50+ Irresistible Sunday Vegan Ice Cream Recipes to Satisfy

Sundays are meant for relaxation, indulgence, and enjoying your favorite treats.

And what better way to make your Sunday sweet than with a scoop (or two) of creamy, dairy-free, and utterly delicious vegan ice cream?

Whether you’re following a plant-based diet or simply looking to enjoy a guilt-free dessert, vegan ice cream offers endless flavors and options that cater to every taste and craving.

From refreshing fruity blends to indulgent chocolatey delights, these 50+ vegan ice cream recipes are sure to elevate your Sunday treat game.

No dairy, no problem! Vegan ice cream uses a variety of plant-based ingredients like coconut milk, almond milk, and cashews to create a creamy texture that’s as smooth and satisfying as traditional ice cream.

Whether you have an ice cream maker or prefer to make your frozen desserts without it, there’s a recipe here for everyone.

Let’s dive into these amazing vegan ice cream ideas, guaranteed to be a hit with family, friends, and anyone who loves a sweet frozen treat!

50+ Irresistible Sunday Vegan Ice Cream Recipes to Satisfy

With these 50+ Sunday vegan ice cream recipes, your weekends just became a lot more exciting!

From tangy lemon and blueberry combos to rich chocolate swirls, there’s a flavor for every palate and every occasion.

The best part? These recipes are all made with wholesome, plant-based ingredients that not only taste great but are also better for you and the planet.

So, whether you’re hosting a summer party, craving a simple after-dinner treat, or just want to chill out with something sweet, these vegan ice cream ideas will satisfy all your sweet tooth desires.

Get creative with toppings, flavors, and mix-ins, and make your Sundays (or any day) extra special with homemade, dairy-free ice cream that’s sure to impress.

Vegan Chocolate Avocado Ice Cream

This rich and creamy vegan chocolate avocado ice cream is a healthy yet indulgent dessert that combines the creaminess of avocados with the richness of cocoa. Perfect for anyone looking for a dairy-free and vegan treat without sacrificing flavor. Sweetened naturally with maple syrup, it’s both smooth and velvety.

• Ingredients:
  • 2 ripe avocados, peeled and pitted
  • 1 cup full-fat coconut milk (or any plant-based milk)
  • 1/4 cup maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Optional: chocolate chips for garnish
• Instructions:
  1. In a blender or food processor, combine the avocados, coconut milk, maple syrup, cocoa powder, vanilla extract, and sea salt. Blend until completely smooth and creamy.
  2. Taste and adjust sweetness, adding more maple syrup if desired.
  3. Pour the mixture into an airtight container, cover, and place in the freezer.
  4. After about 3-4 hours, remove the mixture from the freezer and stir it well to break up any ice crystals. Return to the freezer for another 3-4 hours or until fully frozen.
  5. Scoop and serve! Optionally, top with chocolate chips for added texture.

This vegan chocolate avocado ice cream is a fantastic, guilt-free dessert option that doesn’t skimp on flavor. The avocados provide a creamy texture that’s usually only achieved with dairy, while the cocoa powder gives it a deep chocolate taste. Whether you’re hosting a summer gathering or simply treating yourself to a delicious vegan treat, this ice cream is sure to satisfy your sweet tooth while being kind to your health.

Vegan Mango Coconut Sorbet

Vibrant, refreshing, and easy to make, this vegan mango coconut sorbet is a tropical dream come true. It uses simple ingredients like ripe mangoes, coconut milk, and a touch of lime for added zing. The perfect sorbet to serve at your next Sunday brunch or as a light, dairy-free dessert after dinner.

• Ingredients:
  • 3 ripe mangoes, peeled and chopped
  • 1/2 cup canned coconut milk
  • 1/4 cup lime juice (about 2 limes)
  • 1/4 cup maple syrup or agave nectar (adjust to taste)
  • Pinch of sea salt
• Instructions:
  1. In a blender, combine the mangoes, coconut milk, lime juice, maple syrup, and sea salt. Blend until smooth and creamy.
  2. Taste the mixture and add more sweetener or lime juice if needed.
  3. Pour the mixture into a shallow dish or ice cream maker, and spread it evenly.
  4. If using a dish, cover and place it in the freezer. After 2 hours, stir the mixture with a fork to break up any ice crystals, and freeze for an additional 4-6 hours until fully frozen.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze until firm.
  6. Scoop and serve, garnishing with shredded coconut or fresh mint if desired.

This mango coconut sorbet is not only a refreshing and satisfying treat but also a perfect example of how you can create a delicious dessert using whole, plant-based ingredients. The natural sweetness from the mangoes combined with the creamy coconut milk makes it an instant favorite for vegans and non-vegans alike. Plus, it’s a great way to enjoy a tropical dessert without any dairy or artificial additives.

Vegan Strawberry Banana Ice Cream

This classic strawberry banana ice cream is a deliciously creamy, dairy-free alternative to the traditional ice cream. With ripe bananas and fresh strawberries, it’s naturally sweetened and boasts a smooth, velvety texture. It’s also incredibly easy to prepare, making it an ideal treat for any day of the week, especially Sundays!

• Ingredients:
  • 2 ripe bananas, peeled and sliced
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/2 cup coconut milk (or any preferred plant-based milk)
  • 2 tbsp maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• Instructions:
  1. Place the banana slices on a baking sheet lined with parchment paper and freeze for at least 2 hours, until fully frozen.
  2. In a food processor or blender, combine the frozen banana slices, strawberries, coconut milk, maple syrup, vanilla extract, and salt.
  3. Blend until smooth and creamy, scraping down the sides as necessary.
  4. Once the mixture reaches a creamy consistency, transfer it to a container and freeze for another 1-2 hours to firm up.
  5. Scoop and serve. Optionally, top with fresh strawberry slices or a drizzle of melted chocolate for an extra treat.

This vegan strawberry banana ice cream is a crowd-pleaser that brings together the naturally sweet flavors of ripe fruit and the richness of coconut milk. It’s not only a healthy alternative to store-bought ice cream, but it also serves as a quick and easy recipe that anyone can make with minimal effort. With its refreshing taste and creamy texture, this ice cream is the ultimate feel-good dessert for a Sunday afternoon or any time you’re craving something sweet and wholesome.

Vegan Peanut Butter Chocolate Chip Ice Cream

If you’re a fan of the classic peanut butter and chocolate combo, this vegan peanut butter chocolate chip ice cream will be your new favorite treat. The creamy, rich peanut butter base is enhanced by chunks of dairy-free chocolate chips, making every bite a delicious indulgence. This no-churn ice cream is simple to make and perfect for satisfying your sweet cravings.

• Ingredients:
  • 1 cup peanut butter (creamy, unsweetened)
  • 1 can (14 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free chocolate chips
  • Pinch of sea salt
• Instructions:
  1. In a medium bowl, whisk together the peanut butter, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy.
  2. Stir in the chocolate chips, making sure they’re evenly distributed.
  3. Pour the mixture into a freezer-safe container and spread it out evenly.
  4. Cover and freeze for 4-6 hours, or until the ice cream is firm and scoopable.
  5. Scoop and serve, enjoying the rich peanut butter flavor and chocolatey chunks!

This vegan peanut butter chocolate chip ice cream is the perfect balance of sweet and salty, creamy and crunchy. It’s a rich and satisfying dessert that’s made without any dairy, making it ideal for vegans, lactose-intolerant individuals, or anyone seeking a healthier frozen treat. It’s so simple to make, and the texture is as smooth as any dairy-based ice cream, ensuring you won’t miss the cream at all!

Vegan Lemon Blueberry Cheesecake Ice Cream

This vibrant vegan lemon blueberry cheesecake ice cream offers a delightful blend of tangy lemon, sweet blueberries, and a creamy, cheesecake-like texture. It’s made with soaked cashews to achieve a luscious, dairy-free base, making it the perfect treat for those craving something fruity, creamy, and refreshing.

• Ingredients:
  • 1 cup raw cashews, soaked overnight and drained
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup fresh blueberries (or frozen)
  • Zest of 1 lemon
• Instructions:
  1. In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and lemon zest. Blend until completely smooth and creamy.
  2. Gently fold in the blueberries, making sure they’re evenly distributed but still retain their shape for a fun texture.
  3. Pour the mixture into a shallow dish or ice cream maker and spread it evenly.
  4. If using a dish, cover and freeze for 4-6 hours, stirring occasionally to break up ice crystals.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze until firm.
  6. Scoop and serve, garnishing with additional blueberries or lemon zest if desired.

This vegan lemon blueberry cheesecake ice cream is the ultimate treat for anyone who loves tangy fruit paired with a creamy, cheesecake-like texture. The combination of cashews and coconut milk creates a rich and indulgent base, while the blueberries add a burst of natural sweetness. It’s a refreshing and decadent dessert, perfect for those warm summer days or as a delightful finale to a special meal.

Vegan Coffee Hazelnut Ice Cream

For coffee lovers, this vegan coffee hazelnut ice cream is a dream come true. Combining the bold flavor of coffee with the rich taste of toasted hazelnuts, this dairy-free ice cream offers a sophisticated flavor profile that’s both energizing and indulgent. With just a few simple ingredients, you can create a creamy, flavorful ice cream that’s perfect for any occasion.

• Ingredients:
  • 1 1/2 cups canned coconut milk (or any plant-based milk)
  • 1/2 cup brewed coffee, cooled
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1/4 tsp sea salt
• Instructions:
  1. In a medium bowl, whisk together the coconut milk, brewed coffee, maple syrup, vanilla extract, and sea salt until smooth.
  2. Stir in the toasted hazelnuts, ensuring they are evenly distributed throughout the mixture.
  3. Pour the mixture into a shallow container or ice cream maker.
  4. If using a dish, cover and freeze for 4-6 hours, stirring occasionally to break up ice crystals and ensure a smooth consistency.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze until firm.
  6. Scoop and serve. For an extra touch, garnish with additional toasted hazelnuts or a drizzle of coffee syrup.

This vegan coffee hazelnut ice cream offers the perfect balance of bold coffee flavor and rich, nutty hazelnuts, making it the ideal dessert for coffee enthusiasts. The creamy texture, achieved with coconut milk, makes it an incredibly indulgent treat without any dairy. Whether you’re looking to cool down on a warm day or enjoy a sophisticated dessert after a meal, this ice cream is a sure way to impress your taste buds.

Vegan Pistachio Rosewater Ice Cream

This vegan pistachio rosewater ice cream is a unique and indulgent treat that blends the rich, nutty flavor of pistachios with the fragrant, floral notes of rosewater. It’s creamy, slightly sweet, and offers a sophisticated twist on traditional ice cream. With its stunning color and exotic flavor profile, this is the perfect dessert for special occasions or when you want to impress your guests with something truly special.

• Ingredients:
  • 1 cup shelled pistachios, soaked in water for 4 hours and drained
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp rosewater
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped pistachios for garnish (optional)
• Instructions:
  1. In a high-speed blender or food processor, combine the soaked pistachios, coconut milk, maple syrup, rosewater, and vanilla extract. Blend until smooth and creamy.
  2. Taste the mixture and adjust the sweetness or rosewater if desired.
  3. Pour the mixture into an airtight container or ice cream maker and spread it evenly.
  4. If using a container, cover and freeze for 4-6 hours, stirring occasionally to break up any ice crystals.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions and freeze until firm.
  6. Serve the ice cream garnished with chopped pistachios for an extra crunch.

This vegan pistachio rosewater ice cream is a delightful dessert that offers a perfect balance of rich nuttiness and delicate floral flavors. The creamy texture is created from the coconut milk and soaked pistachios, which blend to create a luxurious mouthfeel. Whether you’re serving it at a dinner party or enjoying a quiet evening treat, this ice cream will transport you to a world of indulgence and exotic flavors, making it the ultimate vegan dessert.

Vegan Raspberry Coconut Ice Cream

This vegan raspberry coconut ice cream is the ideal dessert for berry lovers. The tart and sweet raspberries combine perfectly with the creamy, tropical coconut base, creating a refreshing treat that’s both light and indulgent. The bright color and refreshing taste make it an excellent choice for warm weather, and it’s so easy to prepare!

• Ingredients:
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 1/2 cups fresh or frozen raspberries
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional, for extra zing)
  • Pinch of sea salt
• Instructions:
  1. In a blender, combine the coconut milk, raspberries, maple syrup, vanilla extract, lemon juice (if using), and sea salt. Blend until smooth.
  2. Taste the mixture and adjust sweetness or tartness, adding more maple syrup or lemon juice as needed.
  3. Pour the mixture into a shallow dish or ice cream maker and spread it evenly.
  4. If using a dish, cover and freeze for 4-6 hours, stirring occasionally to break up ice crystals.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze until firm.
  6. Scoop and serve, garnishing with extra raspberries or shredded coconut for added texture.

This vegan raspberry coconut ice cream is a dreamy combination of tropical coconut and sweet-tart raspberries, offering a refreshing and creamy dessert that feels like a vacation in a bowl. It’s a great option for a vegan-friendly, dairy-free treat that still delivers on flavor and indulgence. Whether served at a summer gathering or enjoyed as a sweet treat after a meal, this ice cream is sure to be a hit!

Vegan Chocolate Cherry Ice Cream

This vegan chocolate cherry ice cream is a decadent treat that pairs the richness of chocolate with the natural sweetness of cherries. The creamy coconut base, combined with dark chocolate chunks and fresh cherries, makes for a luxurious, dairy-free dessert. This is the perfect ice cream to serve at gatherings or to enjoy on a quiet evening when you want something both sweet and sophisticated.

• Ingredients:
  • 2 cups pitted fresh or frozen cherries
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 1/2 tsp vanilla extract
  • 1/2 cup dairy-free dark chocolate, chopped into chunks
  • Pinch of sea salt
• Instructions:
  1. In a blender or food processor, combine the cherries, coconut milk, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
  2. Taste the mixture and adjust sweetness if needed by adding more maple syrup.
  3. Pour the mixture into a shallow dish or ice cream maker and stir in the chopped chocolate chunks.
  4. If using a dish, cover and freeze for 4-6 hours, stirring occasionally to break up ice crystals.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze until firm.
  6. Scoop and serve. Optionally, garnish with extra cherries or chocolate shavings.

This vegan chocolate cherry ice cream is a true indulgence, combining the deep richness of dark chocolate with the vibrant, sweet-tart flavor of cherries. The smooth, creamy texture of the coconut milk base is the perfect vehicle for these bold flavors, creating a truly decadent dairy-free dessert. Whether you’re enjoying it on a hot summer day or as a rich after-dinner treat, this ice cream will satisfy your cravings and leave you coming back for more.

Vegan Matcha Green Tea Ice Cream

This vegan matcha green tea ice cream is the perfect dessert for those who appreciate the earthy and slightly bitter flavor of matcha. Paired with a creamy coconut milk base, the matcha provides a smooth, rich, and refreshing flavor that makes this treat truly stand out. This dairy-free ice cream is simple to make and offers a unique alternative to traditional ice cream flavors, perfect for both matcha lovers and anyone looking for a sophisticated dessert.

• Ingredients:
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp matcha green tea powder (ceremonial grade recommended)
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • Pinch of sea salt
• Instructions:
  1. In a small bowl, whisk the matcha powder with a few tablespoons of coconut milk to make a smooth paste.
  2. In a blender, combine the matcha paste, the rest of the coconut milk, maple syrup, vanilla extract, and sea salt. Blend until smooth and well-combined.
  3. Taste the mixture and adjust the sweetness if needed, adding more maple syrup if you prefer a sweeter flavor.
  4. Pour the mixture into a shallow container or ice cream maker.
  5. If using a container, cover and freeze for 4-6 hours, stirring occasionally to prevent ice crystals.
  6. If using an ice cream maker, churn according to the manufacturer’s instructions and then freeze until firm.
  7. Serve and enjoy this creamy, subtly sweet green tea ice cream.

This vegan matcha green tea ice cream is a deliciously creamy and refreshing treat, perfect for those who enjoy the distinct, earthy flavor of matcha. The coconut milk provides a rich base that allows the matcha to shine, while the maple syrup offers just the right amount of sweetness to balance the bitterness. Whether you’re a matcha enthusiast or new to its unique flavor, this ice cream is an excellent dairy-free indulgence that’s sure to impress.

Vegan Salted Caramel Pretzel Ice Cream

This vegan salted caramel pretzel ice cream is a sweet-and-salty dream come true. With a rich caramel base made from coconut milk and maple syrup, paired with crunchy, salty pretzel pieces, this ice cream delivers the perfect combination of flavors and textures. It’s a decadent yet slightly savory dessert that’s perfect for anyone who loves the sweet-salty flavor pairing.

• Ingredients:
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup crushed pretzels (gluten-free if necessary)
  • 2 tbsp coconut sugar (optional, for extra caramel flavor)
• Instructions:
  1. In a saucepan, combine the coconut milk, maple syrup, vanilla extract, and sea salt. Heat over medium heat until the mixture comes to a simmer.
  2. Stir the mixture occasionally, allowing it to thicken for about 5-10 minutes. If you want a deeper caramel flavor, add the coconut sugar and cook for an additional 5 minutes until the mixture thickens further.
  3. Remove from heat and let the caramel cool to room temperature.
  4. Once the caramel has cooled, pour it into a blender or food processor and blend until smooth.
  5. Gently fold in the crushed pretzels, ensuring they’re evenly distributed throughout the mixture.
  6. Pour the mixture into a shallow dish or ice cream maker.
  7. If using a dish, cover and freeze for 4-6 hours, stirring occasionally to break up ice crystals.
  8. If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze until firm.
  9. Serve with a few extra pretzel pieces on top for added crunch.

This vegan salted caramel pretzel ice cream is the perfect combination of sweet and salty, creamy and crunchy. The rich caramel flavor pairs beautifully with the salty pretzel pieces, creating a complex yet harmonious taste. Whether you’re a fan of salted caramel or just love a bit of crunch in your ice cream, this is a dessert that delivers on every front, making it a must-try for your next dairy-free indulgence.

Vegan Chocolate Mint Chip Ice Cream

This vegan chocolate mint chip ice cream is a refreshing twist on the classic flavor, with a creamy coconut base and a punch of cool mint complemented by chunks of rich dairy-free chocolate. The combination of mint and chocolate is timeless, and this dairy-free version ensures that vegans and lactose-intolerant individuals don’t have to miss out on this beloved treat. The fresh mint adds a refreshing element, making it perfect for summer or after a hearty meal.

• Ingredients:
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup fresh mint leaves (or 1 tsp peppermint extract)
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free chocolate chips or chopped chocolate
  • Pinch of sea salt
• Instructions:
  1. In a small saucepan, heat the coconut milk over medium heat until it begins to simmer. If using fresh mint leaves, add them to the milk and let them steep for 5-10 minutes. Remove from heat and let the mixture cool, then strain out the mint leaves.
  2. Stir in the maple syrup, vanilla extract, peppermint extract (if using), and a pinch of sea salt. Adjust the sweetness to taste.
  3. Let the mixture cool to room temperature, then pour it into a shallow container or ice cream maker.
  4. If using an ice cream maker, churn according to the manufacturer’s instructions. If using a container, cover and freeze for 4-6 hours, stirring occasionally to prevent ice crystals.
  5. Once the ice cream is firm, fold in the chocolate chips or chopped chocolate.
  6. Scoop and serve, and optionally garnish with additional mint leaves or chocolate shavings.

This vegan chocolate mint chip ice cream offers a perfect balance of cool, refreshing mint and rich, creamy chocolate. The coconut milk provides a smooth, dairy-free base that complements the natural flavors, while the chunks of chocolate add satisfying bites of richness. Whether enjoyed on a hot day or as a post-dinner treat, this ice cream is sure to be a hit with anyone who loves the classic chocolate mint combination, all without the dairy.

Vegan Mango Coconut Ice Cream

This tropical-inspired vegan mango coconut ice cream is a refreshing treat with a vibrant color and a deliciously sweet and creamy texture. The natural sweetness of ripe mangoes combines perfectly with the rich, velvety coconut milk, offering a smooth, dairy-free indulgence. Ideal for summer days or when you’re craving a fruity dessert, this ice cream is both light and indulgent, with a hint of tropical flavor that transports you straight to a beachside paradise.

• Ingredients:
  • 2 ripe mangoes, peeled and chopped
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • Pinch of sea salt
• Instructions:
  1. In a blender or food processor, combine the mango, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
  2. Taste the mixture and adjust the sweetness by adding more maple syrup, if necessary.
  3. Pour the mixture into a shallow dish or ice cream maker.
  4. If using a dish, cover and freeze for 4-6 hours, stirring occasionally to break up ice crystals.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze until firm.
  6. Scoop and serve, optionally garnished with shredded coconut or extra mango pieces for added texture.

This vegan mango coconut ice cream is the epitome of tropical indulgence, blending the creamy richness of coconut milk with the fresh, juicy sweetness of mangoes. Its smooth, velvety texture and vibrant flavor make it an ideal dairy-free dessert for hot days or whenever you need a taste of the tropics. Whether you’re serving it at a summer gathering or enjoying it on your own, this ice cream is a refreshing and delightful way to cool off.

Vegan Lemon Blueberry Cheesecake Ice Cream

For those who love tangy, creamy desserts, this vegan lemon blueberry cheesecake ice cream is an absolute winner. The tartness of fresh lemon and the sweetness of blueberries come together in this decadent, dairy-free treat, creating a cheesecake-inspired flavor in ice cream form. The creamy cashew and coconut base enhances the dessert’s smooth texture, while the blueberry swirl adds a burst of fruity goodness with every bite.

• Ingredients:
  • 1 cup cashews, soaked for 4 hours and drained
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup fresh or frozen blueberries
  • Pinch of sea salt
• Instructions:
  1. In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until smooth and creamy.
  2. In a small saucepan, heat the blueberries over medium heat until they start to break down and release their juices. Mash them with a spoon and simmer for a few minutes until thickened into a blueberry sauce.
  3. Pour the ice cream base into a shallow dish or ice cream maker and freeze for 4-6 hours, stirring occasionally to prevent ice crystals.
  4. If using an ice cream maker, churn according to the manufacturer’s instructions, then swirl in the blueberry sauce just before it finishes churning.
  5. Scoop and serve, optionally garnished with extra fresh blueberries or a drizzle of blueberry sauce.

This vegan lemon blueberry cheesecake ice cream brings the perfect balance of tangy lemon and sweet, juicy blueberries in a creamy, dairy-free form. The cashew and coconut milk base gives it the richness and smoothness that you would expect from a traditional cheesecake ice cream, while the fresh blueberry swirl adds a vibrant, fruity twist. Whether you’re hosting a summer gathering or indulging in a special treat, this ice cream will satisfy your cravings for something fruity, creamy, and deliciously unique.

Vegan Cinnamon Swirl Ice Cream

This vegan cinnamon swirl ice cream is a comforting, spiced dessert that’s perfect for colder weather or whenever you’re craving something warm and indulgent. The creamy coconut milk base is infused with warm cinnamon, while the cinnamon swirl adds a delightful burst of flavor throughout. This simple yet decadent ice cream brings together the warmth of cinnamon with the coolness of ice cream, making it an ideal treat for fall or winter.

• Ingredients:
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of sea salt
  • 1/4 cup coconut sugar (for the cinnamon swirl)
• Instructions:
  1. In a blender, combine the coconut milk, maple syrup, cinnamon, vanilla extract, and sea salt. Blend until smooth and creamy.
  2. Taste the mixture and adjust the sweetness or cinnamon flavor, adding more maple syrup or cinnamon if needed.
  3. Pour the ice cream mixture into a shallow dish or ice cream maker.
  4. If using a dish, freeze for 4-6 hours, stirring occasionally to break up ice crystals.
  5. If using an ice cream maker, churn according to the manufacturer’s instructions.
  6. In a small saucepan, combine the coconut sugar and a few tablespoons of water. Heat over medium heat, stirring constantly until the sugar dissolves and thickens into a syrupy consistency.
  7. Once the ice cream is churned, swirl in the cinnamon syrup to create the cinnamon swirl effect.
  8. Scoop and serve, optionally topped with extra cinnamon.

This vegan cinnamon swirl ice cream offers a warm, cozy flavor that’s perfect for those who enjoy the comforting taste of cinnamon. The smooth coconut milk base provides the ideal creamy texture, while the cinnamon swirl creates pockets of spice throughout. Whether enjoyed on a chilly evening or as a comforting treat after a meal, this ice cream is sure to become a new favorite for anyone who loves warm, spiced desserts.

Note: More recipes are coming soon!