25+ Mouthwatering Sunday Dairy-Free Ice Cream Recipes to Enjoy This Weekend

Sundays are the perfect day to indulge in a sweet treat, and what better way to cool off and satisfy your cravings than with a creamy, delicious bowl of ice cream?

If you’re following a dairy-free lifestyle, finding the right recipe that doesn’t compromise on flavor can be a challenge.

Fortunately, we’ve got you covered with 25+ Sunday Dairy-Free Ice Cream Recipes that are not only free of dairy but also incredibly rich, smooth, and decadent.

From fruity sorbets to nut-based concoctions and even decadent chocolate creations, these recipes are sure to make your Sundays even sweeter.

Whether you’re avoiding dairy for health reasons, allergies, or simply prefer plant-based options, these ice cream recipes will satisfy your ice cream cravings without any of the guilt.

In this blog post, we’ll explore a wide variety of dairy-free ice cream options that are perfect for every palate.

Get ready to treat yourself to mouthwatering flavors that everyone, no matter their dietary needs, will love.

25+ Mouthwatering Sunday Dairy-Free Ice Cream Recipes to Enjoy This Weekend

With these 25+ Sunday Dairy-Free Ice Cream Recipes, you can enjoy a refreshing and satisfying treat every Sunday—no dairy needed!

Whether you prefer fruity sorbets, nutty delights, or chocolatey indulgences, there’s a recipe for every taste and occasion.

These recipes are not only simple to prepare but also customizable to suit your personal preferences.

The best part? They’re free from dairy, making them perfect for those with allergies, lactose intolerance, or anyone looking to enjoy a healthier dessert option.

So, go ahead, scoop up a bowl of your favorite dairy-free ice cream and make your Sunday even sweeter.

Coconut Mango Sorbet

A tropical delight, this coconut mango sorbet is a refreshing treat for a sunny day. Made with coconut milk and ripe mangoes, this dairy-free sorbet offers a velvety smooth texture with a burst of vibrant flavor. The addition of lime gives it a tangy twist, making it an ideal dessert for summer or any time you’re craving a tropical escape.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup maple syrup (or sweetener of your choice)
• 1 tbsp fresh lime juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Place the chopped mangoes in a blender or food processor and blend until smooth.
2. Add the coconut milk, maple syrup, lime juice, vanilla extract, and a pinch of salt to the blender. Blend again until all ingredients are well combined.
3. Taste the mixture and adjust the sweetness or acidity as needed.
4. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency.
5. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes until the sorbet is frozen and smooth (about 2-3 hours).
6. Serve the sorbet in bowls or cones and garnish with extra lime zest or chopped mango for a tropical touch.

This coconut mango sorbet is not only a visually stunning dessert but also a delightful, dairy-free alternative to traditional ice cream. The creamy coconut milk pairs perfectly with the sweet and tangy mangoes, offering a refreshing and indulgent treat without any dairy. Perfect for those who are looking to cool off on a hot day, this sorbet is sure to be a crowd-pleaser and a go-to dessert for any occasion.

Chocolate Peanut Butter Banana Ice Cream

For peanut butter lovers, this rich and creamy chocolate peanut butter banana ice cream is a must-try! Made with frozen bananas, creamy peanut butter, and a hint of cocoa, it’s a decadent treat that tastes like a milkshake but is entirely dairy-free. The bananas provide a naturally creamy base, making it the perfect healthy yet indulgent dessert.

Ingredients:

• 4 ripe bananas, peeled and frozen
• 1/4 cup natural peanut butter (or almond butter)
• 2 tbsp unsweetened cocoa powder
• 1/4 cup dairy-free chocolate chips (optional)
• 1 tbsp maple syrup (optional, depending on sweetness)
• Pinch of sea salt

Instructions:

1. In a food processor or high-powered blender, combine the frozen bananas, peanut butter, cocoa powder, maple syrup (if using), and a pinch of sea salt.
2. Blend until smooth and creamy, scraping down the sides as necessary. If you want to add a bit of texture, you can pulse in the chocolate chips at this point.
3. Transfer the mixture to a freezer-safe container and smooth the top. Freeze for 2-3 hours or until it firms up to your preferred consistency.
4. Serve in bowls or cones, and top with additional peanut butter drizzles or a sprinkle of crushed peanuts for added crunch.

This chocolate peanut butter banana ice cream brings the beloved flavor combination to life in a dairy-free, healthier version. The frozen bananas provide a soft-serve-like base, and the peanut butter adds creaminess and richness that pairs beautifully with the cocoa. It’s a fantastic option for satisfying chocolate cravings while keeping things plant-based. Plus, it’s an easy-to-make treat that everyone in the family will enjoy!

Almond Milk Strawberry Gelato

This almond milk strawberry gelato offers a velvety smooth texture with the natural sweetness of strawberries. Unlike traditional ice cream, gelato is more intense in flavor and less airy, making each spoonful a rich experience. The addition of almond milk makes it completely dairy-free while maintaining a creamy, indulgent consistency. It’s a perfect dessert for fresh strawberry lovers and those looking for a lighter, refreshing treat.

Ingredients:

• 3 cups fresh strawberries, hulled and halved
• 1 cup unsweetened almond milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup or agave nectar
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a blender or food processor, combine the strawberries, almond milk, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
2. Taste the mixture and adjust sweetness as needed by adding more maple syrup.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes.
4. Once churned, transfer the gelato to a freezer-safe container and freeze for 2-3 hours or until firm.
5. Before serving, let the gelato sit at room temperature for a few minutes to soften slightly for easy scooping.

This almond milk strawberry gelato is a luscious and refreshing dessert, perfect for those who want a fruity, creamy treat without the dairy. The use of coconut cream provides the necessary richness while the almond milk keeps it light. The fresh strawberries bring a burst of flavor, making this gelato a crowd favorite. It’s a wonderful, healthier alternative to traditional ice cream, yet it delivers all the indulgence of your favorite frozen treat.

Vanilla Cashew Ice Cream

This vanilla cashew ice cream is a creamy, rich treat made without dairy but with a deliciously nutty twist. Cashews provide a smooth and velvety base, while pure vanilla extract adds a comforting, aromatic flavor. This recipe is simple, requiring just a few ingredients, yet it delivers a decadently creamy ice cream that’s perfect for anyone on a dairy-free or plant-based diet.

Ingredients:

• 1 cup raw cashews, soaked in water for at least 4 hours (or overnight)
• 1 1/2 cups coconut milk (full-fat)
• 1/2 cup maple syrup or agave nectar
• 1 tbsp vanilla extract
• Pinch of sea salt

Instructions:

1. Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor.
2. Add the coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend on high until the mixture is completely smooth and creamy.
3. Taste the mixture and adjust the sweetness if needed by adding more maple syrup.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20-25 minutes).
5. Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to firm up.
6. Before serving, let it sit at room temperature for a few minutes to soften slightly.

This vanilla cashew ice cream is incredibly smooth and indulgent. Cashews provide a natural creaminess that mimics the richness of traditional dairy ice cream. The vanilla enhances the overall flavor, making it feel like a luxurious treat. It’s perfect on its own or topped with your favorite dairy-free toppings, such as chocolate chips or a sprinkle of cinnamon.

Peach Coconut Cream Ice Cream

Fresh and juicy peaches are the star of this peach coconut cream ice cream. The combination of coconut milk and coconut cream gives it a rich, smooth texture, while fresh peaches provide a sweet, fruity flavor. This ice cream feels like a summer vacation in a bowl, making it an excellent choice for warm weather or when you want a taste of sunshine.

Ingredients:

• 3 large ripe peaches, peeled and chopped
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup or agave nectar
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a blender or food processor, combine the chopped peaches, coconut milk, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
2. Taste the mixture and adjust sweetness if needed by adding more maple syrup.
3. Pour the peach mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Transfer the ice cream to an airtight container and freeze for 2-3 hours or until firm.
5. Before serving, let it sit out for a few minutes to soften slightly for easier scooping.

This peach coconut cream ice cream is a refreshing and tropical treat that combines the creamy richness of coconut with the juicy sweetness of peaches. It’s the perfect dairy-free option to enjoy on a warm day or anytime you’re craving something fruity and indulgent. Whether served in a cone or in a bowl, this ice cream will transport you to a tropical paradise with every bite.

Chocolate Avocado Ice Cream

For a dairy-free, indulgent chocolate ice cream with a creamy texture, this chocolate avocado ice cream is a must-try. The avocados provide a rich, silky smooth base, while cocoa powder and sweeteners like maple syrup bring the chocolatey goodness. Not only does it taste amazing, but it’s packed with healthy fats, making it a guilt-free dessert option.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups almond milk (or any non-dairy milk of your choice)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, salt, and almond milk. Blend until completely smooth and creamy.
2. Taste the mixture and adjust sweetness or cocoa intensity if needed by adding more maple syrup or cocoa powder.
3. If desired, fold in the dairy-free chocolate chips for extra texture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.
5. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours or until firm.
6. Before serving, let it sit for a few minutes at room temperature to soften for easy scooping.

This chocolate avocado ice cream is both rich and creamy, with the avocado providing a velvety smooth base. The cocoa powder brings the perfect chocolatey flavor, while the maple syrup adds just the right amount of sweetness. It’s a healthy, dairy-free dessert that’s full of healthy fats and makes a great treat for chocolate lovers looking for something a bit more nutritious. With the option to add chocolate chips, it’s easy to customize this ice cream to suit your preferences.

Lemon Coconut Sorbet

This tangy and refreshing lemon coconut sorbet is the perfect treat to cleanse your palate. The bright citrus flavor of fresh lemons is paired with the creamy richness of coconut milk, creating a deliciously smooth and zesty dessert. With only a few ingredients, this sorbet is not only dairy-free but also naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 cup fresh lemon juice (about 6-8 lemons)
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 tsp lemon zest
• Pinch of salt

Instructions:

1. In a bowl, combine the fresh lemon juice, coconut milk, maple syrup, lemon zest, and a pinch of salt.
2. Stir until the ingredients are well combined and the sweetener is fully dissolved.
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 the sorbet to a freezer-safe container and freeze for at least 2-3 hours or until firm.
5. Before serving, let the sorbet sit at room temperature for a few minutes to soften for easy scooping.

This lemon coconut sorbet is a refreshing, dairy-free treat that combines the tanginess of lemon with the rich creaminess of coconut milk. It’s a light and revitalizing dessert, perfect for summer days or when you want something that’s both zesty and creamy. The simplicity of the ingredients makes it easy to whip up, and it’s a wonderful choice for those looking for a lighter, fruity frozen treat.

Raspberry Almond Milk Ice Cream

This creamy raspberry almond milk ice cream offers the perfect balance of sweet and tart, with the smoothness of almond milk making it extra creamy. Fresh raspberries are pureed into a vibrant base, creating a naturally dairy-free ice cream that’s both light and indulgent. This easy-to-make recipe brings together the refreshing taste of berries with the nutty flavor of almond milk.

Ingredients:

• 2 cups fresh raspberries (or frozen)
• 1 1/2 cups unsweetened almond milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the raspberries, almond milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve to remove the seeds if you prefer a smoother texture.
3. Pour the raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours or until firm.
5. Allow the ice cream to soften for a few minutes before serving for easier scooping.

This raspberry almond milk ice cream is the perfect combination of creamy and tangy, with the almond milk providing a smooth base that lets the raspberry flavor shine. It’s a simple, dairy-free option that’s sure to impress anyone who loves fruity, refreshing desserts. Plus, it’s an excellent way to use up fresh or frozen berries, offering a healthy yet indulgent treat.

Coffee Banana Ice Cream

This coffee banana ice cream is a unique blend of rich coffee flavor and the natural sweetness of ripe bananas. The bananas provide a creamy, smooth base, while the coffee adds depth and a subtle caffeine kick. This ice cream is naturally sweetened and completely dairy-free, making it a perfect pick-me-up dessert for coffee lovers and those who crave a creamy frozen treat without the dairy.

Ingredients:

• 3 ripe bananas, peeled and frozen
• 1/2 cup brewed coffee (cooled)
• 1/4 cup coconut milk (or almond milk)
• 2 tbsp maple syrup or agave nectar
• 1 tsp vanilla extract

Instructions:

1. Place the frozen bananas, brewed coffee, coconut milk, maple syrup, and vanilla extract in a food processor or blender.
2. Blend until the mixture becomes smooth and creamy, stopping to scrape down the sides if necessary.
3. Taste the mixture and adjust sweetness by adding more maple syrup if desired.
4. For a thicker texture, transfer the mixture to a freezer-safe container and freeze for 2-3 hours until firm.
5. Before serving, let the ice cream sit out at room temperature for a few minutes to soften slightly for easy scooping.

Coffee banana ice cream is a delightful and healthy treat that combines the sweetness of bananas with the bold flavor of coffee. The bananas provide natural creaminess, while the coffee infuses the ice cream with a rich, energizing taste. It’s the ideal dessert for coffee lovers who want a dairy-free alternative, and it’s simple to make with just a few ingredients. This ice cream will quickly become a favorite for those who enjoy coffee-flavored treats.

Mango Coconut Ice Cream

This mango coconut ice cream combines the tropical flavors of ripe mangoes and creamy coconut milk, creating a refreshing yet indulgent dessert. The sweetness of the mangoes pairs beautifully with the coconut milk, which gives the ice cream a rich and velvety texture. It’s a vibrant, dairy-free treat that’s perfect for warm weather or when you’re craving a tropical escape.

Ingredients:

• 2 cups ripe mango, peeled and chopped
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp lime juice
• 1/2 tsp vanilla extract

Instructions:

1. In a blender, combine the mango, coconut milk, maple syrup, lime juice, and vanilla extract. Blend until smooth and creamy.
2. Taste the mixture and adjust sweetness or lime juice as desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
4. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours to firm up.
5. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.

This mango coconut ice cream is a delightful blend of tropical flavors that will transport you to a beach paradise with every spoonful. The natural sweetness of the mango and the rich coconut milk create a perfectly balanced, creamy ice cream without any dairy. It’s a great dessert for both coconut and fruit lovers, and it’s sure to become a favorite in your dairy-free repertoire.

Strawberry Almond Butter Ice Cream

This strawberry almond butter ice cream combines the sweetness of ripe strawberries with the nutty richness of almond butter, resulting in a decadent yet dairy-free frozen treat. The strawberries give it a fresh, fruity flavor, while the almond butter adds depth and creaminess. This simple recipe requires no churning, making it a perfect option when you’re short on time but still craving a delicious dessert.

Ingredients:

• 2 cups fresh or frozen strawberries, hulled
• 1/2 cup almond butter (smooth or chunky)
• 1/2 cup coconut milk (or almond milk)
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract

Instructions:

1. Place the strawberries, almond butter, coconut milk, maple syrup, and vanilla extract into a blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste the mixture and adjust the sweetness or almond butter flavor if needed.
4. Pour the mixture into a freezer-safe container and smooth the top with a spatula.
5. Freeze for at least 4 hours or until the ice cream is firm.
6. Before serving, let the ice cream sit at room temperature for a few minutes to soften for easy scooping.

This strawberry almond butter ice cream is an indulgent and healthy dairy-free dessert. The combination of sweet, tangy strawberries with the rich and nutty almond butter creates a balanced, creamy treat that’s impossible to resist. With minimal ingredients and no churning required, it’s a perfect dessert for busy days when you want something delicious and satisfying without all the fuss.

Peanut Butter Banana Ice Cream

This peanut butter banana ice cream is a creamy, dreamy treat that combines the natural sweetness of bananas with the rich, salty flavor of peanut butter. It’s a frozen dessert that’s as comforting as it is satisfying. The bananas create a smooth, ice cream-like texture, while the peanut butter adds richness, making it the perfect dairy-free dessert for peanut butter lovers.

Ingredients:

• 3 ripe bananas, peeled and frozen
• 1/4 cup peanut butter (smooth or chunky)
• 1/4 cup almond milk (or any non-dairy milk)
• 2 tbsp maple syrup or agave nectar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Place the frozen bananas, peanut butter, almond milk, maple syrup, vanilla extract, and a pinch of salt into a food processor or blender.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste the mixture and adjust the sweetness or peanut butter flavor as desired.
4. For a firmer texture, transfer the mixture to a freezer-safe container and freeze for 2-3 hours.
5. Before serving, let the ice cream sit at room temperature for a few minutes to soften for easy scooping.

Peanut butter banana ice cream is a deliciously rich and creamy treat that combines two beloved flavors into one dairy-free dessert. The frozen bananas provide the base for a smooth and creamy texture, while the peanut butter adds a rich and savory flavor that complements the sweetness of the bananas. This ice cream is a perfect choice for peanut butter lovers who want a simple yet indulgent dairy-free treat that’s both comforting and satisfying.

Chocolate Avocado Ice Cream

This chocolate avocado ice cream is the ultimate dairy-free dessert, offering a rich, creamy texture with the perfect balance of chocolatey goodness. The avocado provides a smooth and silky base, while cocoa powder and dark chocolate add deep, rich flavors. This indulgent ice cream is perfect for those who crave something decadent but want to avoid dairy or refined sugars.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut milk (or almond milk)
• 1/4 cup maple syrup or agave nectar
• 1/2 cup dark chocolate chips (dairy-free)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt.
2. Blend until the mixture is completely smooth and creamy.
3. In a microwave or double boiler, melt the dark chocolate chips, then add them to the avocado mixture. Blend again until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. Transfer to a freezer-safe container and freeze for at least 2-3 hours until firm.
6. Before serving, let the ice cream soften slightly for easier scooping.

Chocolate avocado ice cream is a creamy, dairy-free treat that combines the richness of avocado with the deep flavor of chocolate. The result is a luxurious, velvety texture that rivals any traditional ice cream, while being free from dairy and refined sugars. It’s the perfect choice for chocolate lovers seeking a healthier alternative without compromising on flavor or indulgence.

Vanilla Bean Coconut Ice Cream

This vanilla bean coconut ice cream is a creamy, flavorful treat that brings out the natural sweetness of coconut and the depth of vanilla. With the richness of coconut milk and the fragrance of vanilla beans, it’s an elegant and simple dairy-free dessert that’s perfect for any occasion. It’s subtly sweet, rich, and incredibly satisfying.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, vanilla bean seeds (or vanilla extract), and a pinch of salt.
2. Heat the mixture over medium heat, stirring occasionally, until it’s warm but not boiling. Remove from heat and let it cool to room temperature.
3. Once cooled, transfer the mixture to a bowl and refrigerate for at least 2 hours to chill thoroughly.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours or until firm.
6. Let the ice cream soften slightly before scooping and serving.

Vanilla bean coconut ice cream is a decadent yet simple treat that highlights the natural flavors of vanilla and coconut. It’s a versatile and smooth dessert, perfect for pairing with other dishes or enjoying on its own. Whether you’re looking for a sweet finish to a meal or a delightful afternoon snack, this ice cream is a delicious dairy-free option that won’t disappoint.

Pineapple Coconut Sorbet

Pineapple coconut sorbet is a tropical, dairy-free dessert that brings together the sweet tang of pineapple with the creamy richness of coconut milk. This refreshing sorbet is light and airy, making it the perfect summer treat. It’s a simple recipe that requires just a few ingredients, and it’s naturally vegan and gluten-free, making it suitable for almost any dietary need.

Ingredients:

• 3 cups fresh pineapple chunks (or frozen)
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp lime juice
• Pinch of salt

Instructions:

1. In a blender, combine the pineapple chunks, coconut milk, maple syrup, lime juice, and a pinch of salt.
2. Blend until the mixture is smooth and creamy.
3. Taste the sorbet and adjust sweetness if necessary.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
5. Transfer to a freezer-safe container and freeze for 2-3 hours to firm up.
6. Allow the sorbet to sit at room temperature for a few minutes before scooping.

Pineapple coconut sorbet is a bright and tropical dessert that perfectly balances the sweetness of pineapple with the creamy richness of coconut milk. It’s a light, refreshing option that’s perfect for hot days or when you’re craving a fruity, dairy-free treat. The simplicity of the ingredients makes it an easy, quick recipe to prepare, and the result is a creamy, sweet sorbet that’s sure to please.

Note: More recipes are coming soon!