15 Delicious Vegan Ice Cream Recipes

Who says you need dairy to enjoy a rich and creamy scoop of ice cream? These 15 vegan ice cream recipes prove that plant-based treats can be just as indulgent and satisfying!

From classic vanilla to decadent chocolate and fruity sorbets, there’s something for every craving. Made with ingredients like coconut milk, cashews, and bananas, these recipes are simple, delicious, and dairy-free.

Whether you’re looking for a refreshing summer dessert or a guilt-free sweet treat, these vegan ice cream ideas will hit the spot. Get ready to enjoy smooth, creamy goodness in every bite!

1. Vegan Vanilla Ice Cream

Ingredients:

• 2 cans full-fat coconut milk (or coconut cream)
• ½ cup maple syrup
• 1 tablespoon vanilla extract (or the seeds from 1 vanilla bean)
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, maple syrup, vanilla extract, and salt until smooth.
2. Chill the mixture in the refrigerator for at least 2 hours.
3. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to an airtight container and freeze for 2–3 hours before serving.

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2. Chocolate Avocado Ice Cream

Ingredients:

• 2 ripe avocados, pitted and scooped
• 1 can full-fat coconut milk
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup (or your preferred sweetener)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Place the avocado flesh, coconut milk, cocoa powder, maple syrup, vanilla extract, and salt in a blender.
2. Blend until completely smooth and creamy.
3. Chill the mixture for about 1–2 hours.
4. Churn in an ice cream maker, then freeze for a couple of hours to firm up.

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3. Mango Coconut Ice Cream

Ingredients:

• 2 cups ripe mango chunks (fresh or frozen)
• 1 can coconut milk
• ⅓ cup maple syrup
• Juice of 1 lime
• A pinch of salt

Instructions:

1. Blend the mango chunks with coconut milk, maple syrup, lime juice, and salt until smooth.
2. Refrigerate the mixture for 1–2 hours to enhance the flavors.
3. Churn in your ice cream maker until a creamy consistency is reached.
4. Freeze for an additional 2 hours before serving.

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4. Strawberry Banana Ice Cream

Ingredients:

• 2 cups frozen strawberries
• 1 ripe banana
• 1 cup almond milk (or your favorite vegan milk)
• 2 tablespoons maple syrup (adjust to taste)
• 1 teaspoon lemon juice

Instructions:

1. Combine frozen strawberries, banana, almond milk, maple syrup, and lemon juice in a blender.
2. Blend until smooth and well-combined.
3. For a softer texture, you can serve immediately or churn in an ice cream maker.
4. For a firmer treat, freeze for a few hours before scooping.

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5. Matcha Green Tea Ice Cream

Ingredients:

• 1 can coconut milk
• 2 tablespoons matcha powder
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a small bowl, whisk the matcha powder with a small amount of coconut milk to dissolve any lumps.
2. Mix the dissolved matcha with the remaining coconut milk, maple syrup, vanilla extract, and salt.
3. Chill the mixture in the refrigerator for 1–2 hours.
4. Churn in an ice cream maker and freeze for a couple of hours to firm up before serving.

6. Vegan Peach Ginger Ice Cream

Ingredients:

• 3 ripe peaches, peeled and pitted (or about 2 cups of peach slices)
• 1 can full-fat coconut milk
• 1/3 cup maple syrup
• 1 tablespoon freshly grated ginger
• Juice of ½ lemon
• A pinch of salt

Instructions:

1. Blend the peaches, coconut milk, maple syrup, ginger, lemon juice, and salt until smooth.
2. Chill the mixture in the refrigerator for 1–2 hours.
3. Pour the chilled mixture into an ice cream maker and churn until it thickens.
4. Transfer to an airtight container and freeze for 2–3 hours before serving.

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7. Vegan Coffee Hazelnut Ice Cream

Ingredients:

• 1 can full-fat coconut milk
• ½ cup strong brewed coffee (cooled)
• 1/3 cup maple syrup
• ¼ cup hazelnut butter
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Combine the coconut milk, brewed coffee, maple syrup, hazelnut butter, vanilla extract, and salt in a blender and blend until smooth.
2. Refrigerate the mixture for 1–2 hours.
3. Churn in an ice cream maker according to the manufacturer’s instructions.
4. Freeze for an additional 2 hours to firm up before serving.

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8. Vegan Mint Chocolate Chip Ice Cream

Ingredients:

• 1 can coconut milk
• ½ cup maple syrup
• ¼ cup fresh mint leaves
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips
• A pinch of salt

Instructions:

1. Blend the coconut milk, maple syrup, mint leaves, vanilla extract, and salt until completely smooth.
2. Chill the mixture in the refrigerator for 1–2 hours.
3. Churn the chilled mixture in your ice cream maker.
4. In the last few minutes of churning, add the vegan chocolate chips to distribute evenly.
5. Transfer to a container and freeze for 2–3 hours before enjoying.

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9. Vegan Blueberry Lemon Ice Cream

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 can coconut milk
• 1/3 cup maple syrup
• Juice and zest of 1 lemon
• A pinch of salt

Instructions:

1. Blend the blueberries, coconut milk, maple syrup, lemon juice, lemon zest, and salt until well-combined.
2. Refrigerate the mixture for 1–2 hours.
3. Churn the mixture in an ice cream maker until a creamy consistency forms.
4. Freeze for about 2 hours to firm up before serving.

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10. Vegan Salted Caramel Ice Cream

Ingredients:

• 1 can full-fat coconut milk
• ½ cup pitted dates (soaked in warm water for 10 minutes and drained)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt (adjust to taste)
• ¼ cup coconut cream

Instructions:

1. Blend the coconut milk, soaked dates, maple syrup, vanilla extract, sea salt, and coconut cream until the mixture is completely smooth.
2. Chill the mixture for 1–2 hours.
3. Process in an ice cream maker until creamy.
4. Freeze in an airtight container for an additional 2–3 hours before serving.

11. Vegan Raspberry Coconut Ice Cream

Ingredients:

• 1 can full-fat coconut milk
• 2 cups fresh or frozen raspberries
• 1/3 cup maple syrup
• Juice of 1 lemon
• A pinch of salt

Instructions:

1. In a blender, combine the coconut milk, raspberries, maple syrup, lemon juice, and salt until smooth.
2. Chill the mixture in the refrigerator for 1–2 hours.
3. Churn the chilled mixture in your ice cream maker until creamy.
4. Transfer to an airtight container and freeze for an additional 2 hours before serving.

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12. Vegan Chocolate Peanut Butter Ice Cream

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup smooth peanut butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Blend the coconut milk, cocoa powder, peanut butter, maple syrup, vanilla extract, and salt until well combined.
2. Refrigerate the mixture for 1–2 hours.
3. Process in an ice cream maker until thick and creamy.
4. Freeze in an airtight container for an additional 2 hours to firm up before enjoying.

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13. Vegan Pistachio Ice Cream

Ingredients:

• 1 cup raw pistachios (soaked in water for 4 hours and drained)
• 1 can full-fat coconut milk
• 1/3 cup maple syrup
• 1 teaspoon almond extract (optional)
• A pinch of salt

Instructions:

1. In a blender, combine the soaked pistachios, coconut milk, maple syrup, almond extract, and salt until as smooth as possible.
2. For extra texture, reserve a handful of chopped pistachios and stir them in after blending.
3. Chill the mixture for 1–2 hours.
4. Churn in an ice cream maker until creamy.
5. Freeze for an additional 2 hours before serving.

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14. Vegan Lemon Basil Ice Cream

Ingredients:

• 1 can full-fat coconut milk
• Juice and zest of 2 lemons
• 1/3 cup maple syrup
• 1/4 cup fresh basil leaves
• A pinch of salt

Instructions:

1. Blend the coconut milk, lemon juice, lemon zest, maple syrup, basil leaves, and salt until smooth.
2. For an extra-smooth texture, strain the mixture to remove basil bits if preferred.
3. Chill the mixture in the refrigerator for 1–2 hours.
4. Churn in your ice cream maker until a creamy consistency forms.
5. Freeze in an airtight container for an additional 2 hours before serving.

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15. Vegan Banana Nut Ice Cream

Ingredients:

• 2 ripe bananas (sliced and frozen)
• 1 cup almond milk (or your preferred vegan milk)
• 1/4 cup maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional, for texture)
• A pinch of salt

Instructions:

1. Blend the frozen bananas, almond milk, maple syrup, vanilla extract, and salt until completely smooth.
2. Chill the mixture for about 1 hour in the refrigerator.
3. Pour the mixture into your ice cream maker and churn until it starts to thicken.
4. During the final minutes of churning, add the chopped walnuts or pecans.
5. Transfer to an airtight container and freeze for an additional 2 hours to firm up before serving.

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