9 Ridiculously Delicious Ice Cream Recipes that Are Vegan (2024)

Chocolate Avocado Ice Cream

Just add a few spoonfuls of cacao and get a rich, creamy chocolate ice cream. Bravo, avocado! Serves 4 to 6.

• 2 ripe avocados, peeled and diced
• 1/2 cup unsweetened almond milk or other plant-based milk
• 2 tablespoons coconut butter or extra-virgin coconut oil, melted
• 3 to 4 tablespoons coconut palm syrup or other sweetener
• 4 tablespoons raw cacao powder or unsweetened cocoa powder
• 1 teaspoon vanilla extract

Add all ingredients into a blender and blend until smooth. Taste; add more sweetener or cacao if desired. With an ice cream maker: Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve straight away or transfer to a freezer-safe container; cover and freeze until ready to be served. Let the ice cream thaw for 10 to 15 minutes before serving. Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and freeze for about 3 hours, mixing well every 30 minutes. After 3 hours, scoop into bowls, serve, and enjoy.

Raspberry Delight

This pink berry delight is super easy, fresh, and so creamy. The recipe works perfectly with other berries and fruits as well. Serves 1.

• 1 frozen banana
• 3/4 cup frozen raspberries
• 1 tablespoon almond butter, or other nut or seed butter
• 1 tablespoon maple syrup or other sweetener
• 2 to 3 tablespoons unsweetened almond milk or other plant-based milk, if needed

Combine the banana, raspberries, almond butter, and syrup in a blender and blend to a smooth and creamy texture, scraping down the sides of the blender a few times if necessary. Add the almond milk, if needed, to achieve the desired texture. Scoop into a bowl, serve, and enjoy.

Banana Ice Creams

For a quick and easy ice cream, just throw some frozen bananas into a blender, whip them up, and enjoy. Don’t be afraid of the black spots on overripe bananas — just peel ‘em, chop ‘em, toss ‘em in the freezer, and wait for an ice cream craving to strike! All variations serve 1.

Basic Banana Ice Cream

• 2 bananas, cut into small coins and frozen at least 4 hours
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons unsweetened almond milk or other plant-based milk, if needed

Strawberry-Banana Ice Cream

• 1 banana, cut into small coins and frozen at least 4 hours
• 1 cup frozen strawberries
• 2 to 3 tablespoons unsweetened almond milk or other plant-based milk, if needed

Chocolate-Banana Ice Cream

• 2 bananas, cut into small coins and frozen at least 4 hours
• 1 1/2 tablespoons raw cacao powder or unsweetened cocoa powder
• 1 tablespoon coconut palm syrup or other sweetener
• 2 to 3 tablespoons unsweetened almond milk or other plant-based milk, if needed

Combine the banana (and strawberries, if using) in a blender and pulse until smooth, scraping down the sides of the blender as necessary. If the mixture is too thick, add almond milk to achieve the desired consistency. Add flavoring and sweetener, if using, and blend until combined. Scoop into a bowl, serve, and enjoy.

Mint Chocolate Chip Sundae

Need a mint fix but don’t want to wait too long? This beauty is ready in minutes! Serves 2.

• 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
• 2 frozen bananas
• 1/4 teaspoon spirulina (optional, for color)
• 1 tablespoon maple syrup or other sweetener
• A handful fresh mint leaves
• A small drop peppermint extract
• 1/4 cup raw cacao nibs or grated raw dark chocolate

Open the coconut milk can and scoop the thick white cream into a blender. Add the bananas, spirulina (if using), maple syrup, fresh mint, and peppermint extract to the blender and blend until smooth, scraping down the sides of the blender if necessary. Taste and add more sweetener or mint, if desired. Add about two thirds of the raw cacao nibs and stir gently with a spoon. Scoop into bowls, sprinkle the remaining raw cacao nibs on top, and enjoy.

Cinnamon Bun Ice Cream

Cinnamon buns are like a big warm hug from the inside. There is no better comfort food than this ice cream when you are in need of some extra care and tenderness. Serves 2.

• 1/4 cup almonds
• 1/4 cup pecans
• 1 teaspoon Ceylon cinnamon
• 1/2 teaspoon cardamom
• 5 fresh pitted dates, divided
• 1/4 cup water
• 3 frozen bananas
• 3 tablespoons coconut milk
• 1 teaspoon vanilla extract

Add almonds, pecans, cinnamon, and cardamom into a blender and blend until they form a fine crust. Add 1 date and blend until the mixture is still dry but just beginning to form clumps. Scoop half the mixture into a bowl and set aside. Add the remaining dates and water to the blender and blend to a smooth paste. Scoop the cinnamon paste into a second bowl and set aside. Wash and dry the blender. Combine the frozen bananas, coconut milk, and vanilla in the blender and blend until smooth. Scoop the ice cream into a bowl. Stir in some of the cinnamon paste. Divide the ice cream between serving bowls and top with chunks of the flaky cinnamon crumbs. Serve and enjoy.

Strawberry Basil Creamsicles

These creamy, dreamy strawberry pops have a hint of basil for a nice surprise. You can also turn this recipe into a lovely milkshake. Just use cold ingredients and add some ice when you blend. Makes 6.

• 2 cups fresh strawberries
• 1 (14-ounce) can full-fat coconut milk
• 2 tablespoons maple syrup or other sweetener
• 10 to 15 fresh basil leaves

Place all the ingredients in a blender and blend until smooth. Taste and add more basil or sweetener, if desired. Pour into ice cream molds, add ice cream sticks, and freeze for 4 to 6 hours until firm. Remove the molds by dipping them into hot water for a moment. Serve and enjoy.

Sweet Potato Gingerbread Ice Cream

It may sound odd, but sweet potato serves as a terrific base for ice cream. We love to combine it with warm notes of gingerbread spice for an autumnal flair — but sweet potato would also work as a base for rich chocolate ice creams. Serves 2.

• 1 sweet potato, steamed, mashed, and frozen in ice cube trays, or 1 cup frozen sweet potato puree
• 1 frozen banana
• 4 fresh pitted dates
• 2 tablespoons almond butter, or other nut or seed butter
• 1/2 cup coconut milk
• 1 1/2 teaspoons Ceylon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom

Combine all ingredients in a blender and blend until smooth. Enjoy as a soft serve or freeze for 1 to 2 hours before serving.

Mocha Sundae

Even if you’re not a coffee drinker, you really should try this heavenly coffee sundae. The creamy, rich taste is out of this world. Serves 2.

• 1 cup cashews
• 1/2 cup unsweetened almond milk or other plant-based milk
• 3 frozen bananas
• 3 tablespoons almond butter
• 1 tablespoon instant coffee, plus more for serving
• Raw cacao nibs, for serving (optional)
• Coconut whipped cream, for serving (optional)

Place the cashews in a blender and blend until they form a fine crust. Add almond milk and blend until smooth. Add frozen bananas, almond butter, and instant coffee; blend until smooth. Scoop into serving bowls, top with coconut whipped cream (if using), sprinkle with some instant coffee and cacao nibs, serve, and enjoy.

Coconut Water Coolers

When you need to cool down, make this simple and super refreshing combo with coconut water, kiwi, and berries. Makes 6.

• 1 to 2 kiwi fruits
• 1/2 cup fresh strawberries
• 1/2 cup fresh blueberries
• 1 1/2 cups coconut water

Combine the kiwi and the berries in a bowl. Divide the berry mixture among six ice pop molds and fill the molds with coconut water. Add ice pop sticks and freeze for 4 to 6 hours, until firm. Remove the molds by dipping them into hot water for a moment. Serve and enjoy.