25+ Heavenly Sunday Dairy-Free Ice Cream Maker Recipes to Enjoy Your Day

Sunday is the perfect day to indulge in a sweet treat, and what better way to do that than with homemade ice cream?

If you’re following a dairy-free diet, you might think that your ice cream options are limited, but with the right ingredients and a trusty ice cream maker, you can create delicious, creamy ice cream without any dairy.

Whether you’re craving a fruity sorbet, a rich chocolate flavor, or something more adventurous, there are endless possibilities for dairy-free ice cream.

In this article, we’ve gathered 25+ irresistible Sunday dairy-free ice cream maker recipes that will satisfy every craving while keeping things completely plant-based.

From tropical mango coconut to decadent chocolate peanut butter cup, these recipes are not only dairy-free but also packed with flavor.

So, grab your ice cream maker and get ready to enjoy a variety of creamy, refreshing, and decadent desserts that everyone in the family can enjoy!

25+ Heavenly Sunday Dairy-Free Ice Cream Maker Recipes to Enjoy Your Day

Creating your own dairy-free ice cream at home is a fun and rewarding experience, especially when you can enjoy the results on a lazy Sunday afternoon.

With the 25+ recipes in this list, you can make everything from refreshing fruit-based ice creams to indulgent chocolate concoctions, all without a trace of dairy.

The beauty of homemade ice cream is that you can experiment with flavors and ingredients that suit your tastes and dietary needs.

Whether you’re making ice cream for yourself or sharing it with loved ones, these recipes provide endless possibilities for everyone to enjoy a creamy, sweet treat.

So, say goodbye to store-bought dairy-free ice cream and say hello to homemade goodness—your ice cream maker is about to become your best friend!

Dairy-Free Coconut Vanilla Bean Ice Cream

This creamy and rich dairy-free coconut vanilla bean ice cream is a classic flavor loved by everyone. Made with coconut milk, it delivers a smooth and velvety texture that will have you coming back for more. The infusion of real vanilla beans elevates the flavor, making this treat feel indulgent without the dairy. Perfect for hot summer days or any time you’re craving a simple yet satisfying dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup (or any liquid sweetener)
• 2 tsp vanilla bean paste (or vanilla extract)
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the coconut milk, maple syrup, vanilla bean paste, and a pinch of salt. Whisk until fully incorporated.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
3. Once the mixture reaches soft-serve consistency, transfer it to a freezer-safe container.
4. Freeze for at least 4 hours or until firm.
5. Scoop and serve with a drizzle of chocolate syrup or fresh fruit if desired.

This dairy-free coconut vanilla bean ice cream is the perfect dessert for anyone looking to enjoy a creamy and satisfying treat without the dairy. The coconut milk provides a wonderfully rich base, while the vanilla bean adds a sophisticated touch. Whether enjoyed on its own or paired with your favorite toppings, this ice cream is sure to impress family and friends. It’s a simple recipe that requires minimal ingredients but delivers maximum flavor.

Dairy-Free Chocolate Peanut Butter Ice Cream

If you love the combination of chocolate and peanut butter, this dairy-free ice cream will quickly become your favorite. With a rich, creamy chocolate base and swirls of peanut butter throughout, every spoonful is packed with flavor. This recipe is incredibly easy to make, and thanks to the use of almond milk and coconut cream, it’s entirely dairy-free while still delivering a decadent dessert experience.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup coconut cream
• 1/2 cup cocoa powder
• 1/2 cup maple syrup (or preferred sweetener)
• 1/4 cup peanut butter (smooth or chunky)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the almond milk, coconut cream, cocoa powder, maple syrup, and salt. Heat over medium heat until warm, stirring constantly.
2. Once the mixture is heated, remove from the heat and stir in the vanilla extract.
3. Allow the base to cool to room temperature, then pour it into your ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, gently swirl in the peanut butter so that it creates ribbons throughout the ice cream.
5. Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
6. Scoop and enjoy!

This dairy-free chocolate peanut butter ice cream is a dream come true for anyone with a sweet tooth. The smooth and velvety chocolate base is the perfect complement to the rich and salty peanut butter swirls, creating a flavor combination that is both comforting and indulgent. Even without dairy, this ice cream is so creamy and satisfying that you won’t miss the traditional versions. Whether enjoyed as a dessert or a midday snack, it’s sure to please.

Dairy-Free Strawberry Sorbet

This refreshing dairy-free strawberry sorbet is the ultimate summer treat. Made with fresh strawberries, this vibrant and naturally sweet sorbet is not only dairy-free but also vegan. It’s incredibly simple to make, with just a few ingredients required, and it has a bright, fruity flavor that is both light and satisfying. It’s the perfect dessert for those who prefer something fruity and refreshing over the heavier options.

Ingredients:

• 4 cups fresh strawberries, hulled
• 1/2 cup maple syrup (or preferred sweetener)
• 1 tbsp lemon juice
• 1/2 cup water
• Pinch of salt

Instructions:

1. Place the strawberries, maple syrup, lemon juice, water, and salt in a blender or food processor.
2. Blend until smooth and completely pureed.
3. Taste the mixture and adjust sweetness by adding more maple syrup if desired.
4. Pour the strawberry mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
5. Once it reaches the consistency of sorbet, transfer to a freezer-safe container and freeze for at least 2 hours to firm up.
6. Scoop and serve with fresh berries or a mint leaf garnish if desired.

This dairy-free strawberry sorbet is an incredibly refreshing and naturally sweet treat that showcases the natural flavors of fresh fruit. Its light and smooth texture makes it the ideal choice for anyone looking for a lighter, fruit-based dessert. The slight tang of the lemon juice enhances the strawberry flavor, and the maple syrup provides the perfect amount of sweetness. This sorbet is a great alternative for those avoiding dairy and offers a cooling, guilt-free indulgence on warm days. It’s a simple yet delicious dessert that anyone can enjoy.

Dairy-Free Mango Coconut Ice Cream

This tropical dairy-free mango coconut ice cream brings the flavors of a sunny beach right to your bowl. The combination of ripe mangoes and coconut milk creates a rich, creamy base that’s naturally sweet and silky smooth. This recipe is both refreshing and indulgent, making it perfect for summer parties or just as a sweet escape on a regular day. It’s an easy, dairy-free dessert that tastes like a vacation in every bite!

Ingredients:

• 2 cups coconut milk (full-fat)
• 1 1/2 cups fresh or frozen mango chunks
• 1/2 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the mango chunks, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into a mixing bowl and chill it in the fridge for about 30 minutes.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes.
4. Once it reaches a soft-serve consistency, transfer it to a freezer-safe container.
5. Freeze for at least 4 hours or until firm.
6. Scoop and serve with toasted coconut flakes or fresh mango slices on top.

This dairy-free mango coconut ice cream is a luscious, tropical treat that’s sure to become a favorite in your household. The creamy coconut milk and naturally sweet mangoes pair beautifully together, creating a smooth and indulgent dessert without any dairy. Whether enjoyed on a hot summer day or as a sweet finale to a dinner, it’s a simple yet exotic flavor that everyone will love.

Dairy-Free Raspberry Lemon Sorbet

This refreshing and tangy dairy-free raspberry lemon sorbet is the perfect treat for hot summer days. The sweet-tart combination of ripe raspberries and zesty lemon creates a vibrant and cooling dessert that’s light but full of flavor. It’s made without dairy, so it’s both vegan and gluten-free, offering a guilt-free indulgence that’s sure to satisfy your cravings for something fruity and sweet.

Ingredients:

• 4 cups fresh raspberries (or frozen, thawed)
• 1/2 cup lemon juice (about 2 lemons)
• 1/2 cup maple syrup or agave nectar
• 1/2 cup water
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the raspberries, lemon juice, maple syrup, water, and a pinch of salt. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve to remove the seeds, then transfer the strained liquid to a bowl.
3. Chill the mixture in the fridge for about 30 minutes to cool.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20 minutes.
5. Once the sorbet reaches a soft, icy consistency, transfer to a freezer-safe container.
6. Freeze for at least 2 hours or until firm.
7. Scoop and serve with a lemon zest garnish or a sprig of mint if desired.

This dairy-free raspberry lemon sorbet is the perfect balance of sweet and tart, offering a refreshing flavor that’s perfect for any occasion. The natural tartness of the raspberries is beautifully complemented by the citrusy zing of fresh lemon juice, creating a refreshing treat that is both light and satisfying. Ideal for those avoiding dairy, this sorbet is the perfect way to cool off and enjoy a fruity, guilt-free dessert.

Dairy-Free Chocolate Banana Ice Cream

Rich, creamy, and indulgent, this dairy-free chocolate banana ice cream combines the natural sweetness of ripe bananas with the deep, decadent flavor of cocoa. The result is a smooth, creamy ice cream that requires no dairy or added sugars—just wholesome ingredients that satisfy your sweet tooth. This is an easy-to-make treat that’s perfect for satisfying chocolate cravings while being completely plant-based.

Ingredients:

• 3 ripe bananas, sliced and frozen
• 1/2 cup coconut milk (or almond milk)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup (or other sweetener)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Place the frozen banana slices, coconut milk, cocoa powder, maple syrup, vanilla extract, and salt into a food processor or blender.
2. Blend until smooth and creamy, stopping to scrape down the sides if needed.
3. Once the mixture reaches a soft-serve consistency, transfer it to a freezer-safe container.
4. Freeze for 2-4 hours or until firm.
5. Scoop and serve immediately for a soft-serve consistency or after freezing for a firmer texture.

This dairy-free chocolate banana ice cream is a rich and satisfying dessert that feels indulgent without the guilt. The frozen bananas serve as a creamy base, while the cocoa powder and maple syrup provide the perfect balance of sweetness and deep chocolate flavor. Whether you’re craving something sweet or need a quick, dairy-free dessert, this ice cream is a simple and delicious option that will please any chocolate lover.

Dairy-Free Pina Colada Ice Cream

Transport yourself to a tropical paradise with this dairy-free Pina Colada ice cream. A delightful blend of coconut milk, pineapple, and a touch of rum flavor (optional for the adults!), this ice cream delivers the refreshing taste of the classic cocktail in dessert form. It’s rich, creamy, and packed with tropical flavors, making it a perfect choice for summer parties or anytime you’re in the mood for something exotic and fun.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 1/2 cups fresh pineapple chunks (or frozen)
• 1/2 cup maple syrup (or preferred sweetener)
• 1 tsp vanilla extract
• 1 tbsp rum extract (optional)
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, pineapple chunks, maple syrup, vanilla extract, rum extract (if using), and salt.
2. Blend until the mixture is smooth and the pineapple is fully pureed.
3. Pour the mixture into a bowl and chill it in the refrigerator for 30 minutes.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
5. When it reaches a soft-serve consistency, transfer to a freezer-safe container.
6. Freeze for at least 4 hours or until firm.
7. Scoop and serve with extra pineapple pieces or toasted coconut on top for an extra tropical touch.

This dairy-free Pina Colada ice cream is the ultimate tropical treat, offering a refreshing escape to a sun-filled beach vacation with every bite. The combination of coconut milk and pineapple gives it the signature flavors of a Pina Colada without the alcohol, making it family-friendly. Whether you’re enjoying it as a cooling dessert on a hot day or serving it at a summer gathering, this ice cream is sure to bring the taste of the tropics to your home.

Dairy-Free Mocha Almond Fudge Ice Cream

A delightful treat for coffee lovers, this dairy-free Mocha Almond Fudge ice cream is a rich, flavorful indulgence. The deep coffee flavor pairs perfectly with the crunchy almond pieces and swirls of fudge, creating a satisfying dessert that’s both creamy and textured. Made with almond milk and coconut cream, it’s a perfect dairy-free option that doesn’t compromise on taste or richness.

Ingredients:

• 2 cups unsweetened almond milk
• 1 cup coconut cream
• 1/2 cup strong brewed coffee (cooled)
• 1/2 cup maple syrup (or sweetener of choice)
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 cup chopped almonds (toasted)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, whisk together the almond milk, coconut cream, brewed coffee, maple syrup, cocoa powder, and vanilla extract. Heat over medium heat, stirring constantly, until fully combined and smooth.
2. Allow the mixture to cool to room temperature, then pour into your ice cream maker and churn according to the manufacturer’s instructions.
3. In the last few minutes of churning, add in the chopped almonds and chocolate chips (if using).
4. Once the mixture reaches soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
5. Scoop and serve, garnished with extra chopped almonds or a drizzle of dairy-free chocolate syrup.

This dairy-free Mocha Almond Fudge ice cream is a decadent dessert that combines the rich, bold flavor of coffee with the crunch of almonds and creamy fudge. The base is velvety smooth, thanks to the coconut cream and almond milk, while the coffee adds a deep and satisfying layer of flavor. This dessert is a wonderful choice for those who enjoy the combination of coffee and chocolate, and it’s perfect for anyone looking for a dairy-free indulgence that’s just as luxurious as the traditional version.

Dairy-Free Lemon Basil Sorbet

This dairy-free Lemon Basil Sorbet is a light, refreshing treat that combines the zesty citrus of lemon with the herbal freshness of basil. It’s a unique and unexpected flavor combination that’s both sweet and savory, making it an excellent palate cleanser or a sophisticated dessert for summer evenings. With no dairy, it’s vegan and naturally gluten-free, perfect for anyone looking for a light, fruity dessert.

Ingredients:

• 3 cups fresh lemon juice (about 6-8 lemons)
• 1 cup fresh basil leaves, packed
• 1/2 cup maple syrup (or preferred sweetener)
• 1 1/2 cups water
• Pinch of salt

Instructions:

1. In a small saucepan, bring the water to a simmer. Add the basil leaves and let them steep for 5-10 minutes, removing them once the water is infused with the basil flavor.
2. Combine the lemon juice, basil-infused water, maple syrup, and a pinch of salt in a blender. Blend until smooth.
3. Strain the mixture through a fine-mesh sieve to remove the basil leaves, leaving behind a smooth liquid.
4. Chill the mixture in the refrigerator for 30 minutes.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
6. Once it reaches a soft, icy consistency, transfer it to a freezer-safe container and freeze for at least 2 hours or until firm.
7. Scoop and serve with a garnish of fresh basil leaves or lemon zest.

This Dairy-Free Lemon Basil Sorbet is a wonderfully refreshing and light dessert, offering a unique blend of bright citrus and aromatic herbs. The tangy lemon flavor is perfectly complemented by the subtle sweetness of maple syrup and the herbal notes of basil, creating a sophisticated and rejuvenating treat. This sorbet is ideal for warm weather, offering a fresh, guilt-free way to end a meal or to simply enjoy as a cooling snack. It’s a unique, dairy-free dessert that’s both simple to make and delightful to eat.

Dairy-Free Cherry Almond Ice Cream

This creamy, dairy-free cherry almond ice cream combines the natural sweetness of ripe cherries with the nutty crunch of almonds, making it a perfect treat for any cherry lover. The almond milk and coconut cream base provide a velvety texture that balances the tartness of the cherries and the depth of the roasted almonds. It’s a simple yet indulgent dessert that’s free from dairy but full of flavor.

Ingredients:

• 2 cups almond milk (unsweetened)
• 1 cup coconut cream
• 2 cups fresh or frozen cherries, pitted
• 1/4 cup maple syrup (or other sweetener)
• 1/2 tsp vanilla extract
• 1/2 cup chopped roasted almonds

Instructions:

1. In a blender, combine the almond milk, coconut cream, cherries, maple syrup, and vanilla extract. Blend until smooth.
2. Pour the mixture into a bowl and chill in the refrigerator for 30 minutes.
3. Once chilled, transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
4. In the final few minutes of churning, add the chopped roasted almonds to the mixture.
5. Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container.
6. Freeze for 4-6 hours or until firm.
7. Scoop and serve with extra almonds or fresh cherries on top.

This dairy-free cherry almond ice cream is a delightful combination of flavors and textures. The sweet cherries add a burst of fruitiness, while the roasted almonds provide a crunchy contrast that perfectly complements the creamy coconut base. It’s a rich yet light dessert that’s perfect for hot days or as a special treat after dinner. Made with simple ingredients, this ice cream brings the indulgence of a classic treat in a dairy-free version that everyone can enjoy.

Dairy-Free Pumpkin Spice Ice Cream

Celebrate the flavors of fall with this creamy and flavorful dairy-free pumpkin spice ice cream. Made with rich coconut milk and sweet pumpkin puree, this ice cream is spiced with cinnamon, nutmeg, and cloves, offering all the warm, cozy flavors of the season. It’s a perfect treat for autumn gatherings or as a comforting dessert on cooler evenings, without any dairy.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup pumpkin puree
• 1/2 cup maple syrup (or sweetener of choice)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt. Heat over medium heat, stirring constantly until well combined.
2. Allow the mixture to cool to room temperature, then chill it in the fridge for 30 minutes.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. Once it reaches a soft-serve consistency, transfer the mixture to a freezer-safe container.
5. Freeze for at least 4 hours or until firm.
6. Scoop and serve, optionally topping with crushed graham crackers or a sprinkle of cinnamon for extra flavor.

This dairy-free pumpkin spice ice cream is a rich, comforting dessert that captures the essence of autumn in every bite. The blend of warm spices and creamy coconut milk makes for a decadent yet light treat that’s perfect for pumpkin lovers. It’s a fantastic option for dairy-free diets, as it maintains all the indulgence of a traditional ice cream. Whether enjoyed on its own or paired with your favorite fall desserts, this ice cream brings the cozy flavors of fall to life in a delightful frozen form.

Dairy-Free Chocolate Mint Ice Cream

This dairy-free chocolate mint ice cream offers a cool, refreshing mint flavor paired with rich, creamy chocolate. The base is made with coconut milk, creating a smooth texture that complements the peppermint infusion. The addition of dairy-free chocolate chips gives this ice cream a wonderful bite, making it an indulgent treat that’s both refreshing and rich.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup (or preferred sweetener)
• 1 tsp peppermint extract
• 1/4 cup cocoa powder
• 1/2 cup dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, maple syrup, cocoa powder, peppermint extract, and a pinch of salt. Heat over medium heat, stirring until the cocoa powder is fully dissolved and the mixture is smooth.
2. Allow the mixture to cool to room temperature, then chill it in the fridge for 30 minutes.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. In the last few minutes of churning, add the dairy-free chocolate chips.
5. When the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
6. Freeze for at least 4 hours or until firm.
7. Scoop and serve, optionally topping with extra chocolate chips or fresh mint leaves.

This dairy-free chocolate mint ice cream is a refreshing yet indulgent dessert that satisfies both your chocolate and mint cravings. The rich chocolate flavor blends perfectly with the cool mint, and the coconut milk provides a creamy base that rivals traditional dairy ice cream. With the added crunch of dairy-free chocolate chips, every bite is a delightful mix of smooth and textured, making it an ideal treat for anyone following a dairy-free or vegan diet. Enjoy it after dinner, at a summer gathering, or whenever you’re in the mood for a refreshing dessert.

Dairy-Free Mango Coconut Ice Cream

Transport yourself to a tropical paradise with this vibrant and creamy dairy-free Mango Coconut Ice Cream. The rich and luscious coconut milk blends seamlessly with the natural sweetness of ripe mangoes, creating a refreshing and indulgent dessert. Perfect for hot summer days or anytime you crave a tropical escape, this dairy-free ice cream is smooth, creamy, and bursting with tropical flavors.

Ingredients:

• 2 cups full-fat coconut milk
• 2 ripe mangoes, peeled and chopped
• 1/2 cup maple syrup (or other sweetener)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Place the coconut milk, chopped mangoes, maple syrup, vanilla extract, and a pinch of salt in a blender. Blend until smooth and creamy.
2. Pour the mixture into a bowl and chill in the refrigerator for 30 minutes.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
5. Freeze for at least 4 hours or until firm.
6. Scoop and serve, optionally topping with shredded coconut or extra mango slices.

This Dairy-Free Mango Coconut Ice Cream is a perfect way to bring a taste of the tropics into your home. The combination of creamy coconut milk and juicy mango creates a harmonious balance of sweetness and flavor. Whether you’re craving a cool treat during summer or just want to enjoy a refreshing dessert, this dairy-free ice cream offers a tropical twist that everyone can enjoy. Its simple ingredients make it an easy and delightful choice for anyone following a dairy-free or vegan diet.

Dairy-Free Chocolate Peanut Butter Cup Ice Cream

Chocolate and peanut butter are a classic combination, and this dairy-free ice cream brings them together in an indulgent frozen treat. Creamy coconut milk forms the base of this ice cream, while swirls of peanut butter and chunks of dairy-free chocolate mimic the flavors of a peanut butter cup. It’s the ultimate dessert for anyone who loves a rich, sweet, and nutty treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup maple syrup (or sweetener of choice)
• 1/4 cup cocoa powder
• 1/2 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, peanut butter, maple syrup, cocoa powder, vanilla extract, and a pinch of salt. Heat over medium heat, whisking until smooth and fully combined.
2. Allow the mixture to cool to room temperature, then chill it in the refrigerator for 30 minutes.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. In the last few minutes of churning, add the dairy-free chocolate chips.
5. Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container.
6. Freeze for at least 4 hours or until firm.
7. Scoop and serve, optionally topping with extra peanut butter or a drizzle of dairy-free chocolate syrup.

This Dairy-Free Chocolate Peanut Butter Cup Ice Cream is a creamy, indulgent dessert that will satisfy both chocolate and peanut butter lovers. The rich and velvety base, combined with chunks of dairy-free chocolate and swirls of peanut butter, creates a treat that’s as decadent as it is delicious. It’s a perfect choice for anyone following a dairy-free or vegan diet but still craving the classic combination of chocolate and peanut butter. This ice cream is sure to be a crowd-pleaser at your next gathering or a satisfying dessert to enjoy on a quiet evening.

Dairy-Free Blueberry Lemon Cheesecake Ice Cream

This Dairy-Free Blueberry Lemon Cheesecake Ice Cream combines the creamy, tangy flavors of cheesecake with the refreshing taste of blueberries and lemon. Made with a coconut milk base, the ice cream has a velvety texture that mimics traditional cheesecake while remaining entirely dairy-free. The sweet blueberries and zesty lemon provide a burst of flavor, making this a delightful treat for cheesecake lovers looking for a dairy-free option.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup raw cashews (soaked for at least 4 hours)
• 1/2 cup maple syrup (or sweetener of choice)
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1/4 tsp salt

Instructions:

1. Drain and rinse the soaked cashews. In a blender, combine the coconut milk, cashews, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
2. Pour the mixture into a bowl and chill in the refrigerator for 30 minutes.
3. In a separate bowl, mash the blueberries slightly with a fork, leaving some chunks for texture.
4. Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
5. During the last few minutes of churning, add the mashed blueberries to the ice cream.
6. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
7. Freeze for at least 4 hours or until firm.
8. Scoop and serve, optionally garnishing with extra blueberries or a squeeze of fresh lemon juice.

This Dairy-Free Blueberry Lemon Cheesecake Ice Cream offers the perfect balance of tangy and sweet, with a creamy base that mirrors the richness of a traditional cheesecake. The blueberries add a burst of fruity flavor, while the lemon brightens the dessert and gives it a refreshing kick. Made with simple dairy-free ingredients, this ice cream is the perfect treat for those who love fruity, tart desserts but want to keep things vegan and dairy-free. Whether served on its own or paired with a fruit salad, this ice cream is sure to be a hit for any occasion.

Note: More recipes are coming soon!