Summer’s here, and what better way to cool down than with a scoop of creamy, dreamy vegan ice cream? Forget the dairy—these 20 recipes prove plant-based desserts can be just as rich and satisfying. Whether you’re a seasoned vegan or simply curious, get ready to discover your new favorite frozen treat. Let’s dive into these delicious creations that will have you running to your freezer!
Coconut Milk Chocolate Chip Ice Cream
Ready to ditch the ice cream aisle forever? This coconut milk chocolate chip ice cream delivers creamy luxury without dairy. Grab your ice cream maker—this game-changer comes together in minutes.
Ingredients
– 2 cans of full-fat coconut milk
– 3/4 cup of granulated sugar
– A big splash of vanilla extract
– A generous pinch of salt
– 1 cup of semi-sweet chocolate chips
Instructions
1. Chill your ice cream maker bowl for at least 24 hours in the freezer—this ensures it’s properly frozen for the creamiest texture.
2. Whisk together both cans of coconut milk, 3/4 cup of sugar, a big splash of vanilla extract, and a generous pinch of salt in a large bowl until the sugar fully dissolves.
3. Pour the mixture into your pre-chilled ice cream maker and churn for 20–25 minutes, following the manufacturer’s instructions.
4. Fold in 1 cup of semi-sweet chocolate chips during the last 2 minutes of churning to distribute them evenly without overmixing.
5. Transfer the soft ice cream to a freezer-safe container and press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.
6. Freeze for at least 4 hours, or until firm enough to scoop.
7. Let the ice cream sit at room temperature for 5–10 minutes before serving for easier scooping.
But the real magic happens in the freezer—this ice cream sets up with a velvety, scoopable texture that’s rich but not heavy. The coconut milk base lets the dark chocolate chips shine through with every bite. Crumble it over warm brownies or sandwich between chewy cookies for an epic dessert hack.
Banana Peanut Butter Swirl Ice Cream
Tired of boring ice cream? This banana peanut butter swirl is your new freezer obsession. Blend frozen bananas into creamy magic, then ripple with salty-sweet peanut butter—no fancy equipment needed.
Ingredients
– 4 ripe bananas, sliced and frozen solid
– ½ cup creamy peanut butter
– 2 tablespoons maple syrup
– A big splash of vanilla extract
– A pinch of flaky sea salt
Instructions
1. Slice 4 ripe bananas into ½-inch coins and freeze them on a parchment-lined baking sheet for at least 4 hours until rock-solid.
2. Drop the frozen banana slices into a high-speed blender or food processor.
3. Add 2 tablespoons maple syrup and a big splash of vanilla extract to the blender.
4. Blend on high for 1-2 minutes, scraping down the sides twice, until the mixture looks like soft-serve ice cream.
5. Microwave ½ cup peanut butter for 15 seconds to make it pourable.
6. Pour half of the banana mixture into a loaf pan.
7. Drizzle half of the warmed peanut butter over the banana layer in zig-zag patterns.
8. Repeat with the remaining banana mixture and peanut butter.
9. Drag a knife through the layers 3-4 times to create swirls.
10. Sprinkle a pinch of flaky sea salt over the top.
11. Freeze the loaf pan uncovered for 30 minutes to set the swirls.
12. Cover tightly with plastic wrap and freeze for 3 more hours until scoopable.
A dreamy soft-serve texture meets ribbons of salty peanut butter in every spoonful. Scoop it into waffle cones or layer it with crushed pretzels for that sweet-salty-crunchy trifecta. This stuff disappears faster than your last TikTok scroll.
Avocado Lime Vegan Ice Cream
Melt away summer heat with this creamy, dreamy vegan delight. Grab your blender and let’s transform ripe avocados into the silkiest ice cream you’ve ever tasted—no dairy needed, just pure, zesty magic.
Ingredients
2 ripe avocados, a couple of limes (you’ll need ¼ cup fresh juice), 1 can (13.5 oz) full-fat coconut milk, ½ cup maple syrup, a splash of vanilla extract, and a pinch of salt.
Instructions
1. Halve the avocados, remove the pits, and scoop the flesh into a blender. 2. Squeeze the limes until you have exactly ¼ cup of juice and add it to the blender. 3. Pour in the entire can of coconut milk, making sure to scrape out the thick cream. 4. Add the maple syrup, vanilla extract, and salt. 5. Blend on high for 60 seconds until completely smooth and pale green. 6. Taste the mixture—if you prefer it sweeter, blend in another tablespoon of maple syrup. 7. Pour the blended base into a loaf pan or ice cream container. 8. Cover the pan tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals. 9. Freeze for at least 6 hours, or until firm to the touch. 10. Let the ice cream sit at room temperature for 10 minutes before scooping to soften slightly. For the creamiest texture, churn the base in an ice cream maker for 20 minutes before freezing. Freezing unlocks a velvety, scoopable texture that’s rich from the avocados and bright from the lime—serve it in waffle cones or crumble graham crackers on top for a fun, crunchy twist.
Strawberry Cashew Ice Cream
Grab your blender and forget the ice cream maker—this vegan strawberry cashew ice cream is about to become your new freezer obsession. Get ready for that creamy, dreamy texture without any dairy involved. Seriously, it’s so smooth you’ll swear it’s magic.
Ingredients
– 2 cups of raw cashews, soaked overnight
– 1 pound of fresh strawberries, hulled and sliced
– ¾ cup of maple syrup
– 1 can (13.5 oz) of full-fat coconut milk
– A big splash of vanilla extract
– A pinch of sea salt
Instructions
1. Soak 2 cups of raw cashews in water for at least 8 hours or overnight, then drain completely.
2. Hull and slice 1 pound of fresh strawberries.
3. Combine soaked cashews, sliced strawberries, ¾ cup maple syrup, 1 can coconut milk, a big splash of vanilla extract, and a pinch of sea salt in a high-speed blender.
4. Blend on high for 2 full minutes until completely smooth and creamy.
5. Pour the mixture into a loaf pan or airtight container.
6. Freeze for 6 hours minimum, or until firm but scoopable.
7. Let the ice cream sit at room temperature for 10 minutes before scooping to soften slightly.
That creamy cashew base gives it an unbelievably rich mouthfeel, while the fresh strawberries keep it bright and fruity. Try serving it sandwiched between two vegan cookies or crumbled over a warm fruit crisp for the ultimate dessert hack.
Mint Chocolate Chip Coconut Ice Cream
You need this mint chocolate chip coconut ice cream in your life STAT. That creamy coconut base gets a major upgrade with fresh mint and dark chocolate chunks—it’s like a frosty, dreamy vacation in a bowl.
Ingredients
– 2 cans (13.5 oz each) of full-fat coconut milk
– ¾ cup of granulated sugar
– A big handful of fresh mint leaves
– 1 teaspoon of pure vanilla extract
– A tiny pinch of sea salt
– ½ cup of finely chopped dark chocolate (at least 70% cacao)
– A splash of coconut cream (optional, for extra richness)
Instructions
1. Pour both cans of coconut milk into a medium saucepan.
2. Add the granulated sugar and stir over medium heat until the sugar completely dissolves, about 3–4 minutes.
3. Toss in the fresh mint leaves and simmer on low for 5 minutes to infuse the flavor—don’t let it boil.
4. Remove the saucepan from the heat and stir in the vanilla extract and sea salt.
5. Strain the mixture through a fine-mesh sieve into a bowl to remove the mint leaves.
6. Press on the mint with a spoon to extract all the flavorful liquid.
7. Cover the bowl and chill the mixture in the refrigerator for at least 4 hours, or until it’s completely cold.
8. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
9. While churning, chop the dark chocolate into small, uneven chunks for varied texture.
10. In the last 2 minutes of churning, add the chopped chocolate so it distributes evenly.
11. Transfer the soft ice cream to a freezer-safe container.
12. Freeze for 4–6 hours, or until firm enough to scoop.
Heavenly scoopable texture meets that cool mint kick and rich chocolate bits. Serve it straight-up in waffle cones or crumble over a warm brownie for the ultimate dessert hack.
Vanilla Bean Almond Milk Ice Cream
Zesty, creamy, and dairy-free—this vanilla bean almond milk ice cream will blow your mind. Forget complicated recipes and expensive ingredients. Grab your ice cream maker and let’s make magic happen in under 30 minutes.
Ingredients
– 2 cups of unsweetened almond milk
– 1 cup of full-fat coconut cream
– 3/4 cup of granulated sugar
– 1 whole vanilla bean, split lengthwise
– A pinch of fine sea salt
– 1 teaspoon of pure vanilla extract
Instructions
1. Pour 2 cups of unsweetened almond milk into a medium saucepan.
2. Add 1 cup of full-fat coconut cream to the saucepan.
3. Measure 3/4 cup of granulated sugar and whisk it into the liquid mixture until fully dissolved.
4. Split 1 vanilla bean lengthwise using a sharp knife and scrape out the seeds with the back of the knife.
5. Add both the vanilla bean seeds and the empty pod to the saucepan.
6. Sprinkle in a pinch of fine sea salt.
7. Heat the mixture over medium heat, stirring constantly, until it reaches 170°F on a kitchen thermometer—do not let it boil.
8. Remove the saucepan from heat and stir in 1 teaspoon of pure vanilla extract.
9. Let the mixture cool to room temperature, about 30 minutes, then cover and refrigerate for at least 4 hours or until completely chilled.
10. Remove the vanilla bean pod from the chilled mixture and discard it.
11. Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
12. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.
Dreamy scoopable texture with real vanilla bean speckles throughout. The almond milk keeps it light while the coconut cream adds luxurious richness. Try it sandwiched between chewy chocolate chip cookies or drizzled with warm caramel sauce for next-level indulgence.
Matcha Green Tea Ice Cream
Overwhelmed by basic desserts? This vibrant matcha ice cream delivers that earthy-sweet kick you’ve been craving. Skip the store-bought tubs—we’re making that Instagram-worthy green goodness from scratch.
Ingredients
– 2 cups of heavy cream, straight from the fridge
– 1 cup of whole milk
– ¾ cup of granulated sugar
– 3 tablespoons of high-quality matcha powder
– 4 large egg yolks
– A generous pinch of salt
– A splash of pure vanilla extract
Instructions
1. Whisk the egg yolks and sugar together in a medium bowl until pale and thick, about 2 minutes.
2. Heat the heavy cream, milk, and salt in a saucepan over medium heat until it just begins to steam—don’t let it boil.
3. Slowly pour about ½ cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream.
5. Cook over low heat, stirring continuously with a spatula, until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes.
6. Remove from heat and immediately whisk in the matcha powder until completely smooth and no green clumps remain.
7. Stir in the vanilla extract.
8. Pour the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits.
9. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
10. Chill in the refrigerator for at least 4 hours, or until completely cold.
11. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
12. Transfer the soft-set ice cream to an airtight container.
13. Freeze for at least 4 hours, or until firm enough to scoop.
Now you’ve got that dreamy, scoopable texture with a bold matcha flavor that’s not too bitter. Nothing beats the creamy, vibrant green swirls in a waffle cone, or crumble some matcha cookies on top for extra crunch.
Raspberry Sorbet Ice Cream
Get ready to upgrade your dessert game! Grab those frozen raspberries and transform them into the creamiest sorbet ice cream you’ll ever taste. This no-churn wonder blends tart berries with sweet cream for the ultimate frozen treat.
Ingredients
– 3 cups of frozen raspberries
– 1 cup of heavy cream
– 3/4 cup of granulated sugar
– 1/4 cup of fresh lemon juice
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Combine 3 cups of frozen raspberries, 3/4 cup of granulated sugar, and 1/4 cup of fresh lemon juice in a blender.
2. Blend on high speed for 45-60 seconds until completely smooth and no berry chunks remain.
3. Pour the raspberry puree through a fine-mesh strainer into a large bowl to remove all seeds.
4. Add a splash of vanilla extract and a pinch of salt to the strained puree, then whisk to combine.
5. In a separate chilled bowl, pour 1 cup of heavy cream.
6. Whip the cream using an electric mixer on medium-high speed for 2-3 minutes until stiff peaks form.
7. Gently fold the whipped cream into the raspberry mixture using a spatula until fully incorporated.
8. Transfer the mixture to a 9×5-inch loaf pan and spread evenly with a spatula.
9. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the mixture.
10. Freeze for at least 6 hours or overnight until completely firm.
11. Remove from freezer and let sit at room temperature for 5-7 minutes before scooping.
Serve this vibrant pink delight in chilled bowls or waffle cones. The texture stays remarkably creamy without an ice cream maker, and the bright raspberry flavor shines through every spoonful. Try layering it with fresh berries or crumbling graham crackers between scoops for extra texture.
Pistachio Rosewater Ice Cream
Brace yourself for the most luxurious frozen treat you’ll make all year. This pistachio rosewater ice cream blends nutty richness with floral elegance in every scoop. Skip the store-bought versions—this homemade beauty will become your new summer obsession.
Ingredients
– 2 cups of heavy cream
– 1 cup of whole milk
– 3/4 cup of granulated sugar
– 5 large egg yolks
– 1/2 cup of shelled pistachios, finely chopped
– 2 teaspoons of rosewater
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar in a medium saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring constantly with a whisk to dissolve the sugar completely.
3. Whisk 5 large egg yolks in a separate bowl until pale and slightly thickened.
4. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking vigorously to temper them—this prevents scrambled eggs in your ice cream.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F).
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Stir in 2 teaspoons rosewater, a pinch of salt, and a splash of vanilla extract.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
10. Refrigerate for at least 4 hours or until completely chilled—overnight is even better for deeper flavor development.
11. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s directions until it reaches soft-serve consistency.
12. Fold in 1/2 cup finely chopped pistachios during the last 2 minutes of churning for perfect distribution.
13. Transfer the ice cream to an airtight container and freeze for 4-6 hours until firm. Keep it in the coldest part of your freezer to prevent ice crystals.
Kind of magical how the floral rosewater dances with those buttery pistachios in every bite. The texture stays remarkably creamy thanks to that custard base, avoiding any icy graininess. Try serving it sandwiched between chewy cardamom cookies or drizzled with honey for an extra Middle Eastern twist.
Blueberry Lavender Ice Cream
Zesty summer vibes call for this dreamy Blueberry Lavender Ice Cream. Whip up this creamy, floral treat that’s bursting with juicy berries and a hint of earthy lavender. Your taste buds will thank you—no churn needed!
Ingredients
Grab 2 cups of heavy cream, a 14-ounce can of sweetened condensed milk, a big handful of fresh or frozen blueberries (about 1 cup), a tablespoon of dried culinary lavender, a splash of vanilla extract, and a tiny pinch of salt.
Instructions
1. Pour 2 cups of heavy cream into a large mixing bowl. 2. Use an electric mixer on high speed to whip the cream until stiff peaks form, about 3–4 minutes. 3. Gently fold in the 14-ounce can of sweetened condensed milk with a spatula until just combined. 4. Stir in a splash of vanilla extract and a tiny pinch of salt. 5. In a small saucepan, combine 1 cup of blueberries and 1 tablespoon of dried lavender. 6. Cook over medium heat for 5–7 minutes, mashing the blueberries with a spoon until they release their juices and the mixture thickens slightly. 7. Let the blueberry-lavender mixture cool completely to room temperature, about 15–20 minutes (tip: spread it on a plate to speed up cooling). 8. Strain the cooled mixture through a fine-mesh sieve into the cream base, pressing with a spoon to extract all the liquid; discard the solids. 9. Fold the strained mixture gently into the cream base until evenly swirled (tip: don’t overmix to keep streaks vibrant). 10. Pour the mixture into a loaf pan or airtight container. 11. Cover tightly with plastic wrap or a lid. 12. Freeze for at least 6 hours or until firm (tip: for smoother texture, give it a quick stir after 2 hours). Keep frozen until ready to scoop. Kicking back with a bowl reveals a velvety, scoopable ice cream dotted with subtle purple swirls. The lavender adds a fragrant earthiness that balances the sweet-tart blueberries perfectly. Serve it sandwiched between chewy cookies or topped with extra fresh berries for a Insta-worthy dessert!
Chocolate Hazelnut Ice Cream
Craving that dreamy chocolate-hazelnut swirl? This no-churn ice cream delivers restaurant-quality richness with zero fancy equipment needed. Get ready to wow your taste buds in just a few simple steps.
Ingredients
– 2 cups of heavy cream
– 1 can (14 oz) of sweetened condensed milk
– 3/4 cup of chocolate hazelnut spread
– 1/2 cup of chopped toasted hazelnuts
– A splash of vanilla extract
– A pinch of fine sea salt
Instructions
1. Pour 2 cups of heavy cream into a large mixing bowl.
2. Whip the cream on high speed with an electric mixer until stiff peaks form, about 3–4 minutes.
3. Gently fold in 1 can of sweetened condensed milk using a spatula until just combined.
4. Add a splash of vanilla extract and a pinch of fine sea salt to the mixture.
5. Microwave 3/4 cup of chocolate hazelnut spread for 20 seconds to slightly loosen it.
6. Drizzle the warmed chocolate hazelnut spread over the cream mixture.
7. Lightly fold 4–5 times to create thick swirls—don’t overmix.
8. Fold in 1/2 cup of chopped toasted hazelnuts, reserving 2 tablespoons for topping.
9. Transfer the mixture to a 9×5-inch loaf pan lined with parchment paper.
10. Sprinkle the reserved chopped hazelnuts evenly over the top.
11. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream.
12. Freeze for at least 6 hours or until firm to the touch.
Get that spoon ready—this ice cream sets up creamy and scoopable, with ribbons of nutty chocolate and crunchy bits in every bite. Go wild by sandwiching it between waffle cookies or crumbling it over warm brownies for an epic dessert hack.
Pumpkin Spice Ice Cream
A total game-changer for your fall dessert lineup—this homemade pumpkin spice ice cream brings all the cozy vibes without the dairy aisle run. Get ready to scoop up serious seasonal magic.
Ingredients
– 2 cups of heavy cream
– 1 cup of whole milk
– ¾ cup of granulated sugar
– ½ cup of pumpkin puree
– 4 large egg yolks
– 2 teaspoons of pumpkin pie spice
– 1 teaspoon of vanilla extract
– A pinch of salt
Instructions
1. Pour the heavy cream and whole milk into a medium saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring occasionally with a whisk.
3. Whisk the egg yolks and granulated sugar in a separate bowl until pale and thick.
4. Slowly pour 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon.
7. Remove the saucepan from the heat and stir in the pumpkin puree, pumpkin pie spice, vanilla extract, and salt until fully combined.
8. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
10. Chill the custard in the refrigerator for at least 4 hours or until completely cold.
11. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
12. Transfer the churned ice cream to an airtight container and freeze for 4-6 hours or until firm.
Fantastically creamy with warm spice notes that melt on your tongue, this ice cream is perfect sandwiched between ginger snaps or crumbled over a warm apple crisp. Each spoonful delivers that nostalgic pumpkin pie feeling in frozen form—ideal for those crisp autumn evenings.
Mango Turmeric Ice Cream
Elevate your ice cream game with this golden-hued tropical treat that’s as vibrant as it is delicious. Grab your blender and get ready to swirl sunshine into every scoop—this dairy-free dream comes together in minutes.
Ingredients
- 2 cups of frozen mango chunks
- 1 can of full-fat coconut milk
- ¼ cup of maple syrup
- 1 teaspoon of ground turmeric
- A squeeze of fresh lime juice
- A pinch of sea salt
Instructions
- Add 2 cups of frozen mango chunks to your blender.
- Pour in 1 can of full-fat coconut milk.
- Drizzle ¼ cup of maple syrup over the mixture.
- Sprinkle 1 teaspoon of ground turmeric evenly across the top.
- Squeeze in fresh lime juice from half a lime.
- Add a pinch of sea salt to balance the sweetness.
- Blend on high speed for 60-90 seconds until completely smooth and creamy.
- Scrape down the sides with a spatula to incorporate any unmixed bits.
- Transfer the mixture to a freezer-safe container with a lid.
- Freeze for at least 4 hours, or until firm enough to scoop.
- Let the ice cream sit at room temperature for 5-10 minutes before serving for easier scooping.
Outrageously creamy with a tropical mango punch and earthy turmeric warmth, this ice cream melts luxuriously on the tongue. Serve it swirled with extra mango puree or topped with toasted coconut flakes for extra crunch and flair.
Peanut Butter Cup Ice Cream
Nailing that perfect frozen treat just got easier. This peanut butter cup ice cream delivers creamy richness with salty-sweet chunks throughout. Your freezer game is about to level up.
Ingredients
– 2 cups of heavy cream
– 1 can (14 oz) of sweetened condensed milk
– ½ cup of creamy peanut butter
– 1 tsp of vanilla extract
– A good pinch of salt
– 1 cup of chopped peanut butter cups
Instructions
1. Pour 2 cups of heavy cream into a large mixing bowl.
2. Use an electric mixer on high speed to whip the cream until stiff peaks form, about 3-4 minutes.
3. Gently fold in 1 can of sweetened condensed milk with a spatula until just combined.
4. Add ½ cup of creamy peanut butter and mix until fully incorporated.
5. Stir in 1 tsp of vanilla extract and a good pinch of salt.
6. Fold in 1 cup of chopped peanut butter cups, reserving a handful for topping.
7. Transfer the mixture to a 9×5 inch loaf pan.
8. Sprinkle the reserved peanut butter cup pieces evenly over the top.
9. Cover the pan tightly with plastic wrap, pressing it directly against the ice cream surface to prevent ice crystals.
10. Freeze for at least 6 hours, or until completely firm.
The texture is luxuriously creamy without needing an ice cream maker, thanks to the condensed milk base. Each spoonful delivers smooth peanut butter flavor with satisfying chocolate crunch. Try serving it between two cookies for an epic ice cream sandwich, or crumble extra peanut butter cups over the top for maximum decadence.
Cookie Dough Vegan Ice Cream
Scoop this: vegan cookie dough ice cream that’ll make you forget the dairy version ever existed. We’re talking creamy, dreamy perfection with edible cookie dough chunks swirled throughout. Get ready to level up your dessert game in just a few simple steps.
Ingredients
– 2 cups of raw cashews, soaked overnight
– 1 can (13.5 oz) of full-fat coconut milk
– 3/4 cup of maple syrup
– A splash of vanilla extract
– 1/4 cup of coconut oil, melted
– A pinch of sea salt
– 1/2 cup of almond flour
– 2 tablespoons of coconut sugar
– A couple of vegan chocolate chips
Instructions
1. Drain your soaked cashews and add them to a high-speed blender.
2. Pour in the full-fat coconut milk and blend on high for 60 seconds until completely smooth.
3. Add the maple syrup, vanilla extract, melted coconut oil, and sea salt to the blender.
4. Blend everything together for another 45 seconds until the mixture is creamy and well-combined.
5. Pour the ice cream base into a loaf pan and freeze it for 2 hours until partially set.
6. While the base freezes, mix almond flour, coconut sugar, and vegan chocolate chips in a small bowl to make the cookie dough.
7. Add 1 tablespoon of water to the cookie dough mixture and stir until it holds together when pressed.
8. Remove the partially frozen ice cream base from the freezer after 2 hours.
9. Drop small chunks of the cookie dough throughout the ice cream base.
10. Use a spatula to gently swirl the cookie dough into the ice cream.
11. Return the pan to the freezer and freeze for at least 6 hours or overnight until firm.
12. Let the ice cream sit at room temperature for 10 minutes before scooping to soften.
Let this vegan wonder blow your mind with its rich cashew creaminess and soft cookie dough bites. The texture stays scoopable straight from the freezer thanks to the coconut oil. Try crumbling extra cookie dough on top or sandwiching it between vegan cookies for the ultimate treat.
Cherry Almond Ice Cream
Oh my goodness, this cherry almond ice cream is about to become your new summer obsession. Picture sweet cherries swirled through creamy almond-infused custard—it’s like a dessert dream come true. Let’s get churning!
Ingredients
– 2 cups of heavy cream
– 1 cup of whole milk
– ¾ cup of granulated sugar
– 4 large egg yolks
– 1 teaspoon of almond extract
– 2 cups of pitted fresh cherries, chopped
– A splash of lemon juice
– A pinch of salt
Instructions
1. Combine 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar in a saucepan over medium heat, stirring until the sugar dissolves and the mixture reaches 170°F.
2. Whisk 4 large egg yolks in a separate bowl until pale and slightly thickened.
3. Slowly pour about 1 cup of the warm cream mixture into the egg yolks while whisking constantly to temper them and prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes).
5. Stir in 1 teaspoon of almond extract and a pinch of salt, then strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
6. Cover the custard with plastic wrap pressed directly onto the surface and chill in the refrigerator for at least 4 hours or until completely cold.
7. While the custard chills, combine 2 cups of pitted fresh cherries (chopped) with a splash of lemon juice in a small saucepan and cook over medium heat for 8–10 minutes, mashing slightly, until the cherries break down and the mixture thickens.
8. Chill the cherry compote in the refrigerator until cold.
9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20–25 minutes).
10. In the last 2 minutes of churning, add the chilled cherry compote and let it swirl in gently—don’t overmix to keep those beautiful streaks.
11. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
What a winner! The texture is luxuriously creamy with little bursts of tart cherry, while the almond adds a subtle, nutty depth. Try scooping it over warm brownies or crumbling some amaretti cookies on top for an extra crunch—it’s pure magic.
Caramel Swirl Date Ice Cream
Who needs another basic ice cream when you can swirl sweet caramel through creamy date perfection? Whip up this dreamy frozen treat that hits all the right notes. Your dessert game just leveled up.
Ingredients
- 2 cups of heavy cream
- 1 cup of whole milk
- ¾ cup of pitted dates, chopped
- ½ cup of granulated sugar
- 4 large egg yolks
- A pinch of salt
- ½ cup of homemade caramel sauce
Instructions
- Combine 1 cup of heavy cream, whole milk, chopped dates, and ¼ cup of sugar in a saucepan over medium heat.
- Heat the mixture until it reaches 170°F, stirring occasionally to dissolve the sugar completely.
- Remove from heat, cover, and let the dates steep for 30 minutes to infuse maximum flavor.
- Strain the mixture through a fine-mesh sieve, pressing on the dates to extract all liquid, then discard the solids.
- Whisk the egg yolks with the remaining ½ cup of sugar and salt in a separate bowl until pale and thick.
- Slowly pour the warm cream mixture into the egg yolks while whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon at 175°F.
- Immediately strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
- Stir in the remaining 1 cup of heavy cream, then chill the mixture in the refrigerator for at least 4 hours or until completely cold.
- Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
- Layer the churned ice cream with ½ cup of homemade caramel sauce in a freezer-safe container, swirling gently with a knife.
- Freeze for 4-6 hours or until firm enough to scoop.
Zesty caramel ribbons melt into the velvety date base for a dessert that’s both rich and refreshing. Serve it sandwiched between chewy oatmeal cookies or crumbled over warm apple crisp. Each scoop delivers that perfect balance of sweet and sophisticated—your spoon will keep coming back for more.
Chai Spiced Ice Cream
A creamy dream that’ll have your taste buds doing backflips—this chai spiced ice cream brings cozy vibes to your freezer with bold cardamom, warming cinnamon, and a hint of black pepper heat. Skip the coffee shop line and make this viral-worthy treat that’s basically autumn in a bowl. Your spoon will thank you.
Ingredients
– 2 cups of heavy cream
– 1 cup of whole milk
– 3/4 cup of granulated sugar
– 6 egg yolks
– 2 teaspoons of vanilla extract
– 1 tablespoon of ground cinnamon
– 1 teaspoon of ground cardamom
– 1/2 teaspoon of ground ginger
– A pinch of black pepper
– A pinch of salt
Instructions
1. Pour the heavy cream, whole milk, and granulated sugar into a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly, until it reaches 170°F on a kitchen thermometer—don’t let it boil.
3. Whisk the egg yolks in a separate bowl until pale and slightly thickened.
4. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking vigorously to temper them.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon (about 175°F).
7. Remove from heat and stir in the vanilla extract, ground cinnamon, ground cardamom, ground ginger, black pepper, and salt.
8. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
10. Chill the custard in the refrigerator for at least 4 hours or until completely cold.
11. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
12. Transfer the churned ice cream to an airtight container and freeze for 4–6 hours until firm.
Rich, velvety texture melts into warm spice notes that dance on your tongue. Serve scoops over warm apple pie or crumble for a next-level dessert, or enjoy it straight from the container—we won’t judge.
Black Sesame Ice Cream
Ready to level up your dessert game? This black sesame ice cream brings nutty, toasty vibes that’ll make you forget basic vanilla ever existed. Rich, creamy, and totally Insta-worthy—let’s get churning.
Ingredients
– 1 cup of heavy cream
– 1 cup of whole milk
– ¾ cup of granulated sugar
– ¼ cup of black sesame paste
– 4 large egg yolks
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Pour the heavy cream and whole milk into a medium saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring occasionally with a whisk.
3. Whisk the egg yolks and granulated sugar in a separate bowl until pale and thick, about 2 minutes.
4. Slowly pour ½ cup of the hot cream mixture into the egg yolks while whisking constantly to temper them.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon, about 5–7 minutes.
7. Remove the custard from the heat and stir in the black sesame paste until fully incorporated.
8. Mix in the salt and vanilla extract.
9. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
10. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
11. Chill the custard in the refrigerator for at least 4 hours or until it reaches 40°F.
12. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
13. Transfer the churned ice cream to an airtight container and freeze for 4–6 hours until firm.
Buttery smooth with a deep, nutty kick, this ice cream is a texture dream. Crumble it over warm mochi or drizzle with honey for a next-level treat that’s anything but basic.
Lemon Poppy Seed Ice Cream
Kick your dessert game up with this zesty, crunchy frozen treat that’s about to become your summer obsession. Lemon poppy seed ice cream brings that classic muffin flavor into a creamy, scoopable dream. Get ready to wow your taste buds with zero fuss.
Ingredients
– 2 cups of heavy cream
– 1 cup of whole milk
– ¾ cup of granulated sugar
– ¼ cup of fresh lemon juice
– Zest from 2 lemons
– 4 large egg yolks
– 2 tablespoons of poppy seeds
– A pinch of salt
Instructions
1. Combine 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, and a pinch of salt in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly, until it reaches 170°F on a kitchen thermometer—do not let it boil.
3. Whisk 4 large egg yolks in a separate bowl until pale and slightly thickened.
4. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking continuously to temper them and prevent scrambling.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5–7 minutes.
7. Remove from heat and stir in ¼ cup of fresh lemon juice and the zest from 2 lemons.
8. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits for a smoother texture.
9. Stir in 2 tablespoons of poppy seeds until evenly distributed.
10. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
11. Chill the custard in the refrigerator for at least 4 hours or until completely cold, ideally overnight for best flavor development.
12. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
13. Transfer the churned ice cream to an airtight container and freeze for 4–6 hours, or until firm enough to scoop.
Buttery smooth with a bright lemon zing, this ice cream is flecked with poppy seeds for a subtle crunch. Serve it sandwiched between chewy sugar cookies or crumbled over a warm fruit crisp—either way, it’s a cool, creamy delight that’s totally Insta-worthy.
Summary
From dairy-free delights to creamy dream scoops, these 20 vegan ice cream recipes prove plant-based treats can be just as indulgent. We hope you find a new favorite! Give one a try, then share which recipe you loved most in the comments below. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later.
