Who says you need dairy to enjoy creamy, dreamy ice cream? With an ice cream machine and these plant-based recipes, you can whip up everything from rich chocolate fudge swirl to refreshing fruit sorbets right in your kitchen. Get ready to discover 35 vegan desserts that are so delicious, no one will believe they’re dairy-free. Let’s dive into these irresistible frozen treats!
Mint Chocolate Chip Vegan Ice Cream
Hooray for vegan ice cream that doesn’t taste like punishment! This mint chocolate chip version is so ridiculously creamy and refreshing, you’ll forget dairy ever existed. It’s the perfect frozen treat to satisfy your sweet tooth while keeping things plant-based and fabulous.
Ingredients
– 2 cups of creamy coconut milk (the full-fat kind, don’t be shy)
– ¾ cup of granulated sugar
– A generous splash of pure vanilla extract
– 1½ teaspoons of peppermint extract (the good stuff)
– A couple of drops of green food coloring, if you’re feeling fancy
– ½ cup of dairy-free chocolate chips, chopped into tiny pieces
Instructions
1. Pour the coconut milk into a medium mixing bowl.
2. Add the granulated sugar and whisk vigorously for about 2 minutes until the sugar completely dissolves and the mixture looks smooth.
3. Stir in the vanilla extract and peppermint extract until well combined.
4. Add a couple of drops of green food coloring if using, and mix until you achieve your desired shade of minty freshness.
5. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 4 hours, or until it’s thoroughly cold to the touch.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
7. When the ice cream reaches a soft-serve consistency, sprinkle in the chopped chocolate chips during the last 2 minutes of churning.
8. Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 6 hours or until firm. Seriously creamy, with that perfect minty zing and satisfying chocolate crunch in every bite. Serve it in waffle cones for that classic ice cream parlor vibe, or crumble some vegan brownies on top for an epic sundae situation.
Creamy Coconut Vegan Ice Cream
Ladies and gentlemen, prepare to have your dairy-free dreams come true with this ridiculously creamy coconut vegan ice cream that’s so good, it might just make your regular ice cream jealous. Seriously, this frozen delight will have you questioning why you ever bothered with cow’s milk in the first place.
Ingredients
– 2 cans of full-fat coconut milk (the good stuff, don’t skimp!)
– ¾ cup of granulated sugar (because life’s sweet enough already)
– A generous splash of vanilla extract
– A pinch of that fancy sea salt
– 1 tablespoon of vodka (your secret weapon against ice crystals)
Instructions
1. Chill your ice cream maker bowl in the freezer for at least 24 hours until it’s frozen solid—seriously, don’t even think about skipping this step.
2. Pour both cans of full-fat coconut milk into a medium saucepan over medium heat.
3. Whisk in ¾ cup of granulated sugar until it completely dissolves, which should take about 3-4 minutes of constant stirring.
4. Remove the saucepan from heat and stir in a generous splash of vanilla extract, a pinch of sea salt, and 1 tablespoon of vodka.
5. Pro tip: The vodka prevents ice crystals from forming without affecting flavor, making your ice cream magically scoopable straight from the freezer.
6. Transfer the mixture to a bowl and refrigerate for at least 4 hours until it’s completely chilled—patience is key here, my friend.
7. Pour the chilled mixture into your frozen ice cream maker bowl and churn according to manufacturer’s instructions, usually about 20-25 minutes.
8. Pro tip: Watch for the mixture to thicken to soft-serve consistency—it should hold its shape when you drag a spoon through it.
9. Transfer the churned ice cream to an airtight container and freeze for another 4-6 hours until firm.
10. Pro tip: Press plastic wrap directly onto the surface before sealing to prevent freezer burn and maintain that creamy texture.
Velvety smooth with just the right amount of coconut richness, this ice cream delivers tropical vibes in every spoonful. Try serving it sandwiched between two vegan chocolate chip cookies or drizzled with warm caramel sauce for maximum indulgence—your taste buds will thank you later.
Decadent Dark Chocolate Vegan Ice Cream
Kicking off this frozen fiesta with a dessert that’ll make your taste buds do a happy dance—this isn’t just any vegan ice cream, folks. We’re talking about a rich, velvety dark chocolate creation so decadent, even dairy devotees will be begging for the recipe. Get ready to become the ice cream hero of your friend group!
Ingredients
– 2 cups of full-fat coconut milk (the good, creamy stuff)
– ¾ cup of granulated sugar (because we’re sweet like that)
– ½ cup of high-quality cocoa powder (go dark or go home)
– A generous splash of vanilla extract
– A pinch of salt (to make the chocolate pop)
– ½ cup of chopped dark chocolate chunks (for that melty surprise)
Instructions
1. Pour 2 cups of full-fat coconut milk into a medium saucepan.
2. Whisk in ¾ cup of granulated sugar until it starts to dissolve—no sugar crystals allowed!
3. Sift in ½ cup of cocoa powder to avoid lumps (trust me, your future self will thank you).
4. Add a generous splash of vanilla extract and a pinch of salt, then whisk everything until perfectly smooth.
5. Heat the mixture over medium heat, stirring constantly, until it reaches 160°F on a kitchen thermometer—this pasteurizes it without boiling.
6. Remove from heat and stir in ½ cup of chopped dark chocolate chunks until they melt completely into the base.
7. Let the mixture cool to room temperature, about 30 minutes (patience is a virtue here).
8. Cover and refrigerate for at least 4 hours, or until completely chilled—this ensures the creamiest texture.
9. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes.
10. Transfer to an airtight container and freeze for another 4 hours to firm up properly.
Now that glorious creation is ready to devour! Nothing beats that silky-smooth texture that melts luxuriously on your tongue. The deep, intense chocolate flavor pairs perfectly with fresh berries or crumbled vegan cookies—go ahead, get creative with your toppings!
Velvety Vanilla Bean Vegan Ice Cream
Who knew dairy-free could taste this decadent? Welcome to the creamiest, dreamiest vegan ice cream that will make your taste buds do a happy dance—this velvety vanilla bean concoction is so rich, you’ll swear there’s a secret dairy fairy involved!
Ingredients
- 2 cans of full-fat coconut milk (chilled overnight)
- 3/4 cup of granulated sugar
- 1 whole vanilla bean, split and scraped
- 1 teaspoon of pure vanilla extract
- A generous pinch of sea salt
- 1 tablespoon of vodka (optional, for extra creaminess)
Instructions
- Chill your ice cream maker’s bowl for at least 24 hours at 0°F—this ensures it’s frozen solid for the creamiest results.
- Open the chilled coconut milk cans and scoop the thick cream into a medium saucepan, leaving the watery liquid behind.
- Add the granulated sugar, scraped vanilla bean seeds (and the pod for extra flavor!), vanilla extract, sea salt, and vodka (if using) to the saucepan.
- Heat the mixture over medium-low heat, stirring constantly with a whisk, until the sugar fully dissolves and it’s just warm to the touch (about 5 minutes)—don’t let it boil!
- Remove the vanilla bean pod and pour the mixture into a shallow container; cool it to room temperature for 30 minutes.
- Cover the container and refrigerate the mixture for at least 4 hours, or until it’s completely chilled at 40°F—this step prevents icy crystals.
- Pour the chilled mixture into your pre-frozen ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it thickens to a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for 4-6 hours, or until firm enough to scoop.
Every spoonful of this ice cream delivers a silky-smooth texture with flecks of real vanilla bean that melt luxuriously on your tongue. Try serving it sandwiched between two chewy vegan cookies or drizzled with warm caramel for a dessert that’s pure magic!
Rich Strawberry Basil Vegan Ice Cream
Pardon me while I interrupt your scrolling with what might just be the most sophisticated dairy-free dessert to ever grace your freezer. This isn’t just ice cream; it’s a vibrant, herb-kissed symphony that will make your taste buds do a happy dance and question all their previous frozen treat life choices.
Ingredients
– 2 cups of frozen strawberries (the riper, the better for that punchy flavor)
– 1 can (13.5 oz) of full-fat coconut milk, because we’re going for decadent, not diet
– 1/2 cup of granulated sugar, for that essential sweetness
– A big handful of fresh basil leaves (about 1/4 cup packed)
– A generous splash of fresh lemon juice (about 1 tablespoon) to make the strawberry flavor pop
– A tiny pinch of salt, because even desserts need a little balance
Instructions
1. Combine the frozen strawberries, coconut milk, sugar, basil leaves, lemon juice, and salt in a high-speed blender.
2. Blend on high for 60-90 seconds until the mixture is completely smooth and has a vibrant pink color with tiny green basil flecks visible.
3. Pour the blended mixture into your ice cream maker’s freezer bowl. (Pro tip: Make sure your ice cream bowl has been frozen solid for at least 24 hours beforehand for the creamiest results.)
4. Churn according to your ice cream maker’s instructions for 20-25 minutes until it reaches a thick, soft-serve consistency.
5. Transfer the churned ice cream to a freezer-safe, airtight container, using a spatula to smooth the top. (Pro tip: Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals from forming.)
6. Freeze for at least 4-6 hours, or ideally overnight, until the ice cream is firm enough to scoop.
7. Remove the container from the freezer and let it sit on the counter for 5-10 minutes before scooping to soften slightly. (Pro tip: This patience-testing step is non-negotiable for perfect, crack-free scoops.)
Finally, behold your creation! The texture is luxuriously creamy and scoopable, a true testament to the power of coconut milk. That unexpected basil note weaves through the sweet, jammy strawberry flavor in the most refreshing way. For a next-level move, crumble some vegan shortbread cookies over the top or sandwich it between two waffles for an epic ice cream sandwich.
Smooth Mango Coconut Vegan Sorbet
Tired of complicated desserts that require more effort than assembling IKEA furniture? This smooth mango coconut vegan sorbet is your new best friend—it’s so ridiculously easy, you’ll wonder why you ever bothered with churning drama. Zesty, tropical, and creamy without a single dairy product in sight, it’s the ultimate guilt-free treat that’ll have you licking the bowl clean.
Ingredients
– 3 cups of frozen mango chunks (the riper, the better!)
– 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
– ½ cup of granulated sugar
– A generous squeeze of fresh lime juice (about 2 tablespoons)
– A tiny pinch of salt (trust me, it’s a game-changer)
Instructions
1. Pour the chilled coconut milk into a blender, making sure to scrape out all the creamy goodness from the can.
2. Add the frozen mango chunks, granulated sugar, fresh lime juice, and that tiny pinch of salt to the blender.
3. Blend on high speed for 45–60 seconds, stopping to scrape down the sides with a spatula if needed, until the mixture is completely smooth and no mango chunks remain.
4. Taste the mixture and adjust sweetness by adding more sugar if desired, blending for another 10 seconds to incorporate.
5. Transfer the sorbet base to a freezer-safe container, smoothing the top with a spatula.
6. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.
7. Freeze the sorbet for at least 4 hours, or until it’s firm enough to scoop but still creamy.
8. Let the sorbet sit at room temperature for 5–10 minutes before scooping to soften slightly for easier serving.
Zippy and refreshing, this sorbet boasts a velvety texture that melts on your tongue with each tropical spoonful. Serve it in hollowed-out coconut halves for a beachy vibe, or top with fresh mint and a drizzle of chili-lime syrup if you’re feeling extra fancy.
Tangy Lemon Raspberry Vegan Ice Cream
Just when you thought vegan ice cream couldn’t get more exciting, this tangy lemon raspberry situation is about to become your freezer’s new VIP. Juggling zesty citrus and sweet berries in frozen form might sound ambitious, but trust me—your taste buds will throw a party. This dairy-free delight proves that sometimes the creamiest dreams don’t need cream at all.
Ingredients
– 2 cups of full-fat coconut milk (the good stuff that comes in a can)
– ¾ cup of granulated sugar (because life’s sweet enough already)
– A generous squeeze of fresh lemon juice from about 3 lemons
– The zest from those same 3 lemons (don’t you dare waste that golden confetti)
– 1 cup of fresh raspberries (frozen works too if they’re being stubborn at the store)
– A splash of vanilla extract (about 1 teaspoon)
– A pinch of salt (to make all the flavors pop)
Instructions
1. Pour both cans of coconut milk into your blender—make sure you scrape out every last creamy bit.
2. Add the granulated sugar directly to the blender with the coconut milk.
3. Squeeze the juice from all 3 lemons into a separate small bowl, catching any seeds with your fingers.
4. Zest those same lemons directly into the blender using a microplane or fine grater.
5. Pour the fresh lemon juice from the bowl into the blender mixture.
6. Add the fresh raspberries to the blender—they’ll break down beautifully.
7. Measure and pour in exactly 1 teaspoon of vanilla extract.
8. Sprinkle a pinch of salt over the other ingredients.
9. Blend everything on high speed for 45-60 seconds until completely smooth and unified.
10. Taste the mixture and adjust sweetness if needed—remember it’ll taste less sweet once frozen.
11. Pour the blended mixture into your ice cream maker’s frozen bowl.
12. Churn according to your machine’s instructions for 20-25 minutes until it reaches soft-serve consistency.
13. Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
14. Press plastic wrap directly onto the surface to prevent ice crystals from forming.
15. Freeze for at least 4 hours, or overnight for optimal scoopability.
Oh my goodness, the texture is so luxuriously creamy you’ll swear there’s dairy hiding in there somewhere. That vibrant pink hue with flecks of lemon zest makes it almost too pretty to eat—almost. Try serving it sandwiched between two vegan shortbread cookies for an instant gourmet ice cream sandwich moment that’ll make you feel fancy with zero effort.
Silky Peanut Butter Vegan Ice Cream
Zowie, who knew vegan ice cream could be this decadent? This silky peanut butter creation will have you questioning all your dairy-based loyalties with its impossibly smooth texture and nutty richness that’ll make your taste buds do a happy dance. Seriously, it’s so good you might start hiding it from your family.
Ingredients
– 2 cups of creamy peanut butter (the good stuff, not the sad separated kind)
– 1 can (13.5 oz) of full-fat coconut milk for that luxurious base
– ¾ cup of maple syrup because we’re fancy like that
– 1 tablespoon of vanilla extract for a warm, cozy hug
– A generous pinch of sea salt to make those flavors pop
– ½ cup of chopped dark chocolate chunks for sneaky little surprises
Instructions
1. Pour the coconut milk, peanut butter, maple syrup, vanilla extract, and sea salt into your blender.
2. Blend everything on high speed for exactly 60 seconds until it’s completely smooth and no peanut butter lumps remain. (Pro tip: Scrape down the sides halfway through to ensure everything gets incorporated evenly.)
3. Transfer the mixture to your ice cream maker and churn according to manufacturer’s instructions, which typically takes about 20-25 minutes.
4. While the ice cream is churning, chop your dark chocolate into small, bite-sized chunks if you haven’t already.
5. When the ice cream reaches a soft-serve consistency (about 20 minutes in), sprinkle in the chocolate chunks during the last 2 minutes of churning. (Hot tip: Adding mix-ins at the end prevents them from sinking to the bottom.)
6. Transfer the churned ice cream to a freezer-safe container and press parchment paper directly onto the surface. (Game changer: This prevents ice crystals from forming and keeps it silky smooth.)
7. Freeze for at least 4 hours, or until firm enough to scoop.
Kindly prepare to be amazed by the velvety texture that melts on your tongue like a peanut butter cloud. The rich, nutty sweetness pairs perfectly with the occasional chocolate surprise, making it ideal for serving sandwiched between two chewy oatmeal cookies or crumbled over warm brownies for the ultimate vegan dessert hack.
Refreshing Lime Avocado Vegan Ice Cream
Jazz up your dessert game with this ridiculously creamy vegan ice cream that’ll make you question why dairy ever existed. This lime avocado concoction is so refreshing, it’s basically a tropical vacation for your taste buds—minus the sunburn and overpriced cocktails. Trust me, your freezer has been waiting its whole life for this moment.
Ingredients
– 2 ripe avocados (the kind that yield gently to pressure)
– 1 can (13.5 oz) of full-fat coconut milk
– ¾ cup of granulated sugar
– Juice from 3-4 fresh limes (about ½ cup)
– 1 teaspoon of vanilla extract
– A tiny pinch of salt
Instructions
1. Cut your avocados in half, remove the pits, and scoop the flesh into a blender.
2. Pour the entire can of coconut milk into the blender with the avocado.
3. Add the granulated sugar, fresh lime juice, vanilla extract, and that tiny pinch of salt.
4. Blend everything on high speed for about 60 seconds until completely smooth and no green flecks remain.
5. Pro tip: Taste the mixture now—if you want it tangier, squeeze in another half lime and blend for 10 more seconds.
6. Pour the blended mixture into a loaf pan or freezer-safe container.
7. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals.
8. Freeze for at least 6 hours, or until firm enough to scoop.
9. Pro tip: If it freezes rock solid, let it sit at room temperature for 15 minutes before scooping—patience is a virtue that yields perfect scoops.
10. Pro tip: For extra creaminess, take it out after 2 hours and whisk vigorously to break up ice crystals, then return to freezer.
The texture is unbelievably smooth—creamy avocado meets tangy lime in a frozen embrace that’s neither icy nor gummy. Serve it in chilled bowls with a sprinkle of lime zest, or get wild and make ice cream sandwiches with vegan cookies. Either way, prepare for your spoon to do a happy dance.
Classic Coffee Almond Vegan Ice Cream
C’mon, let’s be honest—when that afternoon slump hits harder than your alarm clock on Monday morning, only one thing truly saves the day: a creamy, dreamy scoop of coffee almond vegan ice cream. This isn’t just dessert; it’s a caffeinated hug in a bowl, ready to turn your blah into ta-dah without a single moo-juice in sight. And the best part? You can whip it up faster than you can decide what to binge-watch next.
Ingredients
– 2 cups of full-fat coconut milk (the creamy kind, not the light stuff)
– 1/2 cup of pure maple syrup (for that sweet, sweet magic)
– 1/4 cup of strong brewed coffee, cooled down (espresso works too if you’re feeling fancy)
– 1/4 cup of almond butter (smooth or crunchy, your call)
– 1 teaspoon of vanilla extract (a splash of happiness)
– A pinch of salt (to make the flavors pop)
Instructions
1. Pour 2 cups of full-fat coconut milk into a medium-sized mixing bowl.
2. Add 1/2 cup of pure maple syrup to the bowl and whisk vigorously for about 1 minute until everything is fully combined and smooth.
3. Stir in 1/4 cup of cooled, strong brewed coffee and 1/4 cup of almond butter, mixing for another 1-2 minutes until no clumps remain—tip: if your almond butter is stiff, warm it slightly for easier blending.
4. Mix in 1 teaspoon of vanilla extract and a pinch of salt, ensuring the salt is evenly distributed to balance the sweetness.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes, until it thickens to a soft-serve consistency—tip: don’t overfill the machine to avoid spills.
6. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
7. Cover the container tightly with a lid or plastic wrap and freeze for at least 4 hours, or until firm—tip: for quicker freezing, place it in the coldest part of your freezer, like the back corner.
8. Remove from the freezer and let it sit at room temperature for 5-10 minutes before scooping to soften slightly.
Unbelievably smooth and rich, this ice cream boasts a velvety texture that melts on your tongue with a bold coffee kick and a nutty almond finish. Serve it sandwiched between two chewy vegan cookies for an epic ice cream sandwich, or crumble some dark chocolate on top for a decadent twist—either way, it’s the ultimate pick-me-up that’ll have you sneaking spoonfuls straight from the container.
Heavenly Blueberry Lavender Vegan Ice Cream
Pssst… want to know the secret to making vegan ice cream that’ll make your taste buds do a happy dance? This heavenly blueberry lavender situation is so dreamy, it might just convince you that dairy is totally overrated. Get ready to impress your friends, your family, and most importantly, your future self who gets to eat this magical frozen treat.
Ingredients
– 2 cups of frozen blueberries (the plump ones work best!)
– 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
– 1/2 cup of pure maple syrup (the good stuff)
– 2 tablespoons of dried culinary lavender
– A splash of fresh lemon juice
– A pinch of fine sea salt (because even sweet things need a little edge)
Instructions
1. Pour the chilled coconut milk into your blender, making sure to scrape out all that creamy goodness from the can.
2. Add the frozen blueberries, maple syrup, dried lavender, lemon juice, and sea salt to the blender.
3. Blend on high speed for exactly 60 seconds, or until the mixture is completely smooth and vibrant purple (no blueberry chunks allowed!).
4. Taste the mixture and adjust sweetness if needed—this is your chance to make it perfect before freezing.
5. Pour the blended mixture into your ice cream maker’s frozen bowl.
6. Churn according to your machine’s instructions, typically about 20-25 minutes, until it reaches soft-serve consistency.
7. Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
8. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
9. Freeze for at least 4 hours, or until firm enough to scoop.
10. Let the ice cream sit at room temperature for 5-7 minutes before scooping for perfect, creamy servings.
The finished texture is luxuriously creamy with subtle floral notes that play beautifully against the bright berry tang. Try serving it sandwiched between two lavender shortbread cookies or crumbled over a warm fruit crisp for an unforgettable dessert experience that’ll have everyone asking for your secret recipe.
Ginger Peach Vegan Ice Cream Delight
Now, let’s talk about that magical moment when spicy ginger decides to flirt with sweet peaches in your ice cream maker. This dairy-free delight is basically summer’s answer to “what if dessert could give you a little wink?” Get ready to impress your taste buds without any of the usual dairy drama.
Ingredients
– 2 cups of frozen peach slices (the riper, the better!)
– 1 can (13.5 oz) of full-fat coconut milk – go for the creamy stuff
– 1/2 cup of maple syrup, because nature’s candy is the best candy
– 2 tablespoons of freshly grated ginger (trust me, fresh makes all the difference)
– 1 teaspoon of vanilla extract – just a happy little splash
– A pinch of salt to make everything pop
Instructions
1. Combine the frozen peach slices, coconut milk, maple syrup, grated ginger, vanilla extract, and salt in your blender.
2. Blend on high speed for exactly 45 seconds until the mixture is completely smooth and no peach chunks remain.
3. Pour the blended mixture into your ice cream maker bowl that’s been chilling in the freezer for at least 24 hours.
4. Churn the ice cream for 25 minutes until it reaches a soft-serve consistency. (Pro tip: Don’t skip the pre-freezing – your ice cream maker needs to be properly cold to work its magic!)
5. Transfer the churned ice cream to a freezer-safe container, pressing plastic wrap directly onto the surface.
6. Freeze for at least 4 hours until firm enough to scoop. (Here’s a game-changer: Pressing plastic wrap directly on the surface prevents ice crystals from forming – your future self will thank you!)
7. Let the ice cream sit at room temperature for 8-10 minutes before scooping to achieve perfect serving texture.
Finally, prepare for a texture that’s creamier than your favorite playlist and flavors that dance between spicy and sweet. Serve this beauty in waffle cones with extra peach slices, or get fancy and layer it between vegan cookies for an epic ice cream sandwich situation that’ll make you the hero of any gathering.
Luxurious Salted Caramel Vegan Ice Cream
Unbelievably, this vegan ice cream will make you question every dairy-based dessert you’ve ever loved. Who needs cream when you’ve got coconut magic and caramel that could make a grown person weep with joy? This frozen wonder is so decadent, your non-vegan friends will be begging for the recipe.
Ingredients
– 2 cans of full-fat coconut milk (the good stuff, don’t skimp!)
– 3/4 cup of granulated sugar
– 1/4 cup of water
– 1/4 cup of coconut oil
– A generous splash of vanilla extract
– 1/2 teaspoon of flaky sea salt (the fancy kind)
– 1 tablespoon of cornstarch
Instructions
1. Pour both cans of coconut milk into a medium saucepan and whisk until completely smooth.
2. Sprinkle in the cornstarch while whisking continuously to prevent lumps from forming.
3. Heat the coconut milk mixture over medium heat for 5-7 minutes until it thickens slightly, stirring constantly with a wooden spoon.
4. Remove from heat and stir in the vanilla extract, then transfer the mixture to a bowl and chill in the refrigerator for exactly 2 hours.
5. While the base chills, combine sugar and water in a clean saucepan over medium-high heat.
6. Cook the sugar mixture without stirring for 8-10 minutes until it turns a deep amber color (around 350°F if you’re using a thermometer).
7. Immediately remove from heat and carefully whisk in the coconut oil – it will bubble dramatically, so stand back!
8. Stir in the flaky sea salt until fully incorporated into the caramel sauce.
9. Let the caramel cool for 15 minutes until it’s warm but not hot.
10. Remove the chilled ice cream base from the refrigerator and slowly drizzle in the caramel while whisking vigorously.
11. Pour the complete mixture into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes.
12. Transfer the soft-serve consistency ice cream to an airtight container and freeze for at least 4 hours until firm.
What emerges from your freezer is pure magic – silky smooth with ribbons of salty-sweet caramel that create little pockets of pure joy. The texture is remarkably creamy without a hint of iciness, and that caramel swirl? It stays soft and gooey even when frozen solid. Try serving it sandwiched between two chewy chocolate chip cookies for the ultimate vegan ice cream sandwich experience that’ll have everyone fighting for the last bite.
Exotic Chai Spice Vegan Ice Cream
Ever had that moment when your taste buds demand something extraordinary, but your conscience whispers “be kind to the planet”? Enter this ridiculously creamy chai spice vegan ice cream that’ll make you question why dairy ever existed in frozen desserts. Seriously, this exotic concoction is like wrapping your soul in a spicy, sweet hug that just happens to be plant-based.
Ingredients
- 2 cups of full-fat coconut milk (the good stuff that comes in a can)
- 3/4 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground cardamom
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- A tiny pinch of freshly ground black pepper (trust me on this)
- A splash of maple syrup for that extra magic
Instructions
- Pour both cups of coconut milk into a medium saucepan and set your stove to medium heat.
- Whisk in the 3/4 cup of granulated sugar until it completely dissolves, which should take about 3-4 minutes of constant stirring.
- Add all your spices—the 2 teaspoons of cinnamon, 1 teaspoon of cardamom, 1/2 teaspoon of ginger, 1/4 teaspoon of cloves, and that daring pinch of black pepper—and whisk vigorously for 2 minutes until fragrant.
- Remove the saucepan from heat and stir in the tablespoon of vanilla extract and that glorious splash of maple syrup.
- Let the mixture cool to room temperature, which typically takes about 30 minutes—this is crucial for preventing ice crystals!
- Once cooled, cover the mixture tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until it’s thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes until it reaches soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for another 4-6 hours until firm enough to scoop.
- Pro tip: Press plastic wrap directly onto the surface before freezing to prevent ice crystals from forming on top.
Now you’ve got this velvety, spice-forward wonder that melts on your tongue with layers of warmth and sweetness. Nothing beats serving scoops of this exotic delight over warm apple pie or crumbling some ginger snaps on top for that perfect texture contrast—your future self will thank you for this brilliant decision.
Conclusion
Unleash your creativity with these 35 incredible vegan ice cream recipes! Whether you’re craving classic flavors or adventurous combinations, there’s something here for every sweet tooth. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to pin your top picks to share the vegan dessert love!
