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If you’re a fan of delicious, dairy-free desserts, you’re in for a treat!
Vegan ice cream has become a go-to indulgence for many, thanks to its creamy texture and rich flavor, all without any animal products.
With a KitchenAid ice cream maker, you can create creamy, homemade vegan ice cream right in your own kitchen.
There’s no need to settle for store-bought options when you can make unique, customizable flavors at home.
Whether you’re craving a classic vanilla, a decadent chocolate fudge, or a fruity tropical blend, the possibilities are endless.
In this post, we’ve gathered over 25 creative and mouthwatering vegan ice cream recipes that will transform your summer or any season into a delightful treat-filled time.
So grab your KitchenAid ice cream maker, and let’s dive into these delicious, plant-based recipes that’ll have your taste buds dancing with joy.
25+ Tasty and Easy KitchenAid Vegan Ice Cream Recipes You’ll Love
With these 25+ KitchenAid vegan ice cream recipes, you’ll never have to miss out on creamy, flavorful desserts again.
From fruity sorbets to rich chocolate delights, there’s something for everyone.
Using a KitchenAid ice cream maker makes the process even more fun, with the machine ensuring perfect texture every time.
So, whether you’re vegan or just looking to try something new, these recipes will quickly become your go-to dessert options.
Get creative with your flavors, experiment with new ingredients, and enjoy the process of making fresh, homemade vegan ice cream.
It’s time to treat yourself to some of the best dairy-free ice cream you’ve ever tasted!
Coconut Mango Sorbet
This refreshing sorbet brings together the tropical flavors of coconut and mango for a creamy, dairy-free treat. The natural sweetness of ripe mango pairs beautifully with the richness of coconut milk, creating a smooth and velvety texture that will melt in your mouth. It’s perfect for a summer day or any time you’re craving a fruity dessert without dairy. With the help of your KitchenAid mixer, this simple recipe comes together easily, leaving you with a deliciously cool, vegan dessert.
Ingredients:
- 2 ripe mangoes, peeled and chopped
- 1 cup coconut milk (full-fat for creamier texture)
- 1/4 cup agave syrup or maple syrup
- Juice of 1 lime
- 1 tsp vanilla extract
Instructions:
- In a blender or food processor, combine the mangoes, coconut milk, agave syrup, lime juice, and vanilla extract. Blend until completely smooth.
- Taste and adjust the sweetness if needed by adding more syrup.
- Pour the mixture into your KitchenAid ice cream maker bowl.
- Turn on the KitchenAid ice cream attachment and churn according to the manufacturer’s instructions (usually 20-30 minutes).
- Once the sorbet reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours to firm up before serving.
This coconut mango sorbet is a delightful treat for vegans and non-vegans alike. Its tropical flavor profile makes it a unique alternative to traditional ice cream. It is the perfect dessert to offer guests during a hot day or to serve as a sweet palate cleanser between courses. The best part is that it’s made with only natural ingredients, so you can feel good about indulging in this refreshing treat!
Chocolate Almond Fudge Ice Cream
For chocolate lovers who follow a plant-based lifestyle, this rich and decadent chocolate almond fudge ice cream is the perfect choice. Made with a blend of coconut cream and almond milk, this recipe is luxuriously creamy without any dairy. The chunks of almond fudge add a satisfying crunch that complements the smooth chocolate base, making every bite a delicious indulgence. Thanks to your KitchenAid mixer, the ice cream churns effortlessly to create a perfect texture that’s hard to resist.
Ingredients:
- 1 can coconut cream
- 1 cup almond milk
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/2 cup chopped dark chocolate (dairy-free)
- 1/4 cup sliced almonds
Instructions:
- In a saucepan over medium heat, whisk together the coconut cream, almond milk, cocoa powder, maple syrup, almond butter, and vanilla extract. Stir continuously until the mixture is smooth and heated through.
- Remove from heat and let it cool to room temperature before transferring to a mixing bowl.
- Pour the cooled mixture into the KitchenAid ice cream maker bowl.
- Turn on the KitchenAid attachment and churn for about 20-30 minutes or until the mixture reaches a soft-serve consistency.
- During the last few minutes of churning, add the chopped dark chocolate and sliced almonds to the mixture.
- Once the ice cream is ready, transfer it to a container and freeze for at least 4 hours or until firm.
This chocolate almond fudge ice cream is an absolute indulgence for anyone with a sweet tooth. The combination of creamy coconut and almond flavors gives it a rich texture, while the crunchy almonds and chocolate chunks make each spoonful a unique experience. It’s a perfect dessert to enjoy with friends and family, and you can feel good knowing it’s made with vegan-friendly ingredients.
Strawberry Basil Ice Cream
For those who love to experiment with flavors, this strawberry basil ice cream is an adventurous yet delightful combination. The sweetness of ripe strawberries is complemented by the aromatic freshness of basil, creating a unique twist on the traditional fruit ice cream. The coconut milk base gives it a creamy, dairy-free texture, and the KitchenAid ice cream maker helps it churn into the perfect consistency. It’s an unexpected flavor profile that will surprise and delight anyone who tastes it!
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup coconut milk
- 1/2 cup agave syrup
- 1 tbsp fresh basil leaves, finely chopped
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions:
- In a blender or food processor, combine the strawberries, coconut milk, agave syrup, basil, lemon juice, and vanilla extract. Blend until smooth.
- Taste the mixture and adjust sweetness or basil flavor if desired.
- Pour the mixture into the KitchenAid ice cream maker bowl.
- Turn on the KitchenAid ice cream attachment and churn for about 20-30 minutes or until the ice cream reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze for at least 2-3 hours or until firm.
This strawberry basil ice cream is perfect for anyone looking for a refreshing, dairy-free dessert with an exciting twist. The herbal note from the basil cuts through the sweetness of the strawberries, making it a flavorful, balanced dessert. It’s a unique offering for summer gatherings or special occasions, and the creamy texture will satisfy both vegan and non-vegan guests alike. The fusion of herbs and fruit is sure to be a conversation starter at your next dessert party!
Peanut Butter Banana Ice Cream
A classic combination of peanut butter and banana makes this vegan ice cream a comforting, creamy treat. The richness of peanut butter pairs perfectly with the natural sweetness of ripe bananas, and with your KitchenAid mixer, the result is a velvety, dairy-free ice cream that everyone will love. This recipe is simple, requiring only a few ingredients, yet it delivers a satisfyingly rich flavor with every scoop.
Ingredients:
- 3 ripe bananas, sliced
- 1/2 cup peanut butter (smooth or crunchy)
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup maple syrup or agave syrup
- 1 tsp vanilla extract
Instructions:
- Freeze the sliced bananas for about 4 hours or until solid.
- Once frozen, combine the bananas, peanut butter, almond milk, maple syrup, and vanilla extract in a blender or food processor. Blend until smooth and creamy.
- Pour the banana-peanut butter mixture into the KitchenAid ice cream maker bowl.
- Turn on the KitchenAid ice cream attachment and churn for 20-30 minutes until the mixture thickens to a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
The combination of creamy peanut butter and sweet bananas makes this ice cream a hit. The rich texture and naturally sweet flavor will surely satisfy your cravings. It’s a great treat for a snack or a light dessert, and best of all, it’s easy to make and vegan-friendly!
Raspberry Coconut Swirl Ice Cream
This raspberry coconut swirl ice cream is a delightful dessert that combines the tangy sweetness of raspberries with the tropical richness of coconut. The swirls of coconut milk and the fresh raspberry sauce create a beautiful marble effect in the ice cream, making it as pleasing to the eye as it is to the taste buds. The KitchenAid mixer ensures that the ice cream reaches the perfect smooth and creamy consistency.
Ingredients:
- 2 cups fresh raspberries
- 1/2 cup maple syrup
- 1 can coconut milk (full-fat)
- 1 tsp vanilla extract
- 1/4 cup coconut cream (optional for extra richness)
- 1 tbsp lemon juice
Instructions:
- In a small saucepan, heat the raspberries and maple syrup over medium heat. Stir occasionally until the raspberries break down and form a sauce, about 10 minutes.
- Once the raspberry sauce has thickened, strain it through a fine mesh sieve to remove seeds, then set it aside to cool.
- In a bowl, whisk together the coconut milk, vanilla extract, coconut cream (if using), and lemon juice.
- Pour the coconut mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes.
- In the last few minutes of churning, swirl in the raspberry sauce to create a marbled effect.
- Transfer the ice cream to a container and freeze for 2-3 hours until it firms up.
This raspberry coconut swirl ice cream is a refreshing treat with a beautiful balance of tart and sweet flavors. The coconut base provides a creamy, rich texture, while the raspberry sauce adds a pop of fruitiness and color. It’s a perfect dessert for a summer day or whenever you’re craving something light yet satisfying.
Matcha Green Tea Ice Cream
This matcha green tea ice cream is a creamy, subtly sweet dessert that combines the earthy flavor of matcha with a smooth coconut milk base. It’s perfect for matcha lovers who want to enjoy a plant-based treat with a little twist. The bitterness of matcha is balanced out by the sweetness of maple syrup, and with the help of the KitchenAid ice cream maker, you’ll get a velvety texture that is both satisfying and refreshing.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup maple syrup
- 2 tbsp matcha powder (high-quality)
- 1 tsp vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Instructions:
- In a small bowl, whisk together the matcha powder and almond milk until smooth, making sure there are no clumps.
- In a saucepan over medium heat, combine the coconut milk and maple syrup. Stir until the mixture is heated through but not boiling.
- Remove from heat and stir in the matcha-almond milk mixture and vanilla extract.
- Let the mixture cool to room temperature, then pour it into the KitchenAid ice cream maker bowl.
- Churn for 20-30 minutes until the ice cream reaches soft-serve consistency.
- Transfer to a container and freeze for at least 2-3 hours to firm up.
This matcha green tea ice cream has a rich, creamy texture and a delicate flavor that’s perfect for those who enjoy earthy and slightly bitter desserts. The coconut milk base gives it a silky mouthfeel, while the matcha offers a unique and vibrant flavor. It’s an ideal dessert for anyone who appreciates Japanese flavors or a less-sweet, sophisticated treat.
Cinnamon Apple Pie Ice Cream
If you love the flavor of apple pie, this cinnamon apple pie ice cream is the perfect vegan twist on the classic dessert. It features a sweet apple base with a hint of cinnamon, all enveloped in a creamy, dairy-free ice cream. The KitchenAid ice cream maker helps create a rich and creamy texture that’s reminiscent of pie filling, with chunks of apple and cinnamon swirls that make every spoonful a little different. This ice cream will take your taste buds on a cozy, comforting journey.
Ingredients:
- 2 cups diced apples (peeled)
- 1/2 cup maple syrup
- 1 can coconut milk (full-fat)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Instructions:
- In a saucepan, cook the diced apples with the maple syrup over medium heat until the apples soften, about 10 minutes. Add the ground cinnamon and stir well.
- Let the apple mixture cool to room temperature.
- In a separate bowl, whisk together the coconut milk, vanilla extract, and almond milk.
- Add the cooled apple mixture to the coconut milk mixture and blend until smooth.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches a soft-serve consistency.
- Transfer to a container and freeze for at least 2-3 hours before serving.
This cinnamon apple pie ice cream is the perfect combination of comfort and decadence, bringing all the familiar flavors of apple pie into a vegan ice cream form. The creamy coconut milk balances the sweet apples and spicy cinnamon, making it a rich and satisfying treat. It’s the ideal dessert for autumn or any time you want to enjoy the nostalgic taste of apple pie without the crust.
Lemon Blueberry Cheesecake Ice Cream
This lemon blueberry cheesecake ice cream is a tangy, creamy, and fruity dessert that’s perfect for those who love bold flavors. The coconut milk base provides a rich and velvety texture, while the addition of cashews and lemon juice gives it a slight tang reminiscent of cheesecake. Fresh blueberries are folded in, adding bursts of sweetness and color, creating a dessert that’s both refreshing and indulgent.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup soaked cashews (soaked for at least 4 hours)
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions:
- Drain and rinse the soaked cashews. In a blender, combine the coconut milk, cashews, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until the ice cream reaches soft-serve consistency.
- During the last few minutes of churning, gently fold in the fresh blueberries.
- Transfer to an airtight container and freeze for 2-3 hours to firm up.
The combination of tart lemon, creamy coconut, and fresh blueberries makes this ice cream an unforgettable treat. The cashews add a cheesecake-like tang, while the blueberries provide pops of flavor and texture. It’s the perfect dessert to enjoy as a refreshing treat during the warmer months or as a light yet indulgent dessert for any occasion.
Pineapple Coconut Ice Cream
This pineapple coconut ice cream is a tropical dream come true. The sweet, juicy pineapple pairs perfectly with the creamy coconut, creating a refreshing dessert that transports you to a sunny beach. The KitchenAid ice cream maker ensures that the ice cream turns out perfectly smooth and creamy, with just the right amount of sweetness. It’s a vegan-friendly treat that’s easy to make and even easier to enjoy.
Ingredients:
- 2 cups fresh pineapple, chopped
- 1 can coconut milk (full-fat)
- 1/4 cup coconut sugar (or sweetener of choice)
- 1 tsp vanilla extract
Instructions:
- In a blender, combine the pineapple, coconut milk, coconut sugar, and vanilla extract. Blend until smooth.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes, or until the mixture thickens to a soft-serve consistency.
- Transfer the ice cream to a container and freeze for at least 2 hours to firm up before serving.
This pineapple coconut ice cream is a tropical delight that will transport you straight to paradise. The creamy coconut base complements the sweet pineapple perfectly, and the ice cream has just the right level of sweetness to keep you coming back for more. Whether you’re enjoying it on a warm day or as a special treat, this ice cream is sure to be a hit!
Vegan Chocolate Cherry Ice Cream
For chocolate lovers with a taste for fruit, this vegan chocolate cherry ice cream delivers the perfect balance of rich cocoa and tart, juicy cherries. The coconut milk base creates a smooth, creamy texture, while the fresh cherries add bursts of fruity sweetness. The KitchenAid ice cream maker ensures the ice cream is churned to a soft-serve consistency, making it the perfect dessert for any occasion.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1 1/2 cups fresh cherries, pitted and chopped
- 1/4 cup dark chocolate (dairy-free), chopped
Instructions:
- In a saucepan over medium heat, whisk together the coconut milk, cocoa powder, maple syrup, almond milk, and vanilla extract until smooth and heated through.
- Remove the mixture from heat and let it cool to room temperature.
- Once cooled, pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes.
- In the final few minutes of churning, add the chopped cherries and dark chocolate.
- Transfer the ice cream to a container and freeze for 2-3 hours until firm.
This chocolate cherry ice cream combines the decadence of chocolate with the bright, tart flavor of cherries, creating a deliciously satisfying treat. The creamy texture and generous chunks of fruit and chocolate make each bite a delight. It’s an indulgent vegan dessert that will impress guests and satisfy your sweet tooth in the best possible way!
Pumpkin Spice Ice Cream
A fall favorite, this pumpkin spice ice cream is the perfect treat to enjoy during the cooler months or to bring the flavors of autumn into any season. The creamy coconut milk base is complemented by the warm spices of cinnamon, nutmeg, and clove, with the richness of pumpkin puree adding both flavor and texture. Thanks to the KitchenAid ice cream maker, the ice cream turns out velvety and smooth, capturing all the cozy flavors of pumpkin pie in a dairy-free form.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
Instructions:
- In a saucepan over medium heat, combine the coconut milk, pumpkin puree, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, and clove. Stir until smooth and heated through.
- Remove from heat and let the mixture cool to room temperature.
- Pour the cooled mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until the ice cream reaches soft-serve consistency.
- Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
This pumpkin spice ice cream is a true autumn treat. The rich, spiced flavor paired with the creamy texture makes it the perfect dessert for cozy nights or fall gatherings. It’s a vegan-friendly twist on a classic, and it will surely become a favorite whenever you’re craving something seasonal and comforting.
Mango Coconut Lime Ice Cream
This tropical mango coconut lime ice cream is bursting with fresh fruit flavors. The combination of sweet mango, creamy coconut milk, and zesty lime creates a refreshing, tangy dessert that’s perfect for hot summer days or any time you want to be transported to a tropical paradise. The KitchenAid ice cream maker helps achieve a smooth and creamy texture that brings out the best of these ingredients, making this dessert a hit every time.
Ingredients:
- 2 ripe mangoes, peeled and chopped
- 1 can coconut milk (full-fat)
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions:
- In a blender, combine the mangoes, coconut milk, lime juice, maple syrup, and vanilla extract. Blend until smooth and creamy.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches soft-serve consistency.
- Transfer to a container and freeze for 2-3 hours until firm.
The vibrant flavors of mango, coconut, and lime make this ice cream a refreshing and satisfying vegan treat. The combination of sweetness and tartness creates a perfectly balanced dessert, and the smooth, creamy texture ensures every bite is heavenly. It’s an ideal dessert to share with friends or family, especially on a warm day!
Peach Melba Ice Cream
Peach Melba is a classic dessert, and this vegan version combines juicy peaches with a smooth raspberry sauce, all wrapped up in a creamy coconut-based ice cream. The kitchen’s ice cream maker ensures the mixture churns to a perfect creamy consistency. This ice cream brings the fruity and rich flavors together in a decadent yet refreshing way, making it a perfect treat for any occasion.
Ingredients:
- 3 ripe peaches, peeled and sliced
- 1 can coconut milk (full-fat)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup agave syrup or maple syrup
Instructions:
- In a blender, combine the coconut milk, maple syrup, vanilla extract, and sliced peaches. Blend until smooth and creamy.
- In a separate saucepan, cook the raspberries and agave syrup over medium heat, stirring occasionally until the raspberries break down and form a sauce.
- Strain the raspberry sauce to remove seeds and let it cool to room temperature.
- Pour the peach mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes.
- After churning, layer the raspberry sauce into the peach ice cream and gently swirl it for a marbled effect.
- Transfer to a container and freeze for 2-3 hours until firm.
The blend of sweet, juicy peaches and tart raspberry sauce gives this ice cream its signature Peach Melba flavor. The creamy coconut base ties it all together for a velvety texture, making it the perfect summer treat or special occasion dessert.
Vegan Coffee Hazelnut Ice Cream
This coffee hazelnut ice cream is an indulgent dessert for coffee lovers, with the rich, aromatic flavor of coffee blending perfectly with the crunch of toasted hazelnuts. The coconut milk base offers a smooth, creamy texture, while the coffee gives it a sophisticated depth of flavor. With the help of the KitchenAid ice cream maker, the ice cream turns out silky and satisfying, making this a great treat for coffee enthusiasts and anyone who loves a rich, nutty dessert.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup brewed coffee (cooled)
- 1/2 cup maple syrup
- 1/4 cup almond milk (or any plant-based milk)
- 1/2 tsp vanilla extract
- 1/2 cup toasted hazelnuts, chopped
Instructions:
- In a bowl, combine the coconut milk, brewed coffee, maple syrup, almond milk, and vanilla extract. Whisk until smooth.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches soft-serve consistency.
- During the last few minutes of churning, add the toasted hazelnuts to the mixture.
- Transfer to a container and freeze for at least 2-3 hours to firm up.
This coffee hazelnut ice cream has a rich, bold flavor profile that’s perfect for those who love coffee and nuts. The toasted hazelnuts add a satisfying crunch, while the coconut milk base ensures a creamy texture that balances the intense coffee flavor. It’s a great dessert to enjoy after a meal or as a special indulgence.
Chocolate Mint Ice Cream
This chocolate mint ice cream is a refreshing yet indulgent treat that combines the cooling flavor of mint with the rich decadence of chocolate. The creamy coconut milk base ensures the ice cream is smooth and velvety, while the addition of chocolate chunks and fresh mint makes every scoop burst with flavor. This vegan dessert is perfect for those who love the combination of chocolate and mint, and with the KitchenAid ice cream maker, it’s easy to create the perfect texture every time.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract (or fresh mint leaves)
- 1/2 cup dark chocolate (dairy-free), chopped
Instructions:
- In a saucepan over medium heat, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and peppermint extract until smooth.
- Remove from heat and let the mixture cool to room temperature.
- Pour the cooled mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes.
- In the final few minutes of churning, add the chopped chocolate.
- Transfer to a container and freeze for 2-3 hours until firm.
This chocolate mint ice cream is the perfect balance of refreshing and indulgent. The rich chocolate flavor is complemented by the cool, minty notes, making it a satisfying treat that’s perfect for any time of year. It’s a vegan-friendly twist on a classic flavor combination that’s sure to please everyone!
Vegan Pistachio Ice Cream
This creamy vegan pistachio ice cream is a sophisticated dessert with a rich nutty flavor, made from roasted pistachios and a coconut milk base. The blend of smooth texture and subtle sweetness makes it an indulgent treat for those who love the earthy taste of pistachios. With the help of the KitchenAid ice cream maker, you’ll achieve the perfect consistency with each batch, creating a refreshing yet decadent dessert that’s perfect for any occasion.
Ingredients:
- 1 cup pistachios, shelled and roasted
- 1 can coconut milk (full-fat)
- 1/4 cup maple syrup
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1/4 cup chopped pistachios for texture
Instructions:
- In a blender, combine the roasted pistachios, coconut milk, maple syrup, almond milk, and vanilla extract. Blend until smooth.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches a soft-serve consistency.
- In the final few minutes of churning, add the chopped pistachios to incorporate them into the ice cream.
- Transfer the ice cream to an airtight container and freeze for 2-3 hours to firm up before serving.
The combination of creamy coconut milk and the rich, nutty pistachios creates a luxurious texture that melts in your mouth. This vegan pistachio ice cream is perfect for nut lovers, offering a satisfying, slightly savory taste with the right amount of sweetness to make it a delightful dessert.
Vegan Salted Caramel Ice Cream
This salted caramel ice cream is a rich and indulgent dessert that combines the sweetness of caramel with a touch of sea salt for that irresistible sweet-and-salty flavor. The coconut milk base ensures a velvety smooth texture, and the caramel sauce adds a deep, buttery flavor. With the KitchenAid ice cream maker, the ice cream achieves the perfect consistency, making it a decadent vegan treat that’s both satisfying and comforting.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2 tbsp coconut oil (optional for richness)
Instructions:
- In a saucepan over medium heat, combine the coconut milk, maple syrup, coconut sugar, almond milk, and vanilla extract. Stir constantly until the sugar has dissolved and the mixture has thickened, about 10 minutes.
- Stir in the sea salt and coconut oil, if using, until the mixture is fully combined.
- Remove from heat and allow the caramel mixture to cool to room temperature.
- Pour the cooled mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches soft-serve consistency.
- Transfer to an airtight container and freeze for 2-3 hours until firm.
This salted caramel ice cream is a perfect balance of sweetness and saltiness, making it a rich and indulgent dessert. The creamy texture combined with the bold caramel flavor will have you craving more. It’s a great choice for any occasion, offering a gourmet twist on a classic flavor.
Strawberry Cheesecake Ice Cream
For cheesecake lovers, this vegan strawberry cheesecake ice cream is the perfect dessert. The creamy coconut and cashew base mimics the rich, tangy flavor of traditional cheesecake, while fresh strawberries swirl throughout for a fruity, refreshing twist. The KitchenAid ice cream maker churns this dessert to perfection, ensuring every scoop is smooth, creamy, and packed with flavor.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup raw cashews, soaked for 4 hours
- 1/4 cup maple syrup
- 1/2 cup fresh strawberries, chopped
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions:
- Drain and rinse the soaked cashews. In a blender, combine the coconut milk, cashews, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches soft-serve consistency.
- In the final minutes of churning, gently fold in the chopped strawberries to create a swirl effect.
- Transfer to an airtight container and freeze for 2-3 hours until firm.
The rich, tangy base mimics the flavor of cheesecake, while the fresh strawberries add a burst of fruity sweetness. This vegan strawberry cheesecake ice cream is a delicious and indulgent dessert that’s both creamy and refreshing, making it the perfect treat for any special occasion or just a quiet night in.
Vegan Chocolate Coconut Ice Cream
This vegan chocolate coconut ice cream combines the creamy richness of coconut with the deep, indulgent flavor of chocolate. The result is a decadent yet dairy-free ice cream that’s perfect for chocolate lovers. Thanks to the coconut milk base, the ice cream is ultra-creamy, with every bite melting in your mouth. The KitchenAid ice cream maker ensures that the texture is perfectly smooth, giving you a premium dessert experience at home.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 cup shredded coconut (optional for texture)
Instructions:
- In a saucepan over medium heat, combine the coconut milk, cocoa powder, maple syrup, coconut sugar, and vanilla extract. Stir constantly until smooth and heated through.
- Remove from heat and allow the mixture to cool to room temperature.
- Pour the cooled mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches soft-serve consistency.
- If desired, fold in shredded coconut during the final minutes of churning for added texture.
- Transfer to a container and freeze for 2-3 hours to firm up.
This chocolate coconut ice cream is a rich and satisfying treat, perfect for chocolate fans looking for a creamy vegan option. The combination of cocoa and coconut creates a smooth and indulgent dessert, while the optional shredded coconut adds texture and extra flavor. It’s a simple yet decadent dessert that everyone can enjoy.
Vegan Cherry Almond Ice Cream
This cherry almond ice cream is a delightful combination of tart cherries and rich, nutty almonds. The coconut milk base ensures the ice cream is creamy and smooth, while the addition of toasted almonds and fresh cherries provides a satisfying contrast in texture. The KitchenAid ice cream maker ensures this treat reaches the perfect consistency, making it an ideal dessert for any time of year.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
- 1 cup fresh cherries, pitted and chopped
- 1/4 cup toasted almonds, chopped
Instructions:
- In a blender, combine the coconut milk, maple syrup, vanilla extract, and almond milk. Blend until smooth.
- Pour the mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes until it reaches soft-serve consistency.
- In the final minutes of churning, add the chopped cherries and toasted almonds to the mixture.
- Transfer to an airtight container and freeze for 2-3 hours until firm.
This cherry almond ice cream brings together the perfect mix of sweet and tart with a hint of nuttiness from the almonds. The creamy coconut milk base ties it all together for a satisfying dessert that’s both refreshing and indulgent. The addition of toasted almonds adds a wonderful crunch and depth of flavor, making this a delightful treat for any cherry or nut lover.
Vegan Mocha Almond Fudge Ice Cream
This vegan mocha almond fudge ice cream combines the rich flavors of coffee and chocolate with crunchy almonds to create a decadent treat. The creamy coconut base provides the perfect smooth texture, while the mocha flavor adds depth and the almonds provide a satisfying crunch. With the help of the KitchenAid ice cream maker, this dessert is churned to a perfect consistency, making it a go-to for coffee and chocolate lovers.
Ingredients:
- 1 can coconut milk (full-fat)
- 1/2 cup brewed coffee (cooled)
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup chopped almonds
- 1/4 cup dairy-free chocolate chips or chopped dark chocolate
Instructions:
- In a saucepan, whisk together the coconut milk, brewed coffee, cocoa powder, and maple syrup. Stir over medium heat until the mixture is smooth and heated through.
- Remove from heat and allow the mixture to cool to room temperature.
- Pour the cooled mixture into the KitchenAid ice cream maker bowl and churn for 20-30 minutes.
- In the final minutes of churning, add the chopped almonds and chocolate chips.
- Transfer to an airtight container and freeze for 2-3 hours until firm.
This mocha almond fudge ice cream offers the perfect combination of coffee, chocolate, and almonds, making it an indulgent dessert for those who love a rich and bold flavor profile. The creamy texture, along with the crunch of almonds and chocolate, makes it a satisfying and delicious vegan treat that’s hard to resist!
Note: More recipes are coming soon!
