5 New Vegan Ice Cream Recipes You Need to Try!

Craving a creamy, dreamy treat without the dairy? You’ve come to the right place! These five new tasty vegan ice cream recipes are fantastic! When you have a child with allergies, you go above and beyond to help them.

These plant-based options are considerably healthier and offer a variety of flavors to try. From sorbets to homemade avocado ice cream, there is something for everyone to enjoy. 

The consistency resembles dairy ice cream, so you can convince the whole family to try it. These recipes are easy to make, regardless of whether you have fancy equipment. 

You can expect to find the tastiest and healthiest ice creams this weekend. This post will guide you from creamy coconut ice cream to peanut butter delights. 

Recipe 1: Classic Banana “Nice” Vegan Ice cream

This simple and naturally sweet banana ice cream is perfect for banana lovers. My son can live off of bananas if I let him! Incredibly, the magic of one main ingredient makes this delightful treat. Bananas are rich in potassium and nutritious. Add it to anything and you’ll have a vegan ice cream recipe your family will enjoy for years. This vegan ice cream recipe does not take long to make.

Peel and slice 2-3 ripe bananas. The riper, the sweeter! Ripeness is the key to these types of vegan ice cream recipes!

Freeze the banana slices in a single layer on a plate or baking sheet for at least 2 hours, or until solid.

Transfer the frozen banana slices to a food processor or high-powered blender.

Blend until smooth and creamy. This might take a few minutes, and you may need to stop and scrape down the sides.

(Optional) Blend in ingredients like cocoa powder, vanilla extract, or nut butter for extra flavor. You can also try chocolate chips, peanut butter, or berries.

Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for a firmer texture.

Recipe 2: Creamy Coconut Milk Vegan Ice Cream Recipes

Coconut is creamy and lends vegan ice cream a consistency similar to dairy ice cream. This creamy texture and versatile flavor base are winners in our books. This coconut milk vegan ice cream recipe is delicious and easy to make at home. The key to this recipe is full-fat coconut milk, sweetener, and vanilla extract. These easy instructions will make you feel at ease when preparing this yummy frozen treat.

1. Combine ingredients: In a bowl, whisk together 1-2 cans of full-fat coconut milk (refrigerated overnight is often recommended, using just the thick cream for extra creaminess), your sweetener of choice (maple syrup, agave, or sugar), and any flavorings like vanilla extract.
2. Chill the mixture: Refrigerate the mixture for at least 4 hours, or preferably overnight. This helps it churn better.
3. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
4. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-4 hours to firm up.

Enjoy your creamy vegan coconut ice cream!

If you don’t have an ice cream maker, you can try the “no-churn” method:

• Follow steps 1 and 2 above.
• Pour the chilled mixture into a freezer-safe container.
• Freeze for 1-2 hours, then whisk vigorously with a fork or hand mixer to break up ice crystals.
• Return to the freezer and repeat the whisking process every 30-60 minutes for a few hours until you reach a soft-serve consistency.
• Freeze for a final few hours to firm up.

Recipe 3: Dreamy Avocado Vegan Ice Cream Recipes

Avocados are a fantastic brain food and rich in numerous nutritional benefits. They are rich in healthy fats, which are beneficial for our health. They are packed with vitamins K, C, E, and B; like our friend bananas, they are loaded with potassium. Let’s turn this tasty fruit into a delicious frozen treat! 

1. Blend ingredients: In a blender, combine 1-2 ripe avocados, full-fat coconut milk (or other plant-based milk), your sweetener (maple syrup, agave, etc.), lime or lemon juice, and any other flavorings (like vanilla). Blend until completely smooth and creamy.
2. Chill the mixture: Refrigerate the mixture for at least 2 hours, preferably longer, until well-chilled.
3. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
4. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-4 hours to firm up.

Enjoy your creamy vegan avocado ice cream!

For a no-churn method:

• Follow steps 1 and 2 above.
• Pour the chilled mixture into a freezer-safe container.
• Freeze for 1-2 hours, then whisk vigorously.
• Repeat whisking every 30-60 minutes for a few hours.
• Freeze completely.

Recipe 4: Refreshing Mango Sorbet (Vegan) Ice Cream Recipes

This delicious island fruit is popular in the Caribbean islands and worldwide. My country, the Dominican Republic, makes delicious varieties of mango sorbet that I have enjoyed throughout many summer vacations. You only need a few ingredients for this island delight. Like the other vegan ice cream recipes, the best thing is that this is naturally vegan. You’ll need frozen mango, sweetener, lime juice, and any other additives you would like to include.

1. Prep the mango: Peel and chop ripe mangoes. You’ll need about 2-3 cups of chunks.
2. Blend with sweetener: In a blender, combine the mango chunks with your sweetener of choice (agave, maple syrup, or sugar) and a squeeze of lime or lemon juice. Blend until completely smooth.
3. Chill the mixture: Pour the blended mango mixture into a bowl, cover it, and refrigerate for at least 2-3 hours, or until well-chilled. This is crucial for a smooth sorbet.
4. Churn (recommended): Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes). This will give you a smoother, more ice cream-like texture.
5. Freeze: Transfer the churned sorbet to a freezer-safe container and freeze for 1-2 hours to firm up.

For a no-churn method (will be icier, but still delicious):

1. Follow steps 1-3 above.
2. Pour the chilled mixture into a freezer-safe container.
3. Freeze for 1-2 hours, then break up any ice crystals with a fork.
4. Return to the freezer and repeat the fork-scraping process every 30-60 minutes for a few hours until you reach a somewhat scoopable consistency.
5. Freeze completely.

Recipe 5: Peanut Butter Chocolate Swirl Vegan Ice Cream Recipes

Vegan ice cream recipes like these have a special place in my heart. Peanut butter is delicious and creamy! Whenever I see Butterfingers, I grab one! Do you have a peanut butter lover in your home? This classic flavor combo is rich and creamy. You can use ingredients such as a base vegan ice cream, such as oat or full-fat coconut milk. To give this vegan ice cream recipe incredible flavor, use high-quality peanut butter and cocoa powder/melted chocolate for an explosive taste. 

For the Chocolate Base:

1. Combine base ingredients: In a saucepan, whisk together plant-based milk (full-fat coconut milk works well for creaminess), cocoa powder, sweetener (sugar, maple syrup, etc.), and a pinch of salt.
2. Heat gently: Heat over medium heat, stirring constantly, until the mixture is smooth and the sweetener is dissolved. Don’t boil.
3. Thicken (optional): Whisk in a slurry of cornstarch and cold plant-based milk and heat until slightly thickened.
4. Chill thoroughly: Pour the chocolate base into a bowl, cover it, and refrigerate for at least 4 hours, preferably overnight, until completely cold.

For the Peanut Butter Swirl:

5. Make peanut butter sauce: In a small bowl, whisk together creamy peanut butter, maple syrup or agave, and a splash of plant-based milk until smooth and pourable.

Churn and Swirl:

6. Churn chocolate base: Pour the chilled chocolate base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
7. Swirl in peanut butter: Transfer the churned chocolate ice cream to a freezer-safe container. Drizzle the peanut butter sauce over the top. Use a knife or skewer to swirl it gently into the ice cream.
8. Freeze: Freeze for at least 2-4 hours to firm up.

Enjoy your decadent vegan peanut butter chocolate swirl ice cream!

For a no-churn method:

1. Follow steps 1-4 above.
2. Whip chilled full-fat coconut cream (from a refrigerated can, scoop out the thick part) until fluffy. Gently fold in the chilled chocolate base.
3. Swirl in the peanut butter sauce as you transfer the mixture to a freezer-safe container (as in step 7).
4. Freeze for at least 6 hours, or preferably overnight.

Conclusion

These five delicious vegan ice cream recipes will thrill your home this summer. I enjoy finding a frozen vegan treat to share with my family. 

Which one is your favorite? 

I’d love to know which one you’ll try first! 

Or perhaps you have your own vegan recipe I can feature in my next post. Let’s connect via Facebook or Instagram. 

If you prefer to buy vegan ice cream, you can try your local Sprout, which is fully stocked with vegan delights.

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Lastly, you can choose a high-powered blender for great quality ice cream.

Enjoy!