There’s something so nostalgic about a bowl of ice cream, that creamy, melty sweetness that makes everything feel a little better.
But if you’ve ever stood in the freezer aisle reading labels full of gums, preservatives, and dairy-based ingredients, you’ve probably wished there was a cleaner, more wholesome option.
Good news — there is. And it starts right in your kitchen.
Homemade vegan ice cream isn’t just a substitute; it’s a revelation.
It’s smooth, creamy, and satisfying in all the ways traditional ice cream is but made with natural, dairy-free ingredients that make you feel good about every bite.
Think creamy coconut milk, rich cashew butter, and ripe frozen fruit coming together to create magic in a bowl.
These 14 vegan and dairy-free ice cream recipes are the perfect balance of indulgent and nourishing. Whether you’re craving a decadent chocolate swirl, a fruity tropical blend, or something classic like mint chip, each recipe is easy to make, freezer-friendly, and totally customizable.
So grab your blender or ice cream maker, clear a little freezer space, and get ready to fall in love with dessert all over again.
Classic Creamy Coconut Ice Cream
Simple, rich, and luxuriously creamy — this is the ultimate base recipe for any dairy-free ice cream lover.
Ingredients:
- 2 cans full-fat coconut milk
- ½ cup maple syrup or agave
- 1 tsp pure vanilla extract
Instructions:
- Whisk all ingredients together until smooth.
- Chill for 4 hours, then churn or freeze for 5–6 hours, stirring occasionally.
Calories: ~220 per serving
Tip: For texture, sprinkle toasted coconut flakes on top right before serving.
Chocolate Peanut Butter Swirl
A match made in dessert heaven — rich cocoa meets creamy peanut butter for a satisfying, sweet-and-salty scoop.
Ingredients:
- 2 cups almond milk
- 1 ripe banana
- ¼ cup cocoa powder
- ¼ cup peanut butter
- 2 tbsp maple syrup
Instructions:
- Blend all ingredients except peanut butter.
- Pour into a loaf pan, swirl in the peanut butter, and freeze for 4–6 hours.
Calories: ~260 per serving
Tip: Use crunchy peanut butter for a more textured bite.
Strawberry Coconut Bliss
Fruity, creamy, and full of summer energy — this one tastes like a strawberry milkshake in scoopable form.
Ingredients:
- 2 cups frozen strawberries
- 1 cup coconut cream
- 3 tbsp maple syrup
- ½ tsp lemon juice
Instructions:
- Blend until smooth and creamy.
- Pour into a dish and freeze for 4 hours.
Calories: ~190 per serving
Tip: Stir in small chunks of strawberries for extra fruity texture.
Mint Chocolate Chip
Bright, refreshing, and loaded with dark chocolate chunks — it’s the classic you’ll never outgrow.
Ingredients:
- 2 cups coconut milk
- ¼ cup maple syrup
- ½ tsp peppermint extract
- ¼ cup vegan chocolate chips
Instructions:
- Whisk together milk, syrup, and peppermint extract.
- Freeze 4 hours, folding in chocolate chips midway.
Calories: ~210 per serving
Tip: Add a handful of spinach for natural green coloring — you won’t taste it!
Banana Cinnamon “Nice Cream”
This one-ingredient wonder is perfect for quick cravings — smooth, sweet, and lightly spiced.
Ingredients:
- 3 frozen bananas
- 1 tsp cinnamon
- 1 tbsp almond butter
Instructions:
- Blend until creamy and soft-serve smooth.
- Freeze 1–2 hours for a firmer texture.
Calories: ~160 per serving
Tip: Add a drizzle of maple syrup for extra sweetness.
Matcha Green Tea Ice Cream
For tea lovers who crave something earthy, elegant, and not overly sweet — this matcha ice cream is a winner.
Ingredients:
- 2 cans coconut milk
- 2 tsp matcha powder
- ¼ cup maple syrup
Instructions:
- Whisk matcha into coconut milk and maple syrup until fully dissolved.
- Freeze for 6 hours, stirring once halfway through.
Calories: ~230 per serving
Tip: Top with toasted coconut or vegan white chocolate chips.
Cookie Dough Ice Cream
A true indulgence that’s still completely dairy-free — because who doesn’t love cookie dough in every bite?
Ingredients:
- 2 cups cashew milk
- ¼ cup almond butter
- ¼ cup maple syrup
- ½ cup vegan cookie dough chunks
Instructions:
- Blend milk, almond butter, and syrup until smooth.
- Fold in cookie dough chunks, freeze for 5 hours.
Calories: ~270 per serving
Tip: Use oat flour for safe, no-bake cookie dough.
Mango Coconut Cream
Tastes like a tropical vacation in a bowl — sweet, sunny, and refreshing.
Ingredients:
- 2 cups frozen mango chunks
- 1 can coconut cream
- 2 tbsp agave syrup
Instructions:
- Blend everything until smooth.
- Freeze 3–4 hours until set.
Calories: ~180 per serving
Tip: Add lime zest for a burst of tropical brightness.
Chocolate Almond Fudge
Deep chocolate flavor with a silky, fudge-like finish — proof that dairy-free can still mean decadent.
Ingredients:
- 2 cups oat milk
- 3 tbsp cocoa powder
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions:
- Blend until smooth and pour into container.
- Freeze for 5 hours, stirring once halfway through.
Calories: ~240 per serving
Tip: Swirl in a little melted vegan dark chocolate before freezing.
Salted Caramel Cashew Ice Cream
Rich, nutty, and just the right amount of sweet — this one feels like pure luxury.
Ingredients:
- 2 cups soaked cashews
- 1 cup almond milk
- ¼ cup coconut sugar
- Pinch of sea salt
Instructions:
- Blend until smooth and creamy.
- Chill for 2 hours, then freeze until firm.
Calories: ~250 per serving
Tip: Drizzle with vegan caramel sauce before serving.
Raspberry Lemon Cream
Bright, tangy, and full of real fruit flavor — this is the kind of dessert that disappears fast.
Ingredients:
- 2 cups frozen raspberries
- 1 can coconut cream
- 1 tbsp lemon juice
- 2 tbsp maple syrup
Instructions:
- Blend until creamy.
- Freeze for 4–5 hours.
Calories: ~190 per serving
Tip: Add a few whole raspberries for extra color and texture.
Oat Milk Chocolate Chip
This cozy, nostalgic flavor tastes just like childhood — only lighter and plant-based.
Ingredients:
- 2 cups oat milk
- ¼ cup coconut cream
- 2 tbsp maple syrup
- ¼ cup vegan chocolate chips
Instructions:
- Blend ingredients (except chips).
- Pour into dish, stir in chips, freeze 4 hours.
Calories: ~200 per serving
Tip: Sprinkle sea salt over the top for a salted chocolate twist.
Blueberry Cheesecake Ice Cream
Creamy, fruity, and surprisingly rich — a dairy-free spin on a favorite dessert.
Ingredients:
- 2 cups frozen blueberries
- 1 can coconut milk
- ¼ cup cashew butter
- 3 tbsp maple syrup
Instructions:
- Blend until perfectly smooth.
- Freeze 4–5 hours before serving.
Calories: ~230 per serving
Tip: Add crushed vegan graham cookies for a cheesecake-inspired crunch.
Pistachio Dream Ice Cream
Smooth, nutty, and naturally beautiful — a grown-up dessert that feels special but simple.
Ingredients:
- 1 cup shelled pistachios
- 2 cups almond milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Blend until creamy and thick.
- Freeze 4–6 hours, stirring once.
Calories: ~240 per serving
Tip: Garnish with chopped pistachios or shaved dark chocolate.
Calories Overview
Each of these recipes falls between 160–270 calories per serving, making them perfect for guilt-free indulgence. All are completely vegan, dairy-free, and gluten-free, and most can be made refined sugar-free with clean swaps like agave or dates.
Storage Tips
Store your homemade vegan ice cream in an airtight freezer-safe container for up to 2 weeks.
To scoop easily, let the container sit at room temperature for 5–10 minutes before serving.
Bonus Tip: Place a small sheet of parchment paper over the top before sealing to prevent ice crystals from forming — it keeps your ice cream smooth and scoopable.
Final Thoughts
The best part about making your own ice cream isn’t just the flavor — it’s the control. You decide how sweet it is, which ingredients go in, and what kind of mix-ins make it uniquely yours.
These vegan and dairy-free ice cream recipes prove that you don’t need dairy or refined sugar to enjoy a creamy, delicious dessert that feels indulgent. Each recipe is simple enough for busy moms and home cooks, yet impressive enough to serve at any summer gathering.
So go ahead — pull out your blender, gather your favorite mix-ins, and make dessert feel good again. Once you taste homemade vegan ice cream, you’ll never crave the store-bought kind again.
