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The holiday season is all about indulgence, cozy gatherings, and, of course, delicious desserts.
If you’re looking to add a creative, dairy-free twist to your holiday celebrations, look no further than these 25+ holiday vegan ice cream maker recipes.
Whether you’re craving traditional festive flavors like eggnog and gingerbread, or something a little more refreshing like cranberry orange sorbet, these recipes are perfect for impressing your guests and satisfying your sweet tooth.
Vegan or not, these ice creams bring the joy and richness of the holiday season in every scoop.
Grab your ice cream maker, and let’s start churning out the best holiday desserts of the year!
25+ Irresistible Holiday Vegan Ice Cream Maker Recipes to Sweeten Your Season
These 25+ holiday vegan ice cream maker recipes will undoubtedly bring some festive flair to your dessert table this season.
From creamy spiced concoctions like vegan gingerbread ice cream to refreshing fruit-based sorbets, there’s a recipe for every palate.
Not only are these recipes easy to make, but they also cater to various dietary needs, ensuring that everyone can join in the fun.
So, whether you’re celebrating with family, friends, or enjoying a quiet holiday at home, make your season a little sweeter with these vegan ice cream delights.
Coconut Mint Chocolate Chip Ice Cream
A festive and refreshing twist on a classic flavor, this vegan coconut mint chocolate chip ice cream will fill your holidays with creamy, refreshing goodness. The combination of coconut milk and fresh mint brings a smooth texture with a burst of flavor, while the chocolate chips add a delightful crunch. Perfect for cooling down after a holiday meal.
Ingredients:
- 2 cans of full-fat coconut milk
- 1 cup of coconut cream
- 3/4 cup of maple syrup
- 1 tbsp peppermint extract
- 1/4 cup of mini dark chocolate chips
- A pinch of sea salt
Instructions:
- In a medium saucepan, combine the coconut milk, coconut cream, and maple syrup. Warm over medium heat, stirring occasionally until fully combined and warmed (do not bring to a boil).
- Remove from heat and add the peppermint extract and sea salt, mixing well.
- Let the mixture cool to room temperature before transferring to an ice cream maker.
- Follow the manufacturer’s instructions for your ice cream maker to churn the mixture until it reaches soft-serve consistency.
- Once churned, gently fold in the mini chocolate chips.
- Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
This coconut mint chocolate chip ice cream offers a delicious balance of rich coconut flavor with the refreshing taste of mint. The addition of dark chocolate chips provides a satisfying texture and a sweet, indulgent bite. This recipe is a holiday treat that can be enjoyed by everyone, including those on a plant-based diet.
Cinnamon Apple Pie Ice Cream
Bring the cozy flavors of a homemade apple pie into your ice cream with this creamy, vegan cinnamon apple pie ice cream. The combination of spiced apples and a velvety base made from coconut milk creates an irresistibly creamy dessert that is perfect for the holiday season.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 3/4 cup of brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 medium apples, peeled and diced
- 1 tbsp maple syrup
- A pinch of salt
Instructions:
- In a small saucepan, combine the diced apples, maple syrup, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat for 10 minutes, stirring occasionally, until the apples soften and release their juices.
- In a medium bowl, whisk together the coconut milk, coconut cream, brown sugar, and vanilla extract until smooth.
- Allow the apple mixture to cool before adding it to the coconut milk mixture.
- Once the apple mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
This cinnamon apple pie ice cream brings the warm flavors of fall and winter into a delightful frozen treat. The rich, creamy base combines perfectly with the spiced apple chunks, offering a dessert that mimics the beloved apple pie in a new, refreshing way. It’s a must-try vegan dessert for your holiday celebrations.
Gingerbread Cookie Dough Ice Cream
Indulge in the holiday spirit with this gingerbread cookie dough ice cream. A smooth and spiced base with chunks of raw, egg-free cookie dough makes for a festive treat that’s perfect for any celebration. This vegan version provides the classic wintertime flavor of gingerbread without any dairy or eggs.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 3/4 cup of maple syrup
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- A pinch of salt
- 1/2 cup of vegan cookie dough (store-bought or homemade)
- A handful of candied ginger (optional)
Instructions:
- In a saucepan, combine the coconut milk, coconut cream, maple syrup, ginger, cinnamon, nutmeg, vanilla extract, and salt. Heat over medium, stirring occasionally, until everything is well incorporated and the mixture is warm (do not boil).
- Let the mixture cool to room temperature, then pour it into an ice cream maker.
- Churn the mixture according to the manufacturer’s instructions.
- In the last few minutes of churning, add the vegan cookie dough and candied ginger (if using), ensuring it is well distributed throughout.
- Once churned to your desired consistency, transfer the ice cream to a container and freeze for at least 4 hours or until firm.
This gingerbread cookie dough ice cream offers a delightful combination of creamy, spiced ice cream with chewy, sweet chunks of cookie dough. It captures the festive spirit of the season, providing a rich dessert that’s as comforting as it is fun. With the addition of candied ginger, it adds a touch of extra sweetness and warmth, making it the perfect holiday treat.
Pumpkin Spice Ice Cream
A creamy and indulgent dessert that embodies the essence of fall, this pumpkin spice ice cream is a must-try for the holiday season. With a rich pumpkin base and warm spices like cinnamon, nutmeg, and cloves, it’s a vegan take on a classic autumn flavor. This ice cream is smooth, velvety, and guaranteed to be a crowd-pleaser.
Ingredients:
- 2 cans of full-fat coconut milk
- 1 cup of pumpkin puree
- 3/4 cup of maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
- A pinch of sea salt
Instructions:
- In a medium saucepan, whisk together the coconut milk, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, vanilla extract, and sea salt. Heat over medium heat until the mixture is warmed and fully combined (do not bring to a boil).
- Allow the mixture to cool to room temperature before transferring it to an ice cream maker.
- Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
- Once the ice cream reaches soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
This pumpkin spice ice cream captures the essence of autumn in a creamy frozen treat. The pumpkin flavor pairs beautifully with the warm spices, creating a rich and satisfying dessert. It’s the perfect way to celebrate the season and impress your guests with a vegan-friendly holiday dessert.
Chocolate Hazelnut Truffle Ice Cream
Indulge in the decadent, luxurious flavor of chocolate and hazelnuts with this vegan chocolate hazelnut truffle ice cream. The combination of silky chocolate ice cream with chunks of truffle-like hazelnut pieces makes this a true holiday indulgence. Rich, creamy, and perfect for those with a sweet tooth.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 3/4 cup of maple syrup
- 1/2 cup of cocoa powder
- 1 tsp vanilla extract
- 1/2 cup of roasted hazelnuts, chopped
- 2 oz dark chocolate, chopped
Instructions:
- In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, and cocoa powder. Heat over medium heat, whisking constantly, until smooth and fully combined.
- Remove from heat and add vanilla extract. Stir in the chopped dark chocolate and let it melt into the mixture.
- Allow the mixture to cool to room temperature before transferring it to your ice cream maker.
- Churn according to the manufacturer’s instructions.
- In the last few minutes of churning, add the chopped roasted hazelnuts and allow them to mix into the ice cream.
- Once churned, transfer to a container and freeze for at least 4 hours or until firm.
This chocolate hazelnut truffle ice cream is the perfect balance of rich chocolate, crunchy hazelnuts, and creamy coconut milk. The truffle-like chocolate adds an extra layer of depth and indulgence, making it an ideal treat for special occasions or holiday gatherings. The flavor combination feels luxurious, but it’s entirely plant-based.
Pomegranate Raspberry Sorbet
For a light, refreshing option, this pomegranate raspberry sorbet is bursting with tangy fruit flavors. The combination of sweet pomegranate and tart raspberries creates a refreshing dessert that cleanses the palate while offering a vibrant burst of color. It’s a vegan sorbet that’s perfect for any holiday meal.
Ingredients:
- 2 cups of fresh or frozen raspberries
- 1 cup of pomegranate juice
- 1/2 cup of maple syrup
- 1 tbsp lemon juice
Instructions:
- In a blender, combine the raspberries, pomegranate juice, maple syrup, and lemon juice. Blend until smooth and fully combined.
- Strain the mixture through a fine mesh sieve to remove any seeds and pulp, if desired.
- Pour the smooth mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the sorbet reaches a thick, sorbet-like consistency, transfer it to a container and freeze for at least 4 hours or until firm.
This pomegranate raspberry sorbet is vibrant and refreshing, perfect for cutting through the richness of other holiday desserts. The tangy pomegranate and raspberry flavors create a light, fruity treat that can be enjoyed between heavier courses or on its own. It’s a great choice for a vegan dessert or for anyone looking for something refreshing.
Cranberry Orange Sorbet
Bright, tangy, and beautifully festive, this cranberry orange sorbet is a perfect dessert for the holidays. The combination of tart cranberries with the fresh zest of orange creates a refreshing, fruity sorbet that is both light and satisfying. This vegan sorbet will be a refreshing end to your holiday meals.
Ingredients:
- 2 cups of fresh or frozen cranberries
- 1 cup of orange juice (freshly squeezed)
- 1/2 cup of maple syrup
- Zest of one orange
Instructions:
- In a saucepan, combine the cranberries, orange juice, and maple syrup. Heat over medium heat, stirring occasionally, until the cranberries soften and begin to break down (about 10 minutes).
- Remove from heat and stir in the orange zest. Let the mixture cool to room temperature.
- Once cooled, blend the mixture until smooth, then strain through a fine mesh sieve to remove the skins and any remaining solids.
- Pour the smooth mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the sorbet reaches a thick consistency, transfer it to a container and freeze for at least 4 hours or until firm.
This cranberry orange sorbet is a perfect balance of tart and sweet, with the freshness of orange complementing the tart cranberries. Its vibrant color and refreshing flavor make it a perfect holiday treat to serve between courses or as a light, flavorful end to your meal. It’s a great vegan option that everyone can enjoy!
Maple Pecan Ice Cream
Celebrate the warmth of the holiday season with this creamy, nutty maple pecan ice cream. The rich, deep flavor of maple syrup is paired with crunchy roasted pecans, creating a decadent treat that’s perfect for any festive occasion. This vegan ice cream is a crowd-pleaser and a great way to enjoy the cozy flavors of the season.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 3/4 cup of pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup of roasted pecans, chopped
- A pinch of sea salt
Instructions:
- In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, and vanilla extract. Heat over medium, stirring occasionally, until the mixture is smooth and warmed (but not boiling).
- Remove from heat and allow the mixture to cool to room temperature.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches soft-serve consistency, add in the chopped roasted pecans and a pinch of sea salt, and gently fold them in.
- Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
This maple pecan ice cream offers a luxurious combination of smooth, creamy base and crunchy pecans, with the maple syrup providing the perfect depth of flavor. It’s an ideal dessert for the holidays, with a combination of warmth and richness that feels cozy and festive.
Coconut Caramel Swirl Ice Cream
Rich and indulgent, this vegan coconut caramel swirl ice cream offers the perfect balance of smooth coconut milk with the deep sweetness of caramel. The swirls of caramel create a beautiful contrast in flavor and texture, making this dessert a true holiday indulgence.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 3/4 cup of maple syrup
- 1 tsp vanilla extract
- 1/2 cup of coconut sugar
- 1/4 cup of water
- A pinch of sea salt
Instructions:
- In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is smooth and combined.
- In a separate small saucepan, combine the coconut sugar and water. Stir over low heat until the sugar dissolves, then increase the heat and simmer for about 10 minutes, stirring occasionally, until a thick caramel forms. Add a pinch of sea salt and mix well.
- Allow both the coconut milk mixture and caramel to cool to room temperature.
- Once cooled, pour the coconut milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- As the ice cream is churning, drizzle the caramel sauce in, allowing it to swirl throughout the ice cream.
- Once churned, transfer the ice cream to a container and freeze for at least 4 hours or until firm.
This coconut caramel swirl ice cream is rich and indulgent with a deep caramel flavor that pairs beautifully with the coconut base. The caramel adds a lovely texture and sweetness, making this a vegan ice cream that will leave your guests in awe. It’s a festive treat perfect for any special occasion.
Chocolate Raspberry Ripple Ice Cream
This decadent chocolate raspberry ripple ice cream combines the richness of chocolate with the vibrant, tart flavor of fresh raspberries. The contrasting textures and flavors in each bite make it an unforgettable holiday dessert. Vegan and easy to make, this ice cream is perfect for those who crave a mix of creamy and fruity.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 3/4 cup of cocoa powder
- 1 tsp vanilla extract
- 1/2 cup of maple syrup
- 1 cup of fresh raspberries (or frozen)
- 2 tbsp maple syrup (for raspberry swirl)
Instructions:
- In a medium saucepan, combine the coconut milk, coconut cream, cocoa powder, vanilla extract, and maple syrup. Heat over medium heat, stirring frequently, until the mixture is smooth and fully combined.
- Remove from heat and allow the chocolate base to cool to room temperature.
- In a separate small saucepan, cook the raspberries and maple syrup over medium heat, stirring until the berries break down into a smooth sauce. Strain the sauce to remove seeds, if desired.
- Pour the chocolate base into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches soft-serve consistency, gently swirl in the raspberry sauce for a beautiful ripple effect.
- Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
This chocolate raspberry ripple ice cream offers a rich chocolate base with a burst of fresh, tangy raspberry flavor. The swirling effect of the raspberry sauce not only adds visual appeal but also creates a lovely contrast in flavor and texture. A perfect dessert for those who want a refreshing yet indulgent vegan ice cream.
Spiced Apple Cider Sorbet
This spiced apple cider sorbet is the perfect way to enjoy the fresh, crisp flavors of autumn in a refreshing, dairy-free dessert. The combination of spiced apple cider and a hint of cinnamon creates a sweet and tangy sorbet, ideal for cleansing the palate after a rich holiday meal.
Ingredients:
- 3 cups of apple cider
- 1/4 cup of maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp lemon juice
Instructions:
- In a saucepan, combine the apple cider, maple syrup, cinnamon, and ground cloves. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer and the spices are well combined.
- Simmer for about 10-15 minutes, allowing the mixture to reduce slightly and concentrate in flavor. Let it cool to room temperature.
- Once cooled, add the lemon juice and mix well.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the sorbet reaches a thick, sorbet-like consistency, transfer to a container and freeze for at least 4 hours or until firm.
This spiced apple cider sorbet offers a fresh and tangy flavor with the warmth of cinnamon and cloves, making it a perfect holiday treat. Its light texture and refreshing taste make it an excellent option for a vegan dessert after a heavy holiday meal. It’s also a great palate cleanser that everyone can enjoy!
Gingerbread Spice Ice Cream
This vegan gingerbread spice ice cream captures the essence of the holiday season with a rich, spiced flavor profile. Infused with cinnamon, ginger, and cloves, it’s a perfect frozen treat to complement your holiday celebrations. The creamy base, combined with the warmth of the spices, makes this ice cream feel like a cozy winter indulgence.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 1/2 cup of maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions:
- In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, cinnamon, ginger, cloves, and vanilla extract. Stir over medium heat until the mixture is smooth and heated, but not boiling.
- Remove the saucepan from the heat and allow the mixture to cool to room temperature.
- Once cooled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
This gingerbread spice ice cream is a perfect balance of warm spices and creamy coconut milk, delivering the holiday flavors everyone loves in a frozen treat. The smooth texture and aromatic spices make this a festive and cozy dessert for any holiday table.
Vegan Eggnog Ice Cream
Enjoy the flavors of classic eggnog in a creamy, dairy-free ice cream form. This vegan eggnog ice cream is rich, spicy, and subtly sweet, with all the comforting flavors of nutmeg, cinnamon, and vanilla. It’s a delicious holiday treat that everyone can enjoy, without the dairy.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 3/4 cup of maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- 1/4 cup of rum (optional)
Instructions:
- In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, vanilla extract, nutmeg, cinnamon, and cloves. Heat over medium heat, stirring occasionally, until the mixture is smooth and warm.
- Remove from heat and allow the mixture to cool to room temperature.
- If desired, stir in the rum (this adds a nice holiday kick but can be omitted for a non-alcoholic version).
- Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
This vegan eggnog ice cream brings all the delicious flavors of eggnog without the dairy. The rich, spiced base creates a creamy and indulgent frozen dessert that’s perfect for any holiday gathering. The optional rum adds an extra festive touch for those who prefer a spirited dessert.
Cranberry Orange Sorbet
This vibrant cranberry orange sorbet combines the tangy, tart flavors of fresh cranberries with the bright, citrusy zing of orange. It’s a refreshing, dairy-free dessert that’s perfect for cleansing the palate after a hearty holiday meal. The natural sweetness of the orange balances the tartness of the cranberries, creating a delightful frozen treat.
Ingredients:
- 2 cups of fresh cranberries (or frozen)
- 1 cup of fresh orange juice
- 1/2 cup of maple syrup
- 1 tbsp lemon juice
Instructions:
- In a saucepan, combine the cranberries, orange juice, and maple syrup. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and soften, about 10 minutes.
- Remove from heat and allow the mixture to cool to room temperature.
- Once cooled, use an immersion blender or regular blender to puree the mixture until smooth.
- Strain the mixture to remove any remaining cranberry skins, then stir in the lemon juice.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the sorbet reaches a thick consistency, transfer it to a container and freeze for at least 4 hours or until firm.
This cranberry orange sorbet is a festive and tangy treat with a natural sweetness from the maple syrup and orange juice. It’s a refreshing, light dessert that’s perfect for balancing out the richness of other holiday dishes. The vibrant color and fresh flavors make it a standout at any holiday party.
Peppermint Mocha Ice Cream
Peppermint mocha is a classic holiday flavor, and this vegan version makes for a creamy, refreshing ice cream. The blend of rich coffee, minty peppermint, and a touch of chocolate creates a dessert that’s both indulgent and invigorating. Perfect for the holidays, this ice cream is sure to be a favorite among your guests.
Ingredients:
- 2 cans of full-fat coconut milk
- 1/2 cup of coconut cream
- 1/2 cup of maple syrup
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tbsp instant coffee or espresso powder
- 1/2 tsp peppermint extract
- A pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, coconut cream, maple syrup, vanilla extract, cocoa powder, coffee, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is smooth and well combined.
- Remove the saucepan from the heat and stir in the peppermint extract.
- Allow the mixture to cool to room temperature, then pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
The peppermint mocha ice cream combines the best of winter flavors—rich coffee, smooth chocolate, and a refreshing mint kick. It’s a deliciously creamy, vegan dessert that’s perfect for the holiday season. The blend of flavors is both comforting and invigorating, making this ice cream a perfect festive treat.
Note: More recipes are coming soon!
