25+ Irresistible Sunday Vegan Ice Cream Recipes to Sweeten Day

Sunday afternoons are meant for relaxation, family, and a little indulgence—and what better way to sweeten the day than with homemade vegan ice cream?

Whether you’re vegan, dairy-free, or simply seeking healthier dessert options, these 25+ Sunday vegan ice cream maker recipes will inspire you to create frozen delights that are as delicious as they are kind to the planet.

From classic flavors like vanilla and chocolate to creative options like spiced chai or avocado chocolate, there’s something here for everyone.

With an ice cream maker at your side, whipping up these plant-based treats becomes easy and fun, turning your kitchen into an ice cream parlor.

The recipes cater to all tastes, whether you’re craving tropical fruits, comforting spices, or decadent add-ins like cookies and caramel.

Each recipe is thoughtfully crafted to ensure creaminess, flavor, and satisfaction without any dairy.

Whether you’re hosting a family gathering, surprising your partner with a romantic dessert, or treating yourself, these recipes will make your Sundays sweeter and more special.

25+ Irresistible Sunday Vegan Ice Cream Recipes to Sweeten Day

Vegan ice cream has never been more exciting, versatile, and accessible.

With over 25 recipes to choose from, you’re set to discover new favorite flavors every Sunday.

From simple fruity sorbets to creamy indulgent treats, these recipes prove that plant-based ice cream can be just as rich and satisfying as traditional options.

Using an ice cream maker allows you to control the ingredients and flavors, ensuring that each batch is not only delicious but also wholesome and aligned with your dietary preferences.

Whether you’re a seasoned vegan or just exploring plant-based desserts, these recipes offer endless inspiration for your Sunday dessert adventures.

Creamy Vegan Chocolate Ice Cream

A rich, velvety chocolate ice cream that’s perfect for chocolate lovers. This recipe is dairy-free, made with simple ingredients, and easy to prepare in your ice cream maker. The blend of cocoa and plant-based milk creates a satisfying treat without the need for any complicated techniques.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1 cup cane sugar or coconut sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a saucepan over medium heat, whisk together the coconut milk, almond milk, cane sugar, cocoa powder, and salt. Cook for 3-4 minutes until the sugar is dissolved and the mixture is smooth. Do not boil.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Cover and refrigerate the mixture for at least 4 hours or overnight to chill.
4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
5. Transfer the ice cream to a freezer-safe container and freeze for an additional 2-3 hours for firmer texture.

This vegan chocolate ice cream is decadent with its creamy texture and deep cocoa flavor. The combination of full-fat coconut milk and almond milk ensures a rich, satisfying mouthfeel, while the cocoa powder provides an intense chocolatey kick. This treat is perfect for serving on its own or with a drizzle of vegan chocolate sauce.

Vegan Strawberry Banana Swirl Ice Cream

A refreshing, naturally sweetened ice cream that pairs ripe strawberries with creamy banana. This is a simple, fruit-based recipe that’s ideal for hot days when you want a healthy yet indulgent dessert.

Ingredients:

• 2 cups frozen strawberries
• 2 ripe bananas, sliced and frozen
• 1/2 cup coconut milk or oat milk
• 1/4 cup maple syrup or agave nectar
• 1/2 tsp vanilla extract

Instructions:

1. Place the frozen strawberries, frozen bananas, coconut milk, maple syrup, and vanilla extract in a food processor or high-speed blender.
2. Blend on medium speed until the mixture starts to come together, scraping down the sides as necessary. Blend until smooth and creamy.
3. Transfer the mixture into the bowl of an ice cream maker and churn for 15-20 minutes or until it reaches the desired consistency.
4. Optional: swirl in some extra strawberry puree or a bit of almond butter for added texture.
5. Transfer to a container and freeze for 1-2 hours for a firmer texture.

This strawberry banana ice cream is a delightfully light and naturally sweet dessert. The combination of strawberries and bananas brings out a refreshing flavor, perfect for summer afternoons. The ice cream has a pleasant sweetness and a hint of tartness from the strawberries. It’s also a great way to use up overripe bananas.

Vegan Coffee Almond Ice Cream

For coffee lovers looking for a non-dairy alternative, this vegan coffee almond ice cream is the perfect solution. With a strong coffee flavor balanced by the nuttiness of toasted almonds, this ice cream is great for a post-lunch pick-me-up or as an after-dinner treat.

Ingredients:

• 1 cup brewed strong coffee, cooled
• 1 cup full-fat coconut milk
• 1/2 cup cashew or almond milk
• 3/4 cup brown sugar or coconut sugar
• 1/2 cup chopped roasted almonds
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the brewed coffee, coconut milk, cashew milk, and brown sugar. Stir over medium heat until the sugar is fully dissolved, then remove from heat and let it cool to room temperature.
2. Stir in the vanilla extract.
3. Chill the mixture in the refrigerator for at least 3-4 hours or overnight.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
5. In the last 5 minutes of churning, add the chopped roasted almonds to incorporate them evenly.
6. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

The vegan coffee almond ice cream delivers a punch of bold coffee flavor balanced by the crunch and richness of roasted almonds. It’s perfect for those who love coffee and enjoy an added texture in their dessert. The full-fat coconut milk provides the necessary creaminess without dairy, making this a luscious vegan alternative that won’t compromise on taste or indulgence.

Vegan Mango Coconut Ice Cream

This tropical-inspired ice cream brings the refreshing flavor of mangoes and the rich creaminess of coconut together in a luscious, dairy-free dessert. Perfect for summer, it’s light yet satisfying and easy to make using your ice cream maker.

Ingredients:

• 3 cups ripe mango chunks (fresh or frozen)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1/4 cup shredded unsweetened coconut (optional)

Instructions:

1. Place the mango chunks, coconut milk, maple syrup, and vanilla extract into a high-speed blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Pour the mixture into a bowl and refrigerate for at least 2-3 hours to chill.
4. Transfer the mixture to the ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
5. In the last 5 minutes of churning, add the shredded coconut to incorporate into the ice cream.
6. Transfer to a freezer-safe container and freeze for at least 1-2 hours for a firmer texture.

This mango coconut ice cream is like a tropical vacation in every spoonful. The sweet and fragrant mango flavor pairs perfectly with the creamy, subtle coconut undertones. The optional addition of shredded coconut adds a touch of texture that makes each bite even more delightful. It’s a refreshing treat that’s both vegan and full of bright flavors.

Vegan Peanut Butter Banana Ice Cream

Rich, creamy, and indulgent, this vegan peanut butter banana ice cream is a dream for nut butter lovers. The combination of sweet banana with the salty richness of peanut butter makes it a perfect dessert for any time of day.

Ingredients:

• 3 ripe bananas, sliced and frozen
• 1/2 cup creamy peanut butter
• 1/2 cup almond milk or oat milk
• 2 tbsp maple syrup or agave nectar
• 1/2 tsp vanilla extract
• Chopped peanuts for garnish (optional)

Instructions:

1. In a food processor or high-speed blender, blend the frozen bananas, peanut butter, almond milk, maple syrup, and vanilla extract until smooth and creamy. You may need to scrape down the sides to ensure everything is mixed evenly.
2. Transfer the mixture to your ice cream maker and churn for 15-20 minutes or until the desired consistency is reached.
3. Optionally, sprinkle chopped peanuts on top before serving or mix them into the ice cream in the last 5 minutes of churning.
4. For a firmer texture, transfer the ice cream to a container and freeze for an additional 1-2 hours.

This peanut butter banana ice cream is decadent, with the smoothness of ripe bananas balanced perfectly by the salty-sweet notes of peanut butter. The addition of maple syrup enhances the natural sweetness, making it a treat that’s hard to resist. Whether served on its own or topped with chopped peanuts for a bit of crunch, this dessert is a vegan indulgence that delivers in flavor and satisfaction.

Vegan Lemon Blueberry Ice Cream

A tangy, sweet, and refreshing vegan ice cream that combines the bright flavors of lemon and blueberries. This recipe is perfect for those who love a more tart and fruit-forward ice cream. It’s simple to make and an excellent way to enjoy a taste of summer year-round.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup lemon juice (freshly squeezed)
• 1/2 cup maple syrup or agave nectar
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. Place the blueberries, coconut milk, lemon juice, lemon zest, maple syrup, and vanilla extract into a blender or food processor.
2. Blend until the mixture is completely smooth.
3. Pour the mixture into a bowl and chill in the refrigerator for at least 2-3 hours.
4. Transfer to the ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
5. Serve immediately for a softer texture or transfer to a container and freeze for 2-3 hours for a firmer consistency.

This lemon blueberry ice cream is a perfect balance of sweet and tangy, with the bright citrus notes paired with the juicy burst of blueberries. The full-fat coconut milk ensures a creamy base that enhances the fruit flavors without overshadowing them. It’s a refreshing and unique vegan ice cream that’s sure to impress.

Vegan Chocolate Hazelnut Ice Cream

This creamy, dreamy vegan chocolate hazelnut ice cream is perfect for chocolate lovers who enjoy the rich, nutty taste of hazelnuts. With its velvety texture and a hint of chocolate, this ice cream is reminiscent of the classic hazelnut spread, but made with simple, plant-based ingredients.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk or oat milk
• 3/4 cup raw or roasted hazelnuts (soaked for at least 2 hours)
• 1/2 cup cocoa powder
• 1/2 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Drain and rinse the soaked hazelnuts. Place them in a blender or food processor with the coconut milk, almond milk, cocoa powder, maple syrup, vanilla extract, and salt.
2. Blend on high until the mixture is completely smooth and creamy, with no chunks of hazelnuts remaining.
3. Pour the mixture into a bowl and chill in the refrigerator for 2-3 hours.
4. Transfer to the ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. For a firmer texture, transfer the ice cream to a freezer-safe container and freeze for an additional 2-3 hours.

This vegan chocolate hazelnut ice cream has a rich, nutty flavor complemented by the deep cocoa undertones. The toasted hazelnuts contribute a luxurious texture that enhances the overall indulgence of the dessert. It’s perfect on its own or paired with a drizzle of vegan chocolate sauce and some chopped hazelnuts for extra crunch.

Vegan Raspberry Lemon Sorbet

For those looking for a refreshing, lighter dessert, this vegan raspberry lemon sorbet is the answer. It’s sweet, tangy, and packed with vibrant berry flavors. Plus, it’s easy to make and perfect for cooling off on a warm day.

Ingredients:

• 3 cups fresh or frozen raspberries
• 1/2 cup lemon juice (freshly squeezed)
• 1/2 cup maple syrup or agave nectar
• 1/4 cup water
• Zest of 1 lemon

Instructions:

1. In a blender or food processor, blend the raspberries, lemon juice, maple syrup, water, and lemon zest until smooth.
2. Strain the mixture through a fine mesh sieve to remove the seeds, if desired, for a smoother texture.
3. Chill the mixture in the refrigerator for at least 2-3 hours.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 15-20 minutes).
5. Transfer the sorbet to a freezer-safe container and freeze for an additional 1-2 hours for a firmer consistency.

This vegan raspberry lemon sorbet offers a delightful balance of sweet and tart flavors, making it a perfect palate cleanser or a light dessert. The lemon zest and juice brighten up the raspberry flavor, creating a refreshing and zesty finish. This is a simple, elegant treat that is vegan and naturally gluten-free.

Vegan Matcha Green Tea Ice Cream

A unique and slightly earthy vegan ice cream that pairs the subtle bitterness of matcha green tea with creamy, coconut-based ice cream. This ice cream is ideal for matcha enthusiasts or anyone looking to try a non-traditional ice cream flavor.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk or oat milk
• 3/4 cup organic cane sugar or coconut sugar
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, cane sugar, and matcha powder. Whisk over medium heat until the sugar dissolves and the matcha is fully incorporated. Do not bring to a boil.
2. Remove from heat and stir in the vanilla extract and a pinch of salt.
3. Chill the mixture in the refrigerator for 2-3 hours or until completely cold.
4. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
5. Transfer the ice cream to a container and freeze for 1-2 hours for a firmer texture.

The vegan matcha green tea ice cream is perfect for those who appreciate the delicate flavor of matcha. The natural bitterness is balanced by the sweetness of the cane sugar and the creaminess of the coconut milk, resulting in a dessert that is both refreshing and satisfying. It’s an elegant alternative to more traditional ice cream flavors and pairs well with fresh fruit or a drizzle of vegan caramel sauce.

Vegan Pineapple Coconut Ice Cream

A tropical delight that brings together the refreshing flavor of pineapple and the rich creaminess of coconut, this vegan pineapple coconut ice cream is perfect for summer days or whenever you want a taste of the tropics. It’s a simple, no-fuss recipe that will transport you to an island paradise.

Ingredients:

• 3 cups fresh or frozen pineapple chunks
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/2 tsp vanilla extract
• Toasted coconut flakes for topping (optional)

Instructions:

1. Place the pineapple chunks, coconut milk, maple syrup, and vanilla extract in a blender or food processor.
2. Blend until smooth and creamy. You may need to scrape down the sides to ensure an even blend.
3. Pour the mixture into a bowl and chill in the refrigerator for at least 2-3 hours.
4. Transfer the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
5. Transfer to a container and freeze for 1-2 hours for a firmer consistency.
6. Serve with toasted coconut flakes for an added tropical touch.

This vegan pineapple coconut ice cream is vibrant, refreshing, and naturally sweet. The tropical flavors shine through in every spoonful, making it perfect for anyone craving a light, dairy-free frozen treat. The addition of toasted coconut flakes provides a satisfying crunch that complements the smooth, creamy texture of the ice cream.

Vegan Spiced Chai Ice Cream

For those who love the warm, comforting flavors of chai, this vegan spiced chai ice cream is a perfect way to enjoy those spices in a frozen treat. The blend of cinnamon, cardamom, ginger, and cloves gives this ice cream a rich, aromatic profile that is both soothing and indulgent.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk or oat milk
• 3/4 cup brown sugar or coconut sugar
• 1 tbsp chai tea concentrate (or 1 tbsp chai spice mix)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• Pinch of ground cloves

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, brown sugar, chai tea concentrate, vanilla extract, cinnamon, cardamom, ginger, and cloves.
2. Whisk over medium heat until the sugar is dissolved and the spices are evenly distributed. Do not bring to a boil.
3. Remove from heat and allow to cool. Chill the mixture in the refrigerator for at least 2-3 hours.
4. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
5. Transfer to a container and freeze for 1-2 hours for a firmer texture.

This vegan spiced chai ice cream offers a perfect balance of sweet and spicy flavors, creating a comforting and indulgent dessert. It’s a delightful treat for cooler evenings or as a unique twist on traditional ice cream. Serve it with a sprinkle of cinnamon on top for an added touch of flavor and elegance.

Vegan Strawberry Basil Ice Cream

Combining the sweet, juicy flavor of strawberries with the herbaceous notes of fresh basil, this vegan strawberry basil ice cream is a sophisticated take on a classic flavor pairing. It’s refreshing, unique, and sure to impress those looking for something different in their frozen desserts.

Ingredients:

• 4 cups fresh strawberries, hulled and sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/4 cup fresh basil leaves, finely chopped
• 1 tsp vanilla extract

Instructions:

1. In a blender or food processor, blend the strawberries, coconut milk, maple syrup, vanilla extract, and basil leaves until smooth.
2. Pour the mixture into a bowl and chill in the refrigerator for at least 2-3 hours.
3. Transfer the chilled mixture to the ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
4. Transfer to a container and freeze for 1-2 hours for a firmer texture.

This vegan strawberry basil ice cream is a perfect blend of sweet and savory, with the freshness of strawberries balanced by the herbaceous flavor of basil. It’s light and refreshing, making it an excellent choice for a unique summer dessert. The basil adds an unexpected layer of flavor that takes this ice cream from ordinary to extraordinary.

Vegan Cookies and Cream Ice Cream

A classic favorite reimagined in a dairy-free form, this vegan cookies and cream ice cream brings the indulgent flavors of chocolate sandwich cookies and creamy vanilla together for a decadent frozen treat. It’s perfect for anyone craving a sweet, nostalgic dessert.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened almond milk or oat milk
• 1/2 cup coconut sugar or brown sugar
• 1 tsp vanilla extract
• 1/2 cup crushed vegan sandwich cookies (such as Oreos or a plant-based alternative)

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, coconut sugar, and vanilla extract. Whisk over medium heat until the sugar dissolves and the mixture is well combined. Do not bring to a boil.
2. Remove from heat and let the mixture cool to room temperature. Chill in the refrigerator for 2-3 hours.
3. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
4. During the last 5 minutes of churning, add the crushed vegan cookies and mix until evenly distributed.
5. Transfer the ice cream to a container and freeze for 1-2 hours to firm up before serving.

This vegan cookies and cream ice cream is a rich, satisfying dessert that blends the classic flavors of chocolate cookies with a creamy base. The cookie pieces add a delightful crunch, making every spoonful an indulgent experience. It’s a great treat for a casual summer evening or a special occasion.

Vegan Lemon Blueberry Ice Cream

Light, refreshing, and full of fruit flavor, this vegan lemon blueberry ice cream is the perfect balance of sweet and tangy. The combination of blueberries and a hint of lemon zest makes it a unique twist on a fruit-based frozen treat.

Ingredients:

• 3 cups fresh or frozen blueberries
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp fresh lemon juice

Instructions:

1. In a blender or food processor, blend the blueberries, coconut milk, maple syrup, vanilla extract, lemon zest, and lemon juice until smooth.
2. Pour the mixture into a bowl and chill in the refrigerator for at least 2-3 hours.
3. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
4. Transfer the ice cream to a container and freeze for 1-2 hours for a firmer texture.

The vegan lemon blueberry ice cream is a perfect blend of fruity sweetness with a refreshing lemony twist. The blueberries offer a rich berry flavor, while the lemon adds a bright, tangy note that keeps the ice cream light and refreshing. This is an ideal dessert for those who appreciate the balance of flavors and want something healthy yet indulgent.

Vegan Avocado Chocolate Ice Cream

For those looking for a rich and creamy ice cream with a unique twist, this vegan avocado chocolate ice cream is both indulgent and nutritious. Avocado provides a smooth base that pairs perfectly with the deep flavors of cocoa and the slight sweetness of natural sweeteners.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup raw cacao powder or unsweetened cocoa powder
• 1/2 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Place the avocados, coconut milk, cacao powder, maple syrup, vanilla extract, and sea salt in a blender or food processor. Blend until the mixture is smooth and creamy.
2. Pour the mixture into a bowl and chill in the refrigerator for 2-3 hours.
3. Transfer the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
4. Transfer to a container and freeze for 1-2 hours for a firmer texture.

This vegan avocado chocolate ice cream is the perfect combination of creamy and rich. The avocado adds a velvety texture that makes it extra smooth and luxurious, while the cacao provides a deep, rich chocolate flavor. This ice cream is a healthier take on traditional chocolate ice cream and makes an excellent treat for chocolate lovers who are looking for something a bit different.

Note: More recipes​ are coming soon!