If you can’t or don’t eat dairy, that shouldn’t mean you have to miss out on ice cream! We’ve gathered our top tips for making vegan ice cream plus our favorite recipes to beat the heat!
How to Make Vegan Ice Cream
Using an ice cream maker is the best way to achieve creamy, perfectly chilled ice cream. But for those not ready to invest in an ice cream maker, banana “nice cream” and our no-churn method are also options!
The other key to creamy vegan ice cream is to use rich dairy-free alternatives such as coconut and/or cashew milk. Our favorite is a combination of the two!
5-ingredient no-churn vegan chocolate ice cream that has all the creaminess, flavor, and richness of the real thing! Naturally sweetened, vegan, and gluten-free.
9-ingredient super creamy vegan ice cream infused with a subtle bourbon caramel sea salt flavor. Perfect on its own or for pairing with crisps and pies or adding to boozy milk shakes. Dream big.
10-ingredient MEGA creamy vegan ice cream loaded with peanut butter chocolate chip cookie dough! So creamy and decadent you’d never believe it was dairy- and egg-free.
Amazing Raspberry Ripple Coconut Ice Cream that’s creamy, sweet, tart, and SO delicious! Just 8 ingredients and minimal effort to create this summery, swoon-worthy treat!
A creamy, coconut milk-based ice cream inspired by Golden Milk! Ground turmeric, cinnamon, black pepper, ginger, and cardamom bring plenty of rich, warm flavor to this insanely delicious ice cream.
Seriously decadent Vegan Cherry Pie Ice Cream made with just 10 ingredients using simple methods! Real pieces of cherry pie filling and crust swirled throughout.
6-ingredient Mango Sorbet with creamy coconut milk and a handful of fresh raspberries. Creamy, tropical (like guava!), perfectly sweet, and delicious for summertime.
Banana “nice cream” is a fun twist on ice cream, made with a base of (you guessed it): frozen ripe bananas!
It can be made without an ice cream maker or any added sugar. It’s also super quick and requires just a high-speed blender or food processor to prepare!
It does melt more quickly than traditional ice cream and each flavor will have a slight banana taste. So if you aren’t a banana fan, we’d suggest sticking to one of our more traditional vegan ice cream flavors.
The flavors of coffee and chocolate blend together in this bowl of creamy banana ice cream. Decaf options included + tips for getting perfectly scoopable banana ice cream. Just 3 ingredients and simple methods required!
Insanely creamy and naturally sweetened banana soft serve infused with tahini paste and raw cacao powder! A healthier and delicious way to indulge in a plant-based dessert or snack.
The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy pecan-oat topping. Fall dessert perfection.
Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips for the ultimate healthier treat!
Frozen bananas do make a gray vegan gf “ice cream” without the high fat and sugar, but it’s not quite the same… Have you experimented with Aquafaba as a base instead of coconut and/or nut milk? I just recently started eating vegan ice creams—all the commercial brands made from nut or coconut milk are either Too loaded with fat and sugar (no thanks) or whipped full of air (Taste great, but not so satisfying)— except a brand using Aquafaba. Tastes like the best gelato—-dense, rich, creamy. It does freeze up really hard, but texture returns with 5 minutes softening on the counter. Would love any suggestions
Wow!! Thats all I can say! I having been making life changes for the last 3+ years. Lost over 50 pounds. Always learning and researching, trying to eat healthy without wanting to shoot myself.(lol) Your website is a corner turner for me! I have recently cut out the last of me vices… meat, eggs, dairy. Bummed about it. But thanks to you I can still have butter, cream cheese, cream cheese frosting. I think you are amazing. Please receive my E-hug and thank you!!
Susan
Stefanie says
Love the collection! I just made the vanilla basic one and move to the ‘Guava’ one tomorrow :D
So excited.
Have you ever experimented with a frozen yoghurt or oat milk version instead of a coconut base? If yes, I would love to hear your verdict :)
Support @ Minimalist Baker says
Amazing! =)
We haven’t experimented with those, but think oat milk would turn out more icy. Let us know if you try it!
Nechama says
Yeah! Maple Walnut Ice Cream (no churn please)!
OR
Jamoka Almond Fudge! Yeah!
Added to our list!
Michele says
Frozen bananas do make a gray vegan gf “ice cream” without the high fat and sugar, but it’s not quite the same… Have you experimented with Aquafaba as a base instead of coconut and/or nut milk? I just recently started eating vegan ice creams—all the commercial brands made from nut or coconut milk are either Too loaded with fat and sugar (no thanks) or whipped full of air (Taste great, but not so satisfying)— except a brand using Aquafaba. Tastes like the best gelato—-dense, rich, creamy. It does freeze up really hard, but texture returns with 5 minutes softening on the counter. Would love any suggestions
Love this idea! Thanks for sharing!
Susan says
Wow!! Thats all I can say! I having been making life changes for the last 3+ years. Lost over 50 pounds. Always learning and researching, trying to eat healthy without wanting to shoot myself.(lol) Your website is a corner turner for me! I have recently cut out the last of me vices… meat, eggs, dairy. Bummed about it. But thanks to you I can still have butter, cream cheese, cream cheese frosting. I think you are amazing. Please receive my E-hug and thank you!!
Susan
So great! Thanks, Susan!
Lily meadows says
Why can’t you make maple walnut ice cream ???? Dairy free of course!!!
That sounds amazing!