Whether you follow a plant-based lifestyle or simply want to cut back on dairy, vegan ice cream offers all the creamy, dreamy satisfaction of traditional ice cream — without the animal products.
From rich chocolate and nutty flavors to fruity blends and herbal infusions, vegan ice cream recipes are as diverse and exciting as their dairy-based counterparts.
Even better, they often use wholesome ingredients like coconut milk, cashews, bananas, and natural sweeteners, making them a healthier option you can enjoy guilt-free.
In this roundup of 24+ vegan ice cream recipes, you’ll find something for every craving — whether you’re in the mood for classic cookies and cream, refreshing mint cacao, tropical pineapple coconut, or a more adventurous flavor like lemon basil.
Many of these recipes require only a blender and a freezer, and some don’t even need an ice cream maker.
Let’s dive into this delicious world of dairy-free frozen treats!
24+ Easy Vegan Ice Cream Recipes You’ll Want to Make All Summer
With over two dozen vegan ice cream recipes to choose from, it’s easier than ever to find a flavor that fits your mood or the season.
From indulgent salted caramel to fruity mango lime or a cozy chai spice, these recipes prove that dairy-free doesn’t mean dessert-free.
Whether you enjoy them as a solo treat or serve them to guests, these ice creams are sure to surprise and delight — no matter your dietary preferences.
So grab your blender, stock up on your favorite plant-based ingredients, and get ready to whip up your next frozen masterpiece.
Chocolate Coconut
This rich and creamy vegan chocolate coconut ice cream is a dream for any chocolate lover.
It blends the smoothness of coconut milk with intense cocoa flavor to create a decadent dessert that’s completely dairy-free.
It’s simple to prepare, requiring just a few pantry staples and no fancy equipment beyond a blender or food processor.
Ingredients:
- 2 cans full-fat coconut milk
- ¾ cup maple syrup or agave nectar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a blender, combine coconut milk, maple syrup, cocoa powder, vanilla, and salt until smooth and creamy.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- If you don’t have an ice cream maker, pour into a shallow container and freeze, stirring every 30 minutes for a few hours until smooth.
- Once frozen to your desired consistency, scoop and serve.
This chocolate coconut ice cream delivers a silky texture and bold flavor without the need for dairy.
It’s perfect for serving on a hot day or when you’re looking to impress with a dessert that feels both indulgent and nourishing.
With its luxurious mouthfeel and simple prep, it’s a recipe you’ll want to make again and again.
Strawberry Banana
Strawberry banana vegan ice cream is a naturally sweet, fruity, and refreshing dessert with just two core ingredients.
It’s completely free of added sugar and makes use of ripe bananas and fresh or frozen strawberries to create a soft-serve style treat.
Ideal for quick preparation, this recipe is perfect for families and health-conscious eaters alike.
Ingredients:
- 2 ripe bananas, sliced and frozen
- 1½ cups frozen strawberries
- Optional: 1–2 tbsp plant milk for smoother blending
Instructions:
- Place frozen banana slices and strawberries in a food processor or high-speed blender.
- Blend until creamy, scraping down the sides as needed.
- Add a splash of plant milk if needed to help blend smoothly.
- Serve immediately as soft serve or freeze for 1–2 hours for a firmer texture.
This strawberry banana ice cream is a no-fuss solution when you’re craving something sweet and wholesome.
It’s a great way to use up overripe bananas, and kids love the naturally fruity taste.
Whether served in bowls or cones, it’s a vibrant, refreshing dessert that feels good to eat.
Matcha Avocado
Matcha avocado vegan ice cream combines earthy green tea flavors with the buttery richness of avocado to create a smooth, luxurious treat.
This unique flavor combination is both energizing and satisfying, making it a standout among vegan desserts.
The creamy texture comes entirely from plant-based ingredients, and the beautiful green hue adds a stunning visual appeal.
Ingredients:
- 1 ripe avocado
- 1 can full-fat coconut milk
- ¼ cup maple syrup
- 1–2 tsp matcha green tea powder (culinary grade)
- 1 tsp vanilla extract
Instructions:
- Add avocado, coconut milk, maple syrup, matcha powder, and vanilla to a blender.
- Blend until completely smooth and creamy.
- Pour the mixture into an ice cream maker and churn until set.
- Alternatively, pour into a container and freeze, stirring every 30 minutes until creamy.
This matcha avocado ice cream is elegant, nourishing, and incredibly satisfying.
The subtle sweetness paired with earthy matcha creates a complex flavor profile that appeals to both traditional and adventurous palates.
It’s a fantastic dessert for those seeking a healthier, plant-forward alternative to conventional ice creams.
Peanut Butter Banana
Peanut butter banana vegan ice cream is a naturally sweet and creamy dessert that’s both satisfying and protein-packed.
Using frozen bananas as the base, this recipe eliminates the need for added sugar or dairy while delivering a rich, nutty flavor.
It’s the perfect healthy indulgence for peanut butter lovers and makes for an ideal post-workout treat or midday snack.
Ingredients:
- 3 ripe bananas, sliced and frozen
- 3 tbsp natural peanut butter (unsweetened)
- Optional: 1–2 tbsp almond or oat milk for smoother blending
- Optional: vegan chocolate chips for topping
Instructions:
- In a high-speed blender or food processor, combine frozen banana slices and peanut butter.
- Blend until smooth and creamy, adding plant milk if needed.
- Serve immediately for soft serve or freeze for 1–2 hours for a firmer scoop.
- Top with vegan chocolate chips or chopped peanuts if desired.
This peanut butter banana ice cream is thick, creamy, and decadent while staying completely plant-based and guilt-free.
It’s a great way to satisfy your sweet tooth with whole-food ingredients, and it’s sure to become a favorite among kids and adults alike.
Mango Lime
Mango lime vegan ice cream is a tropical delight that’s light, refreshing, and full of zesty flavor.
Made with just a few ingredients, this sorbet-like treat is naturally sweetened with ripe mangoes and balanced with a splash of tangy lime juice.
It’s ideal for warm weather or whenever you’re craving a bright, fruity dessert.
Ingredients:
- 2 cups frozen mango chunks
- Juice of 1 lime
- ¼ cup coconut cream or full-fat coconut milk
- 1–2 tbsp maple syrup (optional, depending on mango sweetness)
Instructions:
- Add frozen mango, lime juice, and coconut cream to a blender.
- Blend until smooth and creamy.
- Taste and add maple syrup if extra sweetness is needed.
- Serve right away as soft serve or freeze for 1–2 hours for a firmer texture.
This mango lime ice cream is incredibly refreshing with a vibrant flavor that instantly lifts your mood.
It’s an easy, fruity dessert you can whip up in minutes, and it doubles as a palate cleanser or light summer treat after a heavier meal.
Vanilla Almond
Vanilla almond vegan ice cream is a silky, subtly nutty dessert with classic vanilla flavor and a smooth, scoopable texture.
It’s made with almond milk and almond butter for a creamy consistency and deep flavor, making it a perfect base for toppings like fresh fruit, chopped nuts, or vegan caramel.
Ingredients:
- 1½ cups almond milk
- ⅓ cup almond butter
- ¼ cup maple syrup or agave
- 1½ tsp pure vanilla extract
- Pinch of sea salt
Instructions:
- Combine almond milk, almond butter, maple syrup, vanilla, and salt in a blender.
- Blend until fully smooth.
- Pour the mixture into your ice cream maker and churn until thickened.
- For freezer method: pour into a container and freeze, stirring every 30–45 minutes until creamy.
Vanilla almond ice cream is simple, elegant, and endlessly versatile. Its creamy consistency and gentle sweetness make it a lovely everyday dessert that can also be dressed up for special occasions.
Whether enjoyed on its own or as a base for other flavors, it’s a go-to recipe for any vegan ice cream lover.
Blueberry Lavender
Blueberry lavender vegan ice cream is a beautifully aromatic and visually stunning treat.
It blends the natural sweetness of blueberries with the delicate floral notes of culinary lavender to create a gourmet dessert experience.
This flavor combination is both soothing and refreshing, making it perfect for relaxing summer evenings or elegant dinner parties.
Ingredients:
- 2 cups frozen blueberries
- 1 can full-fat coconut milk
- ¼ cup maple syrup
- 1 tsp dried culinary lavender
- 1 tsp lemon juice
Instructions:
- In a small saucepan, heat coconut milk and lavender until warm (do not boil). Let steep for 10 minutes, then strain out lavender.
- In a blender, combine infused coconut milk, blueberries, maple syrup, and lemon juice. Blend until smooth.
- Pour into an ice cream maker and churn, or freeze in a shallow dish, stirring every 30–45 minutes until firm.
This blueberry lavender ice cream is a floral twist on fruit-forward desserts. It’s light, fragrant, and perfect for those who appreciate more refined flavors.
The lavender adds a calming note that complements the berries beautifully, making each bite feel like a moment of pure serenity.
Coffee Cashew
Coffee cashew vegan ice cream delivers a rich, bold flavor with a creamy, luxurious texture thanks to soaked cashews and strong brewed coffee.
It’s perfect for coffee lovers and provides a pleasant caffeine kick in dessert form.
The blend of roasted notes and smooth nutty base creates a deeply satisfying treat.
Ingredients:
- 1 cup raw cashews (soaked for at least 4 hours)
- ¾ cup strong brewed coffee (cooled)
- ½ cup coconut milk or almond milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Drain soaked cashews and place them in a blender with coffee, milk, maple syrup, and vanilla.
- Blend until very smooth and creamy.
- Pour into an ice cream maker and churn, or freeze in a container, stirring occasionally until set.
Coffee cashew ice cream is indulgent yet wholesome, providing a perfect balance of energy and comfort.
Whether served on its own or paired with vegan brownies or cookies, it’s a flavorful and fulfilling dessert that tastes like something from a fancy café.
Pineapple Coconut
Pineapple coconut vegan ice cream is a tropical, sunshine-filled dessert that brings beachy vibes in every scoop.
With juicy pineapple and rich coconut milk, this ice cream feels like a frozen piña colada — minus the alcohol but full of vacation flavor.
It’s bright, tangy, and exceptionally creamy without any dairy.
Ingredients:
- 2 cups frozen pineapple chunks
- 1 can full-fat coconut milk
- ¼ cup agave or maple syrup
- 1 tsp lime juice
- Pinch of sea salt
Instructions:
- Blend pineapple, coconut milk, sweetener, lime juice, and salt in a blender until smooth.
- Transfer to an ice cream maker and churn, or freeze in a shallow container, mixing every 30–45 minutes.
- Let sit a few minutes before scooping if fully frozen.
Pineapple coconut ice cream is like a tropical escape in dessert form. It’s light, refreshing, and naturally sweetened, making it perfect for hot days or after spicy meals.
It’s also a crowd-pleaser that both adults and kids can enjoy together.
Raspberry Chocolate Chip
Raspberry chocolate chip vegan ice cream is a delightful blend of tart and sweet with just the right amount of indulgence.
The vibrant berries add a refreshing burst of flavor, while the dark chocolate chips bring richness and texture.
This fruity-meets-chocolaty combo is irresistible, especially when you’re craving something light yet satisfying.
Ingredients:
- 2 cups frozen raspberries
- 1 can full-fat coconut milk
- ¼ cup maple syrup or agave
- ½ tsp vanilla extract
- ⅓ cup vegan dark chocolate chips
Instructions:
- Blend raspberries, coconut milk, maple syrup, and vanilla until smooth.
- Pour into a container and fold in the chocolate chips.
- Freeze for 2–3 hours, stirring occasionally for a smoother texture.
- Let sit at room temperature for 5–10 minutes before scooping.
This raspberry chocolate chip ice cream is a crowd-pleasing favorite that’s easy to make and packed with flavor.
It offers the perfect balance between creamy, tangy, and crunchy — a must-have for anyone looking for a fruit-forward treat with a chocolaty twist.
Pistachio Cardamom
Pistachio cardamom vegan ice cream is a rich, nutty dessert with a warm, aromatic hint of spice.
The creaminess of blended pistachios and coconut milk is elevated by the exotic, slightly sweet note of cardamom, making it a unique and luxurious flavor experience.
Ingredients:
- 1 cup shelled pistachios (soaked 4–6 hours)
- 1 can full-fat coconut milk
- ¼ cup maple syrup
- ½ tsp ground cardamom
- 1 tsp vanilla extract
Instructions:
- Drain soaked pistachios and blend them with coconut milk, maple syrup, cardamom, and vanilla until very smooth.
- Pour into an ice cream maker and churn, or freeze in a container, stirring every 30–45 minutes until set.
- For added texture, fold in chopped pistachios before freezing.
This pistachio cardamom ice cream brings a sophisticated twist to classic nutty flavors.
It’s ideal for special occasions or when you want a dessert that feels elevated and handmade.
The cardamom adds a warm, comforting note that pairs beautifully with the pistachio’s natural richness.
Cherry Almond
Cherry almond vegan ice cream is a creamy, fruity dessert with a hint of nuttiness that evokes nostalgic ice cream parlor flavors.
Juicy cherries and almond extract come together to create a dreamy, lightly tart frozen treat that’s smooth and naturally vibrant.
Ingredients:
- 2 cups frozen cherries (sweet or tart)
- 1 can full-fat coconut milk
- ¼ cup maple syrup
- ½ tsp almond extract
- Optional: chopped almonds or vegan chocolate chunks
Instructions:
- Blend cherries, coconut milk, maple syrup, and almond extract until smooth.
- Pour into an ice cream maker and churn, or freeze in a container, stirring every 30–45 minutes.
- Add mix-ins like chopped almonds or chocolate chunks, if desired.
This cherry almond ice cream offers a delightful contrast between fruity brightness and deep almond flavor.
It’s a refreshing choice for warm days or anytime you want something sweet and slightly tangy.
With its bold color and layered taste, it’s as beautiful as it is delicious.
Maple Pecan
Maple pecan vegan ice cream is a comforting and indulgent dessert inspired by classic fall flavors.
Creamy and sweet with a subtle nutty crunch, this frozen treat combines rich maple syrup and toasted pecans for a perfectly balanced bite.
It’s an elegant yet approachable recipe ideal for any time of year.
Ingredients:
- 1 can full-fat coconut milk
- ½ cup raw cashews (soaked 4 hours, then drained)
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ½ cup toasted pecans (chopped)
- Pinch of sea salt
Instructions:
- Blend coconut milk, soaked cashews, maple syrup, vanilla, and salt until smooth and creamy.
- Pour into an ice cream maker and churn according to instructions, or freeze in a container, stirring every 30 minutes.
- Stir in toasted pecans just before the final freeze.
- Freeze until firm and let sit a few minutes before serving.
This maple pecan ice cream feels indulgent while staying entirely plant-based.
The depth of maple and crunch of pecans give it that homemade, comforting touch that makes every scoop a moment of warmth and nostalgia.
Mint Cacao
Mint cacao vegan ice cream is a cool, refreshing twist on the beloved mint chocolate chip classic.
Instead of artificial flavors, this version uses real mint leaves and raw cacao nibs or vegan chocolate for a natural, energizing flavor that’s both light and satisfying.
Ingredients:
- 1 can full-fat coconut milk
- ¼ cup fresh mint leaves
- ¼ cup maple syrup or agave
- 1 tsp vanilla extract
- ¼ cup cacao nibs or chopped vegan chocolate
Instructions:
- Blend coconut milk, mint leaves, maple syrup, and vanilla until fully combined and slightly green in color.
- Strain if desired for a smoother texture, then pour into an ice cream maker and churn.
- Stir in cacao nibs or chocolate chunks during the last few minutes.
- Freeze until firm or enjoy as soft serve.
Mint cacao ice cream is perfect for hot days when you want something cooling and light yet packed with flavor.
The real mint adds a freshness that’s unmatched, while the chocolate brings just enough richness to round it out.
Pumpkin Spice
Pumpkin spice vegan ice cream is the ultimate seasonal treat, capturing all the cozy flavors of fall in a cold, creamy scoop.
With notes of cinnamon, nutmeg, and ginger, this recipe transforms canned pumpkin into a luscious dessert that’s both festive and nourishing.
Ingredients:
- 1 can full-fat coconut milk
- 1 cup canned pumpkin puree
- ¼ cup maple syrup
- 1 tsp pumpkin pie spice (or cinnamon, nutmeg, and ginger mix)
- 1 tsp vanilla extract
Instructions:
- Blend coconut milk, pumpkin puree, maple syrup, spices, and vanilla until smooth.
- Pour into an ice cream maker and churn until thick, or freeze in a container, stirring periodically.
- Freeze until scoopable and enjoy with a sprinkle of cinnamon or crushed graham crackers.
Pumpkin spice ice cream is a creamy, aromatic dessert that brings a touch of seasonal magic to your freezer.
Whether enjoyed on its own or paired with vegan pie or cookies, it’s a wonderful way to enjoy pumpkin flavor beyond the usual baked goods.
Apple Cinnamon
Apple cinnamon vegan ice cream offers the cozy essence of baked apple pie in a creamy frozen form.
With naturally sweet apple, warming cinnamon, and a hint of maple, this dessert is both comforting and refreshing.
It’s perfect for fall but delicious enough to enjoy year-round.
Ingredients:
- 2 cups peeled and chopped apples (preferably sweet varieties)
- 1 can full-fat coconut milk
- ¼ cup maple syrup
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- Optional: pinch of nutmeg or allspice
Instructions:
- In a saucepan, simmer the apples with a splash of water until soft. Let cool.
- Blend the cooked apples with coconut milk, maple syrup, cinnamon, vanilla, and spices until smooth.
- Churn in an ice cream maker or freeze in a container, stirring every 30–45 minutes until creamy.
This apple cinnamon ice cream is a nostalgic twist on a classic flavor combo.
The warm spice notes and real apple make it feel like a comforting homemade dessert, perfect on its own or served alongside other fall favorites.
Lemon Basil
Lemon basil vegan ice cream is a bright, herbaceous, and slightly tangy treat that’s surprisingly refreshing.
The zesty citrus pairs beautifully with the subtle, sweet flavor of fresh basil, creating a unique and sophisticated flavor profile perfect for adventurous eaters.
Ingredients:
- 1 can full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ¼ cup maple syrup
- 2 tbsp chopped fresh basil
Instructions:
- In a blender, combine coconut milk, lemon juice, lemon zest, maple syrup, and basil.
- Blend until basil is finely chopped and mixture is smooth.
- Chill mixture, then churn in an ice cream maker or freeze in a container, stirring occasionally.
Lemon basil ice cream is an uplifting and palate-cleansing dessert that stands out with its fresh, garden-inspired flavor.
It’s perfect after a heavy meal or as a summer treat that feels both clean and gourmet.
Cookies and Cream
Cookies and cream vegan ice cream is a plant-based twist on a nostalgic favorite.
With a creamy vanilla base and chunks of vegan chocolate sandwich cookies, this dessert is pure comfort food in frozen form.
It’s rich, satisfying, and sure to be a hit with kids and adults alike.
Ingredients:
- 1 can full-fat coconut milk
- ¼ cup maple syrup or agave
- 1½ tsp vanilla extract
- 1 cup crushed vegan chocolate sandwich cookies
Instructions:
- Blend coconut milk, maple syrup, and vanilla until fully combined.
- Pour into an ice cream maker and churn until thick.
- Fold in crushed cookies during the last few minutes or by hand before freezing.
- Freeze until scoopable and serve.
Cookies and cream is a timeless classic, and this vegan version doesn’t disappoint.
It delivers all the creamy, crunchy goodness of the original, without any dairy.
Whether enjoyed in a cone, cup, or as an ice cream sandwich, it’s a dessert that never goes out of style.
Orange Cream
Orange cream vegan ice cream is a bright and creamy dessert inspired by the nostalgic flavor of creamsicles.
Combining zesty citrus with a silky coconut milk base, this frozen treat delivers the perfect balance of tangy and sweet.
It’s light, refreshing, and incredibly easy to make — ideal for summer days or a citrusy palate cleanser.
Ingredients:
- 1 can full-fat coconut milk
- ½ cup orange juice (freshly squeezed preferred)
- 1 tbsp orange zest
- ¼ cup maple syrup or agave
- 1 tsp vanilla extract
Instructions:
- Blend coconut milk, orange juice, orange zest, maple syrup, and vanilla until smooth.
- Chill the mixture, then churn in an ice cream maker or freeze in a container, stirring every 30–45 minutes.
- Let sit at room temperature before scooping if frozen solid.
This orange cream ice cream offers the perfect fusion of fruity brightness and creamy indulgence.
It’s a dairy-free version of a classic summer favorite that feels uplifting, cooling, and surprisingly elegant.
Chai Spice
Chai spice vegan ice cream brings the bold, aromatic flavors of your favorite spiced tea into a luxuriously creamy dessert.
With notes of cinnamon, cardamom, ginger, and cloves, this ice cream offers a comforting warmth that’s balanced by a cool, smooth texture — a perfect blend of opposites.
Ingredients:
- 1 can full-fat coconut milk
- ½ cup raw cashews (soaked and drained)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp each: ground cardamom, cloves, nutmeg
Instructions:
- Blend coconut milk, cashews, maple syrup, vanilla, and all the spices until very smooth.
- Pour into an ice cream maker and churn, or freeze in a container, stirring occasionally.
- Let soften a bit before serving for optimal texture.
This chai spice ice cream is a comforting and cozy flavor perfect for cooler evenings or anytime you crave a dessert that feels like a hug in a bowl.
It’s rich in flavor and perfect on its own or paired with a warm vegan cookie.
Blackberry Vanilla
Blackberry vanilla vegan ice cream is a stunningly vibrant dessert with deep berry flavor and a silky vanilla undertone.
The combination of tart blackberries and creamy coconut or almond milk creates a luxurious treat that’s fruity, floral, and lightly sweet — perfect for both casual snacking and elegant entertaining.
Ingredients:
- 2 cups frozen blackberries
- 1 can full-fat coconut milk or 1½ cups almond milk
- ¼ cup maple syrup or agave
- 1 tsp vanilla extract
- Optional: 1 tsp lemon juice for brightness
Instructions:
- Blend blackberries, coconut milk, maple syrup, vanilla, and lemon juice until smooth.
- Strain to remove seeds if desired.
- Pour into an ice cream maker or freeze in a container, stirring every 30 minutes until firm.
This blackberry vanilla ice cream is bursting with flavor and natural color.
It’s a simple yet elegant way to enjoy summer berries and a great alternative to heavier desserts — light, refreshing, and truly beautiful in every scoop.
Salted Caramel
Salted caramel vegan ice cream is the ultimate combination of sweet, creamy, and slightly salty — a decadent treat made without any dairy.
This version uses dates or coconut sugar for a naturally rich caramel flavor, paired with coconut milk for a lusciously smooth texture.
It’s the kind of dessert that feels indulgent but is still made from real, wholesome ingredients.
Ingredients:
- 1 can full-fat coconut milk
- ½ cup pitted Medjool dates or ¼ cup coconut sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt (or to taste)
- Optional: 1 tbsp almond butter for added richness
Instructions:
- If using dates, soak them in warm water for 10 minutes, then drain.
- Blend coconut milk, dates or sugar, vanilla, salt, and almond butter until completely smooth.
- Pour into an ice cream maker and churn, or freeze in a container, stirring every 30–45 minutes.
- Sprinkle with a pinch of flaky sea salt before serving for extra flavor.
This salted caramel ice cream is smooth, satisfying, and perfect for when you’re craving something rich but still plant-based.
It’s especially good when served with brownies or layered in a sundae with nuts and chocolate sauce.
Chocolate Hazelnut
Chocolate hazelnut vegan ice cream brings together the deep, decadent flavor of chocolate and the nutty richness of hazelnuts — like a scoopable version of your favorite chocolate spread.
It’s a creamy, dreamy dessert that feels luxurious without any dairy.
Ingredients:
- 1 cup hazelnuts (roasted and skins removed)
- 1 can full-fat coconut milk
- ¼ cup cocoa powder
- ⅓ cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Blend roasted hazelnuts until they become a smooth paste.
- Add coconut milk, cocoa powder, maple syrup, and vanilla; blend again until silky smooth.
- Churn in an ice cream maker or freeze in a container, stirring every 30–45 minutes until set.
This chocolate hazelnut ice cream is rich and nutty, offering a deep chocolate taste with the bonus of natural creaminess from the hazelnuts.
It’s indulgent, satisfying, and a great alternative for fans of chocolate-hazelnut spreads like Nutella — only better and dairy-free.
Coconut Lime
Coconut lime vegan ice cream is a bright, tropical dessert with a refreshing citrus twist.
The creaminess of coconut milk is perfectly complemented by tangy lime juice and zest, creating a light and zingy treat that’s perfect for cooling off in warm weather.
Ingredients:
- 1 can full-fat coconut milk
- 2 tbsp lime juice
- 1 tbsp lime zest
- ¼ cup maple syrup or agave
- Pinch of sea salt
Instructions:
- In a blender, combine coconut milk, lime juice, zest, sweetener, and salt.
- Blend until smooth.
- Pour into an ice cream maker and churn, or freeze in a shallow container, stirring every 30 minutes.
This coconut lime ice cream is vibrant, tangy, and incredibly refreshing.
It’s a simple yet flavorful dessert that transports you to the tropics with every bite.
Enjoy it as is, or top it with toasted coconut flakes for extra texture and flair.
Conclusion
Vegan ice cream isn’t just a substitute — it’s a celebration of creativity, simplicity, and nourishment. These 24+ recipes showcase how easy and satisfying it is to create frozen desserts using wholesome, plant-based ingredients. With options ranging from bold and decadent to light and fruity, there’s truly something for everyone. Bookmark your favorites, try a new one each week, and share the love with family and friends — because dessert should be delicious and inclusive.
