25+ Irresistible Dairy-Free Ice Cream Maker Recipes You Need to Try

Looking for a way to elevate your weekend treat game?

Whether you’re hosting a get-together, relaxing at home, or simply craving something sweet, making your own ice cream with an ice cream maker is a fun and rewarding experience.

But what if you want to enjoy all that creamy goodness without the dairy?

Fear not! We’ve got you covered with over 25 delicious dairy-free ice cream maker recipes that are not only incredibly tasty but also super easy to make.

From fruity sorbets to decadent chocolate flavors, these recipes are designed to bring joy to your taste buds without compromising your dietary preferences.

Dairy-free ice cream is a fantastic way to indulge without the guilt, and these recipes are perfect for anyone who loves cool, creamy desserts made from wholesome, plant-based ingredients.

Whether you follow a dairy-free, vegan, or lactose-free lifestyle or simply want to try something new, these recipes are guaranteed to be a hit.

So grab your ice cream maker, stock up on fresh fruits, coconut milk, and other plant-based ingredients, and get ready to treat yourself to a weekend of delicious, homemade ice cream.

25+ Irresistible Dairy-Free Ice Cream Maker Recipes You Need to Try

Saturdays are the perfect time to experiment with new recipes, and what better way to celebrate the weekend than with a batch of homemade dairy-free ice cream?

Whether you’re in the mood for a rich chocolate concoction, a fruity sorbet, or something in between, these 25+ recipes have something for everyone.

Not only are they delicious and satisfying, but they also allow you to indulge in frozen desserts without any dairy, making them suitable for a variety of dietary needs.

From simple sorbets to creamy coconut-based delights, there’s no limit to the flavors and textures you can create with your ice cream maker.

Plus, making your own dairy-free ice cream is an opportunity to get creative in the kitchen, experiment with different ingredients, and enjoy the satisfaction of knowing exactly what’s in your dessert.

So the next time Saturday rolls around, fire up your ice cream maker and treat yourself to a fresh, homemade batch of ice cream—your taste buds will thank you!

Dairy-Free Vanilla Bean Ice Cream

This classic dairy-free vanilla bean ice cream is a creamy, dreamy dessert made with coconut milk. The flavor is rich and indulgent, with a deep vanilla bean essence that pairs perfectly with any topping or standalone.

Ingredients:

• 2 cans of full-fat coconut milk
• 3/4 cup of sugar (coconut sugar or maple syrup can be used for a more natural option)
• 1 tablespoon of pure vanilla extract
• 1 vanilla bean pod (optional, but recommended for extra flavor)
• Pinch of sea salt

Instructions:

1. Open the cans of coconut milk and pour them into a medium saucepan over medium heat. Stir gently until it starts to simmer, but don’t let it boil.
2. If using a vanilla bean, slice it open, scrape out the seeds, and add both the seeds and the pod into the coconut milk. Let it infuse for about 5 minutes.
3. Add the sugar and stir until fully dissolved. Once dissolved, remove the pot from the heat and discard the vanilla pod (if used).
4. Stir in the vanilla extract and a pinch of sea salt.
5. Let the mixture cool completely, then transfer it to the fridge to chill for at least 4 hours or overnight.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
7. Once churned, transfer the ice cream into a container and freeze for at least 2 hours to firm up before serving.

This dairy-free vanilla bean ice cream is a simple yet satisfying treat for any occasion. Its creamy texture and rich vanilla flavor make it a favorite among those who are lactose intolerant or prefer a plant-based option. The addition of a vanilla bean elevates the flavor, creating a luxurious ice cream that rivals traditional versions. Whether you enjoy it alone or with toppings like fresh berries, chocolate chips, or a drizzle of caramel, this ice cream is sure to be a crowd-pleaser.

Dairy-Free Chocolate Coconut Ice Cream

A rich and velvety chocolate ice cream made with coconut milk that offers an intense cocoa flavor balanced with a subtle coconut undertone. This dairy-free treat is ideal for chocolate lovers looking for an indulgent frozen dessert.

Ingredients:

• 2 cans of full-fat coconut milk
• 3/4 cup of unsweetened cocoa powder
• 1/2 cup of maple syrup or agave syrup
• 1/2 cup of coconut sugar
• 1 teaspoon of vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, coconut sugar, and sea salt. Whisk over medium heat until the mixture is smooth and begins to warm up.
2. Once it begins to simmer, continue stirring for 2-3 minutes, ensuring the cocoa powder is fully dissolved and the mixture is silky and smooth.
3. Remove from heat and stir in the vanilla extract.
4. Allow the mixture to cool to room temperature before transferring to the fridge to chill for at least 4 hours, or overnight for best results.
5. After the mixture has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
6. Once churning is complete, transfer the ice cream to an airtight container and freeze for 2-3 hours to firm up before serving.

This dairy-free chocolate coconut ice cream is perfect for those with a love for deep chocolate flavors. The coconut milk creates a luxuriously smooth and creamy texture that makes each spoonful feel indulgent. Sweetened naturally with maple syrup and coconut sugar, it provides a healthier alternative to traditional chocolate ice cream while still delivering rich flavor. Whether served on its own or paired with fruit or dairy-free whipped cream, this ice cream will quickly become a favorite dessert in your household.

Dairy-Free Strawberry Sorbet

This refreshing strawberry sorbet is a perfect dairy-free alternative to traditional ice cream, offering a vibrant, fruity flavor. It’s light, naturally sweet, and ideal for a summer treat or as a palate cleanser between courses.

Ingredients:

• 4 cups of fresh strawberries, hulled and chopped
• 1/2 cup of water
• 1/4 cup of agave syrup or honey (optional for added sweetness)
• 1 tablespoon of freshly squeezed lemon juice
• Pinch of sea salt

Instructions:

1. Place the strawberries, water, and agave syrup (or honey) in a blender or food processor and blend until smooth. If you prefer a smoother texture, strain the mixture to remove the seeds.
2. Add the lemon juice and a pinch of sea salt to the mixture, blending once more to incorporate.
3. Pour the mixture into a shallow dish or a large bowl and freeze for 2-3 hours until it starts to firm up.
4. Transfer the partially frozen mixture to your ice cream maker and churn according to the manufacturer’s instructions. The sorbet should be firm but scoopable.
5. Once churned, transfer the sorbet to an airtight container and freeze for an additional 2 hours or until completely frozen.

This dairy-free strawberry sorbet is a delightful and refreshing alternative to heavier ice creams. Its vibrant color and natural sweetness from the strawberries make it the perfect summer dessert, offering a light yet satisfying treat. The addition of lemon juice gives it a zesty kick, while the optional sweetener ensures the sorbet is perfectly balanced. This is an excellent dessert to serve at gatherings or simply enjoy on a warm day, offering a healthier yet indulgent frozen option for those avoiding dairy.

Dairy-Free Mango Coconut Sorbet

This tropical mango coconut sorbet is a refreshing, fruity dessert that combines the rich creaminess of coconut with the bright, juicy sweetness of ripe mango. It’s a vibrant and dairy-free treat perfect for hot summer days or whenever you’re craving something light and sweet.

Ingredients:

• 3 cups of ripe mango, peeled and chopped
• 1/2 cup of canned coconut milk (full-fat for creaminess)
• 1/4 cup of lime juice (freshly squeezed)
• 1/4 cup of maple syrup or agave syrup
• Pinch of sea salt

Instructions:

1. Add the chopped mango, coconut milk, lime juice, maple syrup, and a pinch of sea salt into a blender or food processor.
2. Blend until smooth and creamy. Taste the mixture and adjust sweetness if needed by adding more syrup.
3. Pour the mixture into a shallow dish and freeze for about 2-3 hours or until the edges start to harden.
4. After partially freezing, transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
5. Once the sorbet is fully churned, transfer it to a container and freeze for an additional 2-3 hours until fully firmed up.

This dairy-free mango coconut sorbet delivers the ultimate tropical escape with its sweet, refreshing mango flavor combined with the subtle creaminess of coconut. The added lime juice not only enhances the flavor but also provides a perfect balance to the sweetness. Whether enjoyed on its own or paired with fresh fruit or a light dessert, this sorbet is the ideal choice for anyone seeking a dairy-free, gluten-free, and vegan-friendly frozen treat. Its vibrant color and bright flavor make it an instant crowd-pleaser at any occasion.

Dairy-Free Coffee Almond Ice Cream

A bold and rich coffee-flavored dairy-free ice cream, paired with crunchy roasted almonds for added texture. This decadent dessert is the perfect choice for coffee lovers who want a creamy, non-dairy treat without compromising on flavor.

Ingredients:

• 2 cans of full-fat coconut milk
• 3/4 cup of brewed coffee (strong and chilled)
• 1/2 cup of coconut sugar or brown sugar
• 1/4 cup of maple syrup
• 1 teaspoon of vanilla extract
• 1/2 cup of roasted almonds, chopped
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, brewed coffee, coconut sugar, and maple syrup. Warm over medium heat, stirring constantly until the sugar is fully dissolved.
2. Bring the mixture to a simmer and cook for 2-3 minutes, then remove from heat. Stir in the vanilla extract and a pinch of sea salt.
3. Allow the mixture to cool to room temperature, then place it in the fridge to chill for at least 4 hours, or overnight for the best results.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream has reached a soft-serve consistency, gently fold in the chopped roasted almonds.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours until it firms up completely.

This dairy-free coffee almond ice cream is a sophisticated and flavorful treat. The robust coffee flavor paired with the crunch of roasted almonds creates a satisfying contrast, making each bite an indulgent experience. With the creamy base made from coconut milk and the natural sweetness from maple syrup and coconut sugar, this ice cream is a guilt-free pleasure. Whether you’re a coffee aficionado or just love a good nutty dessert, this ice cream will quickly become your go-to choice for a dairy-free frozen indulgence.

Dairy-Free Chocolate Peanut Butter Swirl Ice Cream

This decadent dairy-free chocolate peanut butter swirl ice cream is a chocolate lover’s dream. The creamy base is made with coconut milk, swirled with rich, velvety peanut butter for a perfect balance of flavors. It’s a comforting, indulgent dessert that’s totally dairy-free!

Ingredients:

• 2 cans of full-fat coconut milk
• 1/2 cup of cocoa powder (unsweetened)
• 3/4 cup of maple syrup or agave syrup
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of sea salt
• 1/2 cup of natural peanut butter (creamy or crunchy)

Instructions:

1. In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt. Heat over medium, stirring constantly, until the mixture is smooth and fully combined.
2. Once the mixture is heated and smooth, remove from the heat and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
3. When ready to churn, pour the chilled chocolate mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. While the ice cream is churning, warm the peanut butter in a microwave-safe bowl for about 15-20 seconds until it’s easy to stir.
5. When the ice cream is nearly done churning, add in the warmed peanut butter in spoonfuls, allowing the peanut butter to swirl through the chocolate base.
6. Transfer the ice cream to an airtight container and freeze for at least 3 hours until it reaches your desired firmness.

This dairy-free chocolate peanut butter swirl ice cream is the ultimate dessert for chocolate and peanut butter lovers. The combination of rich chocolate and creamy peanut butter creates an irresistible flavor duo that’s both comforting and indulgent. Made with coconut milk, this ice cream is silky smooth, and the peanut butter swirls through every bite, adding a delicious contrast of texture. It’s a satisfying and decadent treat that’s perfect for any occasion and guaranteed to please those with dietary restrictions, without sacrificing flavor.

Dairy-Free Peach Sorbet

This refreshing dairy-free peach sorbet captures the essence of summer with its naturally sweet and fragrant peaches. A perfect balance of fruity flavor and icy smooth texture, this sorbet is a light and cooling treat that’s perfect for warm days or as a refreshing dessert after a meal.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 1/4 cup of lemon juice (freshly squeezed)
• 1/4 cup of maple syrup or agave syrup
• 1/2 cup of water
• Pinch of sea salt

Instructions:

1. Place the chopped peaches, lemon juice, maple syrup, water, and sea salt in a blender or food processor. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness with more syrup if needed.
3. Pour the mixture into a shallow dish or a large bowl and freeze for about 2-3 hours until the edges start to harden.
4. Once partially frozen, transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. After churning, transfer the sorbet to an airtight container and freeze for an additional 2-3 hours to firm up before serving.

This dairy-free peach sorbet is a naturally sweet, light, and refreshing dessert that’s perfect for hot weather. The peaches bring a fragrant, fruity flavor that is complemented by the tartness of fresh lemon juice. With minimal ingredients and natural sweetness, this sorbet is not only healthy but also an incredibly satisfying frozen treat. Whether served as a standalone dessert or as a palate cleanser between courses, it’s sure to be a hit with anyone who enjoys fresh, fruit-based sorbets.

Dairy-Free Banana Nut Ice Cream

This creamy, dairy-free banana nut ice cream combines the natural sweetness of ripe bananas with the crunch of roasted nuts. The smooth coconut milk base ensures a rich and velvety texture, making this a delightful treat for banana lovers and anyone who enjoys a nutty twist in their ice cream.

Ingredients:

• 4 ripe bananas, peeled and sliced
• 1 can of full-fat coconut milk
• 1/4 cup of maple syrup or honey
• 1 teaspoon of vanilla extract
• 1/2 cup of roasted almonds or walnuts, chopped
• Pinch of sea salt

Instructions:

1. Place the sliced bananas, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt into a blender or food processor. Blend until smooth and creamy.
2. Once the mixture is blended, pour it into an airtight container and place it in the freezer for 3-4 hours, or until the mixture becomes firm but still scoopable.
3. During the last 30 minutes of freezing, chop the roasted almonds or walnuts.
4. Once the ice cream has frozen, fold the chopped nuts into the ice cream to distribute them evenly.
5. Serve immediately for a soft-serve texture, or freeze for another hour or two for a firmer consistency.

This dairy-free banana nut ice cream is a deliciously creamy and nutty treat that brings together the natural sweetness of bananas and the satisfying crunch of roasted nuts. The coconut milk base gives it a rich, smooth texture, while the bananas provide both sweetness and creaminess. The addition of maple syrup offers a subtle sweetness, and the roasted nuts provide a perfect contrast to the soft texture of the ice cream. This treat is perfect for banana lovers or anyone looking for a comforting yet dairy-free dessert option.

Dairy-Free Lemon Blueberry Frozen Yogurt

This light and tangy dairy-free lemon blueberry frozen yogurt is a delightful combination of fresh fruit and creamy coconut yogurt. It’s a perfect balance of sweet and tart, making it an excellent summer dessert or a refreshing snack any time of day.

Ingredients:

• 2 cups of dairy-free coconut yogurt (unsweetened)
• 1 cup of fresh blueberries (or frozen)
• 1/4 cup of maple syrup or agave syrup
• 1 tablespoon of lemon zest
• 2 tablespoons of freshly squeezed lemon juice
• 1/4 teaspoon of vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender or food processor, combine the coconut yogurt, blueberries, maple syrup, lemon zest, lemon juice, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness with more syrup or additional lemon juice if needed.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Transfer the frozen yogurt to an airtight container and freeze for 2-3 hours to firm up before serving.

This dairy-free lemon blueberry frozen yogurt is a bright, fresh, and tangy dessert that’s as delicious as it is refreshing. The coconut yogurt provides a creamy, dairy-free base while the lemon and blueberry flavors create a lovely contrast of sweet and tart. This treat is perfect for those seeking a lighter, healthier alternative to traditional frozen yogurt, while still offering the same indulgent frozen dessert experience. Whether enjoyed alone or paired with additional fresh berries, it’s sure to become a favorite.

Dairy-Free Chocolate Mint Ice Cream

This rich and creamy dairy-free chocolate mint ice cream is the perfect combination of cool, refreshing mint and rich, velvety chocolate. With a coconut milk base, it’s a treat that’s both indulgent and refreshing, making it perfect for after dinner or any time you crave a cool dessert.

Ingredients:

• 2 cans of full-fat coconut milk
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of maple syrup or agave syrup
• 1 teaspoon of peppermint extract
• 1/4 teaspoon of vanilla extract
• Pinch of sea salt
• 1/4 cup of dark chocolate chips or chopped dark chocolate (optional)

Instructions:

1. In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, and sea salt. Whisk over medium heat until smooth and heated through, making sure the cocoa powder is fully dissolved.
2. Once the mixture is heated and smooth, remove from heat and stir in the peppermint extract and vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. If desired, gently fold in the chocolate chips or chopped dark chocolate during the last few minutes of churning.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours or until firm.

This dairy-free chocolate mint ice cream combines two classic flavors for a refreshing and indulgent treat. The coconut milk base makes it wonderfully creamy, while the mint adds a cool, refreshing kick. The deep cocoa flavor is complemented by the mint, and the optional dark chocolate pieces provide a delightful crunch. Perfect for chocolate and mint lovers alike, this ice cream is an excellent dairy-free option for satisfying your dessert cravings.

Dairy-Free Pineapple Coconut Ice Cream

A tropical delight, this dairy-free pineapple coconut ice cream blends the natural sweetness of fresh pineapple with the creamy richness of coconut milk. It’s a smooth, fruity dessert that captures the flavors of a tropical vacation in every bite.

Ingredients:

• 2 cups of fresh pineapple, chopped
• 2 cans of full-fat coconut milk
• 1/2 cup of maple syrup or agave syrup
• 1 teaspoon of vanilla extract
• 1/4 cup of shredded coconut (unsweetened)
• Pinch of sea salt

Instructions:

1. In a blender or food processor, combine the chopped pineapple, coconut milk, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness with more syrup if desired.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. In the last few minutes of churning, add in the shredded coconut to incorporate into the ice cream.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This dairy-free pineapple coconut ice cream is the perfect tropical treat, offering a deliciously smooth and creamy texture with a burst of refreshing pineapple flavor. The addition of coconut adds extra richness and depth, making each bite feel like a mini vacation. It’s an ideal dessert for summer gatherings, BBQs, or simply whenever you want to indulge in a sweet and refreshing frozen treat without the dairy.

Dairy-Free Salted Caramel Pecan Ice Cream

This rich and decadent dairy-free salted caramel pecan ice cream is an irresistible blend of sweet and salty flavors. Made with a creamy coconut milk base and infused with homemade salted caramel, it’s a luxurious dessert with the crunch of toasted pecans for added texture.

Ingredients:

• 2 cans of full-fat coconut milk
• 1/2 cup of coconut sugar or brown sugar
• 1/2 cup of maple syrup
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of sea salt
• 1/2 cup of toasted pecans, chopped

For the caramel:

• 1/2 cup of coconut sugar
• 2 tablespoons of coconut oil
• 1/4 teaspoon of sea salt
• 2 tablespoons of dairy-free milk (coconut or almond milk)

Instructions:

1. To make the caramel, heat the coconut sugar in a small saucepan over medium heat, stirring constantly. Once it starts to melt, add the coconut oil and continue to stir until the sugar is fully dissolved and smooth.
2. Stir in the sea salt and dairy-free milk, then simmer for 2-3 minutes until the caramel thickens. Remove from heat and let it cool slightly.
3. In a separate saucepan, combine the coconut milk, maple syrup, vanilla extract, and sea salt. Whisk over medium heat until fully combined and heated through.
4. Once the caramel has cooled, drizzle it into the coconut milk mixture, and stir to combine. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. When the ice cream is almost done churning, fold in the toasted pecans.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours until it firms up.

This dairy-free salted caramel pecan ice cream is a truly decadent treat. The rich, velvety coconut milk base perfectly complements the homemade salted caramel sauce, while the toasted pecans add a crunchy contrast. The combination of sweet and salty makes this ice cream incredibly satisfying, and the nuts bring an added depth of flavor and texture. It’s the ideal dessert for anyone craving a rich, indulgent frozen treat without the dairy.

Dairy-Free Raspberry Sorbet

This refreshing dairy-free raspberry sorbet bursts with the sweet-tart flavor of fresh raspberries. It’s a light, naturally sweetened frozen treat that’s perfect for summer, providing a cool, vibrant dessert without any dairy or heavy ingredients.

Ingredients:

• 3 cups of fresh raspberries (or frozen, thawed)
• 1/2 cup of maple syrup or agave syrup
• 1/2 cup of water
• 1 tablespoon of freshly squeezed lemon juice
• Pinch of sea salt

Instructions:

1. Place the raspberries, maple syrup, water, lemon juice, and sea salt into a blender or food processor. Blend until smooth.
2. To ensure a silky texture, strain the raspberry mixture through a fine-mesh sieve to remove the seeds.
3. Pour the strained mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned to a soft-serve consistency, transfer the sorbet to an airtight container and freeze for 2-3 hours until firm.

This dairy-free raspberry sorbet is a wonderfully refreshing and naturally sweet dessert. The bright, tart raspberries are perfectly balanced by the subtle sweetness from maple syrup, while the lemon juice adds a zesty touch that enhances the fruitiness. With its smooth texture and vibrant color, this sorbet is an ideal treat for anyone looking for a light and refreshing dairy-free option, whether enjoyed on a hot day or as a palate cleanser between courses.

Dairy-Free Chai Spice Ice Cream

This aromatic, dairy-free chai spice ice cream combines the warm, comforting flavors of cinnamon, ginger, and cardamom with a rich coconut milk base. The result is a creamy, spiced dessert that’s perfect for fall or anytime you’re craving something cozy and indulgent.

Ingredients:

• 2 cans of full-fat coconut milk
• 1/2 cup of maple syrup or agave syrup
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cardamom
• 1/4 teaspoon of ground cloves
• 1 teaspoon of vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, cinnamon, ginger, cardamom, cloves, and sea salt. Whisk together over medium heat until well combined and the mixture begins to heat up, but don’t allow it to boil.
2. Once the mixture is heated, remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for 2-3 hours until it firms up.

This dairy-free chai spice ice cream is a warm and flavorful dessert that’s perfect for colder months or when you’re in the mood for something comforting and aromatic. The blend of chai spices—cinnamon, ginger, cardamom, and cloves—infuses the coconut milk base, creating a rich and indulgent ice cream with just the right amount of spice. It’s a cozy, non-dairy treat that’s both satisfying and unique, ideal for those looking to indulge in something flavorful and dairy-free.

Dairy-Free Apricot Sorbet

This dairy-free apricot sorbet is a bright, summery treat that highlights the sweet, tangy flavor of fresh apricots. It’s a naturally sweet, creamy sorbet that’s light and refreshing, offering a delightful alternative to traditional ice cream.

Ingredients:

• 4 ripe apricots, pitted and chopped
• 1/4 cup of maple syrup or agave syrup
• 1/4 cup of water
• 1 tablespoon of freshly squeezed lemon juice
• Pinch of sea salt

Instructions:

1. Place the apricots, maple syrup, water, lemon juice, and sea salt in a blender or food processor. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness by adding more syrup if needed.
3. Pour the mixture into a shallow dish or large bowl and freeze for about 2-3 hours until it starts to firm up around the edges.
4. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Once churned, transfer the sorbet to an airtight container and freeze for an additional 2-3 hours until firm.

This dairy-free apricot sorbet is a light, naturally sweet treat that’s perfect for hot weather or as a refreshing dessert after a meal. The fresh apricots provide a tangy yet sweet flavor, complemented by the citrusy kick of lemon juice. The maple syrup adds just the right amount of sweetness, creating a smooth and refreshing sorbet. This is an ideal dessert for those who prefer fruity, dairy-free options that are as healthy as they are delicious.

Note: More recipes are coming soon!