25+ Delicious Saturday Vegan Ice Cream Maker Recipes to Satisfy Your Tooth

Are you looking for a way to make your weekends even sweeter?

With a vegan ice cream maker in hand, you can transform simple plant-based ingredients into indulgent, creamy, and delicious desserts without the dairy.

Saturdays are the perfect time to treat yourself and your loved ones to a homemade vegan ice cream that’s not only cruelty-free but also packed with flavor.

Whether you’re craving rich chocolate, tangy fruit sorbets, or nutty indulgences, there’s a recipe for every palate in this collection.

We’ve rounded up over 25 mouthwatering vegan ice cream maker recipes that will make your Saturdays even better.

25+ Delicious Saturday Vegan Ice Cream Maker Recipes to Satisfy Your Tooth

There you have it—over 25 vegan ice cream maker recipes to make your Saturdays sweeter and more enjoyable.

From decadent chocolate delights to refreshing fruity sorbets, these recipes offer something for every taste preference.

The beauty of making your own ice cream at home lies in the ability to experiment with flavors, textures, and ingredients while knowing exactly what’s going into each scoop.

Whether you’re treating yourself after a busy week or hosting a weekend gathering, these vegan ice creams will never disappoint.

So, why not make your Saturdays even more special?

Get creative, have fun with your flavors, and enjoy the satisfaction of making your own delicious, dairy-free ice cream!

Creamy Coconut Mango Ice Cream

This tropical ice cream is a delightful mix of smooth coconut milk and sweet, ripe mangoes. It’s a perfect dessert for a hot summer Saturday, providing a creamy, velvety texture without any dairy. The natural sweetness from the mango paired with the richness of coconut milk makes it both refreshing and indulgent.

Ingredients:

• 2 cups canned coconut milk (full-fat)
• 1 cup fresh mango chunks (or frozen)
• 1/2 cup sugar (or maple syrup for a refined sugar-free version)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions:

1. In a blender, combine the coconut milk, mango chunks, sugar (or maple syrup), vanilla extract, and lemon juice.
2. Blend until smooth and creamy, ensuring that the mango is well incorporated.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually around 20-25 minutes).
4. Once it reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 3-4 hours to firm up.
5. Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.

This ice cream has the perfect balance of creamy coconut and refreshing mango. It’s a light yet satisfying treat that will transport your taste buds to a tropical paradise. The lemon juice enhances the mango flavor and adds a slight tang, making every bite irresistible.

Chocolate Hazelnut Swirl Ice Cream

This decadent chocolate hazelnut ice cream will remind you of the rich spread, but without any dairy or refined sugar. The creamy base is enriched with roasted hazelnuts and a luscious swirl of chocolate, making it a luxurious dessert for any occasion. The balance of nutty and chocolaty flavors is perfect for ice cream lovers.

Ingredients:

• 2 cups canned coconut milk (full-fat)
• 1 cup roasted hazelnuts (unsweetened)
• 1/2 cup cacao powder
• 1/3 cup maple syrup (or agave syrup)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/4 cup dark chocolate (vegan)

Instructions:

1. Begin by blending the coconut milk, roasted hazelnuts, cacao powder, maple syrup, vanilla extract, and a pinch of sea salt in a blender until smooth and creamy.
2. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
3. While the ice cream is churning, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave.
4. Once the ice cream reaches a soft-serve consistency, gently fold in the melted chocolate, allowing it to swirl through the ice cream without fully mixing.
5. Transfer the ice cream to a container and freeze for 3-4 hours until firm.
6. Serve with extra chopped hazelnuts on top for added crunch.

The deep flavor of roasted hazelnuts combined with the richness of cacao creates a complex and satisfying dessert. The chocolate swirl adds an indulgent touch, turning this simple ice cream into an extraordinary treat. It’s the perfect vegan option for those craving a bit of extra chocolate without compromising on flavor or texture.

Strawberry Basil Sorbet

A refreshing, fruity sorbet with a surprising herbaceous kick, this strawberry basil sorbet is a perfect combination of sweet and savory. The sweetness of ripe strawberries is complemented by the aromatic freshness of basil, creating an elevated dessert that is both refreshing and unique. This sorbet is dairy-free, refined sugar-free, and naturally vegan.

Ingredients:

• 4 cups fresh strawberries, hulled
• 1/2 cup water
• 1/4 cup maple syrup or agave syrup
• 1 tablespoon lemon juice
• 1/4 cup fresh basil leaves, roughly chopped

Instructions:

1. Puree the strawberries, water, maple syrup, and lemon juice in a blender until smooth.
2. Add the fresh basil leaves to the strawberry mixture and blend again briefly to incorporate the basil without completely pulverizing it.
3. Strain the mixture through a fine mesh sieve to remove any pulp and seeds.
4. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes.
5. Once churned, transfer the sorbet to a container and freeze for at least 3-4 hours until firm.
6. Serve topped with a few fresh basil leaves for a fresh and aromatic garnish.

This sorbet is perfect for those who enjoy fresh and unique flavors in their desserts. The bright strawberry flavor shines through, with the basil adding an unexpected depth that brings out the best in the fruit. The result is a refreshing, slightly herbal treat that’s ideal for those looking for something light and palate-cleansing on a warm Saturday afternoon. The combination of sweet strawberries and basil makes this sorbet truly special and unforgettable.

Peanut Butter Banana Ice Cream

This creamy and indulgent ice cream combines the rich, savory flavor of peanut butter with the natural sweetness of ripe bananas. It’s a delicious and satisfying treat that’s perfect for peanut butter lovers. The bananas provide natural creaminess while the peanut butter adds a nutty depth, creating a dessert that’s both vegan and incredibly easy to make.

Ingredients:

• 3 ripe bananas, sliced and frozen
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Place the frozen banana slices into a food processor and pulse until smooth and creamy.
2. Add the peanut butter, maple syrup, vanilla extract, and a pinch of salt. Process again until the mixture is completely smooth and combined.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. Once churned, serve immediately for a soft-serve consistency or transfer to a container and freeze for a few hours to harden further.
5. Optionally, top with chopped peanuts or a drizzle of extra peanut butter for added texture.

This peanut butter banana ice cream is perfect for satisfying a sweet tooth while keeping it healthy and vegan. The bananas create a naturally creamy texture without dairy, and the peanut butter gives the ice cream a rich, nutty flavor that pairs perfectly with the sweetness of the fruit. The maple syrup enhances the overall sweetness, making this treat irresistible and easy to whip up on a Saturday afternoon.

Lemon Blueberry Cheesecake Ice Cream

If you’re craving a tangy and sweet dessert that’s both creamy and fruity, this lemon blueberry cheesecake ice cream is a delightful option. The creamy base features cashews, providing a rich and smooth texture, while the tangy lemon and sweet blueberries create a vibrant and refreshing flavor combination. A perfect vegan take on a classic cheesecake!

Ingredients:

• 1 1/2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup canned coconut milk (full-fat)
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 cup blueberries (fresh or frozen)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Drain and rinse the soaked cashews, then combine them with coconut milk, maple syrup, lemon juice, lemon zest, coconut oil, and vanilla extract in a blender. Blend until smooth and creamy.
2. Gently fold in the blueberries, leaving some whole to add texture to the ice cream.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
4. Once churned, transfer to a freezer-safe container and freeze for at least 4 hours to firm up.
5. Before serving, let it soften for a few minutes at room temperature for easier scooping.

This lemon blueberry cheesecake ice cream is a decadent yet refreshing treat. The tangy lemon perfectly balances the creamy base, and the blueberries add a burst of fruitiness that enhances the whole dessert. The richness of the cashews gives it a cheesecake-like texture, making it a vegan-friendly option that’s both indulgent and light enough for a summer Saturday.

Salted Caramel Pecan Ice Cream

This salted caramel pecan ice cream combines the rich sweetness of caramel with the savory, roasted flavor of pecans, creating a luxurious dessert that’s hard to resist. The caramel is made from coconut sugar, making it a healthier alternative to traditional caramel while still delivering the deep, caramelized flavor we all love.

Ingredients:

• 2 cups canned coconut milk (full-fat)
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup roasted pecans, chopped

Instructions:

1. In a saucepan over medium heat, combine the coconut sugar, maple syrup, and coconut milk. Stir frequently until the mixture begins to simmer and thicken, about 5-7 minutes.
2. Once thickened, remove the saucepan from heat and stir in the vanilla extract and sea salt. Allow the mixture to cool to room temperature.
3. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions (around 20-25 minutes).
4. Once the ice cream reaches a soft-serve consistency, fold in the chopped roasted pecans.
5. Transfer the ice cream to a container and freeze for 3-4 hours until firm.
6. Serve with extra pecans sprinkled on top for added crunch.

This salted caramel pecan ice cream is an irresistible combination of sweet and salty. The creamy base is enriched with a luscious caramel flavor, while the roasted pecans add a crunchy texture that perfectly complements the smooth ice cream. This vegan ice cream is perfect for anyone looking for a rich and satisfying dessert with a balance of sweetness and a hint of salt.

Raspberry Lime Sorbet

For a tangy, refreshing dessert that’s light and full of bright flavors, this raspberry lime sorbet is the perfect choice. The tartness of the raspberries is balanced beautifully with the citrusy zing of lime, creating a sorbet that’s both fruity and refreshing. It’s a vegan, dairy-free option that’s perfect for warm Saturday afternoons.

Ingredients:

• 4 cups fresh raspberries (or frozen)
• 1/2 cup water
• 1/4 cup maple syrup or agave syrup
• 1 tablespoon lime juice
• Zest of 1 lime

Instructions:

1. In a blender, combine the raspberries, water, maple syrup, lime juice, and lime zest. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove seeds and pulp.
3. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20 minutes).
4. Once the sorbet is churned and has reached a soft-serve consistency, transfer it to a container and freeze for 3-4 hours until firm.
5. Before serving, let it sit at room temperature for a few minutes to soften for easier scooping.

This raspberry lime sorbet is the perfect balance of sweet, tart, and citrusy flavors. The vibrant raspberry flavor is enhanced by the refreshing lime, making this sorbet the ideal treat for anyone looking for a refreshing and fruity dessert. It’s a vegan, dairy-free, and refined sugar-free option that is both satisfying and light.

Coconut Almond Joy Ice Cream

This indulgent vegan ice cream combines the creamy richness of coconut with the satisfying crunch of almonds and a hint of chocolate, mimicking the flavor of the beloved candy bar. The base is made with coconut milk for a smooth, dairy-free treat, and the toasted almonds and chocolate create a perfect balance of flavors in every bite.

Ingredients:

• 2 cups canned coconut milk (full-fat)
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1/2 cup roasted almonds, chopped
• 1/4 cup dark chocolate (vegan), melted
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Toast the shredded coconut in a dry pan over medium heat until golden brown, being careful not to burn it. Set aside.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
4. When the ice cream reaches soft-serve consistency, fold in the toasted coconut, chopped almonds, and melted dark chocolate.
5. Transfer to a container and freeze for at least 3-4 hours until firm.
6. Before serving, let the ice cream soften for a few minutes at room temperature to make scooping easier.

This Coconut Almond Joy ice cream offers the perfect combination of coconut creaminess, crunchy almonds, and decadent chocolate, making it a must-try dessert for any vegan ice cream lover. The natural sweetness of the coconut and the richness of the chocolate provide a satisfying experience, and the almonds add a wonderful texture that makes each bite a bit more delightful.

Kiwi Pineapple Sorbet

This tropical sorbet is the perfect refreshment on a hot Saturday. With its vibrant green color and zesty flavor combination of kiwi and pineapple, it’s a light and energizing dessert that’s not only dairy-free but also full of vitamins and antioxidants. The sweetness from the pineapple and the tartness from the kiwi create a balanced, mouthwatering sorbet.

Ingredients:

• 4 ripe kiwis, peeled and chopped
• 2 cups pineapple chunks (fresh or frozen)
• 1/4 cup maple syrup or agave syrup
• 1 tablespoon lime juice
• 1/2 cup water

Instructions:

1. Combine the chopped kiwis, pineapple chunks, maple syrup, lime juice, and water in a blender. Blend until smooth and fully incorporated.
2. Strain the mixture through a fine mesh sieve to remove any fibrous bits from the kiwi or pineapple.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
4. Once the sorbet has reached a soft-serve consistency, transfer it to a container and freeze for 3-4 hours to firm up.
5. Before serving, let the sorbet sit at room temperature for a few minutes for easier scooping.

This kiwi pineapple sorbet is the perfect balance of tangy, sweet, and citrusy flavors. It’s a refreshing treat that’s both light and packed with tropical flavors, making it an ideal dessert for a vegan-friendly, guilt-free indulgence. With just a few ingredients, this sorbet is a vibrant, delicious way to cool off and enjoy nature’s sweetness.

Matcha Pistachio Ice Cream

For those who appreciate unique flavors, this matcha pistachio ice cream is a delightful treat. The earthy and slightly bitter flavor of matcha green tea pairs beautifully with the creamy richness of pistachios, creating a sophisticated and vegan-friendly dessert. The texture is rich, with a touch of crunch from the pistachios, making each bite an indulgent experience.

Ingredients:

• 1 1/2 cups canned coconut milk (full-fat)
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons matcha powder (ceremonial grade)
• 1/2 cup roasted pistachios, chopped
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked cashews, then blend them with coconut milk, maple syrup, vanilla extract, matcha powder, and a pinch of sea salt until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually around 20-25 minutes).
3. Once the ice cream reaches a soft-serve consistency, fold in the chopped roasted pistachios for added texture.
4. Transfer the ice cream to a container and freeze for 3-4 hours until firm.
5. Before serving, allow the ice cream to soften slightly at room temperature for easier scooping.

This matcha pistachio ice cream is a rich, creamy treat that balances the earthy flavor of matcha with the crunchy, buttery taste of pistachios. It’s a unique, yet accessible dessert that feels both indulgent and refreshing. The smooth base and the nutty finish of pistachios make it the perfect vegan treat for anyone craving something a bit more complex.

Cherry Almond Crunch Ice Cream

This cherry almond crunch ice cream offers a sweet, tangy cherry base with a satisfying crunch from toasted almonds, making it a wonderful dessert that feels both comforting and indulgent. The ice cream base is creamy, dairy-free, and made with coconut milk, allowing the vibrant cherry flavor to shine through. The added almonds bring both texture and depth to the dessert.

Ingredients:

• 2 cups fresh cherries (or frozen), pitted
• 1 1/2 cups canned coconut milk (full-fat)
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup toasted almonds, chopped
• Pinch of salt

Instructions:

1. In a blender, combine the cherries, coconut milk, maple syrup, vanilla extract, almond extract, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
3. Once the ice cream reaches a soft-serve consistency, fold in the toasted chopped almonds for crunch.
4. Transfer the ice cream to a container and freeze for 3-4 hours until firm.
5. Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.

This cherry almond crunch ice cream offers a perfect combination of sweet, tangy cherries and rich, nutty almonds. The creamy coconut base makes it indulgent, while the added crunch from the almonds gives it a satisfying texture. This vegan ice cream is a great option for a special treat, offering a burst of fresh fruit and a delightful contrast of flavors.

Pumpkin Spice Ice Cream

This creamy, spiced pumpkin ice cream is the ultimate fall treat. With the warm flavors of cinnamon, nutmeg, and ginger, it’s a comforting dessert that feels like a hug in every scoop. Made with a coconut milk base, it’s entirely vegan, dairy-free, and perfect for those cozy autumn Saturdays when you’re craving something rich and flavorful.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 2 cups canned coconut milk (full-fat)
• 1/2 cup maple syrup or coconut sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of sea salt

Instructions:

1. In a blender, combine the pumpkin puree, coconut milk, maple syrup (or coconut sugar), vanilla extract, cinnamon, nutmeg, ginger, and sea salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
3. Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for 3-4 hours to firm up.
4. Before serving, let the ice cream soften for a few minutes at room temperature to make scooping easier.

This pumpkin spice ice cream is the perfect autumn dessert with its rich, spiced flavor and creamy texture. The coconut milk adds a luxurious richness, while the pumpkin provides a smooth base, making this a decadent yet comforting vegan option. It’s ideal for those looking to enjoy the seasonal flavors in a dairy-free format.

Chocolate Mint Chip Ice Cream

This vegan chocolate mint chip ice cream has all the cool, refreshing mint flavor paired with rich, decadent chocolate. The minty freshness and the creamy chocolate base come together in a delightful dessert, offering a light yet indulgent treat that’s perfect for anyone who enjoys the classic combination of mint and chocolate.

Ingredients:

• 2 cups canned coconut milk (full-fat)
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 cup cacao powder
• 1/2 cup dark chocolate (vegan), chopped into small chunks
• Pinch of sea salt

Instructions:

1. In a blender, combine the coconut milk, maple syrup, vanilla extract, peppermint extract, cacao powder, and a pinch of sea salt. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically around 20-25 minutes).
3. When the ice cream reaches a soft-serve consistency, gently fold in the chopped dark chocolate.
4. Transfer to a container and freeze for 3-4 hours to firm up.
5. Before serving, let it soften slightly at room temperature for easier scooping.

This chocolate mint chip ice cream is a perfect balance of rich chocolate and refreshing mint. The coconut milk base ensures a smooth, creamy texture, while the addition of dark chocolate chunks creates a delightful contrast. It’s a satisfying treat that’s both rich and refreshing, perfect for a Saturday evening dessert.

Mocha Almond Fudge Ice Cream

For coffee lovers, this mocha almond fudge ice cream is an absolute dream. The coffee flavor pairs perfectly with the richness of chocolate fudge and the crunch of toasted almonds, creating a dessert that’s deeply satisfying. This vegan ice cream is made with a coconut milk base, making it dairy-free without compromising on flavor or texture.

Ingredients:

• 2 cups canned coconut milk (full-fat)
• 1/2 cup strong brewed coffee (cooled)
• 1/4 cup maple syrup or coconut sugar
• 1/4 cup cacao powder
• 1/2 teaspoon vanilla extract
• 1/2 cup roasted almonds, chopped
• 1/4 cup vegan chocolate chips
• Pinch of sea salt

Instructions:

1. In a blender, combine the coconut milk, brewed coffee, maple syrup (or coconut sugar), cacao powder, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
3. Once the ice cream reaches a soft-serve consistency, fold in the chopped roasted almonds and vegan chocolate chips.
4. Transfer the ice cream to a container and freeze for 3-4 hours to firm up.
5. Before serving, let the ice cream sit at room temperature for a few minutes for easier scooping.

The mocha almond fudge ice cream is a perfect balance of bitter coffee, rich chocolate, and crunchy almonds. The coconut milk provides a smooth and creamy base that complements the intense coffee flavor. The addition of chocolate chips and roasted almonds makes this ice cream truly indulgent, ideal for anyone who enjoys bold coffee-flavored desserts.

Cherry Limeade Sorbet

This refreshing cherry limeade sorbet combines the tartness of fresh cherries with the zing of lime for a perfect balance of sweet and sour. It’s a dairy-free, vegan, and gluten-free treat that’s bursting with fresh flavors, making it a great option for a light, refreshing dessert on a warm Saturday.

Ingredients:

• 3 cups fresh or frozen cherries, pitted
• 1/2 cup fresh lime juice
• 1/4 cup maple syrup or agave syrup
• 1/2 cup water
• Zest of 1 lime

Instructions:

1. Combine the cherries, lime juice, maple syrup, water, and lime zest in a blender. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove any pulp or skins.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
4. Once churned to a soft-serve consistency, transfer the sorbet to a container and freeze for 3-4 hours to firm up.
5. Before serving, let the sorbet sit at room temperature for a few minutes to soften.

This cherry limeade sorbet is the perfect balance of tart and sweet, with a refreshing lime kick that makes it incredibly invigorating. The fresh cherries provide a deep fruity flavor, while the lime adds a zesty twist, making this sorbet both refreshing and flavorful. It’s an ideal summer treat, offering a delicious and vegan-friendly alternative to traditional sorbets.

Note: More recipes​ are coming soon!