If you thought going dairy-free meant saying goodbye to indulgent, creamy ice cream, think again! Whether you’re lactose intolerant, vegan, or just exploring plant-based options, making dairy-free ice cream at home has never been easier—or more delicious.
With an ice cream maker and a few wholesome ingredients, you can whip up a variety of frozen treats that are just as rich and satisfying as their traditional counterparts.
In this collection of 24+ dairy free ice cream maker recipes, you’ll find everything from classic coconut vanilla to bold blends like matcha, chai spice, roasted peach, and even salted caramel date.
These recipes use plant-based ingredients like coconut milk, almond milk, bananas, and avocados to create luxurious textures without any cream or milk.
Many are naturally sweetened and allergy-friendly too, making them perfect for every lifestyle.
Whether you’re in the mood for something fruity, chocolaty, spicy, or tropical, there’s a scoop (or two) in this roundup that’s bound to become your new favorite.
Let’s dive into a world of creamy, dreamy, and entirely dairy-free frozen desserts!
24+ Delicious Dairy-Free Ice Cream Maker Recipes You’ll Crave All Year
With these 24+ dairy-free ice cream recipes, you don’t have to settle for store-bought options filled with additives or limited in variety.
Using simple ingredients and your ice cream maker, you can create fresh, flavorful frozen desserts that match your cravings—and your dietary needs.
From weeknight treats to weekend celebrations, these recipes prove that going dairy-free doesn’t mean sacrificing flavor or fun.
So pick a flavor, start churning, and enjoy dessert the way it should be: creamy, customizable, and totally plant-powered.
coconut vanilla ice cream
This creamy coconut vanilla ice cream is a classic choice for those who want a simple yet satisfying dairy-free dessert.
Made with full-fat coconut milk and naturally sweetened, it delivers a rich, velvety texture and the perfect balance of sweetness and aroma.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup maple syrup or agave nectar
- 1 tablespoon pure vanilla extract
- Pinch of sea salt
Instructions
- Shake the cans of coconut milk well before opening.
- In a mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and salt. Whisk until smooth and well blended.
- Chill the mixture in the fridge for at least 2 hours.
- Pour into your ice cream maker and churn according to manufacturer’s instructions (typically 20–25 minutes).
- Transfer to a lidded container and freeze for a firmer texture, or serve immediately as soft serve.
This recipe offers a rich, silky ice cream that is easy to prepare and uses simple, pantry-friendly ingredients.
It’s perfect for pairing with fresh fruit, brownies, or eating by the spoonful straight from the container.
chocolate banana nice cream
This dairy-free chocolate banana ice cream is both decadent and healthy.
Ripe bananas act as a natural sweetener and base, while cocoa powder adds a deep chocolate flavor.
It’s a quick, fuss-free recipe ideal for any time you’re craving something sweet and chocolaty.
Ingredients
- 4 ripe bananas, peeled, sliced, and frozen
- ¼ cup unsweetened cocoa powder
- ¼ cup canned coconut milk or almond milk
- 1 teaspoon vanilla extract
- Optional: pinch of cinnamon or a few dairy-free chocolate chips
Instructions
- Add frozen banana slices to a food processor or high-speed blender.
- Add cocoa powder, coconut milk, vanilla extract, and optional cinnamon.
- Blend until smooth, pausing to scrape down sides as needed.
- Pour mixture into your ice cream maker and churn for about 15–20 minutes.
- Serve immediately or freeze for a firmer scoop.
This recipe is a delicious way to use overripe bananas while staying dairy-free.
It’s naturally sweet, with a creamy consistency that rivals traditional chocolate ice cream.
strawberry coconut milk ice cream
A refreshing, fruity treat, this strawberry coconut milk ice cream combines sweet ripe berries with the smooth richness of coconut milk.
The result is a naturally dairy-free dessert with vibrant flavor and a beautiful pink hue.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1½ cups fresh or frozen strawberries
- ½ cup maple syrup or honey (if not vegan)
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Blend all ingredients in a blender until completely smooth.
- Taste and adjust sweetness if needed.
- Chill the mixture in the fridge for 1–2 hours.
- Pour into your ice cream maker and churn for about 25 minutes or until thick and creamy.
- Scoop into a container and freeze for at least 2 hours for a firmer texture.
This strawberry coconut milk ice cream is a fruity, crowd-pleasing option that’s great for summer.
It’s naturally colorful and full of fresh berry flavor, making it a delightful finish to any meal.
mango lime sorbet
This mango lime sorbet is a bright, tropical treat that’s naturally dairy-free and incredibly refreshing.
With only a few ingredients, it’s the perfect balance of sweet and tart, and ideal for hot days or as a palate cleanser between meals.
Ingredients
- 3 cups ripe mango chunks (fresh or frozen and thawed)
- ¼ cup lime juice (about 2–3 limes)
- ½ cup maple syrup or agave nectar
- ½ cup water
Instructions
- Blend mango chunks, lime juice, syrup, and water until smooth.
- Chill the mixture in the refrigerator for at least 1 hour.
- Pour into your ice cream maker and churn for about 20–25 minutes.
- Transfer to a container and freeze for another hour for a firmer consistency, or enjoy as-is.
This sorbet is light and vibrant with an exotic flair.
It’s an excellent option for those avoiding both dairy and added fats, while still enjoying a dessert that bursts with natural flavor.
almond butter swirl ice cream
This almond butter swirl ice cream offers a nutty twist on classic dairy-free recipes.
The base is creamy and mildly sweet, while the almond butter adds richness and depth.
It’s a fantastic indulgent option for anyone who loves nutty, smooth textures.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup maple syrup or date syrup
- 1½ teaspoons vanilla extract
- ½ teaspoon sea salt
- ⅓ cup creamy almond butter (for swirling)
Instructions
- In a bowl, whisk coconut milk, maple syrup, vanilla, and sea salt until smooth.
- Chill the base for at least 2 hours.
- Pour into your ice cream maker and churn according to your machine’s instructions.
- In the last few minutes, slowly add almond butter in small spoonfuls to create a swirl effect.
- Scoop into a container and freeze to firm up, or enjoy soft.
This almond butter swirl ice cream is rich, satisfying, and feels gourmet while still being easy to make.
The swirls of nut butter give each bite a luxurious surprise.
matcha coconut ice cream
A unique and elegant dessert, this matcha coconut ice cream blends the earthy taste of green tea powder with creamy coconut milk.
It’s slightly bitter, mildly sweet, and totally dairy-free—a perfect choice for tea lovers.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup maple syrup
- 1 tablespoon matcha powder (culinary grade)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- In a small bowl, whisk matcha powder with a few tablespoons of warm water to form a smooth paste.
- In a larger bowl, whisk together coconut milk, maple syrup, matcha paste, vanilla, and salt until fully combined.
- Chill the mixture for 1–2 hours.
- Pour into your ice cream maker and churn for 20–25 minutes.
- Transfer to a container and freeze for a firmer texture if desired.
Matcha coconut ice cream brings a sophisticated flavor and beautiful color to the dairy-free dessert world.
It’s great on its own, or paired with mochi or fresh fruit for a light and flavorful treat.
peanut butter banana ice cream
This peanut butter banana ice cream is a creamy, protein-rich dessert made with frozen bananas and natural peanut butter.
It’s thick, rich, and perfect for anyone who loves the classic banana-peanut butter pairing—all without any dairy or added cream.
Ingredients
- 4 ripe bananas, peeled, sliced, and frozen
- ½ cup unsweetened almond milk (or oat milk)
- ⅓ cup natural peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: chopped peanuts or dark chocolate chips
Instructions
- Blend frozen banana slices, almond milk, peanut butter, vanilla, and salt in a high-speed blender until smooth.
- Pour into your ice cream maker and churn for 20–25 minutes.
- Stir in any optional mix-ins, then transfer to a container and freeze until firm or serve immediately as soft serve.
This recipe combines the natural sweetness of bananas with the rich, nutty flavor of peanut butter.
It’s simple, wholesome, and a satisfying dessert you’ll return to again and again.
blueberry lavender ice cream
This blueberry lavender ice cream offers a calming, floral twist on traditional fruit flavors.
Lavender adds a subtle aromatic note to the tangy sweetness of blueberries, creating a sophisticated dairy-free treat that’s perfect for warm evenings.
Ingredients
- 1½ cups full-fat coconut milk
- 1½ cups fresh or frozen blueberries
- ⅓ cup maple syrup
- ½ teaspoon dried culinary lavender
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- In a saucepan, heat blueberries and lavender over low heat until berries begin to burst (about 5 minutes).
- Strain the mixture to remove lavender buds and let it cool.
- Blend the strained blueberry mixture with coconut milk, maple syrup, lemon juice, and vanilla until smooth.
- Chill in the refrigerator for 1–2 hours.
- Pour into your ice cream maker and churn until thick and creamy.
- Freeze for a few hours for a firmer texture.
This flavor is both elegant and refreshing.
The floral notes of lavender elevate the fruitiness, making it a delightful option for guests or a relaxing self-care treat.
mocha coconut ice cream
Mocha coconut ice cream is the perfect blend of chocolate and coffee, made extra indulgent with a creamy coconut base.
It’s rich, bold, and great for anyone craving a pick-me-up dessert without dairy.
Ingredients
- 2 cans full-fat coconut milk
- ½ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 1 tablespoon instant espresso or strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- In a bowl, whisk together coconut milk, maple syrup, cocoa powder, espresso, vanilla, and salt until fully combined.
- Chill the mixture in the fridge for at least 2 hours.
- Churn in your ice cream maker for about 20–25 minutes.
- Freeze for a firmer scoop or enjoy immediately as soft serve.
This recipe offers a bold flavor combination that’s perfect for chocolate and coffee lovers.
It’s a luxurious yet simple dessert that feels indulgent while being entirely plant-based.
cherry chocolate chip ice cream
This cherry chocolate chip ice cream is a fruity, indulgent treat packed with sweet-tart cherries and crunchy dark chocolate bits.
It’s completely dairy-free and perfect for those who love a mix of juicy fruit and chocolate in every bite.
Ingredients
- 1½ cups full-fat coconut milk
- 1½ cups pitted sweet cherries (fresh or thawed frozen)
- ½ cup maple syrup or agave
- 1 teaspoon vanilla extract
- ½ cup dairy-free dark chocolate chips or chopped chocolate
Instructions
- Blend cherries, coconut milk, maple syrup, and vanilla extract until smooth.
- Chill the mixture for 1–2 hours in the fridge.
- Pour into your ice cream maker and churn until thickened.
- Add the chocolate chips in the last few minutes of churning.
- Freeze for at least 2 hours if a firmer texture is desired.
This ice cream brings together rich, creamy coconut with bursts of fresh cherry and bits of chocolate for a layered dessert experience. .
It’s satisfying and pretty enough to serve at gatherings.
avocado lime ice cream
This avocado lime ice cream is smooth, tangy, and rich in healthy fats.
Avocados create a buttery base that blends perfectly with the zesty lime flavor, making this a refreshing and uniquely creamy dairy-free treat.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup maple syrup or honey
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend all ingredients until completely smooth and creamy.
- Chill the mixture in the refrigerator for about 1 hour.
- Pour into your ice cream maker and churn for 20–25 minutes.
- Freeze for 2–3 hours to achieve a firmer scoopable texture.
With a vibrant color and refreshing citrus flavor, this avocado lime ice cream is a standout summer dessert that’s also nutrient-rich.
It’s an excellent alternative to traditional fruit-flavored ice creams.
cinnamon oat milk ice cream
This cozy, cinnamon oat milk ice cream delivers warm spice and gentle sweetness in every bite.
Using oat milk as a base makes it creamy and allergy-friendly, perfect for those avoiding both dairy and nuts.
Ingredients
- 2½ cups unsweetened oat milk
- ½ cup brown sugar or coconut sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder or cornstarch (for thickening)
- Pinch of salt
Instructions
- In a saucepan, whisk oat milk, sugar, cinnamon, vanilla, arrowroot, and salt.
- Heat over medium until the mixture thickens slightly (about 5–7 minutes), then cool completely.
- Chill in the fridge for at least 2 hours.
- Pour into your ice cream maker and churn until creamy.
- Transfer to a container and freeze to firm up.
This spiced ice cream is perfect for cooler months or anyone craving the nostalgic taste of cinnamon.
It’s smooth, comforting, and pairs beautifully with baked apples or crumbled graham crackers.
pistachio coconut ice cream
This pistachio coconut ice cream combines the nutty flavor of roasted pistachios with the richness of coconut milk.
It’s a luxurious dairy-free dessert with a lovely pale green hue and subtle crunch from finely chopped nuts.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup maple syrup or agave nectar
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ⅔ cup shelled, roasted pistachios (unsalted)
- Optional: green food coloring (natural or plant-based)
Instructions
- Reserve 2 tablespoons of pistachios and finely chop; set aside.
- Blend the remaining pistachios with coconut milk, sweetener, vanilla, and almond extract until smooth.
- Chill the mixture in the refrigerator for at least 1 hour.
- Pour into your ice cream maker and churn for 20–25 minutes.
- In the last few minutes of churning, add the reserved chopped pistachios.
- Freeze until firm or enjoy soft serve-style.
This flavor is creamy, slightly floral, and full of nutty charm.
It’s a wonderful alternative to classic pistachio ice cream, perfect for those following a dairy-free lifestyle.
salted caramel date ice cream
This salted caramel date ice cream uses naturally sweet dates to create a luscious caramel flavor without refined sugar.
The addition of sea salt enhances the richness, resulting in a deeply satisfying dairy-free dessert.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup pitted Medjool dates
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup almond milk (or oat milk)
Instructions
- Soak dates in warm water for 10 minutes, then drain.
- Blend dates, coconut milk, almond milk, vanilla, and salt until very smooth.
- Chill the mixture for 1–2 hours.
- Pour into your ice cream maker and churn for about 25 minutes.
- Freeze for a firmer texture or enjoy right away.
This naturally sweetened ice cream tastes rich and indulgent, without being overly heavy.
The caramel-like flavor from the dates is both unique and wholesome.
orange creamsicle ice cream
Inspired by the classic frozen treat, this orange creamsicle ice cream is refreshing, citrusy, and perfectly creamy—without any dairy.
The combination of orange juice and coconut milk creates a nostalgic, dreamy flavor.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- ⅓ cup maple syrup or agave nectar
Instructions
- In a bowl, whisk together all ingredients until smooth.
- Chill the mixture for at least 1 hour.
- Pour into your ice cream maker and churn for 20–25 minutes.
- Transfer to a container and freeze until set.
This bright, citrusy treat is ideal for summer days and delivers a comforting hit of nostalgia.
It’s the perfect way to enjoy that classic orange-vanilla flavor, completely dairy-free.
pumpkin spice ice cream
Pumpkin spice ice cream brings all the cozy autumn flavors into one creamy, dairy-free treat.
Made with real pumpkin and warm spices, it’s perfect for fall but delicious year-round.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, whisk together all ingredients until smooth and fully blended.
- Chill the mixture in the refrigerator for at least 1–2 hours.
- Pour into your ice cream maker and churn for 20–25 minutes.
- Freeze for 2–3 hours to firm up before serving.
This ice cream delivers a comforting, spiced flavor profile that’s both festive and familiar.
It’s ideal for serving with dairy-free pie or topped with candied pecans.
mint chocolate chip ice cream
This mint chocolate chip ice cream is cool, creamy, and completely dairy-free.
It’s made with coconut milk and real peppermint extract for a refreshing twist, while dark chocolate chunks give it the perfect texture.
Ingredients
- 2 cans full-fat coconut milk
- ½ cup maple syrup or agave
- 1 teaspoon peppermint extract
- ½ cup chopped dairy-free dark chocolate or chocolate chips
- Optional: a few drops of natural green food coloring
Instructions
- In a bowl, whisk together coconut milk, sweetener, peppermint extract, and optional coloring.
- Chill in the refrigerator for 1–2 hours.
- Pour into your ice cream maker and churn until thick.
- Add chopped chocolate in the last few minutes of churning.
- Freeze to firm up, or enjoy soft.
This refreshing and sweet ice cream is a go-to for mint lovers.
It’s creamy, light, and perfect for summer—or any time you want something crisp and chocolatey.
chai spice ice cream
Chai spice ice cream is a bold, aromatic flavor perfect for fans of spiced teas and warm, comforting blends.
Infused with cardamom, cinnamon, and black tea, this dairy-free treat is like a frozen version of your favorite chai latte.
Ingredients
- 1½ cups full-fat coconut milk
- ½ cup oat milk
- ½ cup maple syrup
- 1 black tea bag
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, heat oat milk until warm (not boiling). Steep the tea bag for 5–7 minutes, then discard.
- Whisk in the coconut milk, maple syrup, spices, and vanilla.
- Chill the mixture thoroughly in the fridge (about 2 hours).
- Churn in your ice cream maker for 20–25 minutes.
- Freeze until firm or serve immediately.
This unique flavor is perfect for fall and winter, but its exotic blend of spices makes it enjoyable any time of year.
Serve with crumbled cookies or on its own for a comforting dessert.
roasted peach ice cream
Roasted peach ice cream captures the sweetness of ripe summer peaches and intensifies it with caramelized depth from roasting.
Combined with creamy coconut milk, it creates a rich, fruity dessert with a silky texture and beautiful golden color.
Ingredients
- 3 ripe peaches, peeled and sliced
- 1 tablespoon maple syrup (for roasting)
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple syrup or agave (for the base)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Toss peach slices with 1 tbsp maple syrup and roast for 20 minutes, until softened and slightly caramelized. Let cool.
- Blend roasted peaches with coconut milk, remaining syrup, vanilla, lemon juice, and salt until smooth.
- Chill for at least 2 hours.
- Churn in your ice cream maker for 20–25 minutes.
- Freeze to firm or enjoy soft-serve style.
This ice cream is bright, summery, and deeply flavorful.
Roasting the peaches brings out their natural sugars and adds complexity to a simple fruit-based dessert.
dark chocolate sorbet
This dark chocolate sorbet is rich, intense, and incredibly smooth without a drop of dairy.
Made with high-quality cocoa and dark chocolate, it’s a bold dessert for true chocolate lovers who want something indulgent yet plant-based.
Ingredients
- 2 cups water
- ½ cup cocoa powder (unsweetened)
- ½ cup sugar or coconut sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 4 oz dairy-free dark chocolate, chopped
Instructions
- In a saucepan, whisk water, cocoa powder, sugar, and salt. Bring to a simmer over medium heat.
- Add chopped chocolate and stir until fully melted.
- Remove from heat, stir in vanilla, and let cool completely.
- Chill in the fridge for at least 2 hours.
- Churn in your ice cream maker until smooth and thick.
- Freeze for a firmer texture or enjoy soft.
This sorbet is luxurious and bold, with a flavor depth you’d expect from a high-end dessert.
It’s the perfect finale for a special dinner—or anytime you want to satisfy a chocolate craving.
toasted coconut pineapple ice cream
Toasted coconut pineapple ice cream brings together tropical flavors in a creamy, refreshing, and satisfying dairy-free dessert.
The coconut is toasted for extra depth, while pineapple adds tangy brightness for a balanced, sunshine-filled scoop.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup pineapple chunks (fresh or thawed frozen)
- ½ cup maple syrup or agave
- ½ teaspoon vanilla extract
- ½ cup unsweetened shredded coconut, toasted
Instructions
- Toast shredded coconut in a dry pan over medium heat until golden brown; set aside to cool.
- Blend pineapple, coconut milk, maple syrup, and vanilla until smooth.
- Chill the mixture in the refrigerator for 1–2 hours.
- Pour into your ice cream maker and churn until thick and creamy.
- Stir in toasted coconut during the last few minutes of churning.
- Freeze until firm if desired.
This flavor is like a frozen piña colada with extra texture and nuttiness from the toasted coconut.
It’s fun, tropical, and a vacation in every spoonful.
blackberry basil ice cream
Blackberry basil ice cream is a stunning blend of sweet, tart berries and fresh herbal notes.
This dairy-free treat is as refreshing as it is flavorful, with a vibrant purple hue that makes it visually striking too.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1½ cups fresh or frozen blackberries
- ½ cup maple syrup
- ¼ cup fresh basil leaves, lightly packed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a blender, combine blackberries, basil, lemon juice, and maple syrup. Blend until smooth.
- Strain the mixture through a fine mesh sieve to remove seeds (optional).
- Add coconut milk and vanilla to the strained liquid and blend again until fully combined.
- Chill for 1–2 hours, then churn in your ice cream maker until creamy.
- Freeze to firm up or serve soft.
This ice cream is bright, herbaceous, and slightly tangy.
The basil enhances the fruit beautifully without overpowering it, making this a unique summer dessert with gourmet flair.
apple cinnamon ice cream
Apple cinnamon ice cream tastes like apple pie in frozen form—comforting, cozy, and completely dairy-free.
With sautéed apples and warm spices, this recipe brings fall flavors into a smooth, creamy scoop.
Ingredients
- 2 medium apples, peeled, cored, and diced
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon maple syrup (for apples)
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup maple syrup (for base)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Sauté diced apples in coconut oil with cinnamon, nutmeg, and 1 tbsp maple syrup until soft (about 8–10 minutes). Cool completely.
- Blend coconut milk, remaining maple syrup, vanilla, and salt. Stir in cooked apples.
- Chill for 2 hours, then churn in your ice cream maker until thick.
- Freeze for a firmer texture or enjoy soft.
This recipe delivers classic dessert comfort in frozen form.
It’s especially great served with crumbled granola or a drizzle of dairy-free caramel.
lemon poppy seed ice cream
Lemon poppy seed ice cream is zesty, bright, and lightly crunchy—perfect for those who enjoy a balance of tang and sweetness.
The lemon adds freshness, while poppy seeds provide subtle texture and visual interest.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- ½ cup maple syrup or agave
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
Instructions
- Whisk together coconut milk, lemon juice, zest, maple syrup, and vanilla until smooth.
- Stir in poppy seeds.
- Chill for 1–2 hours.
- Pour into your ice cream maker and churn until creamy.
- Freeze to firm up before scooping.
This ice cream is fresh, vibrant, and perfect for spring or summer. It’s a refreshing twist on classic lemon desserts and works beautifully as a light finish to a meal.
Conclusion
Dairy-free ice cream has evolved from a niche alternative to a culinary adventure. These 24+ ice cream maker recipes invite you to explore bold flavor combinations, seasonal ingredients, and creative techniques that will elevate your homemade desserts. Whether you’re experimenting with roasted fruit, herb infusions, or global spices, each recipe offers a chance to reinvent what ice cream can be.
So why not turn your kitchen into a dairy-free ice cream lab? With each batch, you’re crafting more than dessert—you’re creating delicious memories, one scoop at a time.
