Discover 25 irresistible vegan and dairy-free ice cream recipes — from avocado chocolate to mango chilli sorbet. Creamy, fruity, and plant-based scoops you’ll love!
Who says going dairy-free means missing out on creamy, dreamy scoops?
We’ve tried, tested and listed 25 vegan and dairy-free ice cream recipes that are every bit as indulgent as traditional flavours — with plenty of creative twists.
This collection blends full recipes you can make today with inspiring flavour ideas drawn from around the world. Whether you fancy silky chocolate, refreshing fruit sorbets, or adventurous fusions, you’ll find something here to satisfy your cravings.
If you’d like to head straight to our recipes, please use the following link, or read along to find out more.
From Cardboard Days to Creamy Deliciousness
There was a time when “dairy-free ice cream” meant settling for something that looked the part but tasted suspiciously like frozen cardboard. Thankfully, those days are long gone! Modern vegan ice cream has come a very long way — from gritty and bland to silky, scoopable, and downright dreamy.
Today’s recipes use clever combinations of coconut, nut, and oat milks to recreate that luxurious creaminess we all love — without any dairy in sight. Whether you’re vegan, lactose-intolerant, or simply curious about plant-based living, there’s never been a better time to experiment with dairy-free desserts.
At Frosted Fusions, we’ve tested our way through every swirl, churn, and blend imaginable — and the results prove that vegan ice cream can be every bit as indulgent as traditional scoops. It’s all about balance, creativity, and a few secret ingredients (like ripe avocados or soaked cashews) that turn “healthy” into “heavenly.”
So, grab your blender — it’s time to dive into a world of creamy, fruity, and totally crave-worthy plant-based flavours!
The world’s first dairy-free ice creams date back to 11th-century China, where desserts were made by mixing snow with fruit and rice milk! Fast-forward a thousand years, and today’s coconut, cashew, and oat-based scoops carry that same inventive spirit — only far creamier.
5 Vegan Ice Cream Recipes
Whether you’re brand-new to vegan ice cream or looking to expand your flavour repertoire, these five recipes will give you a deliciously creamy head start. They’re easy to make, free from dairy, and packed with ingredients that love you back.
🥑 Avocado Chocolate Ice Cream
Creamy, rich, and secretly nourishing — avocado makes this chocolate scoop unbelievably smooth.
(Prep Time: 10 mins | Freeze Time: 3–4 hrs | Total: 4 hrs | Serves: 4–6)
Ingredients
- 2 ripe avocados
- 400 ml tin full-fat coconut milk
- 3 tbsp cocoa powder (unsweetened)
- 3 tbsp maple syrup (or to taste)
- 1 tsp vanilla extract
- Pinch of sea salt
Method
- Blend all ingredients until completely smooth and creamy.
- Taste and adjust the sweetness or cocoa if needed.
- Chill for 1 hour, then churn in an ice cream maker or freeze and stir every 30 minutes until scoopable.
Nutritional (per 100 g):
- 184 kcal | Carbs 9 g | Fat 15 g | Protein 2 g | Sugars 6 g
Avocado became a viral vegan ice-cream base thanks to its naturally creamy texture and healthy fats. When blended with cocoa powder or coconut milk, it mimics the richness of dairy — no eggs or cream required!
🍵 Coconut Matcha Ice Cream
A fragrant and refreshing treat — coconut milk gives it body, matcha adds that earthy lift.
(Prep Time: 10 mins |Cook Time: 5 mins | Freeze Time: 4 hrs | Serves: 6)
Ingredients
- 400 ml tin full-fat coconut milk
- 150 ml oat milk (barista blend works best)
- 2 tsp matcha powder
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp cornflour (for thickening)
Method
- Whisk coconut milk, oat milk, and cornflour in a pan over low heat until slightly thickened.
- Stir in maple syrup, matcha, and vanilla.
- Cool completely, then churn or freeze until firm.
Nutritional (per 100 g):
172 kcal | Carbs 10 g | Fat 14 g | Protein 1 g | Sugars 7 g
🍌 Berry Banana Nice Cream
Instant, healthy, and full of fruity flavour — your blender does all the work.
(Prep Time: 5 mins | Freeze Time: 2 hrs |Total: 2 hrs 5 mins | Serves: 2–4)
Ingredients
- 3 ripe bananas, sliced and frozen
- 150 g frozen mixed berries
- 1 tbsp maple syrup (optional)
- Splash of oat or almond milk (to loosen)
Method
- Add frozen bananas and berries to a food processor.
- Blend until creamy, adding a splash of milk to help it along.
- Serve immediately as soft-serve or freeze for 1–2 hours for a firmer texture.
Nutritional (per 100 g):
- 108 kcal | Carbs 25 g | Fat 1 g | Protein 1 g | Sugars 19 g
🌰 Cashew Vanilla Ice Cream
Silky, classic vanilla flavour made luxuriously smooth with soaked cashews.
(Prep Time: 10 mins | Soak Time: 8 hrs | Freeze Time: 4 hrs | Serves: 4)
Ingredients
- 150 g raw cashews (soaked overnight, drained)
- 300 ml almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla paste or extract
- Pinch of salt
Method
- Blend all ingredients until ultra-smooth and creamy.
- Chill for 1 hour, then churn or freeze and stir every 30 minutes until set.
- Serve with roasted nuts or vegan caramel drizzle.
Nutritional (per 100 g):
- 196 kcal | Carbs 8 g | Fat 16 g | Protein 5 g | Sugars 5 g
🥭 Mango Turmeric Ice Cream
Golden, tropical, and vibrant — this scoop blends sweet mango with a hint of warming spice.
(Prep Time: 10 mins | Freeze Time: 4 hrs | Total: 4 hrs 10 mins | Serves: 4–6)
Ingredients
- 2 large ripe mangoes (or 350 g pulp)
- 400 ml tin of coconut milk
- 1 tbsp maple syrup
- ½ tsp ground turmeric
- ½ tsp lemon juice
Method
- Blend all ingredients until smooth.
- Chill for 1 hour.
- Churn or freeze in a shallow tub, stirring occasionally until creamy and firm.
Nutritional (per 100 g):
- 132 kcal | Carbs 15 g | Fat 7 g | Protein 1 g | Sugars 13 g
20 More Vegan & Dairy-Free Ice Cream Flavours
🥥 Coconut-Based Creaminess
- Classic Coconut & Lime – zesty, tropical, and endlessly refreshing.
- Coconut Mojito Sorbet – cocktail-inspired and minty fresh.
- Coconut Almond Swirl – creamy coconut with a nutty ripple for extra richness.
- Toasted Coconut & Maple Pecan – lightly caramelised, nutty, and utterly moreish.
🍫 Nutty & Chocolatey
- Peanut Butter & Banana Nice Cream – indulgent yet wholesome, with natural sweetness.
- Nutella’s Gone Vegan – our creamy hazelnut twist without dairy.
- Cashew Vanilla Bean – smooth, subtle, and naturally sweet.
- Chocolate Pistachio Crunch – decadent cocoa meets nutty crunch.
- Almond Mocha Swirl – espresso, chocolate, and almond milk — your morning latte, frozen.
🍓 Fruity Scoops & Sorbets
- Mango Chilli Sorbet – sweet with a spicy kick.
- Grape Sorbet – juicy and autumn-ready.
- Strawberry Daiquiri Sorbet – boozy or mocktail-ready.
- Raspberry Ripple with Almond Milk – tangy berries swirled through a creamy almond base.
- Pineapple & Mint Cooler – bright, refreshing, and palate-cleansing.
- Blueberry Lemon Burst – tangy, vibrant, and antioxidant-packed.
🌿 Unique & Superfood-Infused
- Lavender & Agave – floral and fragrant (just swap honey).
- Golden Turmeric Latte – warming spice with a golden glow.
- Spirulina Mint Chip – fresh and green, with an antioxidant boost.
- Chai Spice Cashew Cream – comforting spice blend in a velvety nut base.
- Matcha Rose Delight – gentle green tea and floral notes in harmony.
🍹 Cocktail & Dessert-Inspired
- Piña Colada Sorbet – pineapple + coconut = tropical bliss.
- Mimosa Sorbet – bubbly brunch favourite.
- Espresso Martini Nice Cream – coffee kick with a cheeky edge.
- Dark Chocolate & Rum Raisin – classic indulgence, vegan style.
- Tiramisu Dream Scoop – espresso-soaked sponge flavour, dairy-free decadence.
🍇 Bonus International Inspiration
- Kulfi with Almond Milk – Indian-inspired creaminess and cardamom warmth.
- Mochi Ice Cream (Vegan Dough Wrappers) – chewy, bite-sized scoops of joy.
- Thai Coconut Mango – Songkran festival vibes in every spoonful.
- Italian Lemon Gelato – a dairy-free twist on a timeless classic.
- Japanese Black Sesame Ice Cream – nutty, earthy, and unforgettable.
Vegan ice cream isn’t new — Italy’s traditional sorbetto has always been naturally dairy-free. It’s proof that some of the world’s most luxurious desserts rely on fruit, sugar, and patience rather than cream or eggs.
Why Choose Vegan Ice Cream?
Vegan ice cream isn’t just delicious — it’s inclusive and sustainable:
- Better for health – lower in saturated fat, higher in fibre.
- Planet-friendly – smaller carbon footprint than dairy.
- Inclusive – ideal for families managing allergies or intolerances.
💡 Vegan Ice Cream FAQs
What’s the best base for vegan ice cream?
Coconut milk is one of the most popular choices — it gives that rich, creamy texture everyone craves. But almond, cashew, and oat milk all work beautifully too, depending on your flavour. For a quick, no-churn fix, frozen bananas make an amazing instant base known as “nice cream.”
Do I need an ice cream maker for dairy-free recipes?
Not at all! You can get great results with the freeze-and-stir method — just mix, freeze, and stir every half hour or so until it’s scoopable. That said, if you’re serious about smooth textures, an ice cream maker (or a Ninja Creami) helps keep those pesky ice crystals away.
How do I sweeten vegan ice cream naturally?
Maple syrup, agave nectar, dates, and ripe bananas are all wonderful natural sweeteners. They add subtle flavour layers as well as sweetness, so your ice cream tastes more wholesome and balanced — no refined sugar needed.
Can I make vegan ice cream with just fruit?
Absolutely! Blend frozen bananas, mango, or berries and you’ll have an instant creamy dessert in minutes. It’s often called “nice cream” — totally plant-based, naturally sweet, and surprisingly indulgent.
Related Reads You Might Like
If you loved these recipes & ideas, here are some more Dairy-free & Vegan articles for you to check out:
- A Dairy-Free Coconut Mojito Cocktail Sorbet: A refreshing tropical treat with a minty twist — cocktail or mocktail, your choice.
- Nutella’s Gone Vegan – Try Our Healthy, Easy Recipes: Creamy, chocolate-hazelnut bliss — minus the dairy, plus the flavour.
- Piña Colada Sorbet: Sweet pineapple, creamy coconut, and a splash of summer in every scoop.
- Wholesome Vegan Desserts – Exciting, Unique Plant-Based Flavours: A celebration of creativity in every plant-based scoop.
- The Best Non-Dairy Ice Cream Recipes for Hot Summer Days: Fruity, light, and made for sunshine — the ultimate summer vegan roundup.
🍦 What’s Your Favourite Vegan Scoop?
Do you swear by silky coconut-based ice creams or love experimenting with fruit-only nice creams? Tell us in the comments below — we’d love to know what flavours you’re freezing next!
💚 Join the Frosted Fusions flavour family — follow us on Pinterest, Instagram, Facebook, or X for the latest dairy-free desserts, creative recipes, and flavour inspiration straight from our kitchen to yours.
The Final Scoop
Plant-based ice cream is all about flavour, creativity, and joy. With these 25 ideas, you’ll never run out of scoops to try.
Which flavour tempts you most — a creamy cashew vanilla, fiery mango chilli, or a refreshing coconut lime?
We hope you’ve enjoyed our article — Vegan Ice Cream Recipes You’ll Actually Crave — and that it’s inspired you to experiment with your own plant-based creations. Whether you’re blending bananas into instant nice cream or churning creamy coconut scoops, there’s a flavour here to suit every mood and moment.
If you have any questions, drop us a comment below — we love hearing from fellow ice-cream makers and we’re always happy to help!
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The “5 Vegan Ice Cream Recipes” section is a standout it combines simplicity with serious flavour creativity. The avocado chocolate ice cream in particular is a genius way to sneak in nutrition while keeping that indulgent texture and richness. The instructions are approachable, even for someone new to plant-based desserts, and the fact that you can get such creamy results without dairy is impressive. Using cashews, bananas, and coconut milk as base ingredients really shows how flexible vegan ice cream can be. Have you tested how these recipes hold up with alternative sweeteners like stevia or monk fruit for lower sugar options?
Hi Marion,
Thank you for your thoughtful comment on our vegan ice cream recipes. I’m delighted to hear that the avocado chocolate ice cream stood out to you—it’s one of our favorites for its creamy texture and nutritional benefits!
Regarding your question about using alternative sweeteners like stevia or monk fruit, we’ve explained more about this topic in our article – Balancing Flavour and Health: Natural Sweeteners and Homemade Ice Cream.
While stevia and monk fruit are popular low-calorie options, they can sometimes affect the texture and flavor of ice cream due to their intense sweetness and lack of bulk. For a more balanced sweetness, natural sweeteners such as honey, maple syrup, and agave nectar are excellent choices. These not only provide a rich sweetness but also contribute to a smoother texture and enhanced flavor profile in your frozen treats.
It’s important to note that while stevia and monk fruit are considered safe and have a low glycemic index, they can have a slightly bitter aftertaste and may not provide the same creamy texture as traditional sweeteners. Therefore, they might be best used in combination with other ingredients to achieve the desired taste and consistency.
Have you tried experimenting with these natural sweeteners in your ice cream recipes? I’d love to hear about your experiences and any combinations you’ve found particularly successful.
Looking forward to your thoughts!
Kind regards,
Cherie
This was such a fun and inspiring read. I love how creative vegan ice cream has become; it’s no longer a compromise but a real treat. The avocado chocolate and mango turmeric ones sound especially tempting.
Do you find coconut milk gives the best creamy texture overall, or do cashews make a smoother finish? I’ve tried both and can’t decide which wins. No, I’m pretending. I have no idea what they are for sure.
Cheers!
John
Hi again John,
Thanks for your comment.
Vegan ice cream has really come a long way, hasn’t it? It’s amazing how creative and indulgent it can be without any dairy.
For creaminess, both coconut milk and cashews have their strengths.
Coconut milk tends to give a rich, slightly tropical flavour with a luscious mouthfeel, while cashews create a smoother, almost custard-like texture without adding a coconut taste.
A lot of home cooks actually blend the two to get the best of both worlds — creamy, smooth, and neutral enough to carry a range of flavours like chocolate, mango, or turmeric.
I’d be curious — when you make your own, do you lean more toward tropical flavours or richer, dessert-style options?
Be great to hear from you.
All the best,
Cherie