Are you a vegan looking for a sweet treat that’s just as delicious as its dairy-based counterparts? Look no further! Today, we’re diving into the world of creamy vegan ice cream and sharing our top 20 favorite recipes with you. From classic flavors like chocolate chip and strawberry to unique twists like matcha green tea and chai spiced cashew, there’s something for everyone on this list.
Whether you’re a seasoned vegan or just starting out, making your own ice cream at home is easier than you might think. With the right ingredients and a little creativity, you can create creamy, dreamy treats that are perfect for hot summer days or cozy winter nights. So grab a spoon and let’s get started!
Coconut Milk Chocolate Chip Ice Cream
This recipe combines the richness of coconut milk with the decadence of dark chocolate chips, resulting in a unique and delicious ice cream flavor.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. In a medium saucepan, combine coconut milk, sugar, and heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until thickened.
5. Stir in chocolate chips during the last 2 minutes of churning.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 4-6 hours (including chilling time)
Banana Peanut Butter Swirl Ice Cream
A classic flavor combination gets a creamy twist with this banana peanut butter swirl ice cream recipe. Rich and smooth, it’s perfect for hot summer days or as a treat any time of the year.
Ingredients:
– 2 ripe bananas
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tbsp creamy peanut butter
– 1 tsp vanilla extract
Instructions:
1. In a blender or food processor, combine bananas and blend until smooth.
2. In a medium bowl, whisk together heavy cream, whole milk, and sugar until dissolved.
3. Add peanut butter and vanilla extract to the cream mixture; whisk until combined.
4. Fold in the banana puree until well mixed.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once churned, transfer to an airtight container and swirl in any remaining peanut butter (optional).
7. Freeze for at least 2 hours before serving.
Cooking Time: 20-30 minutes (including churning time)
Avocado Lime Vegan Ice Cream
Elevate your vegan ice cream game with this refreshing and creamy recipe that combines the richness of avocados with the zesty brightness of lime. Perfect for hot summer days or anytime you crave a cool treat!
Ingredients:
– 3 ripe avocados
– 1/2 cup freshly squeezed lime juice
– 1/4 cup maple syrup
– 1/2 cup unsweetened non-dairy milk (almond, soy, or coconut)
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Peel and pit the avocados and place them in a blender.
2. Add lime juice, maple syrup, non-dairy milk, vanilla extract, and salt to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides as needed.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: 20-30 minutes (depending on your ice cream maker)
Enjoy your creamy Avocado Lime Vegan Ice Cream!
Strawberry Cashew Dream Ice Cream
This creamy and dreamy ice cream recipe combines the sweetness of strawberries with the nutty flavor of cashews, making it a perfect treat for warm weather. With just 5 ingredients and no churning required, this unique dessert is surprisingly easy to make.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup frozen strawberries
– 1/4 cup granulated sugar
– 1/2 cup cashews
– 1 tablespoon vanilla extract
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then blend them with 1/2 cup of heavy cream until smooth and creamy.
3. In a medium bowl, whisk together the remaining 1 cup of heavy cream, sugar, and vanilla extract until well combined.
4. Add the blended cashew mixture to the bowl and stir until fully incorporated.
5. Fold in the frozen strawberries.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze for at least 2 hours before serving.
Cooking Time: None (just blend and chill!)
Mint Chocolate Chip Coconut Ice Cream
Elevate your summer with this refreshing Mint Chocolate Chip Coconut Ice Cream recipe. This creamy treat combines the invigorating taste of mint, the richness of chocolate chips, and the tropical twist of coconut.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tsp peppermint extract
– 1/4 cup unsweetened cocoa powder
– 1 cup semi-sweet chocolate chips
– 1/4 cup shredded coconut
Instructions:
1. In a medium bowl, whisk together coconut milk, heavy cream, and sugar until well combined.
2. Add peppermint extract and whisk until smooth.
3. Stir in cocoa powder and chocolate chips until fully incorporated.
4. Fold in shredded coconut.
5. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once frozen, scoop and serve.
Cooking Time: 20-25 minutes (churning time)
Vanilla Bean Almond Milk Ice Cream
This recipe yields a rich and creamy ice cream infused with the sweet flavor of vanilla beans and the subtle nuttiness of almond milk. Perfect for hot summer days or as a unique dessert option.
Ingredients:
– 1 1/2 cups almond milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 1/2 vanilla bean, split lengthwise
– 1 tablespoon unsalted butter
Instructions:
1. In a medium saucepan, combine almond milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in vanilla extract and vanilla bean.
3. Let it steep for at least 30 minutes to allow the flavors to meld together.
4. Strain the mixture through a fine-mesh sieve into a clean container, discarding the vanilla bean.
5. Chill the mixture in the refrigerator for at least 2 hours or overnight.
6. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. During the last 2 minutes of churning, add the unsalted butter and continue to mix until fully incorporated.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Cooking Time: 30 minutes + chilling time
Matcha Green Tea Vegan Ice Cream
This creamy and vibrant ice cream is infused with the subtle bitterness of matcha green tea, making it a perfect treat for hot summer days. With only 5 ingredients, this recipe is easy to make and requires no churning or fancy equipment.
Ingredients:
– 1 1/2 cups non-dairy milk (almond, soy, or coconut)
– 1/4 cup matcha powder
– 1/4 cup maple syrup
– 1/4 cup canned full-fat coconut cream
– 1 tablespoon lemon juice
Instructions:
1. In a blender, combine non-dairy milk, matcha powder, and maple syrup. Blend until smooth.
2. Stir in the coconut cream and lemon juice until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-30 minutes).
4. Once frozen, scoop and serve immediately.
Cooking Time: None needed! This recipe is ready in just a few minutes of blending and churning.
Blueberry Lavender Coconut Ice Cream
A sweet and creamy treat that combines the freshness of blueberries with the subtle charm of lavender, all wrapped up in a coconut-infused ice cream.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1 tsp vanilla extract
– 1/4 cup dried blueberries
– 1 tbsp dried lavender buds
– Pinch of salt
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in unsweetened shredded coconut, vanilla extract, dried blueberries, and lavender buds. Let steep for 30 minutes to allow flavors to meld.
3. Strain mixture through a fine-mesh sieve into a clean container. Whisk in salt.
4. Chill mixture in the refrigerator for at least 2 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions.
6. Freeze for at least 2 hours before serving.
Cooking Time: 30 minutes + chilling and freezing time
Pumpkin Spice Oat Milk Ice Cream
This recipe combines the comforting flavors of pumpkin and spices with the creamy goodness of oat milk, creating a unique and delicious ice cream perfect for fall.
Ingredients:
– 1 1/2 cups oat milk
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon salt
– 1 tablespoon vanilla extract
Instructions:
1. In a medium-sized bowl, whisk together oat milk, pumpkin puree, sugar, cinnamon, nutmeg, and salt until well combined.
2. Cover the mixture and refrigerate for at least 4 hours or overnight to allow flavors to meld.
3. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, scoop and enjoy! Alternatively, place the mixture in a 9×13 inch baking dish and freeze for about 2-3 hours, stirring every 30 minutes until desired consistency is reached.
Cooking Time: None (ice cream will need to chill and freeze)
Raspberry Sorbet with Coconut Cream
This sorbet recipe combines the sweetness of raspberries with the creaminess of coconut cream, perfect for a hot summer day or as a unique dessert option.
Ingredients:
– 1 cup fresh or frozen raspberries
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon lemon juice
Instructions:
1. In a blender, puree the raspberries and sugar until smooth.
2. Add the unsweetened shredded coconut and blend until well combined.
3. Open the can of coconut milk and scoop out the solid coconut cream (about 1/4 cup). Reserve the remaining liquid for another use.
4. Fold the coconut cream into the raspberry mixture until well incorporated.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once frozen, transfer the sorbet to an airtight container and refrigerate for at least 2 hours before serving.
Cooking Time: None required! Churn time: approximately 20-25 minutes.
Chocolate Hazelnut Vegan Gelato
Coat yourself with the richness of dark chocolate and the nutty flavor of hazelnuts in this indulgent vegan gelato.
Ingredients:
– 1 cup unsweetened almond milk
– 1/2 cup canned full-fat coconut milk
– 1/4 cup maple syrup
– 1/4 cup unsweetened cocoa powder
– 1 tablespoon hazelnut spread (such as Nutella)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a blender, combine almond milk, coconut milk, maple syrup, and cocoa powder. Blend until smooth.
2. Add hazelnut spread and blend until well combined.
3. Stir in vanilla extract and salt.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once set, scoop and serve.
Cooking Time: 20-25 minutes (depending on your ice cream maker)
Mango Turmeric Swirl Ice Cream
Mango Turmeric Swirl Ice Cream Recipe
Experience the sweet and spicy fusion of Indian-inspired flavors with this unique ice cream recipe. Fresh mango puree and turmeric combine to create a creamy, dreamy dessert that’s sure to delight.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 2 tbsp honey
– 1 tsp vanilla extract
– 1/2 cup fresh mango puree
– 1 tsp turmeric powder
– Pinch of salt
Instructions:
1. In a medium bowl, whisk together cream, milk, sugar, and honey until dissolved.
2. Add vanilla extract and whisk to combine.
3. Stir in mango puree and turmeric powder until well combined.
4. Cover mixture and refrigerate for at least 2 hours or overnight.
5. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once churned, transfer to a freezer-safe container and swirl in a few drops of orange or yellow food coloring (optional).
7. Freeze for at least 4-6 hours before serving.
Cooking Time: 2-3 hours (including chilling time)
Peanut Butter Cup Vegan Ice Cream
Treat yourself to a rich and creamy vegan ice cream that combines the flavors of peanut butter, chocolate, and vanilla. This easy-to-make recipe is perfect for satisfying your sweet tooth without compromising on taste or ethics.
Ingredients:
– 1 1/2 cups non-dairy milk (such as almond or soy milk)
– 1/4 cup creamy natural peanut butter
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 cup chopped dark chocolate chips or chocolate chunks (at least 70% cocoa)
– Pinch of salt
Instructions:
1. Combine the non-dairy milk, peanut butter, and sugar in a blender. Blend until smooth.
2. Add the cocoa powder, vanilla extract, and salt to the mixture. Blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. During the last 2 minutes of churning, add the chopped chocolate chips or chunks.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours.
Cooking Time: None
Lemon Poppy Seed Chia Ice Cream
A refreshing twist on traditional ice cream, this recipe combines the bright flavors of lemon and chia seeds with a hint of poppy seed for added texture.
Ingredients:
– 1 cup frozen lemon juice
– 1/2 cup chia seeds
– 1/4 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon kosher salt
– 1 tablespoon honey
– 1/4 cup poppy seeds
Instructions:
1. In a blender, combine lemon juice, chia seeds, and sugar. Blend until smooth.
2. Add almond milk, salt, and honey to the blender. Blend until well combined.
3. Stir in poppy seeds.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, transfer the mixture to a freezer-safe container and freeze for at least 2 hours.
Cooking Time: None needed! This recipe is ready to be enjoyed straight from the freezer.
Caramelized Banana Walnut Ice Cream
This unique ice cream recipe combines the natural sweetness of caramelized bananas with the earthy flavor of walnuts, creating a rich and creamy dessert perfect for any occasion.
Ingredients:
– 3 ripe bananas
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the bananas into 1-inch pieces and place them in a single layer on a baking sheet.
3. Sprinkle the sugar evenly over the banana slices and dot with butter.
4. Bake for 20-25 minutes, or until the bananas are caramelized and golden brown.
5. Allow the bananas to cool completely.
6. In a blender or food processor, combine the cooled bananas, heavy cream, whole milk, and vanilla extract. Blend until smooth.
7. Stir in the chopped walnuts.
8. Churn the mixture according to your ice cream maker’s instructions.
9. Freeze for at least 2 hours before serving.
Cooking Time: 25 minutes
Cherry Almond Chunk Ice Cream
Sweeten up your day with this delicious and refreshing Cherry Almond Chunk Ice Cream recipe! This creamy treat is packed with juicy cherries, crunchy almonds, and a hint of vanilla.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup cherry jam or preserves
– 1/4 cup sliced almonds
– 1 tsp pure vanilla extract
Instructions:
1. In a medium-sized bowl, whisk together the heavy cream, whole milk, and granulated sugar until well combined.
2. Stir in the cherry jam or preserves until smooth.
3. Cover the mixture and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Preheat your ice cream maker according to the manufacturer’s instructions.
5. Add the sliced almonds and vanilla extract to the chilled mixture, then pour into the preheated ice cream maker.
6. Churn according to the manufacturer’s instructions until the desired consistency is reached (about 20-25 minutes).
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: None, as this recipe uses an ice cream maker!
Enjoy your creamy Cherry Almond Chunk Ice Cream!
Pistachio Rosewater Vegan Gelato
This creamy gelato combines the nutty flavor of pistachios with the delicate charm of rosewater, creating a unique and exotic dessert experience. Perfect for warm weather or as a sweet treat any time of the year.
Ingredients:
– 1 cup unsweetened cashew milk
– 1/2 cup pistachio puree
– 1/4 cup maple syrup
– 1 tablespoon rosewater
– 1 teaspoon lemon juice
– 1/4 teaspoon salt
– 1/2 cup chopped pistachios for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with 1 cup fresh water until smooth.
3. In a medium saucepan, combine blended cashew mixture, pistachio puree, maple syrup, rosewater, lemon juice, and salt.
4. Heat mixture over medium heat, stirring occasionally, until it reaches 160°F to 170°F (71°C to 77°C).
5. Remove from heat and let cool slightly.
6. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Once set, transfer gelato to an airtight container and garnish with chopped pistachios.
Cooking Time: None needed! This gelato is best served immediately after churning or frozen for up to 3 days.
Chai Spiced Cashew Ice Cream
Elevate your ice cream game with this creamy, aromatic treat infused with the comforting flavors of chai spices and crunchy cashews. Perfect for a cozy night in or as a unique dessert to impress friends.
Ingredients:
– 1 1/2 cups cashews
– 1 can full-fat coconut milk
– 1/4 cup maple syrup
– 1/4 cup water
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground ginger
– 1/4 tsp black tea leaves (or 1 chai spice blend)
– Pinch of salt
Instructions:
1. Soak cashews in water for at least 8 hours or overnight.
2. Drain and rinse cashews, then add to a blender with coconut milk, maple syrup, water, cinnamon, cardamom, ginger, tea leaves (or chai spice blend), and salt.
3. Blend on high until smooth and creamy, stopping to scrape down sides as needed.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (including soaking time)
Double Chocolate Fudge Brownie Ice Cream
Treat your taste buds to a rich and creamy dessert that combines the best of both worlds: the fudgy texture of brownies and the coolness of ice cream. This indulgent treat is perfect for satisfying any sweet tooth.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1 cup brownie bits (homemade or store-bought)
– 1 cup chopped dark chocolate chips
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, and granulated sugar until the sugar is dissolved.
2. Add unsweetened cocoa powder and vanilla extract; whisk until smooth.
3. Fold in brownie bits and dark chocolate chips.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: 20-25 minutes (including churning time)
Toasted Coconut and Pineapple Ice Cream
This creamy dessert combines the sweet flavors of toasted coconut and pineapple, perfect for warm weather or as a unique treat any time of year.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut, toasted
– 1/2 cup crushed pineapple
– 1 tsp vanilla extract
Instructions:
1. In a medium bowl, whisk together the heavy cream, whole milk, and sugar until dissolved.
2. Stir in the toasted coconut, crushed pineapple, and vanilla extract.
3. Cover the mixture and refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Remove from refrigerator and pour into an ice cream maker. Churn according to manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time:
– Chill time: 2 hours or overnight
– Freeze time: at least 2 hours
Summary
Get ready to indulge in a cool treat with these 20 creamy vegan ice cream recipes! From classic flavors like chocolate chip and strawberry, to unique twists like matcha green tea and chai spiced cashew, there’s something for everyone. With ingredients like coconut milk, avocado, banana, and more, you’ll be scooping up deliciousness in no time. Whether you’re a seasoned vegan or just looking for some dairy-free inspiration, these recipes are sure to satisfy your sweet tooth.
