Being on a plant-based diet doesn’t mean giving up on the yummy things in life. There are plenty of delicious, sweet temptations to make and enjoy and the recipes are surprising easy to master. Our vegan journey has been less than a year long, but we’ve had little trouble finding sources for treats and sweets, including these six drool-worthy choices for easy vegan ice cream recipes.
Sweet and Easy Vegan Ice Creams
Dairy free ice cream can be just as delicious as frozen treats made from cow’s milk. The base milk choice of coconut, almond, oat or cashew milk is your personal preference. Our family loves ice cream, and are big fans of oat and coconut milks so that’s what we use in cooking and for making homemade ice cream. Using plant-based ingredients makes for easy preparation of delicious ice cream, as good if not better to the store bought and traditional kind – by far! Note: all of these vegan ice cream recipes are dairy and gluten free. Some recipes use blenders, food processors and ice cream makers.
Vanilla Bean Coconut Ice Cream
The sweet and soothing combination of vanilla beans and coconut make for a dynamic taste duo. This is essentially a five ingredient recipe that results in a creamy cone or cup of classic flavors. You can’t go wrong with coconut milk, real vanilla beans, vanilla extract, cane sugar, and a pinch of sea salt. A great starter recipe for anyone venturing into the world of plant-based ice cream for the first time. by Minimalist Baker.
Basil-Berry Lemonade Sorbet
Pucker up for a refreshing combo of basil, mixed berries and freshly-squeezed lemon juice. Infused with a base of homemade basil syrup to add a hint of Italian herbal sunshine, this sorbet is fat free and doesn’t even require an ice cream maker. Get creative and experiment with other herbal infusions, like lavender and earl grey tea or rosemary and maple. by Good Housekeeping
Coffee Cashew Ice Cream
Wakey, wake coffee time! Who says you can’t enjoy morning coffee in ice cream form? It’s basically an affogato-in-one. This easy recipe of just four ingredients packs iced coffee flavor, almond milk or oak milk, salted cashews and maple syrup for sweetness. Use an ice cream maker to achieve perfectly smooth caffeine-in-a-cone. by Love and Zest
Peanut Butter Cookie Ice Cream
I’m a big fan of fellow Canadian, Angela Liddon, author of the Oh She Glows vegan cookbooks. In addition to her excellent recipes for vegan main dishes and bowls, she’s got some killer desserts, including peanut butter cookie ice cream. Combining crumbled and chopped up pieces of her flourless peanut butter cookies, coconut milk, more peanut butter, vanilla, sugar and salt, this chunky ice cream is packed with peanutty goodness for every family’s cookie ice cream monster. Bonus: sandwich the ice cream between two peanut butter cookies, cause too much is never enough. by Oh She Glows
Strawberry Swirl Ice Cream
Sweet fresh strawberries combined with coconut milk and sweetened with a touch of honey make for a summertime treat that will transport you back to childhood. If you cook the strawberry sauce, it softens the berries and concentrates the flavors before churning with the coconut base. And remember to use full-fat coconut milk, not coconut cream which you can whip to put on top of your frozen treat. Be sure to crown it with a sweet strawberry. by the Kitchn
Raspberry Ripple Ice Cream
We’ve got a bumper crop of raspberries in our backyard garden patch this year. And that means raspberry jam ice cream! This no-churn recipe is super simple as the raspberry jam adds the extra juicy punch swirled into the cashew-enriched base. All you have to do is blend the ingredients, pour into a dish, swirl the red jam and freeze. Always remember to thaw the ice cream to bring it up to scoopable consistency. by unconventional baker
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