’s a delightful dessert for anyone who loves chocolate and is perfect for the holidays. The added chocolate chips (optional) give it a delightful crunch, making it even more indulgent. Whether you’re hosting a holiday gathering or just treating yourself after a chilly day, this ice cream is the ultimate cozy dessert that everyone can enjoy.
Gingerbread Dairy-Free Ice Cream
Gingerbread dairy-free ice cream is a holiday classic turned into a creamy frozen treat. Infused with warming spices like cinnamon, ginger, and nutmeg, it captures the essence of gingerbread cookies in each bite. This coconut milk-based ice cream is smooth and comforting, making it the perfect treat for holiday gatherings and winter celebrations. With its sweet, spicy flavor profile, it’s a must-try for gingerbread lovers.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine coconut milk, maple syrup, coconut sugar, ginger, cinnamon, nutmeg, and salt. Stir the mixture over medium heat until the sugar dissolves and the spices are well incorporated.
- Bring the mixture to a simmer, then remove it from heat and stir in vanilla extract.
- Let the mixture cool to room temperature before refrigerating it for at least 4 hours, or overnight, to chill.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.
This gingerbread dairy-free ice cream brings the comforting flavors of gingerbread cookies to your dessert table in a refreshing frozen form. The mix of cinnamon, ginger, and nutmeg gives it a perfect holiday spice blend that feels like a warm hug in every scoop. It’s a fantastic treat to serve alongside other holiday desserts or to enjoy on its own. This ice cream embodies the essence of the season with its spicy sweetness, making it an unforgettable addition to your holiday festivities.
Peppermint Bark Dairy-Free Ice Cream
Peppermint bark dairy-free ice cream combines the cool, refreshing flavor of peppermint with the creamy richness of coconut milk. Swirled with crushed dairy-free chocolate and peppermint pieces, this ice cream is a delightful frozen version of the classic holiday treat. The balance of mint and chocolate creates an indulgent, festive treat that everyone can enjoy, whether for dessert or as an after-dinner refresher.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1/2 cup dairy-free dark chocolate, melted
- 1/2 cup dairy-free peppermint candies, crushed
Instructions:
- In a saucepan, combine coconut milk, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is smooth and the sugar has dissolved.
- Remove the mixture from heat and stir in peppermint extract.
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or overnight, to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream is almost done churning, swirl in the melted dairy-free dark chocolate and crushed peppermint candies.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Peppermint bark dairy-free ice cream is the ultimate holiday indulgence, blending cool peppermint with rich chocolate for a perfect balance of flavors. The crunchy peppermint candies and smooth chocolate add texture and extra layers of sweetness to the creamy coconut base. It’s the ideal dessert for anyone who loves peppermint bark or just wants a festive treat that’s both refreshing and indulgent. Serve this ice cream at your next holiday party, and watch it disappear in no time!
Eggnog Dairy-Free Ice Cream
Eggnog dairy-free ice cream captures the beloved holiday drink in frozen form. Made with coconut milk, this creamy treat features the classic flavors of nutmeg, cinnamon, and vanilla, making it a perfect indulgence for the holiday season. With its smooth, rich texture and warming spices, this dairy-free version of eggnog ice cream is sure to become a new tradition in your holiday dessert rotation.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons rum or rum extract (optional)
Instructions:
- In a medium saucepan, combine coconut milk, maple syrup, coconut sugar, nutmeg, cinnamon, and salt. Heat over medium heat, stirring occasionally until the mixture is smooth and the sugar dissolves.
- Bring the mixture to a gentle simmer for 3-5 minutes, then remove it from heat and stir in vanilla extract and rum (if using).
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Eggnog dairy-free ice cream is the perfect frozen version of the classic holiday drink, delivering all the creamy texture and spicy flavors that make eggnog so beloved. The coconut milk provides a rich base, while the cinnamon, nutmeg, and optional rum bring that festive holiday vibe to every bite. This ice cream is a delicious way to enjoy eggnog without the dairy, and it will surely become a cherished dessert for your family and guests. Whether served alone or with a slice of pie, this eggnog ice cream is a festive treat that’s guaranteed to brighten your holidays.
Spiced Pumpkin Dairy-Free Ice Cream
Spiced pumpkin dairy-free ice cream is the ultimate autumn and holiday treat. Infused with the rich flavors of pumpkin puree and a blend of spices like cinnamon, ginger, and nutmeg, this ice cream offers a creamy and comforting experience. The coconut milk base gives it a silky texture that pairs perfectly with the seasonal spices, making it a perfect dessert for Thanksgiving, Christmas, or any fall celebration. It’s a pumpkin lover’s dream in frozen form!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a medium saucepan, combine coconut milk, pumpkin puree, maple syrup, coconut sugar, cinnamon, ginger, nutmeg, and salt. Stir the mixture over medium heat until smooth and well combined.
- Bring the mixture to a gentle simmer for 5-7 minutes, stirring frequently, then remove from heat and let it cool slightly.
- Stir in the vanilla extract and allow the mixture to cool completely.
- Refrigerate the mixture for at least 4 hours or overnight to chill.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Spiced pumpkin dairy-free ice cream is a fantastic way to enjoy the flavors of pumpkin pie in a refreshing frozen form. The blend of warming spices and smooth pumpkin gives it a rich, comforting taste that will transport you straight to fall. This ice cream pairs beautifully with other holiday desserts, like apple crisp or a slice of warm pie, or can be enjoyed on its own for a sweet, seasonal treat. It’s a creamy, dairy-free dessert that everyone will love!
Cranberry Orange Dairy-Free Ice Cream
Cranberry orange dairy-free ice cream is a vibrant and refreshing dessert perfect for the holiday season. The tartness of fresh cranberries is beautifully balanced by the sweetness of orange juice and zest. The creamy coconut milk base ties it all together for a smooth, indulgent treat. This ice cream brings a festive pop of color and flavor to any holiday dessert spread and is an excellent choice for anyone looking for a unique and tangy frozen treat.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1 cup fresh cranberries (or frozen, thawed)
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a small saucepan, combine cranberries, maple syrup, and orange juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until the cranberries have softened and the mixture has thickened slightly.
- Remove from heat and let it cool for a few minutes. Then, blend the cranberry mixture in a blender or food processor until smooth.
- In a separate bowl, combine coconut milk, orange zest, vanilla extract, and the blended cranberry mixture. Stir until well combined.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Cranberry orange dairy-free ice cream offers a refreshing and tangy twist on traditional holiday flavors. The tartness of the cranberries and the citrusy zing from the orange make each bite bright and invigorating, while the coconut milk provides a smooth and creamy texture. This ice cream is a perfect choice to balance out the richness of other holiday desserts or to serve as a stand-alone treat. With its bold flavors and vibrant color, it’s sure to be a hit at any holiday gathering.
Egg-Free Chocolate Mint Dairy-Free Ice Cream
Chocolate mint dairy-free ice cream is a classic holiday combination in frozen form. The rich chocolate ice cream base, made with coconut milk, is complemented by the refreshing, cool flavor of mint. With a hint of peppermint extract and chunks of dairy-free chocolate mixed in, this ice cream is a perfect after-dinner treat to enjoy by the fire or at any festive gathering. It’s indulgent, yet light enough to keep you coming back for more.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips or chunks
- Pinch of sea salt
Instructions:
- In a saucepan, combine coconut milk, cocoa powder, maple syrup, and sea salt. Stir over medium heat until the cocoa powder dissolves completely and the mixture is smooth.
- Bring the mixture to a simmer and cook for 3-5 minutes, stirring constantly, then remove from heat.
- Stir in the peppermint extract and vanilla extract, and let the mixture cool to room temperature.
- Once cooled, refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream is almost done churning, fold in the dairy-free chocolate chips or chunks.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Egg-free chocolate mint dairy-free ice cream is a decadent and refreshing dessert that combines rich chocolate with the cool, crisp taste of mint. The smooth coconut milk base provides the perfect texture, while the bits of dairy-free chocolate add extra depth and indulgence. It’s an irresistible treat that’s perfect for those who love the classic flavor combination of chocolate and mint. Whether served after a holiday meal or as a standalone snack, this ice cream will undoubtedly be a favorite for all to enjoy.
Note: More recipes are coming soon!