30+ Mouthwatering Ninja Vegan Ice Cream Recipes Treats You Can Make at Home

Are you craving a creamy, indulgent dessert but want to keep it plant-based? Look no further!

With the rise of vegan diets and plant-based lifestyles, creating dairy-free treats has never been easier—or more delicious.

In this blog, we’ll explore a collection of 30+ Ninja vegan ice cream recipes that will satisfy your sweet tooth without the need for any animal products.

These recipes are made with wholesome ingredients like coconut milk, almond milk, and cashews, bringing you creamy textures and bold flavors, all while being completely vegan-friendly.

Whether you’re a newbie to vegan desserts or a long-time plant-based enthusiast, these recipes are easy to make, packed with flavor, and guaranteed to impress anyone who loves a good ice cream scoop.

So, grab your Ninja ice cream maker and let’s get ready to dive into these amazing frozen delights!

30+ Mouthwatering Ninja Vegan Ice Cream Recipes Treats You Can Make at Home

Now that you have over 30 mouthwatering Ninja vegan ice cream recipes at your fingertips, it’s time to unleash your inner ice cream maker.

Whether you’re in the mood for a rich and creamy chocolate ice cream, a fruity sorbet, or a light, refreshing coconut treat, there’s something in this collection to satisfy every craving.

Vegan ice cream has come a long way, and these recipes prove that you can enjoy all the creamy goodness of traditional ice cream—without the dairy.

So, get creative, experiment with flavors, and most importantly, enjoy every spoonful of your homemade frozen treat!

Vegan Chocolate Peanut Butter Swirl Ice Cream

This creamy, indulgent vegan chocolate peanut butter swirl ice cream is the ultimate treat for peanut butter lovers. It combines a rich, dairy-free chocolate base with a velvety swirl of peanut butter, creating a deliciously decadent frozen dessert. Made with simple ingredients and without the need for an ice cream machine, this recipe is easy to make and perfect for any occasion.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup cocoa powder
• 3/4 cup maple syrup
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup natural peanut butter (smooth or chunky)

Instructions:

1. In a large saucepan, whisk together coconut milk, cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt. Heat over medium heat until the mixture is smooth and warmed through. Do not bring to a boil.
2. Once well-combined, remove from heat and let cool for about 10 minutes.
3. Pour the chocolate mixture into a blender or food processor and blend until completely smooth.
4. Transfer the mixture to a freezer-safe container, smoothing the top.
5. Gently melt the peanut butter in the microwave or over low heat, then drizzle it over the chocolate mixture. Use a spoon or knife to swirl the peanut butter into the chocolate, creating a marbled effect.
6. Cover and freeze for at least 4 hours or until firm.
7. Scoop and serve, enjoying the creamy, peanut-buttery, chocolate goodness!

This Vegan Chocolate Peanut Butter Swirl Ice Cream is not only easy to make but also offers an irresistible balance of rich chocolate and creamy peanut butter in every bite. Whether you’re serving it at a party or enjoying it as a treat on a warm afternoon, this dessert will surely satisfy your sweet tooth and make everyone feel like they’re indulging in something special, without the dairy.

Vegan Mango Coconut Ice Cream

Light, tropical, and refreshing, this Vegan Mango Coconut Ice Cream offers a perfect balance of sweetness and creaminess. The fresh mango provides a fruity burst, while the coconut milk adds a smooth texture that’s ideal for an indulgent yet light dessert. This ice cream is perfect for hot summer days or when you want to bring a taste of the tropics to your kitchen.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can full-fat coconut milk
• 1/4 cup maple syrup
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Blend the chopped mangoes in a food processor or blender until smooth and creamy.
2. In a large bowl, combine the mango puree with the coconut milk, maple syrup, lime juice, vanilla extract, and salt. Stir until fully mixed.
3. Pour the mixture into a freezer-safe container and smooth the top with a spatula.
4. Cover and freeze for 4-6 hours or until it reaches a firm, scoopable consistency.
5. Once ready, scoop out the creamy mango coconut ice cream and serve in bowls or cones.

The refreshing tropical flavor of mango combined with the richness of coconut milk creates a decadent yet light dessert that will transport your taste buds to paradise. This Vegan Mango Coconut Ice Cream is an ideal dessert for those seeking a healthy alternative that doesn’t compromise on flavor. With its natural ingredients and simple preparation, it’s a treat that’s both delicious and nourishing.

Vegan Matcha Green Tea Ice Cream

This Vegan Matcha Green Tea Ice Cream is perfect for anyone who loves the earthy taste of matcha. Rich in antioxidants and full of flavor, the combination of matcha and coconut milk creates a creamy, smooth texture that pairs beautifully with the natural sweetness of maple syrup. This dessert is an elegant treat that’s sure to impress guests or satisfy your cravings for something a little different.

Ingredients:

• 2 cans full-fat coconut milk
• 2 tablespoons matcha powder (ceremonial grade)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, matcha powder, maple syrup, vanilla extract, and sea salt. Whisk thoroughly until the matcha powder is fully dissolved and the mixture is smooth.
2. Heat the mixture over medium heat, stirring occasionally until it is warm but not boiling.
3. Remove from heat and let it cool for about 10 minutes.
4. Pour the mixture into a blender and blend until fully combined and smooth.
5. Transfer the matcha mixture to a freezer-safe container, cover, and freeze for 4-6 hours or until it reaches a firm consistency.
6. Once frozen, scoop and serve, and enjoy the creamy, matcha-infused goodness.

The distinct, slightly bitter taste of matcha paired with the smooth and creamy coconut milk offers a unique vegan ice cream that is as healthy as it is delicious. This Vegan Matcha Green Tea Ice Cream is an excellent choice for those looking to try something different or indulge in a treat that’s both flavorful and good for you. It’s perfect for Vegan Salted Caramel Ice Cream

This Vegan Salted Caramel Ice Cream is the perfect balance of sweet and salty. The rich caramel flavor is created using coconut sugar and maple syrup, which gives it a deep, indulgent taste. A hint of sea salt brings everything together, making this a vegan dessert that feels luxurious without the dairy. It’s a perfect treat for those who love bold flavors and creamy textures.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. In a saucepan, whisk together the coconut milk, coconut sugar, and maple syrup. Heat the mixture over medium heat, stirring constantly, until it starts to thicken slightly.
2. If you prefer a thicker texture, dissolve cornstarch in 2 tablespoons of water and add it to the mixture, stirring until the caramel base becomes creamy.
3. Remove from heat, stir in vanilla extract and sea salt, and let the mixture cool to room temperature.
4. Once cooled, pour the caramel mixture into a blender and blend until smooth.
5. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
6. Scoop and serve, savoring the rich, sweet, and salty goodness.

This Vegan Salted Caramel Ice Cream is the ultimate comfort food, combining the creamy richness of coconut milk with the deep flavors of coconut sugar and maple syrup. The sea salt adds a perfect contrast to the sweetness, making each bite irresistible. Whether served as a treat on its own or paired with your favorite desserts, this ice cream will satisfy your cravings for something both indulgent and vegan-friendly.

Vegan Coffee Almond Fudge Ice Cream

For coffee lovers, this Vegan Coffee Almond Fudge Ice Cream is a dream come true. The bold coffee flavor is complemented by crunchy almonds and swirls of fudgy chocolate, making every scoop a flavorful experience. This dessert combines the richness of coffee with the sweetness of chocolate, creating a decadent yet dairy-free treat that’s sure to impress.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup brewed coffee (preferably strong)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup almond butter
• 1/2 cup chopped almonds (toasted if preferred)
• 1/4 cup vegan chocolate chips (or chopped dark chocolate)
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, brewed coffee, maple syrup, and vanilla extract. Heat over medium heat until warmed and well-combined.
2. Stir in almond butter and sea salt, and continue heating until the almond butter is fully melted and incorporated.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, pour the mixture into a blender and blend until smooth and creamy.
5. Stir in the chopped almonds and chocolate chips, then pour the mixture into a freezer-safe container.
6. Freeze for 4-6 hours, or until firm. Scoop and serve for a delicious treat.

This Vegan Coffee Almond Fudge Ice Cream is a rich and indulgent dessert that combines the bold flavors of coffee and chocolate, with a delightful crunch from the almonds. Perfect for coffee aficionados, this ice cream brings together all the best flavors in a creamy, dairy-free treat. Whether you’re enjoying it as a solo indulgence or as part of a dessert spread, it’s sure to satisfy your taste buds and leave you craving more.

Vegan Strawberry Cheesecake Ice Cream

This Vegan Strawberry Cheesecake Ice Cream offers a creamy, tangy flavor that’s reminiscent of your favorite cheesecake, with the sweetness of fresh strawberries. The combination of cashews, coconut milk, and lemon juice gives it that signature cheesecake texture, while the strawberry swirl adds a fruity punch. It’s a rich, decadent dessert that’s completely dairy-free and perfect for those who love fruity, creamy treats.

Ingredients:

• 1 can full-fat coconut milk
• 1 cup soaked cashews (soaked for 4-6 hours)
• 1/4 cup maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries (pureed)
• Pinch of salt

Instructions:

1. Drain the soaked cashews and place them in a blender along with coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy.
2. Pour the mixture into a freezer-safe container, and gently swirl in the pureed strawberries to create a marbled effect.
3. Cover and freeze for 4-6 hours, or until firm.
4. Scoop and serve, enjoying the creamy, cheesecake-like texture with a burst of strawberry flavor.

This Vegan Strawberry Cheesecake Ice Cream is a perfect fusion of creamy, tangy cheesecake and sweet, fruity strawberries. It provides a satisfying, indulgent treat that tastes like a decadent dessert without any dairy. Whether you’re a fan of classic cheesecake or just looking for a new vegan ice cream flavor, this dessert is sure to hit the spot with its perfect blend of richness and freshness.

Vegan Cinnamon Churro Ice Cream

This Vegan Cinnamon Churro Ice Cream brings the classic flavors of the beloved churro into a creamy frozen treat. With a delightful cinnamon-sugar blend and a creamy coconut base, it’s a perfect combination of sweet, spicy, and creamy. Ideal for churro lovers or anyone who enjoys cinnamon-flavored desserts, this ice cream offers a fun twist on the traditional churro experience.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup brown sugar
• 1/4 cup cinnamon sugar (for coating)

Instructions:

1. In a medium saucepan, whisk together the coconut milk, maple syrup, vanilla extract, ground cinnamon, and sea salt. Heat over medium heat until the mixture is smooth and warm, but not boiling.
2. Remove from heat and let the mixture cool for about 10 minutes. Once cooled, pour into a blender and blend until smooth.
3. Transfer the mixture into a freezer-safe container, cover, and freeze for 4-6 hours or until firm.
4. Once frozen, scoop the ice cream and coat each scoop in cinnamon sugar for an added churro effect.
5. Serve and enjoy the sweet, cinnamon-spiced goodness.

This Vegan Cinnamon Churro Ice Cream is a delightful dessert for anyone who loves the warm, comforting taste of churros. The combination of cinnamon and coconut milk creates a creamy, flavorful ice cream that brings the essence of churros to your freezer. It’s a fun and creative way to enjoy the taste of cinnamon in a vegan-friendly, ice-cold treat.

Vegan Chocolate Raspberry Swirl Ice Cream

This Vegan Chocolate Raspberry Swirl Ice Cream is an indulgent yet refreshing dessert, combining rich chocolate ice cream with a tangy raspberry swirl. The sweet and tart raspberries perfectly complement the deep chocolate flavor, creating a balanced, luxurious treat. This ice cream is both vegan and refined, perfect for a special occasion or a simple indulgence.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries (or frozen)
• 1 tablespoon lemon juice
• Pinch of sea salt

Instructions:

1. In a medium saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt. Heat over medium heat until smooth and warm, stirring occasionally.
2. Remove from heat and let the chocolate mixture cool slightly. Once cooled, pour into a blender and blend until smooth and creamy.
3. In a separate bowl, mash the raspberries with lemon juice until they form a smooth puree.
4. Pour the chocolate mixture into a freezer-safe container, and drizzle the raspberry puree on top. Use a knife to swirl the raspberry through the chocolate.
5. Cover and freeze for 4-6 hours, or until firm.
6. Scoop and serve, savoring the beautiful blend of chocolate and raspberry.

The combination of rich chocolate and tangy raspberry creates a beautiful contrast in this Vegan Chocolate Raspberry Swirl Ice Cream. The sweetness of the maple syrup balances out the tartness of the raspberries, while the creamy coconut milk provides a luxurious texture. Whether you’re hosting a gathering or just treating yourself, this ice cream is sure to impress with its bold flavors and creamy consistency.

Vegan Pistachio Rose Water Ice Cream

This Vegan Pistachio Rose Water Ice Cream is an elegant and fragrant dessert that combines the nutty richness of pistachios with the delicate floral notes of rose water. It’s a refined, gourmet treat perfect for special occasions or when you’re craving something a bit different. The creamy base, flavored with pistachios and rose water, offers a unique, sophisticated twist on vegan ice cream.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup raw pistachios (shelled)
• 1/4 cup maple syrup
• 1 teaspoon rose water
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a food processor, blend the pistachios into a fine paste. If needed, add a small amount of coconut milk to help the process.
2. In a medium saucepan, combine the coconut milk, pistachio paste, maple syrup, rose water, vanilla extract, and sea salt. Heat the mixture over medium heat, stirring constantly, until smooth and warm.
3. Once fully combined, remove from heat and let cool to room temperature.
4. Pour the mixture into a blender and blend until smooth and creamy.
5. Transfer the mixture into a freezer-safe container, cover, and freeze for 4-6 hours or until firm.
6. Scoop and serve, enjoying the exotic flavors of pistachio and rose.

This Vegan Pistachio Rose Water Ice Cream is an exquisite combination of nutty and floral flavors, making it a perfect dessert for special occasions. The creamy texture, combined with the pistachio paste and fragrant rose water, creates a gourmet treat that will leave everyone asking for the recipe. For those who enjoy unique and refined Vegan Lemon Blueberry Cheesecake Ice Cream

This Vegan Lemon Blueberry Cheesecake Ice Cream combines the tartness of fresh lemon with the sweetness of blueberries and the creamy texture of vegan cheesecake. The base is rich and velvety thanks to cashews and coconut milk, while the blueberry swirl adds a fruity burst. This refreshing and indulgent dessert is a great way to enjoy the classic flavor of cheesecake without any dairy.

Ingredients:

• 1 can full-fat coconut milk
• 1 cup soaked cashews (soaked for 4-6 hours)
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh blueberries (or frozen)
• 2 tablespoons lemon zest

Instructions:

1. Drain the soaked cashews and place them in a blender with coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
2. In a small saucepan, cook the blueberries over medium heat until they break down into a thick syrup. Stir occasionally, and after 5-10 minutes, remove from heat and let cool.
3. Once the blueberry syrup has cooled, swirl it into the creamy cashew mixture to create a marbled effect.
4. Add lemon zest into the mixture for a fresh, citrusy kick.
5. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy the tangy sweetness of lemon and blueberries!

The combination of lemon and blueberry in this Vegan Lemon Blueberry Cheesecake Ice Cream is a true flavor delight, offering a perfect balance of tart and sweet. The creamy, cheesecake-like texture makes it feel indulgent, while the burst of fresh fruit elevates it to something special. Whether served at a summer gathering or as a refreshing after-dinner treat, this ice cream is guaranteed to please.

Vegan Matcha Coconut Ice Cream

This Vegan Matcha Coconut Ice Cream is a luxurious dessert with a delightful blend of matcha’s earthy, slightly bitter flavor and the creamy sweetness of coconut. It’s a unique and refreshing ice cream that offers a hint of floral green tea paired with a rich coconut base. Perfect for matcha enthusiasts or anyone looking for a refreshing dairy-free treat, this ice cream is both invigorating and creamy.

Ingredients:

• 2 cans full-fat coconut milk
• 2 tablespoons matcha powder (preferably ceremonial grade)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, whisk together the coconut milk, maple syrup, matcha powder, vanilla extract, and sea salt. Heat over medium heat until smooth, stirring frequently to dissolve the matcha powder completely.
2. Remove from heat and let the mixture cool to room temperature.
3. Once cooled, pour the mixture into a blender and blend until smooth and creamy.
4. Pour the mixture into a freezer-safe container, cover, and freeze for 4-6 hours, or until firm.
5. Scoop and serve, enjoying the light, refreshing flavors of matcha and coconut.

This Vegan Matcha Coconut Ice Cream is an elegant dessert with a balance of bitterness from matcha and sweetness from coconut milk. The creamy texture of the coconut milk base provides a smooth backdrop for the earthy matcha flavor, making each scoop refreshing and satisfying. Whether you’re a fan of matcha or simply want to try something different, this ice cream is sure to stand out.

Vegan Mango Coconut Sorbet

This Vegan Mango Coconut Sorbet is a tropical delight that combines the sweetness of ripe mangoes with the creamy richness of coconut milk. It’s an ultra-refreshing and dairy-free dessert that’s perfect for a hot day or as a fruity palate cleanser. The mango provides a natural sweetness while the coconut milk adds a silky texture that makes this sorbet both light and indulgent.

Ingredients:

• 2 ripe mangoes (peeled and chopped)
• 1 can full-fat coconut milk
• 1/4 cup maple syrup (or more to taste)
• 1 tablespoon lime juice
• Pinch of sea salt

Instructions:

1. In a blender, combine the mango chunks, coconut milk, maple syrup, lime juice, and a pinch of sea salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness, adding more maple syrup if needed.
3. Pour the mixture into a shallow, freezer-safe container and freeze for 4-6 hours, or until firm.
4. Once frozen, scrape with a fork to create a slushy, sorbet texture. Scoop and serve!

This Vegan Mango Coconut Sorbet is the epitome of a refreshing, tropical dessert. The combination of mango and coconut creates a creamy yet light sorbet that’s both naturally sweet and full of flavor. It’s the perfect way to cool off in the summer or enjoy a tropical escape any time of the year. Simple yet flavorful, this sorbet is a must-try for any vegan dessert lover!

Vegan Salted Caramel Pecan Ice Cream

This Vegan Salted Caramel Pecan Ice Cream is an irresistible treat that balances the richness of caramel with the crunch of toasted pecans, all while maintaining a dairy-free and vegan-friendly profile. The caramel is made from coconut sugar, giving it a deep, molasses-like sweetness that pairs perfectly with the savory salt and nutty pecans. This ice cream is decadent yet comforting, a must-try for anyone craving a rich dessert without any dairy.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 cup toasted pecans (chopped)

Instructions:

1. In a medium saucepan, combine the coconut milk, coconut sugar, maple syrup, and coconut oil. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture becomes smooth.
2. Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally. The caramel will thicken slightly. Remove from heat and stir in the vanilla extract and sea salt.
3. Allow the caramel mixture to cool to room temperature, then pour it into a blender and blend until smooth.
4. Toast the pecans in a dry skillet over medium heat for about 5 minutes, then chop them roughly.
5. Pour the caramel mixture into a freezer-safe container and stir in the toasted pecans.
6. Cover and freeze for 4-6 hours or until firm.
7. Scoop and serve, savoring the delicious balance of sweet, salty, and nutty flavors.

This Vegan Salted Caramel Pecan Ice Cream offers a perfect mix of creamy, nutty, and sweet flavors. The coconut sugar caramel provides a rich, deep sweetness that pairs beautifully with the crunchy pecans and just the right amount of sea salt. It’s an indulgent, luxurious treat that’s perfect for anyone looking to enjoy a sophisticated vegan dessert without compromising on flavor or texture.

Vegan Mint Chocolate Chip Ice Cream

Vegan Mint Chocolate Chip Ice Cream is a refreshing and indulgent dessert that captures the essence of minty freshness paired with rich chocolate chips. Made with coconut milk and sweetened with maple syrup, this mint ice cream is creamy, cool, and satisfying. Perfect for anyone who loves the classic mint-chocolate combo, this recipe provides a refreshing yet indulgent treat that’s completely vegan.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon spirulina powder (for color)
• 1/2 cup vegan chocolate chips

Instructions:

1. In a medium saucepan, combine the coconut milk and maple syrup. Heat over medium heat, stirring occasionally until the mixture is smooth and heated through.
2. Remove the saucepan from heat, and stir in the peppermint extract, vanilla extract, and spirulina powder for a minty green color.
3. Let the mixture cool to room temperature, then transfer it to a blender and blend until smooth.
4. Pour the mixture into a freezer-safe container, and stir in the vegan chocolate chips.
5. Cover and freeze for 4-6 hours or until firm.
6. Scoop and serve, enjoying the cool mint and crunchy chocolate chips.

This Vegan Mint Chocolate Chip Ice Cream is a fresh and indulgent treat perfect for mint lovers. The smooth coconut milk base, flavored with peppermint extract and accented by the crunch of chocolate chips, creates a well-balanced dessert. It’s refreshing and satisfying, making it an ideal treat to cool off in the summer or enjoy as a sweet indulgence any time of the year.

Vegan Peanut Butter Banana Ice Cream

Vegan Peanut Butter Banana Ice Cream is a creamy, nutty, and fruity dessert that combines the rich flavor of peanut butter with the natural sweetness of ripe bananas. This easy, no-churn ice cream is perfect for peanut butter lovers who crave a dairy-free treat. The combination of banana and peanut butter creates a smooth, velvety texture, making it an indulgent and guilt-free frozen dessert.

Ingredients:

• 3 ripe bananas (sliced)
• 1/4 cup peanut butter (smooth or crunchy)
• 1/2 cup coconut milk
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Place the sliced bananas in a freezer-safe container and freeze them for 3-4 hours, or until frozen solid.
2. Once the bananas are frozen, place them in a food processor with the peanut butter, coconut milk, maple syrup, vanilla extract, and sea salt.
3. Blend until smooth and creamy, scraping down the sides as necessary.
4. Once fully blended, transfer the mixture to a freezer-safe container and smooth it out.
5. Freeze for an additional 2-3 hours, or until firm.
6. Scoop and serve, enjoying the rich and creamy peanut butter banana flavor.

This Vegan Peanut Butter Banana Ice Cream is a simple yet indulgent dessert, with the natural sweetness of bananas and the creamy, salty richness of peanut butter. It’s a guilt-free treat that’s full of flavor and perfect for satisfying your sweet tooth. Whether you’re looking for a quick and easy dessert or a more indulgent frozen treat, this ice cream hits the spot every time.

Vegan Chocolate Hazelnut Ice Cream

Vegan Chocolate Hazelnut Ice Cream is a creamy, rich dessert that combines the velvety taste of chocolate with the nutty crunch of hazelnuts. Made with a coconut milk base, this ice cream is indulgent yet dairy-free, perfect for anyone craving a decadent treat without any animal products. The hazelnuts add a delightful texture and complement the smooth chocolate flavor, making this ice cream a luxurious dessert option.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup hazelnuts (roasted and chopped)

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt. Heat over medium heat, whisking constantly until smooth and fully combined.
2. Once the mixture is well blended, remove from heat and allow it to cool to room temperature.
3. Pour the cooled mixture into a blender and blend until smooth and creamy.
4. Stir in the chopped hazelnuts.
5. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
6. Scoop and serve, savoring the rich chocolate and crunchy hazelnut combo.

This Vegan Chocolate Hazelnut Ice Cream brings together the best of chocolate and nuts in one creamy, dairy-free dessert. The smooth texture, enhanced by the addition of roasted hazelnuts, creates a satisfying contrast that makes every scoop irresistible. If you’re a fan of chocolate and nutty combinations, this ice cream is the perfect treat to satisfy your cravings.

Vegan Cherry Almond Ice Cream

Vegan Cherry Almond Ice Cream is a delightful mix of sweet cherries and crunchy almonds with a creamy coconut milk base. The natural sweetness of cherries shines through in every bite, while the almonds add a satisfying crunch. The combination of fruity, nutty, and creamy flavors makes this a refreshing yet indulgent dessert that will transport your taste buds to a perfect summer day.

Ingredients:

• 2 cups fresh or frozen cherries (pitted)
• 1 can full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1/2 cup almonds (chopped or slivered)
• 1/4 teaspoon sea salt

Instructions:

1. In a blender or food processor, combine the cherries, coconut milk, maple syrup, almond extract, and sea salt. Blend until smooth and creamy.
2. Transfer the mixture to a medium saucepan and heat over medium-low heat for about 5-7 minutes, allowing the cherries to soften and the flavors to meld.
3. Remove from heat and let the mixture cool to room temperature.
4. Stir in the chopped almonds, making sure they are evenly distributed.
5. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy this delightful combination of sweet cherries and nutty almonds.

This Vegan Cherry Almond Ice Cream is a refreshing and indulgent treat that combines the tartness of cherries with the rich flavor of almonds. The coconut milk base provides a creamy texture, while the crunch of almonds adds an enjoyable contrast. Whether served on a warm summer day or as a sweet treat anytime, this ice cream is a perfect blend of fruity and nutty flavors.

Vegan Coconut Lime Ice Cream

Vegan Coconut Lime Ice Cream is a tropical-inspired dessert that blends the creamy richness of coconut milk with the zesty, refreshing flavor of lime. This easy-to-make ice cream is perfectly balanced, with the tartness of lime cutting through the sweetness of coconut. It’s an ideal dessert for hot days or whenever you’re craving a light, refreshing treat that still feels indulgent.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup
• 1/4 cup lime juice (freshly squeezed)
• Zest of 2 limes
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, lime juice, lime zest, vanilla extract, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is smooth and well-combined.
2. Remove from heat and allow it to cool to room temperature.
3. Once cooled, pour the mixture into a blender and blend until smooth.
4. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
5. Scoop and serve, enjoying the fresh, zesty lime and creamy coconut flavors.

This Vegan Coconut Lime Ice Cream is a light yet satisfying treat that combines the tropical flavors of coconut and lime. The sweetness of the coconut is perfectly balanced by the tartness of the lime, making it a refreshing and indulgent choice. This ice cream is a great way to cool off on a hot day or bring a taste of the tropics to any occasion.

Vegan Strawberry Coconut Cream Ice Cream

Vegan Strawberry Coconut Cream Ice Cream is a creamy, dreamy treat that combines the natural sweetness of ripe strawberries with the rich, tropical flavor of coconut cream. The lush coconut cream base gives the ice cream a velvety texture, while the fresh strawberries add a burst of fruity flavor. This dairy-free ice cream is perfect for anyone looking for a refreshing, indulgent dessert that’s both light and satisfying.

Ingredients:

• 2 cups fresh or frozen strawberries (hulled and sliced)
• 1 can full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine the strawberries, coconut milk, coconut cream, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Pour the mixture into a saucepan and cook over medium heat for about 5 minutes, stirring occasionally.
3. Once the mixture is well-combined, remove from heat and let it cool to room temperature.
4. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
5. Scoop and serve, relishing the smooth coconut cream and the burst of strawberry flavor.

This Vegan Strawberry Coconut Cream Ice Cream is a rich, fruity, and creamy dessert that’s perfect for those who crave both sweetness and a hint of tropical flavor. The smooth coconut cream pairs beautifully with the juicy strawberries, making this a refreshing yet indulgent treat. Whether you’re cooling off on a hot day or treating yourself to something special, this ice cream is the perfect choice for a dairy-free dessert.

Vegan Lemon Blueberry Cheesecake Ice Cream

Vegan Lemon Blueberry Cheesecake Ice Cream offers the tartness of fresh lemon combined with the creamy richness of a cheesecake-inspired base. Blueberries provide a burst of flavor throughout, adding both sweetness and a touch of acidity. This dessert is perfect for those who crave the rich taste of cheesecake but want a lighter, dairy-free version. With its balance of tangy lemon and sweet blueberries, it’s sure to become a favorite.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup cashews (soaked for 4 hours and drained)
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. In a blender, combine the coconut milk, soaked cashews, lemon juice, lemon zest, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. Pour the mixture into a medium saucepan and heat over low heat, stirring occasionally for 5 minutes to allow the flavors to meld.
3. Remove from heat and let the mixture cool to room temperature.
4. Fold in the fresh blueberries, ensuring they’re evenly distributed throughout the mixture.
5. Pour the mixture into a freezer-safe container and freeze for 4-6 hours or until firm.
6. Scoop and serve, enjoying the zesty lemon and sweet blueberry flavors.

This Vegan Lemon Blueberry Cheesecake Ice Cream is a fresh, tangy, and indulgent treat that combines the flavors of a classic cheesecake with the refreshing qualities of lemon and blueberries. The cashews create a rich, creamy base that mimics the texture of cheesecake, while the blueberries offer bursts of sweetness. Whether you’re serving it for a special occasion or simply craving a decadent yet light dessert, this ice cream is sure to impress.

Vegan Pineapple Coconut Sorbet

Vegan Pineapple Coconut Sorbet is a tropical, refreshing frozen treat that’s both fruity and creamy without being overly rich. The pineapple provides a bright, tangy sweetness, while the coconut milk adds a creamy, smooth texture. This light sorbet is perfect for those looking for a cooling dessert that’s naturally sweet, dairy-free, and packed with tropical flavors.

Ingredients:

• 2 cups fresh pineapple (chopped)
• 1 can full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. In a blender, combine the pineapple, coconut milk, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Pour the mixture into a freezer-safe container and freeze for 4-6 hours, stirring every hour to ensure a smooth consistency.
3. Once frozen, scoop and serve, enjoying the bright pineapple flavor with the creamy coconut base.

This Vegan Pineapple Coconut Sorbet is a light and tropical dessert that’s perfect for cooling off on a hot day. The sweet, tangy pineapple flavor pairs beautifully with the smooth, creamy coconut, offering a refreshing contrast to traditional ice cream. It’s a guilt-free and satisfying treat that’s as delicious as it is refreshing, making it a perfect summer indulgence.

Note: More recipes are coming soon!