If you’re on the hunt for mouthwatering Vegan Ice Cream Recipe Ideas, you’ve come to the right place! Vegan ice cream has become increasingly popular, offering a healthier, cruelty-free alternative to traditional desserts without compromising on flavor or creaminess. Whether you’re a fan of classic vanilla or adventurous flavors like matcha or salted caramel, vegan ice cream opens up a world of possibilities for everyone to enjoy.
Vegan Ice Cream Recipe Ideas
1. Classic Vanilla Bean Ice Cream
Description:
A timeless favorite, this Classic Vanilla Bean Ice Cream is rich, creamy, and bursting with the natural aroma of real vanilla. Made with a coconut milk base, it’s the perfect treat for any occasion and pairs beautifully with fruit, pies, or cookies.
Ingredients:
- 2 cups full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup maple syrup or agave syrup
- 2 teaspoons pure vanilla extract
- 1 vanilla bean (split and seeds scraped)
- 1 tablespoon arrowroot powder (optional, for thickening)
Instructions:
- In a saucepan, combine the coconut milk, almond milk, and maple syrup. Warm over medium heat, stirring occasionally.
- Add the vanilla bean seeds and the scraped pod to the mixture, and let it simmer gently for 5 minutes.
- Remove the vanilla pod and whisk in the vanilla extract and arrowroot powder. Let the mixture cool completely, then refrigerate for 2-3 hours.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for an additional 2-3 hours for a firmer texture.
Nutritional Information (Per Serving):
- Calories: 180
- Protein: 1g
- Carbohydrates: 18g
- Sugars: 12g
- Fat: 12g
- Saturated Fat: 10g
- Fiber: 1g
- Sodium: 10mg
This simple yet indulgent vegan ice cream is a perfect base for adding toppings like crushed nuts or a drizzle of vegan caramel!
2. Rich Chocolate Almond Fudge Ice Cream
Description:
Indulge in this decadent Rich Chocolate Almond Fudge Ice Cream, a dairy-free dessert that combines creamy chocolate with crunchy almond goodness and swirls of fudge. This recipe is perfect for chocolate lovers looking for a vegan treat with layers of flavor and texture.
Ingredients:
- 2 cups full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup cocoa powder (unsweetened)
- ½ cup maple syrup or agave syrup
- 1 teaspoon pure vanilla extract
- ½ cup chopped roasted almonds
- ½ cup vegan fudge sauce (store-bought or homemade)
- 1 tablespoon arrowroot powder (optional, for thickening)
Instructions:
- In a saucepan, whisk together coconut milk, almond milk, cocoa powder, and maple syrup. Warm over medium heat until fully combined.
- Stir in the arrowroot powder (if using) and simmer for 2-3 minutes until slightly thickened. Remove from heat and let cool.
- Once cooled, add vanilla extract and refrigerate the mixture for 2-3 hours.
- Churn in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, fold in chopped almonds and swirl in the fudge sauce.
- Transfer to a container and freeze for 2-3 hours for a firmer texture.
Nutritional Information (Per Serving):
- Calories: 210
- Protein: 3g
- Carbohydrates: 21g
- Sugars: 14g
- Fat: 14g
- Saturated Fat: 10g
- Fiber: 3g
- Sodium: 25mg
This rich and indulgent ice cream is perfect for satisfying your chocolate cravings while keeping it vegan and cruelty-free!
3. Strawberry Coconut Bliss
Description:
Strawberry Coconut Bliss is a refreshing, fruity vegan ice cream that’s bursting with the natural sweetness of ripe strawberries and the creamy richness of coconut milk. Perfect for summer days, this treat is light, delicious, and made with just a handful of wholesome ingredients.
Ingredients:
- 2 cups full-fat coconut milk
- 1 cup fresh or frozen strawberries (hulled)
- ½ cup maple syrup or agave syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder (optional, for thickening)
Instructions:
- Blend the strawberries, coconut milk, maple syrup, vanilla extract, and lemon juice in a blender until smooth.
- Pour the mixture into a saucepan and warm over medium heat. If using arrowroot powder, dissolve it in 2 teaspoons of water and whisk it into the mixture. Simmer for 2-3 minutes until slightly thickened.
- Let the mixture cool to room temperature, then refrigerate for 2-3 hours.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for an additional 2-3 hours for a firmer texture.
Nutritional Information (Per Serving):
- Calories: 160
- Protein: 1g
- Carbohydrates: 17g
- Sugars: 12g
- Fat: 11g
- Saturated Fat: 9g
- Fiber: 1g
- Sodium: 5mg
This Strawberry Coconut Bliss ice cream is a creamy, fruity delight that’s perfect on its own or paired with fresh berries and a drizzle of vegan chocolate!
4. Mint Chocolate Chip Ice Cream
Description:
Cool and refreshing, this Mint Chocolate Chip Ice Cream combines the perfect hint of mint with chunks of rich vegan chocolate. Made with a smooth coconut milk base, this classic treat is both dairy-free and irresistibly delicious.
Ingredients:
- 2 cups full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup maple syrup or agave syrup
- 1 teaspoon pure peppermint extract
- 1 teaspoon vanilla extract
- A few drops of natural green food coloring (optional)
- ½ cup vegan dark chocolate chunks or chips
- 1 tablespoon arrowroot powder (optional, for thickening)
Instructions:
- In a saucepan, combine the coconut milk, almond milk, and maple syrup. Warm over medium heat, stirring occasionally.
- Stir in the peppermint extract, vanilla extract, and green food coloring (if using).
- If using arrowroot powder, dissolve it in 2 teaspoons of water and whisk it into the mixture. Simmer for 2-3 minutes until slightly thickened.
- Let the mixture cool to room temperature, then refrigerate for 2-3 hours.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chocolate chunks.
- Transfer to a container and freeze for 2-3 hours for a firmer texture.
Nutritional Information (Per Serving):
- Calories: 190
- Protein: 2g
- Carbohydrates: 18g
- Sugars: 12g
- Fat: 13g
- Saturated Fat: 10g
- Fiber: 2g
- Sodium: 15mg
This Mint Chocolate Chip Ice Cream is a refreshing and indulgent dessert that’s sure to please fans of the classic flavor!
5. Salted Caramel Cashew Ice Cream
Description:
This Salted Caramel Cashew Ice Cream is a luxurious blend of creamy cashew milk, rich caramel flavors, and a touch of sea salt to balance the sweetness. Smooth and decadent, it’s the perfect treat for those who love sweet and salty desserts.
Ingredients:
- 1 ½ cups raw cashews (soaked overnight and drained)
- 1 ½ cups full-fat coconut milk
- ½ cup maple syrup or agave syrup
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt (plus more for garnish)
- 1 tablespoon arrowroot powder (optional, for thickening)
Caramel Swirl:
- ½ cup coconut cream
- ¼ cup coconut sugar
- ¼ teaspoon sea salt
Instructions:
- Prepare the Base: Blend the soaked cashews, coconut milk, maple syrup, coconut sugar, vanilla extract, and sea salt in a blender until smooth.
- Pour the mixture into a saucepan and warm over medium heat. If using arrowroot powder, dissolve it in 2 teaspoons of water and whisk it into the mixture. Simmer for 2-3 minutes until slightly thickened. Let cool to room temperature, then refrigerate for 2-3 hours.
- Prepare the Caramel Swirl: In a small saucepan, combine the coconut cream, coconut sugar, and sea salt. Simmer over low heat, stirring frequently, until the mixture thickens into a caramel consistency. Let it cool.
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, drizzle in the cooled caramel to create a swirl effect.
- Transfer to a container and freeze for 2-3 hours for a firmer texture.
Nutritional Information (Per Serving):
- Calories: 220
- Protein: 4g
- Carbohydrates: 20g
- Sugars: 14g
- Fat: 14g
- Saturated Fat: 9g
- Fiber: 1g
- Sodium: 125mg
Rich, creamy, and irresistibly sweet with a hint of salt, this Salted Caramel Cashew Ice Cream is pure indulgence in every bite!
6. Peanut Butter Banana Swirl
Description:
Peanut Butter Banana Swirl is a creamy, dreamy combination of sweet bananas and rich peanut butter. This dairy-free delight is a perfect blend of natural flavors, with a luscious peanut butter swirl that takes this classic pairing to the next level.
Ingredients:
- 3 ripe bananas (peeled and frozen)
- 1 cup full-fat coconut milk
- ½ cup unsweetened almond milk
- ¼ cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- ½ cup creamy natural peanut butter
- Pinch of sea salt
Instructions:
- In a blender, combine frozen bananas, coconut milk, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
- Pour the mixture into a freezer-safe container.
- Warm the peanut butter slightly in the microwave or on the stove until it’s easily spreadable.
- Drizzle the peanut butter over the ice cream base and gently swirl it with a knife or skewer to create a marbled effect.
- Cover and freeze for 4-5 hours or until firm. Allow to sit at room temperature for 5-10 minutes before serving for easier scooping.
Nutritional Information (Per Serving):
- Calories: 180
- Protein: 4g
- Carbohydrates: 19g
- Sugars: 12g
- Fat: 10g
- Saturated Fat: 6g
- Fiber: 2g
- Sodium: 90mg
This Peanut Butter Banana Swirl ice cream is a quick and easy dessert packed with flavor and wholesome ingredients!
7. Matcha Green Tea Ice Cream
Description:
Matcha Green Tea Ice Cream is a creamy, earthy treat with a vibrant green hue. This vegan version combines the rich flavor of matcha with the smooth texture of coconut milk, creating a sophisticated and refreshing dessert for matcha lovers.
Ingredients:
- 2 cups full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup maple syrup or agave syrup
- 2 tablespoons matcha green tea powder (culinary grade)
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder (optional, for thickening)
Instructions:
- In a blender, combine coconut milk, almond milk, maple syrup, matcha powder, and vanilla extract. Blend until smooth and fully combined.
- Pour the mixture into a saucepan and heat over medium heat, whisking constantly to avoid lumps. If using arrowroot powder, dissolve it in 2 teaspoons of water and whisk it into the mixture. Simmer for 2-3 minutes until slightly thickened.
- Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill completely.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for 2-3 hours for a firmer texture.
Nutritional Information (Per Serving):
- Calories: 150
- Protein: 2g
- Carbohydrates: 18g
- Sugars: 12g
- Fat: 8g
- Saturated Fat: 6g
- Fiber: 1g
- Sodium: 10mg
This Matcha Green Tea Ice Cream is a refreshing, lightly sweetened dessert that pairs perfectly with fresh fruit or a drizzle of vegan white chocolate!
8. Mango Passionfruit Sorbet
Description:
This Mango Passionfruit Sorbet is a tropical, refreshing dessert bursting with the sweet taste of ripe mangoes and the tangy kick of passionfruit. Light, fruity, and naturally vegan, it’s a perfect treat to cool down on a hot day.
Ingredients:
- 3 ripe mangoes (peeled and cubed)
- 1 cup passionfruit pulp (fresh or frozen)
- ½ cup coconut water or filtered water
- ⅓ cup maple syrup or agave syrup (adjust based on sweetness preference)
- 1 tablespoon lime juice
- Pinch of sea salt
Instructions:
- In a blender, combine the mangoes, passionfruit pulp, coconut water, maple syrup, lime juice, and sea salt. Blend until smooth and creamy.
- Taste and adjust sweetness, adding more syrup if desired.
- Pour the mixture into a shallow, freezer-safe container. Cover and freeze for about 2 hours.
- Remove the container from the freezer and stir the mixture to break up ice crystals. Repeat this process every 30-60 minutes for 2-3 hours until the sorbet is fully frozen and smooth.
- Allow to sit at room temperature for 5 minutes before serving for easier scooping.
Nutritional Information (Per Serving):
- Calories: 130
- Protein: 1g
- Carbohydrates: 30g
- Sugars: 25g
- Fat: 0.5g
- Saturated Fat: 0g
- Fiber: 2g
- Sodium: 10mg
This Mango Passionfruit Sorbet is light, zesty, and packed with tropical flavor—a perfect palate cleanser or summer indulgence!
9. Cookies and Cream Dream
Description:
This vegan Cookies and Cream Dream ice cream is a delightful combination of creamy coconut milk and crunchy vegan cookies. With a rich, indulgent texture and bold chocolate cookie flavor, it’s a treat that rivals the classic dairy version, but in a cruelty-free form.
Ingredients:
- 2 cups full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (optional, for added creaminess)
- 10-12 vegan chocolate sandwich cookies (crushed)
- 1 tablespoon arrowroot powder (optional, for thickening)
Instructions:
- In a blender, combine coconut milk, almond milk, maple syrup, vanilla extract, and coconut oil (if using). Blend until smooth and well-combined.
- Pour the mixture into a saucepan and warm over medium heat, stirring occasionally. If using arrowroot powder, dissolve it in 2 teaspoons of water and whisk it into the mixture. Simmer for 2-3 minutes until slightly thickened.
- Let the mixture cool to room temperature, then refrigerate for 2-3 hours.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the crushed vegan cookies to the mixture.
- Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
Nutritional Information (Per Serving):
- Calories: 220
- Protein: 2g
- Carbohydrates: 27g
- Sugars: 16g
- Fat: 12g
- Saturated Fat: 9g
- Fiber: 3g
- Sodium: 120mg
This Cookies and Cream Dream ice cream is a decadent, satisfying dessert with the perfect balance of creamy and crunchy textures. A guaranteed hit for cookie lovers!
10. Pumpkin Spice Ice Cream
Description:
Pumpkin Spice Ice Cream is the ultimate autumn-inspired treat, filled with the warm, comforting flavors of pumpkin, cinnamon, and nutmeg. This vegan ice cream captures all the cozy vibes of fall, making it the perfect dessert for cool evenings or holiday gatherings.
Ingredients:
- 1 ½ cups canned pumpkin puree
- 2 cups full-fat coconut milk
- 1 cup unsweetened almond milk
- ½ cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of sea salt
- 1 tablespoon arrowroot powder (optional, for thickening)
Instructions:
- In a blender, combine the pumpkin puree, coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and sea salt. Blend until smooth and creamy.
- Pour the mixture into a saucepan and heat over medium heat, whisking occasionally. If using arrowroot powder, dissolve it in 2 teaspoons of water and whisk it into the mixture. Simmer for 2-3 minutes until the mixture thickens slightly.
- Let the mixture cool to room temperature, then refrigerate for 2-3 hours to chill.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for 2-3 hours to firm up.
Nutritional Information (Per Serving):
- Calories: 190
- Protein: 2g
- Carbohydrates: 24g
- Sugars: 15g
- Fat: 10g
- Saturated Fat: 7g
- Fiber: 2g
- Sodium: 15mg
This Pumpkin Spice Ice Cream is the perfect fall dessert, full of warm spices and creamy texture. It’s sure to become a seasonal favorite!
FAQ
1. Are these vegan ice cream recipes easy to make?
Yes, all the Vegan Ice Cream Recipe Ideas featured in this article are designed to be easy and beginner-friendly. Most of the ingredients are simple and accessible, and many recipes can be made with or without an ice cream maker.
2. Can I make these ice creams without an ice cream maker?
Absolutely! While an ice cream maker helps achieve a smoother texture, you can still make these Vegan Ice Cream Recipe Ideas by freezing the mixture and stirring it every 30 minutes for a few hours to break up ice crystals.
3. Can I substitute the sweeteners in these recipes?
Yes, you can swap the maple syrup or agave syrup with other Vegan Ice Cream Recipe Ideas-friendly sweeteners like coconut sugar, brown rice syrup, or date syrup. Just keep in mind that the flavor may slightly change depending on your choice of sweetener.
4. How long do these vegan ice creams last in the freezer?
Most Vegan Ice Cream Recipe Ideas will last for up to 1-2 weeks in the freezer. To maintain the best texture, store the ice cream in an airtight container and allow it to sit at room temperature for a few minutes before serving.
I’m Priscilla Swahn, a registered dietitian with a master’s degree in nutritional sciences. With over a decade of experience in holistic nutrition, I specialize in creating delicious keto recipes to help you enjoy a healthy lifestyle. On iKetoMom, you’ll find a variety of recipes for every meal—hearty breakfasts, satisfying lunches, mouthwatering dinners, indulgent desserts, and refreshing drinks. My recipes make keto living easy and enjoyable for the whole family. Featured in EatingWell and MindBodyGreen, I also collaborate with health centers and corporate companies to share my expertise. Join me and discover the joy of keto cooking!