28+ Nutritious Soya Ice Cream Recipes for Every Taste and Occasion

Soya ice cream has become a popular choice for those seeking a dairy-free alternative to traditional ice cream.

Whether you’re lactose intolerant, vegan, or simply looking for a healthier dessert option, soya ice cream offers the perfect blend of creamy texture and delicious flavors. Made from soya milk and often combined with a variety of fruits, spices, and nuts, soya ice cream is a versatile treat that can cater to many dietary preferences.

In this article, we’ve compiled 28+ irresistible soya ice cream recipes, ranging from classic favorites like vanilla and chocolate to more adventurous flavors like salted caramel pecan and lemon blueberry cheesecake.

Get ready to indulge in a frozen dessert that’s as creamy and satisfying as its dairy counterparts but with a plant-based twist!

28+ Nutritious Soya Ice Cream Recipes for Every Taste and Occasion

Soya ice cream is the ideal solution for those seeking a dairy-free dessert that doesn’t compromise on flavor or texture.

With its smooth, creamy base and endless flavor combinations, it can be customized to suit your taste and dietary needs. From fruity options like mango coconut to decadent creations like caramel pecan, the possibilities are endless.

Whether you’re making a batch for a summer treat or enjoying a bowl after dinner, these 28+ soya ice cream recipes are sure to impress.

So, get your ice cream maker ready and start experimenting with these delicious, plant-based desserts today – your taste buds will thank you!

Soya Vanilla Bean Ice Cream

This creamy and rich soya vanilla bean ice cream is a perfect dairy-free alternative for vanilla lovers. Made with soya milk, this recipe delivers a smooth texture, authentic vanilla flavor, and a slight hint of sweetness, all while being a vegan-friendly treat. It’s simple to make and perfect for those who want to enjoy a classic dessert without dairy.

• 2 cups unsweetened soya milk
• 1 cup coconut cream (or any non-dairy cream)
• 1/2 cup maple syrup or agave nectar
• 1 tablespoon pure vanilla extract
• 1/4 cup cornstarch
• Pinch of salt
• 1 vanilla bean pod (scraped)

Instructions:

1. In a small bowl, combine the cornstarch with a bit of the soya milk and mix until smooth. Set aside.
2. In a saucepan, heat the remaining soya milk and coconut cream over medium heat. Stir in the maple syrup, vanilla extract, vanilla bean seeds, and salt. Bring to a simmer, stirring occasionally.
3. Gradually add the cornstarch mixture while continuously stirring until the mixture thickens, about 5-7 minutes.
4. Remove from heat and let it cool to room temperature. Once cooled, transfer to an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
6. Scoop and serve your creamy, dairy-free vanilla bean soya ice cream!

This Soya Vanilla Bean Ice Cream is an incredibly satisfying dessert for anyone following a dairy-free or vegan diet. The vanilla bean gives the ice cream a natural and aromatic flavor, while the smooth texture and slight sweetness offer a delicious experience. Whether you enjoy it on its own or paired with your favorite fruit or toppings, this ice cream is sure to be a hit with everyone.

Soya Chocolate Fudge Ice Cream

Indulge in the deep, decadent flavor of this Soya Chocolate Fudge Ice Cream, where rich cocoa meets creamy soya milk to create an irresistible, dairy-free treat. With the added texture of fudge swirls, this ice cream is perfect for anyone craving chocolate, yet looking for a vegan-friendly dessert option.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup dairy-free chocolate chips
• 1/4 cup dairy-free chocolate fudge sauce
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the soya milk, coconut cream, sugar, cocoa powder, and salt. Heat over medium heat, stirring frequently until the sugar dissolves, and the mixture is smooth.
2. Once the mixture is heated through, stir in the vanilla extract and chocolate chips. Continue to heat, stirring constantly, until the chocolate chips are fully melted.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, drizzle the fudge sauce into the ice cream and gently swirl with a spoon to create a marbled effect.
6. Transfer to an airtight container and freeze for 4-6 hours or until firm.
7. Scoop and serve this decadent chocolate fudge ice cream!

The Soya Chocolate Fudge Ice Cream is the perfect treat for any chocolate lover who desires a dairy-free dessert option. The rich chocolate base combined with the gooey fudge swirls offers an indulgent experience. It’s creamy, satisfying, and ideal for a summer day or as an after-dinner dessert. Whether you’re vegan or just exploring dairy alternatives, this chocolate ice cream is a must-try!

Soya Mango Sorbet Ice Cream

This refreshing and tropical Soya Mango Sorbet Ice Cream is bursting with vibrant mango flavor and a smooth, sorbet-like texture. Made with ripe mangoes and creamy soya milk, this dairy-free ice cream is not only refreshing but also naturally sweet and tangy, perfect for a hot day or as a light dessert.

• 3 ripe mangoes (peeled and diced)
• 1 cup unsweetened soya milk
• 1/4 cup lime juice
• 1/3 cup maple syrup or honey
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the diced mangoes, soya milk, lime juice, maple syrup, and salt. Blend until smooth and creamy.
2. Taste and adjust the sweetness by adding more maple syrup or honey if needed.
3. Pour the mango mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a sorbet-like consistency.
4. Once churned, transfer to an airtight container and freeze for at least 3 hours to firm up.
5. Serve the vibrant mango sorbet ice cream and enjoy the tropical flavors!

The Soya Mango Sorbet Ice Cream offers a bright burst of tropical flavors, making it an ideal choice for those who love fruity, refreshing desserts. The smooth and creamy texture, enhanced by the lime juice, creates a unique experience that’s both sweet and tangy. It’s the perfect vegan-friendly dessert to serve at your next gathering or to enjoy on a warm day. You’ll love how easy it is to make and how delicious it tastes!

Soya Coconut Lime Ice Cream

This Soya Coconut Lime Ice Cream combines the creamy richness of coconut with the refreshing zest of lime, making it a perfect tropical treat. The coconut milk provides a silky base, while the lime adds a tangy contrast, creating a deliciously smooth and dairy-free dessert. Whether you’re craving something sweet or tart, this ice cream is a flavorful delight for any occasion.

• 2 cups unsweetened coconut milk
• 1 cup unsweetened soya milk
• 1/2 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, soya milk, coconut cream, and maple syrup. Heat over medium heat, stirring occasionally until the mixture is warm and smooth.
2. Stir in the lime zest, lime juice, and a pinch of salt, and cook for another 2-3 minutes. Remove from heat and let it cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and enjoy the creamy, zesty coconut lime ice cream!

The Soya Coconut Lime Ice Cream offers a delightful balance of creamy sweetness and zesty tang. It’s perfect for those who love tropical flavors and are seeking a refreshing yet rich dessert. The combination of coconut and lime is both indulgent and refreshing, and it’s a great choice for a dairy-free, vegan treat. With a smooth texture and a vibrant citrus twist, this ice cream is sure to become a favorite!

Soya Matcha Green Tea Ice Cream

This Soya Matcha Green Tea Ice Cream brings the earthy flavor of matcha to the creamy world of dairy-free desserts. The combination of vibrant green tea with the creaminess of soya milk creates a smooth, velvety ice cream that’s both sophisticated and deeply satisfying. Perfect for matcha lovers or anyone looking for a unique and refreshing ice cream flavor.

• 2 cups unsweetened soya milk
• 1 cup coconut cream (or non-dairy cream)
• 1/2 cup maple syrup or coconut sugar
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a small bowl, whisk the matcha green tea powder with a couple of tablespoons of the soya milk to form a smooth paste. Set aside.
2. In a saucepan, combine the remaining soya milk, coconut cream, maple syrup, and salt. Heat over medium heat until the mixture is warm and smooth.
3. Stir in the matcha paste and vanilla extract, mixing well until fully incorporated.
4. Let the mixture cool to room temperature. Once cooled, pour into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve your creamy, earthy matcha ice cream!

This Soya Matcha Green Tea Ice Cream is a unique and refreshing treat that balances the creamy richness of soya milk with the distinct, earthy flavors of matcha. It’s an excellent dessert for anyone who enjoys Japanese flavors or wants to try something a little different. The smooth, velvety texture combined with the slightly bitter taste of matcha creates a sophisticated ice cream experience that’s sure to delight.

Soya Strawberry Cheesecake Ice Cream

Indulge in the creamy and tangy goodness of Soya Strawberry Cheesecake Ice Cream. This dessert combines the richness of vegan cheesecake with the sweetness of strawberries, creating a delightful balance of flavors. It’s perfect for those who love fruity, creamy desserts and want to enjoy them without dairy.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries (chopped)
• 1/2 cup raw cashews (soaked for 4 hours)
• 1 tablespoon coconut oil
• Pinch of salt

Instructions:

1. In a blender, combine the soaked cashews, soya milk, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
2. Pour the mixture into a medium saucepan and heat over medium heat, stirring occasionally. Once warmed through, remove from heat and let it cool to room temperature.
3. In a separate bowl, mash the fresh strawberries to release their juices, and set aside.
4. Once the mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, gently fold the mashed strawberries into the ice cream, creating a swirl effect.
6. Transfer to an airtight container and freeze for at least 4 hours or until firm.
7. Scoop and serve this creamy, fruity strawberry cheesecake ice cream!

Soya Strawberry Cheesecake Ice Cream is the ultimate treat for those who enjoy creamy, tangy desserts with a touch of fruity sweetness. The combination of smooth cheesecake-like texture and fresh strawberry swirls creates an irresistible dessert that’s both indulgent and refreshing. It’s a great vegan and dairy-free alternative for cheesecake lovers and a perfect way to enjoy the flavors of a classic dessert in ice cream form.

Soya Blueberry Almond Ice Cream

This Soya Blueberry Almond Ice Cream is a delightful combination of fresh blueberries, crunchy almonds, and creamy soya milk. The natural sweetness of the blueberries pairs wonderfully with the toasted almond flavor, creating a rich, textured, and naturally sweet dessert. Ideal for anyone seeking a fruity, nutty, and dairy-free treat that’s full of flavor and texture.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1 1/2 cups fresh blueberries
• 1/4 cup sliced almonds (toasted)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, and vanilla extract. Blend until smooth and well combined.
2. In a saucepan over medium heat, cook the blueberries until they release their juices and soften, about 5-7 minutes. Mash the blueberries with a fork or potato masher.
3. Remove from heat and let the blueberry mixture cool to room temperature. Once cooled, add the blueberry mixture to the soya milk mixture and stir until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last minute of churning, add the toasted almonds to the ice cream for added texture.
6. Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
7. Scoop and serve your creamy, fruity, and nutty ice cream!

This Soya Blueberry Almond Ice Cream offers a vibrant and flavorful combination of sweet blueberries and crunchy almonds. The creamy soya milk base balances the fresh, fruity tang of blueberries with the nutty, roasted flavor of almonds. It’s the perfect dessert for anyone looking for a dairy-free treat that’s both refreshing and satisfying. This ice cream is great for a summer treat or as a unique dessert at your next gathering.

Soya Chocolate Mint Ice Cream

Soya Chocolate Mint Ice Cream combines the rich, indulgent flavor of chocolate with the refreshing, cooling taste of mint. This ice cream is creamy, smooth, and bursting with refreshing mint, making it a perfect after-dinner treat or a cool, summer indulgence. It’s a simple yet satisfying vegan alternative for chocolate and mint lovers alike.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon peppermint extract
• 1/2 cup dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the soya milk, coconut cream, maple syrup, cocoa powder, and salt. Heat over medium heat, stirring frequently until the mixture is smooth and warm.
2. Stir in the peppermint extract and continue to heat the mixture for another 2-3 minutes, allowing the flavors to meld.
3. Remove from heat and let it cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, add the chocolate chips to the ice cream and gently fold them in to create a chocolatey swirl.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy the refreshing, chocolatey minty ice cream!

Soya Chocolate Mint Ice Cream is a perfect dessert for those who love the cool, refreshing flavor of mint combined with the decadence of rich chocolate. This vegan ice cream delivers all the creamy texture and flavor you expect without the dairy. The mint provides a refreshing contrast to the smooth chocolate base, and the chocolate chips add a delightful texture. This dessert is ideal for hot days or any time you’re craving something cool and indulgent.

Soya Raspberry Swirl Ice Cream

This Soya Raspberry Swirl Ice Cream is a delicious combination of creamy, smooth soya milk ice cream and vibrant, tangy raspberry sauce. The swirl of fresh raspberry puree adds a beautiful pop of color and flavor, creating a delightful dessert that’s both visually appealing and satisfying. Perfect for anyone who enjoys fruity, tangy, and creamy desserts in a dairy-free form.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries
• 2 tablespoons sugar (optional)
• Pinch of salt

Instructions:

1. In a saucepan, combine the soya milk, coconut cream, maple syrup, vanilla extract, and salt. Heat over medium heat, stirring frequently until smooth and well combined.
2. In a separate saucepan, cook the raspberries and sugar over medium heat, mashing the berries to release their juices. Let it simmer for 5-7 minutes until the mixture thickens slightly.
3. Remove the raspberry sauce from heat and strain through a fine mesh sieve to remove the seeds. Let it cool to room temperature.
4. Once the soya milk mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, transfer the ice cream to an airtight container. Drizzle the raspberry sauce over the ice cream and gently swirl it in to create a marbled effect.
6. Freeze the ice cream for 4-6 hours or until firm.
7. Scoop and serve your beautiful raspberry swirl ice cream!

This Soya Raspberry Swirl Ice Cream is a refreshing and vibrant treat, perfect for those who enjoy a fruity and creamy dessert. The sweet-tart raspberry sauce adds a delightful contrast to the smooth, rich soya ice cream, creating a delightful balance of flavors. It’s a visually stunning and delicious dessert that’s both dairy-free and indulgent. Ideal for any occasion, this raspberry swirl ice cream is sure to become a favorite!

Soya Peach Melba Ice Cream

This Soya Peach Melba Ice Cream combines the juicy sweetness of ripe peaches with a hint of raspberry sauce, creating a creamy and refreshing dessert. It’s a beautiful twist on the classic Peach Melba, providing a silky texture with the richness of soya milk. The peaches offer a natural sweetness, while the raspberry sauce provides a vibrant, tangy contrast. This dessert is perfect for summer days or as a light, fruity indulgence.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1 1/2 cups fresh peaches (peeled and chopped)
• 1/4 cup raspberry puree
• 2 tablespoons sugar (optional, depending on peach sweetness)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth and well mixed.
2. In a saucepan over medium heat, cook the chopped peaches with sugar (if using) until softened and syrupy, about 5-7 minutes.
3. Remove from heat and let the peach mixture cool. Once cooled, puree the peaches in a blender until smooth.
4. Pour the soya mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, gently fold the peach puree into the ice cream, creating a swirl effect.
6. In a small saucepan, heat the raspberry puree for a few minutes until warmed through.
7. Transfer the ice cream to an airtight container, drizzle with raspberry puree, and swirl it in. Freeze for 4-6 hours or until firm.
8. Scoop and enjoy this beautiful, fruity, and creamy ice cream!

Soya Peach Melba Ice Cream is a refreshing and indulgent dessert that combines the best of summer’s fruits. The creamy soya base pairs perfectly with the sweet peaches and the tangy raspberry swirl, creating a dessert that’s both light and satisfying. It’s the perfect dairy-free treat for peach lovers and is sure to be a hit at any gathering. The combination of textures and flavors makes it a stand-out choice for anyone craving a fruity, creamy, and refreshing ice cream.

Soya Pineapple Coconut Ice Cream

This Soya Pineapple Coconut Ice Cream is a tropical escape in every bite. The creamy coconut flavor perfectly complements the tangy sweetness of fresh pineapple, creating a smooth and refreshing treat. This ice cream brings the island vibes to your dessert table, and it’s ideal for those who love exotic, tropical flavors in their dairy-free treats.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup pineapple juice (preferably fresh)
• 1 1/2 cups fresh pineapple chunks
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (toasted or unsweetened)
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, pineapple juice, maple syrup, vanilla extract, and salt. Blend until smooth and well mixed.
2. In a saucepan, cook the fresh pineapple chunks with a little sugar if desired, until softened and syrupy, about 5 minutes.
3. Puree the cooked pineapple chunks in a blender until smooth, and let the puree cool to room temperature.
4. Pour the soya mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, gently fold in the pineapple puree and shredded coconut.
6. Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
7. Scoop and enjoy the tropical, coconut-infused pineapple ice cream!

This Soya Pineapple Coconut Ice Cream is a tropical paradise in every spoonful. The creamy coconut base and tangy pineapple combine to create a rich and refreshing flavor that transports you to sunny, beachy days. The addition of shredded coconut adds texture and depth to the ice cream, making it a perfect treat for those who love tropical flavors. Whether you’re lounging by the pool or hosting a summer party, this dairy-free dessert is a sure hit!

Soya Banana Choco Crunch Ice Cream

Soya Banana Choco Crunch Ice Cream brings together the creamy sweetness of ripe bananas with the decadent crunch of chocolate and nuts. The natural sweetness of bananas forms the base, while chocolate chips and crunchy roasted nuts add layers of texture and flavor. This ice cream is a fun, indulgent treat that’s dairy-free yet creamy and satisfying.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 2 ripe bananas (mashed)
• 1/4 cup dairy-free chocolate chips
• 1/4 cup roasted nuts (almonds, walnuts, or hazelnuts), chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, mashed bananas, vanilla extract, and salt. Blend until smooth and well incorporated.
2. Pour the banana mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. During the last few minutes of churning, add the chocolate chips and chopped nuts.
4. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and enjoy the creamy, crunchy banana chocolate goodness!

Soya Banana Choco Crunch Ice Cream is a delightful dessert that satisfies both your sweet tooth and your craving for crunch. The smooth, creamy banana base pairs wonderfully with the richness of chocolate chips and the nutty crunch of roasted nuts. It’s a fun, dairy-free treat that offers a great balance of creamy, sweet, and crunchy textures. Perfect for anyone looking for a deliciously indulgent, yet healthy, ice cream option.

Soya Strawberry Cheesecake Ice Cream

Soya Strawberry Cheesecake Ice Cream is a creamy, indulgent dessert that combines the tangy richness of cheesecake with the fruity sweetness of fresh strawberries. The combination of the smooth soya milk base, tart cream cheese, and swirls of strawberry sauce creates a decadent treat without any dairy. It’s perfect for cheesecake lovers who want a lighter, dairy-free alternative to their favorite dessert.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1/4 cup vegan cream cheese
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries (hulled and chopped)
• 2 tablespoons sugar
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, vegan cream cheese, vanilla extract, and salt. Blend until smooth and creamy.
2. In a saucepan, heat the chopped strawberries with sugar over medium heat, stirring occasionally until the strawberries soften and release their juices.
3. Mash the strawberries with a fork or potato masher until it becomes a thick puree. Let it cool.
4. Pour the soya milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, gently swirl the strawberry puree into the ice cream, creating a beautiful ribbon effect.
6. Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
7. Scoop and enjoy your creamy, cheesecake-inspired strawberry ice cream!

Soya Strawberry Cheesecake Ice Cream is a delightful twist on the classic cheesecake. The creamy, tangy vegan cream cheese pairs perfectly with the sweet and fresh strawberries, creating a satisfying combination of flavors and textures. This dessert is perfect for anyone looking for a dairy-free, indulgent treat that still has the richness and flavor of cheesecake. It’s sure to become a favorite for both cheesecake enthusiasts and ice cream lovers alike.

Soya Coconut Lychee Ice Cream

Soya Coconut Lychee Ice Cream is a tropical-flavored dessert that transports your taste buds to paradise. The combination of creamy coconut and fragrant lychee creates a refreshing and exotic flavor profile that’s both sweet and slightly floral. With a smooth, velvety texture, this dairy-free ice cream is perfect for anyone who loves tropical fruits and seeks a refreshing, indulgent treat.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1/2 cup canned lychee, drained and chopped
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup shredded coconut (toasted or unsweetened)

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Add the chopped lychee to the blender and blend again until the mixture is smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the shredded coconut.
5. Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy the tropical flavor of coconut and lychee in this creamy, dairy-free treat!

Soya Coconut Lychee Ice Cream is an exotic and refreshing treat that’s perfect for anyone craving tropical flavors. The smooth coconut cream pairs perfectly with the light, floral taste of lychee, creating a delightful combination that’s both creamy and fruity. The addition of shredded coconut adds a satisfying texture to this already refreshing dessert. This dairy-free ice cream is ideal for hot days or when you want a tropical-inspired indulgence.

Soya Mango Sticky Rice Ice Cream

Inspired by the popular Thai dessert, Mango Sticky Rice Ice Cream is a rich and flavorful combination of ripe mangoes and sweet coconut sticky rice. The creaminess of the soya milk base, paired with the sweetness of the mango and the chewy texture of coconut sticky rice, creates a delightful dessert that’s both exotic and comforting. This is the perfect treat for anyone who loves fruity, creamy, and unique flavors.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1 1/2 cups fresh mango, peeled and chopped
• 1/2 cup cooked glutinous rice (sticky rice)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth and well combined.
2. Puree the mango in a blender until smooth, then fold it into the soya milk mixture.
3. Stir in the cooked sticky rice into the mixture. The rice will add a chewy texture to the ice cream, reminiscent of the classic mango sticky rice dessert.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy the tropical flavors of mango and coconut sticky rice in your creamy ice cream!

Soya Mango Sticky Rice Ice Cream is a unique and delicious dessert that brings together the tropical flavors of mango and coconut with the chewy texture of sticky rice. The creamy soya milk base ensures a smooth texture while the mango adds a refreshing sweetness. This dairy-free ice cream is a perfect tribute to the beloved Thai dessert Soya Choco Mint Ice Cream

Soya Choco Mint Ice Cream is a refreshing and decadent dessert that combines the coolness of mint with the richness of chocolate. The smooth soya milk base is perfectly complemented by the fresh mint flavor and bits of chocolate chips, creating a creamy and indulgent treat. This dairy-free ice cream is ideal for mint chocolate lovers who crave a sweet and cooling dessert.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1/4 cup fresh mint leaves
• 1/2 cup dairy-free chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the soya milk and coconut cream over medium heat until warmed.
2. Add the fresh mint leaves to the warm mixture and steep for 5-7 minutes to infuse the flavor.
3. Strain the mixture to remove the mint leaves, then return the liquid to the saucepan.
4. Stir in the maple syrup, vanilla extract, and salt, and continue to heat for a few more minutes until everything is dissolved and well mixed.
5. Let the mixture cool, then pour it into a blender and blend until smooth.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the chocolate chips.
8. Once churned, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
9. Scoop and enjoy the creamy, minty, and chocolaty goodness!

Soya Choco Mint Ice Cream is a perfect balance of minty freshness and rich chocolate indulgence. The soya milk and coconut cream base ensure a smooth, creamy texture, while the mint adds a refreshing kick. The chocolate chips bring a satisfying crunch and enhance the flavor. This dairy-free dessert is perfect for mint lovers who enjoy a cool, creamy treat that is both refreshing and indulgent.

Soya Cinnamon Apple Ice Cream

Soya Cinnamon Apple Ice Cream is a cozy and comforting dessert that combines the warmth of cinnamon with the natural sweetness of apples. The rich and creamy soya milk base is enhanced by spiced apples and a touch of cinnamon, creating a smooth, velvety ice cream with a hint of autumnal flavor. It’s the perfect dairy-free treat for those who love apple pie or cinnamon-spiced desserts.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 2 medium apples, peeled, cored, and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the soya milk and coconut cream until warm.
2. In a separate pan, cook the chopped apples with maple syrup and cinnamon over medium heat until the apples soften and release their juices, about 10 minutes.
3. Once the apples are softened, mash them with a fork or potato masher until you achieve a chunky puree. Let it cool.
4. In a blender, combine the soya milk and coconut cream mixture with vanilla extract and salt, then blend until smooth.
5. Add the apple cinnamon puree to the blender and blend until the mixture is fully combined.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
8. Scoop and enjoy the cozy, spiced cinnamon apple flavor in this dairy-free ice cream!

Soya Cinnamon Apple Ice Cream is the perfect dessert for fall or anytime you’re craving a comforting, spiced treat. The cinnamon and apples create a flavor profile that’s warm and inviting, while the creamy soya milk base ensures a smooth texture. This ice cream is a dairy-free take on apple pie, combining the sweetness of apples with the warmth of cinnamon, making it a delightful and indulgent dessert for anyone who loves cozy, spiced flavors.

Soya Cherry Almond Ice Cream

Soya Cherry Almond Ice Cream is a delightful combination of sweet, tart cherries and crunchy almonds, all enveloped in a creamy, smooth soya milk base. This ice cream has a balance of fruity, nutty, and creamy flavors, making it an indulgent yet refreshing dessert. The cherries add a juicy sweetness, while the toasted almonds give a satisfying crunch, making this a perfect treat for cherry and nut lovers.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1 1/2 cups fresh or frozen cherries, pitted and chopped
• 1/4 cup toasted almonds, chopped
• 1 teaspoon almond extract
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, almond extract, and salt. Blend until smooth and well combined.
2. In a saucepan, cook the cherries with a tablespoon of maple syrup over medium heat for 5-7 minutes, until the cherries release their juices and soften.
3. Once the cherries are soft, mash them gently with a fork to create a chunky puree. Let it cool.
4. Pour the soya milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, add the cherry puree and toasted almonds.
6. Once churned, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
7. Scoop and enjoy the fruity, nutty, and creamy ice cream!

Soya Cherry Almond Ice Cream is a delightful treat that pairs the sweetness of cherries with the richness of almonds, creating a perfect balance of flavors and textures. The creamy soya milk base makes the ice cream smooth and indulgent, while the cherries provide a refreshing burst of flavor and the toasted almonds offer a satisfying crunch. This dessert is ideal for anyone who loves fruity, nutty combinations and is a great way to enjoy a dairy-free, flavorful treat.

Soya Lemon Blueberry Cheesecake Ice Cream

Soya Lemon Blueberry Cheesecake Ice Cream combines the tangy zest of lemon with the sweet and tart blueberries, all wrapped in a creamy, cheesecake-inspired base. The refreshing lemon flavor and fresh blueberries give this dairy-free ice cream a vibrant, summer-inspired twist. The addition of a vegan cheesecake base creates a velvety texture that mimics the richness of traditional cheesecake, making this dessert both light and indulgent.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1/4 cup vegan cream cheese
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 1/2 cups fresh blueberries
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the soya milk, coconut cream, maple syrup, vegan cream cheese, lemon zest, lemon juice, vanilla extract, and salt. Blend until smooth.
2. In a small saucepan, cook the blueberries over medium heat for 5 minutes, mashing them slightly to release their juices.
3. Let the blueberry mixture cool, then fold it into the ice cream mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy the zesty, fruity combination of blueberry and lemon in your creamy cheesecake-inspired ice cream!

Soya Lemon Blueberry Cheesecake Ice Cream is a delightful, tangy, and fruity dessert that combines the brightness of lemon with the sweetness of blueberries and the richness of vegan cream cheese. The smooth, creamy texture is perfect for cheesecake lovers who seek a dairy-free alternative. This refreshing treat is perfect for a hot day or whenever you’re craving a creamy, citrusy dessert that packs a punch of flavor.

Soya Salted Caramel Pecan Ice Cream

Soya Salted Caramel Pecan Ice Cream offers a sophisticated blend of sweet and savory flavors with a rich, creamy texture. The velvety soya milk and coconut cream base is paired with a luscious salted caramel swirl and crunchy toasted pecans. This decadent dairy-free ice cream is perfect for those who crave the indulgent flavors of caramel and nuts with a touch of saltiness to balance the sweetness.

• 2 cups unsweetened soya milk
• 1 cup coconut cream
• 1/2 cup maple syrup or agave nectar
• 1/2 cup coconut sugar (or brown sugar)
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 cup toasted pecans, chopped
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. In a saucepan, combine the soya milk, coconut cream, maple syrup, coconut sugar, and vanilla extract. Stir over medium heat until the sugar has dissolved completely.
2. If you prefer a thicker base, mix the cornstarch with a little cold water, then whisk it into the milk mixture. Continue to cook until the mixture thickens, then remove from heat.
3. Stir in the sea salt and let the mixture cool completely.
4. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the toasted pecans.
6. Once churned, transfer the ice cream to an airtight container. Drizzle the salted caramel sauce throughout the ice cream, swirling it gently for a marbled effect.
7. Freeze for 4-6 hours or until firm.
8. Scoop and enjoy the rich, nutty, and salted caramel goodness!

Soya Salted Caramel Pecan Ice Cream is a luxurious treat that balances sweet and savory flavors perfectly. The salted caramel swirl brings a rich depth of flavor, while the toasted pecans add crunch and nuttiness, making every bite a satisfying experience. The creamy soya and coconut base ensures the ice cream is smooth and indulgent without any dairy. This dessert is ideal for anyone who loves the combination of salty and sweet and is looking for a decadent, dairy-free alternative.

Soya Raspberry Lemon Sorbet

Soya Raspberry Lemon Sorbet is a refreshing and tart dessert that combines the bright flavors of fresh raspberries and zesty lemon. This dairy-free sorbet is perfect for anyone seeking a light, fruity dessert without the heaviness of cream or milk. The combination of sweet raspberries and tangy lemon creates a delicious, mouthwatering treat that’s perfect for cooling off on a warm day.

• 2 cups fresh raspberries
• 1 cup water
• 1/2 cup maple syrup or agave nectar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Instructions:

1. In a blender, combine the raspberries, water, maple syrup, lemon juice, lemon zest, and salt. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove the seeds, leaving a smooth raspberry puree.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, transfer the sorbet to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and enjoy the refreshing raspberry and lemon sorbet, perfect for a light, fruity dessert!

Soya Raspberry Lemon Sorbet is a vibrant and refreshing dessert that brings the best of summer fruits in every bite. The tangy lemon and sweet raspberries make a perfectly balanced sorbet that’s light and cooling, yet full of flavor. This dairy-free treat is ideal for those seeking a simple, fruit-based dessert that’s both refreshing and satisfying without any added heaviness. Perfect for any occasion, it’s sure to be a hit with anyone who loves tart, fruity desserts.

Note: More recipes are coming soon!