5 Delicious Vegan Ice Cream Recipe Ideas
Cool off with these 5 no-churn vegan ice cream recipe ideas, featuring dairy-free flavors like strawberry coconut, chocolate coconut, banana mango, a vegan ice cream cake, and mango passion fruit. Made with simple ingredients like coconut milk and a food processor, these super creamy desserts are perfect for summer—no ice cream maker needed!
Ingredients
For Vegan Strawberry Coconut Ice Cream:
- 2 cups fresh strawberries hulled
- 1 can 13.5 oz full fat coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
For Vegan Chocolate Coconut Ice Cream:
- 1 can 13.5 oz full fat coconut milk
- 1/2 cup unsweetened cocoa powder
- 1/3 cup cane sugar
- 1 tsp vanilla extract
- Pinch of sea salt
For Vegan Banana Mango Ice Cream:
- 3 ripe bananas frozen
- 1 cup mango chunks fresh or frozen
- 1/2 cup full fat coconut milk
- 2 tbsp agave nectar
- 1 tsp lemon juice
For Vegan Ice Cream Cake (Strawberry-Chocolate:)
- Biscuit Base:
- 1.5 cups vegan graham crackers crushed
- 1/4 cup coconut oil melted
- 2 tbsp maple syrup
- Strawberry Layer:
- 1 cup fresh strawberries
- 1 can 13.5 oz full fat coconut milk
- 1/4 cup maple syrup
- Chocolate Layer:
- 1 can 13.5 oz full fat coconut milk
- 1/3 cup cocoa powder
- 1/4 cup cane sugar
For Vegan Mango Passion Fruit Ice Cream:
- 1 cup mango chunks fresh or frozen
- 1/2 cup passion fruit pulp seeds included
- 1 can 13.5 oz full fat coconut milk
- 1/4 cup agave nectar
- 1 tsp lime juice
Instructions
Vegan Strawberry Coconut Ice Cream:
- Blend strawberries, coconut milk, maple syrup, vanilla, and salt in a food processor until smooth.
- Pour into a freezer-safe container.
- Freeze for 4 hours, stirring every hour to prevent ice crystals.
- Scoop and serve chilled, garnished with fresh strawberry slices.
Vegan Chocolate Coconut Ice Cream:
- Combine coconut milk, cocoa powder, cane sugar, vanilla, and salt in a food processor. Blend until silky.
- Transfer to a freezer-safe container.
- Freeze for 4 hours, stirring every hour for a creamy texture.
- Serve with a sprinkle of cocoa or vegan chocolate chips.
Vegan Banana Mango Ice Cream:
- In a food processor, blend frozen bananas, mango, coconut milk, agave, and lemon juice until smooth.
- Pour into a freezer-safe container.
- Freeze for 3–4 hours, stirring occasionally.
- Scoop into bowls and top with mango slices.
Vegan Ice Cream Cake (Strawberry-Chocolate):
- Mix crushed graham crackers, coconut oil, and maple syrup. Press into a springform pan and freeze for 15 minutes.
- For the strawberry layer, blend strawberries, coconut milk, and maple syrup in a food processor. Pour over the crust and freeze for 2 hours.
- For the chocolate layer, blend coconut milk, cocoa powder, and cane sugar. Pour over the strawberry layer and freeze for 4 hours.
- Slice and serve, letting the cake soften for 10 minutes before cutting.
Vegan Mango Passion Fruit Ice Cream:
- Blend mango, passion fruit pulp, coconut milk, agave, and lime juice in a food processor until smooth.
- Pour into a freezer-safe container.
- Freeze for 4 hours, stirring every hour.
- Serve with a drizzle of passion fruit pulp.
Notes
- For the creamiest texture, use full fat coconut milk and stir during freezing to avoid ice crystals.
- Choose ripe fruits (strawberries, mangoes, bananas) for maximum flavor.
- For the ice cream cake, use a sharp knife dipped in hot water for clean slices.
- Store leftovers in airtight containers in the freezer for up to 1 week.
- Swap coconut milk for almond milk in any recipe for a lighter version, though it may be less creamy.
- Garnish with fresh fruit, vegan chocolate chips, or coconut flakes for a vibrant presentation.