36+ Flavorful Homemade Vegan Soy Ice Cream Recipes for Every Sweet Tooth

If you’re craving a creamy, refreshing dessert but want to keep it vegan, look no further than homemade soy ice cream!

Vegan ice cream has come a long way in recent years, and soy-based varieties are a perfect choice for those seeking a dairy-free, plant-based treat that doesn’t compromise on flavor or texture.

From rich chocolate and sweet fruit to exotic spices and creamy nuts, the possibilities are endless when it comes to creating your own custom soy ice cream at home.

Not only can you experiment with a wide range of flavors, but you can also control the ingredients to make healthier, all-natural ice cream without any artificial additives or preservatives.

In this article, we’ll explore 36+ mouthwatering homemade vegan soy ice cream recipes, offering you the perfect excuse to indulge in a frozen dessert that’s as delicious as it is nutritious.

36+ Flavorful Homemade Vegan Soy Ice Cream Recipes for Every Sweet Tooth

Making homemade vegan soy ice cream is not only a fun and creative way to enjoy a guilt-free treat, but it also allows you to customize every batch to suit your unique tastes.

Whether you’re a fan of rich and decadent chocolate, refreshing fruit combinations, or unique spices, there’s a soy ice cream recipe for every craving.

By using simple plant-based ingredients like soy milk and coconut cream, you can easily whip up a batch of creamy, dreamy ice cream that will leave you satisfied and guilt-free. So why not start making your own today?

With the 36+ recipes we’ve shared, you’re sure to find a new favorite flavor or two that will make every spoonful feel like a sweet, satisfying indulgence.

Creamy Coconut and Vanilla Soy Ice Cream

This coconut and vanilla soy ice cream is a rich and creamy dessert that blends the smoothness of soy milk with the tropical sweetness of coconut. Infused with vanilla bean and sweetened with maple syrup, this homemade treat is both refreshing and satisfying.

Ingredients:

• 2 cups unsweetened soy milk
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1/2 cup coconut cream
• Pinch of salt

Instructions:

1. In a saucepan, combine the soy milk, coconut milk, and maple syrup. Heat over medium heat until warm but not boiling.
2. Slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the saucepan. Stir well.
3. Let the mixture simmer for 5-7 minutes, stirring occasionally, allowing the flavors to infuse.
4. Remove the vanilla pod and discard it. Stir in the coconut cream and a pinch of salt, then remove from heat.
5. Allow the mixture to cool completely, then pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a container and freeze for at least 4 hours or until fully set.
7. Serve with fresh coconut flakes or your favorite fruit for a tropical touch.

The combination of soy and coconut milk makes for a luxurious, velvety texture that is incredibly satisfying. With the deep vanilla flavor complemented by the subtle richness of coconut, this ice cream feels indulgent without the dairy. It’s perfect for hot days or as a special treat to share with friends and family.

Chocolate Almond Soy Ice Cream

This rich chocolate almond soy ice cream is perfect for chocolate lovers. Made with soy milk and a creamy almond butter base, it offers an irresistible nutty flavor with smooth, velvety chocolate goodness that’s completely vegan.

Ingredients:

• 2 cups unsweetened soy milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup chopped almonds (for garnish)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the soy milk, cocoa powder, and maple syrup. Heat over medium heat, whisking constantly until the cocoa powder is completely dissolved.
2. Stir in the almond butter, vanilla extract, and a pinch of salt. Continue to whisk until the mixture becomes smooth and well-combined.
3. Bring the mixture to a low simmer for about 3-5 minutes, allowing the flavors to meld together.
4. Remove from heat and let the mixture cool completely.
5. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to a container, fold in chopped almonds, and freeze for at least 4 hours or until fully set.
7. Serve topped with extra almonds or a drizzle of chocolate syrup for added flavor.

This chocolate almond soy ice cream is a decadent dessert that satisfies your chocolate cravings while still being vegan-friendly. The combination of almond butter and soy milk creates a rich, smooth base, while the added texture of crunchy almonds gives each bite a delightful contrast. It’s a perfect dessert for anyone looking for a sweet indulgence with a nutty twist.

Strawberry Lemon Soy Ice Cream

This refreshing strawberry lemon soy ice cream balances the natural sweetness of strawberries with the zing of lemon, making it the perfect treat for a sunny day. It’s light, fruity, and incredibly easy to make.

Ingredients:

• 2 cups fresh strawberries, chopped
• 1 1/2 cups unsweetened soy milk
• 1/2 cup maple syrup
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, blend the chopped strawberries until smooth. If you prefer a chunkier texture, you can pulse them to your desired consistency.
2. In a saucepan, combine the soy milk, maple syrup, and lemon juice. Heat over medium heat until warm, but not boiling.
3. Add the strawberry puree to the saucepan, stirring to combine. Bring the mixture to a gentle simmer for 3-4 minutes, then remove from heat.
4. Stir in the lemon zest, vanilla extract, and a pinch of salt. Let the mixture cool completely.
5. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.
7. Serve with fresh strawberry slices or a sprinkle of lemon zest for a burst of freshness.

The bright flavors of strawberry and lemon create a wonderfully refreshing ice cream that feels light yet satisfying. It’s a delightful dessert for those who enjoy fruity, tangy treats. The soy milk base provides just the right amount of creaminess without being overly heavy, making this a perfect option for a guilt-free dessert.

Banana Peanut Butter Soy Ice Cream

This indulgent banana peanut butter soy ice cream is a creamy, dreamy treat that combines the natural sweetness of ripe bananas with the richness of peanut butter. A fantastic option for a nutritious yet decadent dessert, it’s sure to please both kids and adults alike.

Ingredients:

• 2 ripe bananas, sliced
• 1 cup unsweetened soy milk
• 1/2 cup peanut butter (smooth or chunky)
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Freeze the banana slices for at least 4 hours or until solid.
2. In a blender or food processor, combine the frozen banana slices, soy milk, peanut butter, maple syrup, vanilla extract, and a pinch of salt.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. If the mixture is too thick, add more soy milk, a tablespoon at a time, to reach your desired consistency.
5. Once blended, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. After churning, transfer the ice cream to a container and freeze for at least 3 hours to firm up.
7. Serve topped with extra peanut butter or crushed peanuts for an added crunch.

This banana peanut butter soy ice cream offers the perfect balance of creamy, nutty, and fruity flavors, making it a deliciously satisfying dessert. The ripe bananas give a natural sweetness, while the peanut butter brings richness and depth. It’s a great choice for anyone craving a healthy yet indulgent frozen treat that doesn’t compromise on flavor.

Mango Coconut Soy Ice Cream

Mango and coconut are a classic tropical duo, and in this vegan soy ice cream, their flavors shine in a creamy and smooth treat. This ice cream brings a sunny, refreshing vibe, making it an ideal dessert for warm weather or whenever you’re craving a tropical escape.

Ingredients:

• 2 cups frozen mango chunks
• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, blend the frozen mango chunks, soy milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt until smooth.
2. If needed, add more soy milk to help blend the mixture into a thick but pourable consistency.
3. Pour the mango mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. After churning, transfer the ice cream to a container and freeze for at least 4 hours or until set.
5. Serve with shredded coconut or fresh mango slices for a tropical finish.

The vibrant mango flavor combined with creamy coconut makes this ice cream feel like a refreshing tropical getaway. The soy milk provides a smooth, light base, while the coconut cream adds richness and creaminess without dairy. This ice cream is a refreshing, guilt-free option for those who love fruity, tropical desserts.

Coffee Almond Soy Ice Cream

For coffee lovers, this rich and nutty coffee almond soy ice cream is a must-try. With the deep, bold flavor of coffee complemented by the crunch of roasted almonds, this ice cream is the perfect pick-me-up dessert that combines both flavor and texture.

Ingredients:

• 2 cups unsweetened soy milk
• 1/2 cup brewed strong coffee (cooled)
• 1/2 cup maple syrup
• 1/4 cup almond butter
• 1/2 tsp vanilla extract
• 1/4 cup roasted almonds, chopped
• Pinch of salt

Instructions:

1. In a saucepan, combine the soy milk, brewed coffee, maple syrup, almond butter, and a pinch of salt. Heat over medium heat until warm, but not boiling.
2. Stir continuously until the almond butter is fully incorporated and the mixture is smooth.
3. Remove from heat and let the mixture cool to room temperature, then add the vanilla extract.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is almost done churning, add the chopped roasted almonds and let them mix in.
6. Transfer the ice cream to a container and freeze for at least 4 hours or until fully set.
7. Serve topped with extra almonds or a drizzle of coffee for an added coffee kick.

This coffee almond soy ice cream is the ultimate treat for those who enjoy bold, rich coffee flavors. The combination of smooth soy milk, the earthiness of coffee, and the nutty crunch of almonds creates a well-balanced and satisfying dessert. It’s perfect for a late-night snack or as a treat to pair with your morning coffee.

Raspberry Chocolate Chip Soy Ice Cream

This raspberry chocolate chip soy ice cream combines the tartness of fresh raspberries with the sweetness of chocolate chips, creating a vibrant and deliciously rich dessert. The smooth soy base makes it a creamy treat with a fruity and chocolatey twist that is sure to impress.

Ingredients:

• 2 cups fresh raspberries
• 1 1/2 cups unsweetened soy milk
• 1/2 cup maple syrup
• 1/4 cup coconut cream
• 1/2 tsp vanilla extract
• 1/4 cup dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a blender, combine the raspberries, soy milk, maple syrup, coconut cream, vanilla extract, and a pinch of salt. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove the raspberry seeds (optional).
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. When the ice cream is nearly done churning, add the dairy-free chocolate chips and let them mix in.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.
6. Serve with extra raspberries or a few more chocolate chips for added texture.

The tangy raspberries and smooth chocolate chips create a perfect balance of flavors in this vibrant soy ice cream. The creamy coconut base and soy milk make this ice cream light but satisfying, with every bite offering a wonderful burst of fruity flavor, complemented by the richness of chocolate. This ice cream is a fun twist on the classic raspberry-chocolate combo, perfect for any occasion.

Maple Pecan Soy Ice Cream

This maple pecan soy ice cream is a classic, rich dessert that brings together the warmth of maple syrup and the crunch of toasted pecans. The creamy soy milk base, combined with maple syrup and toasted nuts, gives you a comforting, indulgent treat that’s perfect for any season.

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1/2 cup maple syrup
• 1/2 cup coconut cream
• 1/2 cup pecans, toasted and chopped
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the soy milk, maple syrup, and coconut cream over medium heat. Stir until well combined and warm, but not boiling.
2. Remove from heat and stir in the vanilla extract and a pinch of salt. 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.
4. When the ice cream is nearly finished churning, fold in the toasted and chopped pecans.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.
6. Serve topped with additional pecans or a drizzle of maple syrup for extra flavor.

Maple pecan is a timeless flavor combination, and this soy ice cream version brings the same cozy, comforting feel without the dairy. The maple syrup offers deep, natural sweetness, while the pecans provide the perfect crunchy texture. The coconut cream adds a rich and smooth base, making this ice cream a delightful dessert for any maple or nut lover.

Peaches and Cream Soy Ice Cream

This peaches and cream soy ice cream combines the juicy sweetness of ripe peaches with a smooth, creamy base. The mild soy milk and coconut cream create a luscious, velvety texture that perfectly complements the fresh peach flavor, making this dessert light yet indulgent.

Ingredients:

• 2 cups fresh peaches, peeled and chopped
• 1 1/2 cups unsweetened soy milk
• 1/4 cup maple syrup
• 1/2 cup coconut cream
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the fresh peaches, soy milk, maple syrup, coconut cream, vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture through a fine mesh sieve to remove any peach pulp if you prefer a smoother texture (optional).
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, transfer the ice cream to a container and freeze for at least 4 hours or until firm.
5. Serve with fresh peach slices or a sprinkle of cinnamon for a finishing touch.

The sweetness of fresh peaches shines in this soy-based ice cream, complemented by the smoothness of coconut cream. The combination of soy milk and coconut cream creates a luxurious, creamy base without the need for dairy. This peaches and cream ice cream is a light, fruity, and satisfying treat perfect for a summer day or whenever you’re craving a sweet yet refreshing dessert.

Chocolate Hazelnut Soy Ice Cream

This rich and decadent chocolate hazelnut soy ice cream blends the bold flavors of chocolate with the nutty crunch of hazelnuts. The creamy soy milk and coconut cream create a smooth, luxurious base, while the hazelnuts add a satisfying texture and a touch of elegance to this indulgent dessert.

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup roasted hazelnuts, chopped
• Pinch of salt

Instructions:

1. In a saucepan, combine the soy milk, coconut cream, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Whisk until smooth and well combined.
2. Heat the mixture over medium heat, stirring occasionally, until warm but not boiling. Remove from heat and let it cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. When the ice cream is nearly done churning, add the chopped roasted hazelnuts and allow them to mix in.
5. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
6. Serve with extra hazelnuts or a drizzle of dairy-free chocolate sauce for added indulgence.

The combination of smooth chocolate and crunchy hazelnuts is a classic flavor pairing, and this vegan version delivers all the richness and satisfaction without the dairy. The soy milk and coconut cream base offer a luxurious creaminess, while the roasted hazelnuts bring a nutty depth. This ice cream is a must-try for anyone who loves chocolate and nuts together in a frozen dessert.

Lemon Blueberry Soy Ice Cream

This bright and refreshing lemon blueberry soy ice cream combines the tartness of fresh lemons with the sweet juiciness of blueberries. The creamy soy milk base enhances the natural fruitiness, creating a light yet indulgent dessert that’s perfect for a summer treat or any time you’re craving something fruity and refreshing.

Ingredients:

• 1 1/2 cups fresh blueberries
• 1 1/2 cups unsweetened soy milk
• 1/4 cup lemon juice (about 1 lemon)
• 1/4 cup maple syrup
• 1/4 cup coconut cream
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• Pinch of salt

Instructions:

1. In a blender, combine the fresh blueberries, soy milk, lemon juice, maple syrup, coconut cream, vanilla extract, lemon zest, and a pinch of salt. Blend until smooth and well combined.
2. Strain the mixture through a fine mesh sieve to remove any blueberry skins (optional).
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 a container and freeze for at least 4 hours to firm up.
5. Serve with fresh blueberries or a sprinkle of lemon zest for a bright finish.

This lemon blueberry soy ice cream brings together the refreshing zing of lemon and the sweet depth of blueberries. The coconut cream adds richness while the soy milk keeps the ice cream smooth and light. This dessert is perfect for anyone craving a fruity, tangy treat that is refreshing yet creamy, making it a fantastic option for hot summer days.

Chocolate Mint Soy Ice Cream

Chocolate and mint is a classic flavor combination, and this chocolate mint soy ice cream offers a refreshing, creamy take on the duo. The rich chocolate flavor paired with the coolness of mint creates a perfect balance, making this dessert a favorite for those who love both chocolate and fresh, invigorating mint flavors.

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 1/2 tsp peppermint extract (or to taste)
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, combine the soy milk, coconut cream, cocoa powder, maple syrup, peppermint extract, vanilla extract, and a pinch of salt. Whisk until smooth and combined.
2. Heat the mixture over medium heat, stirring occasionally, until it is warm but not boiling. Remove from heat and let it cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. When the ice cream is nearly done churning, add the dairy-free chocolate chips (if using) and allow them to mix in.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.
6. Serve topped with a sprig of fresh mint or more chocolate chips for added flair.

The smooth, creamy base of soy milk and coconut cream, paired with the bold flavor of chocolate and the cool mint, makes this ice cream a true treat for chocolate-mint lovers. The addition of chocolate chips brings a delightful crunch, adding texture to the creamy dessert. Perfect for cooling off on a warm day, this chocolate mint ice cream is both refreshing and indulgent.

Salted Caramel Soy Ice Cream

This salted caramel soy ice cream is a luscious, creamy dessert that brings together the rich sweetness of caramel with a hint of salt to create a perfectly balanced treat. The soy milk and coconut cream base provide a velvety texture, while the salted caramel gives it a deep, indulgent flavor that’s hard to resist.

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup coconut sugar or brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 tsp cinnamon (optional)

Instructions:

1. In a saucepan, combine the soy milk, coconut cream, maple syrup, and coconut sugar. Heat over medium-low heat, stirring constantly, until the sugar has fully dissolved and the mixture is warm, but not boiling.
2. Remove from heat and stir in the vanilla extract, sea salt, and cinnamon (if using). 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.
4. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.
5. Serve with a sprinkle of sea salt on top for extra flavor.

The salted caramel flavor is undeniably rich, with a perfect combination of sweet and salty that makes this ice cream feel like a decadent treat. The soy milk and coconut cream base keep the ice cream smooth and creamy without the use of dairy, while the natural sweetness from the maple syrup and coconut sugar adds a warm, comforting flavor. This salted caramel soy ice cream is ideal for those who love the sweet-salty combination and crave a sophisticated frozen dessert.

Cinnamon Apple Soy Ice Cream

This cinnamon apple soy ice cream is a delightful fall-inspired dessert that combines the warming flavors of cinnamon and tender apple with a creamy, dairy-free base. The richness of coconut cream and the natural sweetness of maple syrup make this ice cream feel like a cozy, indulgent treat, perfect for any season.

Ingredients:

• 2 cups peeled and chopped apples (about 2 medium apples)
• 1 1/2 cups unsweetened soy milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp nutmeg (optional)
• Pinch of salt

Instructions:

1. In a saucepan, combine the chopped apples, soy milk, coconut cream, maple syrup, cinnamon, vanilla extract, nutmeg (if using), and a pinch of salt. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened slightly (about 10 minutes).
2. Let the mixture cool to room temperature. Then, blend it in a blender or food processor until smooth.
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 a container and freeze for at least 4 hours to firm up.
5. Serve topped with a sprinkle of cinnamon or some sautéed apple slices for extra flavor.

This cinnamon apple soy ice cream offers the perfect balance of fruity sweetness and warm spice, making it a comforting dessert that’s full of flavor. The creamy soy and coconut base enriches the natural sweetness of the apples, while the cinnamon and maple syrup bring a cozy, homey taste. This ice cream is perfect for those who enjoy spiced fruit desserts and want a dairy-free, vegan option that delivers on both flavor and texture.

Tropical Coconut Mango Soy Ice Cream

This tropical coconut mango soy ice cream brings the sunny flavors of coconut and mango together in a rich and creamy frozen dessert. The soy milk and coconut cream create a silky texture, while the mango adds a sweet and fruity freshness that makes this ice cream feel like a mini vacation in every scoop.

Ingredients:

• 2 cups fresh or frozen mango chunks
• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the mango chunks, soy milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.
4. Serve topped with shredded coconut or extra mango slices for added texture and flavor.

This tropical coconut mango soy ice cream offers a refreshing and sweet escape to a tropical paradise. The combination of mango and coconut is a match made in heaven, with the creamy coconut cream providing a rich base that perfectly complements the bright, fruity mango. It’s a light yet satisfying dessert, ideal for those looking for a refreshing treat that captures the flavors of the tropics.

Strawberry Coconut Soy Ice Cream

This strawberry coconut soy ice cream offers a sweet and creamy treat that’s perfect for warm weather or whenever you’re craving something fruity and refreshing. The combination of fresh strawberries and creamy coconut brings a delightful balance of flavors that are both indulgent and satisfying without any dairy.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the strawberries, soy milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.
4. Serve with fresh strawberries or a sprinkle of toasted coconut flakes for extra flavor.

This strawberry coconut soy ice cream delivers the perfect blend of fruity and creamy, with the sweet, tart strawberries pairing perfectly with the richness of coconut cream. The coconut milk adds a smooth, velvety texture, while the fresh strawberries bring a burst of refreshing fruitiness. It’s a delicious way to enjoy the flavors of summer in a healthy, vegan form.

Chai Spice Soy Ice Cream

This chai spice soy ice cream is a warm, aromatic treat inspired by the beloved spiced tea. The combination of cinnamon, ginger, and other spices offers a cozy, comforting flavor, making this ice cream a perfect dessert for colder weather or any time you’re craving something fragrant and indulgent.

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the soy milk, coconut cream, maple syrup, cinnamon, ginger, cardamom, cloves, vanilla extract, and a pinch of salt. Whisk until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it is warm but not boiling. Remove from heat and allow it to cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.
5. Serve with a sprinkle of cinnamon or cardamom on top for an added touch of spice.

The chai spice blend in this ice cream creates a rich, aromatic experience with each bite. The soy milk and coconut cream base make the ice cream creamy and smooth, while the spices bring warmth and depth. It’s the perfect dessert for anyone who loves the unique, comforting flavors of chai and wants to enjoy them in frozen form.

Peach Ginger Soy Ice Cream

This peach ginger soy ice cream is a refreshing yet spicy treat that combines the natural sweetness of ripe peaches with a zesty kick of ginger. The smooth, creamy base made from soy milk and coconut cream provides a perfect canvas for the fruity and spicy flavors, making it an irresistible dessert.

Ingredients:

• 2 cups fresh peaches, peeled and chopped
• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp grated fresh ginger
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the peaches, soy milk, coconut cream, maple syrup, grated ginger, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once churned, transfer the ice cream to a container and freeze for at least 4 hours to firm up.
4. Serve with additional fresh peaches or a sprinkle of grated ginger for extra zing.

This peach ginger soy ice cream brings together two vibrant flavors—sweet peaches and spicy ginger—that create a delightful contrast. The smooth coconut cream adds richness while the soy milk helps to keep the texture light. It’s a great option for anyone looking for something unique and full of flavor.

Mint Chocolate Chip Soy Ice Cream

This refreshing mint chocolate chip soy ice cream is a classic favorite made vegan! With the crisp, cool taste of mint paired with the indulgence of rich, dark chocolate chips, this dessert offers the perfect balance of freshness and sweetness in every bite.

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp peppermint extract
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/2 cup dark chocolate chips (vegan)

Instructions:

1. In a saucepan, combine the soy milk, coconut cream, maple syrup, peppermint extract, vanilla extract, and a pinch of salt. Heat over medium heat, stirring frequently, until the mixture is well combined and warmed through.
2. Remove from heat and 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.
4. During the last few minutes of churning, add in the dark chocolate chips.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.
6. Serve with extra chocolate chips or fresh mint leaves for garnish.

This mint chocolate chip soy ice cream is a delicious and refreshing take on a classic. The creamy coconut base pairs perfectly with the cooling mint flavor, and the dark chocolate chips provide a satisfying crunch. This is an ideal treat for anyone who enjoys minty desserts but wants a dairy-free, vegan alternative.

Pistachio Soy Ice Cream

This pistachio soy ice cream is rich, nutty, and subtly sweet. The creamy texture and intense pistachio flavor make this dessert feel decadent and indulgent. It’s perfect for nut lovers who want a vegan option that doesn’t skimp on taste or texture.

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/2 cup unsalted pistachios, shelled
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the pistachios and soy milk. Blend until the pistachios are finely ground, creating a pistachio milk base.
2. Add the coconut cream, maple syrup, vanilla extract, and a pinch of salt to the pistachio mixture. Blend until smooth and well-combined.
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 a container and freeze for at least 4 hours to firm up.
5. Serve with crushed pistachios or a drizzle of maple syrup for extra flavor.

This pistachio soy ice cream offers a smooth, rich flavor that’s both indulgent and satisfying. The combination of soy milk and coconut cream creates a creamy base that lets the pistachio shine. This is the perfect dessert for anyone who loves the earthy, slightly sweet flavor of pistachios in a frozen treat.

Lemon Blueberry Soy Ice Cream

This lemon blueberry soy ice cream is a bright, tangy treat that perfectly balances the zesty lemon with the sweet burst of blueberries. The creamy, dairy-free base made from soy milk and coconut cream makes it a refreshing yet indulgent option for anyone looking for a fruity dessert.

Ingredients:

• 1 cup fresh blueberries
• 1 1/2 cups unsweetened soy milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Instructions:

1. In a small saucepan, heat the blueberries over medium heat until they begin to release their juices (about 5 minutes). Mash the blueberries slightly and remove from heat.
2. In a blender, combine the mashed blueberries, soy milk, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth.
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 a container and freeze for at least 4 hours to firm up.
5. Serve with extra blueberries or a sprinkle of lemon zest for garnish.

The lemon blueberry soy ice cream is a refreshing and fruity treat, with a perfect balance of tangy citrus and sweet berries. The coconut cream and soy milk base create a creamy and smooth texture that complements the vibrant fruit flavors. This ice cream is ideal for those who want a fruity, refreshing, and dairy-free dessert that’s both light and flavorful.

Note: More recipes are coming soon!