30+ Delicious Homemade Vegan Ice Cream Recipes to Satisfy Your Sweet Tooth

If you’re a fan of creamy, delicious desserts but prefer to skip the dairy, homemade vegan ice cream is the perfect solution.

With endless flavors to choose from, vegan ice cream can be just as rich and indulgent as its dairy-based counterparts—without any of the guilt.

Whether you’re craving fruity, chocolatey, or nutty flavors, making vegan ice cream at home is easier than you might think. From classic vanilla to decadent chocolate chip mint, the possibilities are limitless.

In this blog, we’re sharing 30+ irresistible homemade vegan ice cream recipes that are sure to satisfy every sweet tooth.

With simple ingredients and minimal prep time, these recipes are perfect for any occasion, from summer get-togethers to cozy nights in.

30+ Delicious Homemade Vegan Ice Cream Recipes to Satisfy Your Sweet Tooth

Homemade vegan ice cream is a game-changer for those who love dessert but want to enjoy it without compromising on health or ethics.

These 30+ recipes offer a wide variety of flavors that will cater to all tastes and preferences, from creamy coconut to refreshing fruit-based sorbets.

The best part?

They’re all incredibly easy to make, using wholesome, plant-based ingredients you can feel good about.

So, the next time you’re craving a sweet, cold treat, skip the store-bought options and try making one of these delicious vegan ice creams from scratch.

With endless flavor possibilities, you’ll never look at ice cream the same way again!

Coconut Vanilla Vegan Ice Cream

This creamy and rich coconut vanilla vegan ice cream is a delightful treat that’s perfect for any occasion. Made with coconut milk, it’s naturally dairy-free and packed with flavor, while the subtle hint of vanilla makes it irresistible. Enjoy it on a warm day or as a comforting dessert after a meal.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup sugar (or maple syrup)
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, sugar (or maple syrup), and a pinch of salt. Heat over medium heat, whisking until the sugar is fully dissolved and the mixture is well combined.
2. Remove from heat and stir in the vanilla extract.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
4. Once the ice cream has thickened, transfer it to a lidded container and freeze for at least 4 hours to firm up before serving.

This coconut vanilla ice cream is wonderfully smooth and decadent, making it a perfect dessert for vegan and non-vegan eaters alike. The coconut milk provides a rich, velvety texture, while the vanilla adds a comforting sweetness. It’s an easy and quick recipe to prepare, and once it’s ready, it’s bound to satisfy anyone’s ice cream cravings.

Chocolate Almond Vegan Ice Cream

For chocolate lovers, this chocolate almond vegan ice cream is a dream come true. With a rich chocolate flavor and a crunchy almond twist, it’s a delightful dessert that’s both creamy and indulgent. The almonds add a touch of texture and a nutty flavor that complements the smoothness of the chocolate.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds
• Pinch of salt

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, maple syrup, and salt. Heat over medium heat, stirring constantly, until the mixture is smooth and the cocoa powder is fully dissolved.
2. Remove the saucepan from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature before pouring it into your ice cream maker. Churn according to the manufacturer’s instructions.
4. During the last 5 minutes of churning, add the chopped almonds to the ice cream mixture.
5. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

The combination of creamy coconut milk and rich cocoa powder creates a decadent chocolate base, while the almonds add a delightful crunch. This vegan chocolate almond ice cream offers a satisfying balance of creaminess and texture. Its indulgent flavor is sure to please, making it an ideal choice for any chocolate lover.

Mango Coconut Sorbet

If you’re craving something light and refreshing, this mango coconut sorbet is a tropical treat that will instantly brighten your day. The mango provides a natural sweetness, while the coconut milk offers a smooth, creamy base. It’s a perfect dessert for hot weather and anyone looking for a dairy-free option.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 cup coconut milk (canned)
• 1/2 cup sugar or agave syrup (optional, depending on mango sweetness)
• 1 tablespoon lime juice

Instructions:

1. In a blender or food processor, combine the chopped mango, coconut milk, sugar (or agave syrup), and lime juice. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness, if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
4. Transfer the sorbet to a lidded container and freeze for at least 4 hours or until firm.

This mango coconut sorbet is a refreshing, light option that’s full of tropical flavors. The natural sweetness of the mango pairs beautifully with the smoothness of coconut milk, making it a perfect choice for a dairy-free treat. It’s not only incredibly delicious but also super easy to make—ideal for a quick, cool dessert.

Peanut Butter Banana Vegan Ice Cream

This peanut butter banana vegan ice cream is a creamy, nutty, and naturally sweet dessert that’s sure to satisfy your cravings. The combination of peanut butter and ripe bananas creates a rich flavor profile, while the coconut milk adds a luscious, smooth texture. It’s an indulgent yet healthy treat that’s simple to make and always a crowd-pleaser.

Ingredients:

• 3 ripe bananas, peeled and frozen
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup coconut milk (full-fat)
• 2 tablespoons maple syrup or agave syrup (optional)

Instructions:

1. Place the frozen bananas, peanut butter, coconut milk, and maple syrup in a blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add a little more coconut milk to help it blend.
3. Once fully blended, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, scoop the ice cream into a container and freeze for at least 4 hours before serving.

This peanut butter banana ice cream is rich, creamy, and full of flavor. The bananas provide natural sweetness while the peanut butter offers a delightful nutty richness. It’s an easy-to-make vegan ice cream that’s packed with wholesome ingredients—perfect for a nutritious, yet indulgent treat.

Strawberry Lemon Vegan Sorbet

This strawberry lemon sorbet is a tangy, sweet, and refreshing dessert that’s perfect for hot days. The vibrant flavor of fresh strawberries is complemented by the zesty lemon, creating a balanced, light treat. With no dairy involved, this sorbet is naturally vegan and offers a fruity burst of flavor in every bite.

Ingredients:

• 3 cups fresh strawberries, hulled and halved
• 1/2 cup water
• 1/2 cup sugar or agave syrup (adjust for sweetness)
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon

Instructions:

1. In a blender or food processor, combine the strawberries, water, sugar (or agave), lemon juice, and lemon zest.
2. Blend until smooth. Taste and adjust sweetness if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the sorbet to a container and freeze for at least 4 hours or until firm.

This strawberry lemon sorbet is the perfect balance of sweet and tart, making it a refreshing and light dessert. The strawberries bring a natural sweetness, while the lemon adds a citrusy punch that elevates the flavor. It’s an ideal option for those looking for a dairy-free, vegan sorbet that feels like a burst of summer in every bite.

Coffee Coconut Vegan Ice Cream

For coffee lovers, this coffee coconut vegan ice cream is a rich, decadent treat that combines the bold flavor of coffee with the creamy texture of coconut milk. It’s a sophisticated yet comforting dessert that can be enjoyed any time of year. The smooth coconut base enhances the coffee flavor, making this ice cream a delightful treat after dinner or as an afternoon pick-me-up.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 3/4 cup strong brewed coffee (cooled)
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, brewed coffee, maple syrup, and salt. Heat over medium heat, stirring until the mixture is smooth and the syrup is dissolved.
2. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (20–25 minutes).
4. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This coffee coconut ice cream is a luxurious dessert that’s perfect for coffee aficionados. The creamy coconut base beautifully complements the bold coffee flavor, resulting in a rich and satisfying ice cream. It’s a perfect way to indulge in a dairy-free treat with an extra kick of coffee flavor

Chocolate Cherry Vegan Ice Cream

This chocolate cherry vegan ice cream is a rich, indulgent treat with the perfect balance of smooth chocolate and sweet, tart cherries. The creamy coconut milk serves as the base, while the fresh cherries offer a fruity burst that pairs beautifully with the deep chocolate flavor. This dessert is ideal for cherry lovers and anyone craving a decadent dairy-free ice cream.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 3/4 cup maple syrup or sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cherries, pitted and halved
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup (or sugar), and salt. Heat over medium heat, whisking until smooth and the cocoa is fully dissolved.
2. Remove from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature before transferring it to an ice cream maker. Churn according to the manufacturer’s instructions.
4. During the last 5 minutes of churning, add the cherries to the ice cream.
5. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours to firm up before serving.

The combination of rich chocolate and fresh cherries makes this ice cream an irresistible dessert. The cherries not only add a lovely pop of color but also provide a tart contrast to the smooth, chocolatey base. This vegan treat is a perfect way to indulge in a fruity, chocolatey dessert without any dairy.

Vanilla Almond Vegan Ice Cream

This vanilla almond vegan ice cream is a creamy, nutty dessert that is simple yet elegant. The vanilla provides a comforting sweetness, while the almonds add a lovely crunch and nutty flavor. Made with coconut milk, this ice cream is rich and smooth, offering a comforting dessert for any occasion.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 3/4 cup sugar or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds, toasted
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, sugar (or maple syrup), and salt. Heat over medium heat, whisking until the sugar is fully dissolved and the mixture is smooth.
2. Remove from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature before transferring it to an ice cream maker. Churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the toasted almonds.
5. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This vanilla almond ice cream is a deliciously smooth and creamy treat with a delightful crunch from the toasted almonds. The sweetness of the vanilla base pairs wonderfully with the nuttiness of the almonds, creating a comforting and satisfying dessert. It’s perfect for anyone craving a simple yet decadent vegan ice cream.

Raspberry Coconut Vegan Sorbet

This raspberry coconut sorbet is a refreshing, light dessert that is both tangy and sweet. The coconut milk adds a creamy texture, while the fresh raspberries provide a burst of vibrant flavor. It’s a perfect choice for a hot day or when you want a dairy-free treat that feels indulgent yet light.

Ingredients:

• 2 cups fresh raspberries
• 1/2 cup coconut milk (full-fat)
• 1/2 cup sugar or agave syrup (adjust to taste)
• 1 tablespoon lime juice
• Zest of 1 lime

Instructions:

1. In a blender or food processor, combine the raspberries, coconut milk, sugar (or agave), lime juice, and lime zest.
2. Blend until smooth, and taste to adjust sweetness if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the sorbet to a container and freeze for at least 4 hours or until firm.

This raspberry coconut sorbet is both tangy and creamy, with the coconut milk adding a luxurious texture and the raspberries providing a bold, fruity flavor. The addition of lime enhances the brightness of the raspberries, making this sorbet a refreshing and delightful dairy-free dessert. It’s the perfect treat to enjoy when you want something light, fruity, and satisfying.

Peach Coconut Vegan Ice Cream

This peach coconut vegan ice cream is a tropical-inspired treat that’s smooth, creamy, and packed with natural sweetness from ripe peaches. The coconut milk adds richness, while the peaches offer a fresh, fruity burst of flavor that makes this ice cream feel like a refreshing vacation in every bite. It’s a perfect dessert for summer or any time you crave something light and delicious.

Ingredients:

• 3 cups fresh or frozen peaches, peeled and chopped
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the peaches, coconut milk, maple syrup (or agave), and salt.
2. Blend until smooth and creamy. Taste and adjust the sweetness if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This peach coconut ice cream is light, creamy, and naturally sweetened, making it a refreshing treat that’s perfect for warm weather. The coconut milk gives it a rich texture, while the fresh peaches provide a vibrant and juicy flavor. It’s a simple yet indulgent dairy-free option that’s sure to please.

Maple Pecan Vegan Ice Cream

For those who love the combination of nutty flavors and a touch of sweetness, this maple pecan vegan ice cream is the perfect choice. The toasted pecans add a crunchy, roasted texture, while the maple syrup provides a rich sweetness that pairs beautifully with the creamy coconut base. It’s a comforting dessert that will satisfy your sweet tooth.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, maple syrup, and salt. Heat over medium heat, whisking until the mixture is smooth and the syrup is fully incorporated.
2. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. During the last few minutes of churning, add the toasted pecans.
5. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This maple pecan ice cream is indulgent and satisfying, with the rich flavor of maple syrup and the crunch of toasted pecans. The coconut milk provides a smooth base that enhances the sweetness, making it the perfect dairy-free treat. It’s an easy-to-make dessert that’s ideal for anyone looking to enjoy a classic ice cream flavor with a vegan twist.

Blackberry Lemon Vegan Sorbet

This blackberry lemon sorbet is a vibrant, refreshing dessert that offers the perfect balance of tart and sweet. The blackberries provide a deep, fruity flavor, while the lemon adds a zesty citrusy kick. It’s a light, dairy-free treat that’s perfect for hot days or as a palate cleanser between courses.

Ingredients:

• 3 cups fresh blackberries
• 1/2 cup water
• 1/2 cup sugar or agave syrup (adjust sweetness to preference)
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon

Instructions:

1. In a blender or food processor, combine the blackberries, water, sugar (or agave), lemon juice, and lemon zest.
2. Blend until smooth, and taste to adjust sweetness if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the sorbet to a container and freeze for at least 4 hours or until firm.

This blackberry lemon sorbet is a refreshing and tangy treat that’s perfect for a hot summer day. The combination of sweet blackberries and zesty lemon makes it a deliciously balanced dessert. It’s light, fruity, and dairy-free, making it an excellent option for anyone looking for a simple yet satisfying frozen dessert.

Coconut Chocolate Chip Vegan Ice Cream

This coconut chocolate chip vegan ice cream combines the creamy richness of coconut with the irresistible crunch of chocolate chips, making it a classic treat that everyone can enjoy. The coconut milk gives the ice cream a smooth texture, while the dairy-free chocolate chips add a satisfying bite. It’s a perfect balance of flavors and is easy to make with only a few ingredients.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 3/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, maple syrup, and salt. Heat over medium heat, stirring until fully combined and smooth.
2. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. During the last few minutes of churning, add the dairy-free chocolate chips.
5. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This coconut chocolate chip ice cream is rich, creamy, and full of flavor. The coconut base enhances the sweetness, while the chocolate chips provide the perfect touch of crunch. It’s a simple yet decadent treat that’s dairy-free and incredibly satisfying.

Mango Pineapple Vegan Sorbet

This tropical mango pineapple sorbet is a fruity, refreshing treat that’s perfect for hot weather. The combination of sweet mangoes and tangy pineapple gives it a vibrant flavor, while the coconut milk adds a creamy richness to the texture. It’s a light, dairy-free dessert that captures the essence of summer.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 1/2 cups pineapple chunks (fresh or frozen)
• 1/2 cup coconut milk (full-fat)
• 1/2 cup sugar or agave syrup (adjust for sweetness)
• 1 tablespoon lime juice
• Zest of 1 lime

Instructions:

1. In a blender or food processor, combine the mangoes, pineapple, coconut milk, sugar (or agave), lime juice, and lime zest.
2. Blend until smooth and creamy, tasting to adjust sweetness if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the sorbet to a container and freeze for at least 4 hours before serving.

This mango pineapple sorbet is a refreshing and tropical dessert that’s bursting with vibrant flavors. The mangoes bring sweetness, while the pineapple adds a tangy kick. It’s the perfect dairy-free dessert to cool you down on a warm day, with a creamy texture that still feels light and refreshing.

Chocolate Mint Vegan Ice Cream

This chocolate mint vegan ice cream offers a perfect combination of rich chocolate and cool mint, making it an irresistible dessert. The creamy coconut milk provides a rich base, while the mint gives it a refreshing flavor. This ice cream is perfect for those who love a classic chocolate and mint combination.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 3/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup (or agave), and salt. Heat over medium heat, stirring until smooth and the cocoa is fully dissolved.
2. Remove from heat and stir in the vanilla and peppermint extracts.
3. Allow the mixture to cool to room temperature before transferring it to an ice cream maker. Churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This chocolate mint ice cream is both refreshing and indulgent, with the perfect blend of creamy coconut and cool mint. The rich chocolate flavor pairs beautifully with the mint, creating a satisfying dessert that’s dairy-free and perfect for any occasion. It’s a vegan treat that’s sure to impress with its bold flavor and creamy texture.

Peanut Butter Banana Vegan Ice Cream

This peanut butter banana vegan ice cream combines two of the most beloved flavors: creamy peanut butter and ripe bananas. The bananas add a natural sweetness and smooth texture, while the peanut butter brings a savory, nutty richness. It’s the perfect balance of creamy and indulgent without being too heavy, making it a delicious dairy-free treat that’s easy to make at home.

Ingredients:

• 4 ripe bananas, peeled and frozen
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the frozen bananas, peanut butter, almond milk, vanilla extract, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed. You may need to add more almond milk if the mixture is too thick.
3. Once the mixture reaches an ice cream-like consistency, transfer it to a lidded container and freeze for at least 4 hours.
4. Scoop and serve once firm.

This peanut butter banana vegan ice cream is indulgent yet light, offering the perfect balance of flavors. The bananas provide a natural base for the creamy texture, while the peanut butter gives it that nutty richness we all love. It’s a simple, healthy, and delicious frozen dessert that’s naturally sweetened with no added sugar.

Strawberry Coconut Vegan Ice Cream

This strawberry coconut vegan ice cream offers a vibrant, fruity flavor with the creamy richness of coconut. Fresh strawberries are blended with coconut milk to create a smooth, silky texture, while the coconut milk adds a tropical richness. This ice cream is the perfect treat for anyone craving a refreshing, dairy-free dessert.

Ingredients:

• 3 cups fresh or frozen strawberries, hulled
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the strawberries, coconut milk, maple syrup (or agave), and salt.
2. Blend until smooth and creamy, and taste to adjust sweetness if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This strawberry coconut ice cream is a fresh, fruity treat that’s perfect for summer or any time you want something light and refreshing. The coconut milk gives it a rich, velvety texture, while the strawberries bring a burst of sweetness. It’s a dairy-free dessert that’s as delicious as it is simple to make.

Choco-Coconut Vegan Ice Cream

Choco-coconut vegan ice cream is the perfect dessert for anyone who loves the combination of chocolate and coconut. The coconut milk provides a creamy base, while the cocoa powder gives it that rich chocolate flavor. With a dash of vanilla and a sprinkle of shredded coconut, this ice cream is indulgent, smooth, and completely dairy-free.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 3/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (unsweetened)
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup (or agave), and salt. Heat over medium heat, stirring until smooth and the cocoa is fully dissolved.
2. Remove from heat and stir in the vanilla extract and shredded coconut.
3. Let the mixture cool to room temperature, then pour it into an ice cream maker. Churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

Choco-coconut vegan ice cream is a rich and creamy dessert that balances the deep chocolate flavor with the tropical sweetness of coconut. The shredded coconut adds texture and flavor, creating a satisfying, indulgent frozen treat that’s completely dairy-free. It’s a simple, yet delicious option for anyone looking to enjoy a vegan-friendly ice

Almond Joy Vegan Ice Cream

If you’re a fan of the popular Almond Joy candy bar, this vegan ice cream is a must-try! Combining the flavors of rich chocolate, crunchy almonds, and creamy coconut, this treat captures the essence of the classic candy while being completely dairy-free. It’s a perfect indulgence for those craving a rich, satisfying dessert with a mix of textures.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup chopped almonds (roasted or raw)
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup (or agave), and salt. Heat over medium heat, stirring until fully combined and smooth.
2. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. During the last few minutes of churning, add the shredded coconut and chopped almonds.
5. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

This Almond Joy-inspired vegan ice cream is rich, creamy, and full of delicious crunch from the almonds. The coconut gives it a tropical touch, while the chocolate base makes it indulgent. It’s a satisfying dessert that’ll appeal to both coconut lovers and chocolate fans alike!

Matcha Coconut Vegan Ice Cream

For a more exotic twist on vegan ice cream, try this matcha coconut version. Matcha, a finely ground powder made from green tea leaves, adds a delicate earthy flavor that pairs perfectly with the smooth and creamy coconut base. This ice cream is not only a treat for your tastebuds, but it’s also packed with antioxidants, making it a slightly healthier indulgence.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 tablespoons matcha powder (ceremonial grade)
• 3/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, matcha powder, maple syrup (or agave), and salt. Heat over medium heat, whisking until the matcha is fully dissolved and the mixture is smooth.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This matcha coconut vegan ice cream is an elegant dessert that balances the bitterness of matcha with the richness of coconut. It’s refreshing, creamy, and just the right amount of sweet, offering a unique flavor profile that’s perfect for green tea lovers.

Raspberry Lemon Vegan Sorbet

This raspberry lemon sorbet is a tangy and refreshing treat that’s perfect for a hot summer day. The bright, zesty lemon flavor pairs wonderfully with the sweet-tart taste of raspberries, creating a sorbet that is both cooling and satisfying. It’s simple to make and completely dairy-free, making it an ideal choice for a light, fruity dessert.

Ingredients:

• 3 cups fresh raspberries (or frozen)
• 1/2 cup lemon juice (freshly squeezed)
• 3/4 cup maple syrup or agave syrup
• 1 cup water
• Zest of 1 lemon

Instructions:

1. In a blender or food processor, combine the raspberries, lemon juice, maple syrup (or agave), water, and lemon zest.
2. Blend until smooth and strain the mixture through a fine mesh sieve to remove the seeds.
3. Pour the smooth mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the sorbet to a container and freeze for at least 4 hours before serving.

This raspberry lemon sorbet is refreshing, zesty, and packed with fruity flavors. The natural sweetness of raspberries pairs perfectly with the tartness of lemon, making for a vibrant, satisfying dessert that’s as light as it is delicious. It’s an easy-to-make, dairy-free option that’s sure to be a crowd-pleaser!

Cinnamon Apple Vegan Ice Cream

This cinnamon apple vegan ice cream captures the cozy flavors of fall in every bite. The natural sweetness of apples blends perfectly with the warm spice of cinnamon, creating a creamy and indulgent ice cream. It’s an easy-to-make, dairy-free dessert that combines comforting flavors in a refreshing frozen treat.

Ingredients:

• 2 cups unsweetened applesauce
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, applesauce, maple syrup (or agave), cinnamon, and salt. Heat over medium heat, stirring until fully combined and smooth.
2. Once heated through, remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.

This cinnamon apple vegan ice cream is a smooth and flavorful dessert that combines the best elements of autumn. The rich, creamy texture from the coconut milk blends beautifully with the sweetness of apples and the warmth of cinnamon. It’s a perfect seasonal treat that’s both comforting and refreshing.

Peach and Coconut Cream Vegan Ice Cream

This peach and coconut cream vegan ice cream is a fruity, creamy delight that’s ideal for a summer dessert. The sweetness of ripe peaches pairs perfectly with the rich, smooth coconut cream, making it a refreshing and indulgent treat. It’s a simple, no-churn ice cream recipe that’s dairy-free and packed with flavor.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the chopped peaches, coconut milk, maple syrup (or agave), vanilla extract, and salt.
2. Blend until smooth and creamy. Taste and adjust sweetness as needed.
3. Pour the mixture into a lidded container and freeze for at least 4 hours, or until firm.
4. Once frozen, scoop and serve.

This peach and coconut cream ice cream is the perfect way to enjoy the flavors of summer in a dairy-free form. The peaches offer a natural sweetness, while the coconut milk gives it that rich, smooth texture. It’s a creamy, fruity, and completely indulgent treat that will cool you down on a hot day.

Vegan Chocolate Chip Mint Ice Cream

This vegan chocolate chip mint ice cream is a cool, refreshing treat with a rich minty flavor and decadent chocolate chips. The combination of creamy coconut milk and fresh mint leaves makes for a smooth and indulgent texture, while the chocolate chips add a satisfying crunch. It’s a great choice for anyone craving a refreshing, dairy-free ice cream with a touch of chocolate.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup fresh mint leaves (loosely packed)
• 3/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/2 cup mini dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, heat the coconut milk over medium heat. Add the fresh mint leaves and bring to a simmer.
2. Let the mint steep in the coconut milk for 10-15 minutes, then remove from heat and strain out the mint leaves.
3. Stir in the maple syrup (or agave), vanilla extract, and a pinch of salt. Allow the mixture to cool to room temperature.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
5. In the last few minutes of churning, add the chocolate chips.
6. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This chocolate chip mint vegan ice cream is a delightful and refreshing treat. The fresh mint adds a cool, crisp flavor, while the chocolate chips bring a bit of indulgence. The coconut milk base keeps it creamy and satisfying, making it a great vegan alternative to traditional mint chocolate chip ice cream.

Note: More recipes are coming soon!