Share on Facebook

14 Vegan Ice Cream Recipes You Must Try

I scream, you scream, we all scream for vegan ice cream. Really.

Courtesy The Simple Veganista

Vegan Butter Maple Pecan Ice Cream

This velvety vegan ice cream from blog The Simple Veganista mixes bananas, almond butter, and maple syrup with secret ingredient tahini in a basic blender or food processor. Bonus: It can also be made nut-free.

Courtesy The Rawsome Vegan Life

Raw Vegan Ice Cream Sandwich

Smothered in a chocolate coating, these vegan banana ice-cream sandwiches from
This Rawsome Vegan Life can be sprinkled with a hint of sea salt for a killer savory-sweet punch. The brownie part of the sandwich comes together quickly: Just pulse walnuts or oats, dates, and cacao powder.

Courtesy Purely Twins

Mint Chocolate Chip Avocado Ice Cream

If your childhood memories include mint-chocolate ice-cream cones, you’ll love Purely Twins 5-ingredient vegan spin on the classic, with creamy avocado-banana ice cream.

Courtesy Bitter Sweet Blog

Malted Ice Cream with Soy Caramel Ripple

Sweet tooth? Salty tooth? Dive into a double-trouble vegan ice cream from blog Bitter Sweet. The recipe pairs the dynamite duo of brown sugar and soy sauce into an unlikely caramel rippling through malt-flavored ice cream, which churns up from a soymilk and soy creamer base in an ice-cream maker.

Courtesy The Rawsome Vegan Life

Lavender Ice Cream with Dark Chocolate

Inventive: This Rawsome Vegan Life blends meaty coconut together with raw cashews, dried lavender, and dark chocolate to create a light vegan ice cream. For this treat, you can use an ice-cream maker or work it by hand.

Courtesy Bitter Sweet Blog

“Cheddar” Ice Cream

Don’t knock it until you’ve tried it! Blog Bitter Sweet amps up a simple vegan ice-cream recipe with vegan cheddar cheese. It just might be apple crisp’s new best friend.

Courtesy Alisa Fleming,

Layered Vegan Ice Cream Sandwich Cake

This vegan ice cream cake from blog Go Dairy Free just looks fancy. Simply stack pre-made vegan ice cream sandwiches and bind together with fluffy chocolate coconut cream and vanilla coconut frosting.

Courtesy Bitter Sweet Blog

Caramel Cinnamon Ice Cream with Black Gingerbread Chunks

From the blog Bitter Sweet, try caramel-cinnamon vegan ice cream, with a coconut milk and soy creamer base that goes right in your ice-cream maker. Here, it’s served punctuated with chunks of homemade gingerbread.

Courtesy The Rawsome Vegan Life

Fruit Popsicles with Coconut Milk

No-brainer dessert that blends up quickly: Fruit popsicles from This Rawsome Vegan Life combine coconut milk, frozen fruit, and herbs.

Courtesy Ella Leché,

Creamy Strawberry Ice Cream Torte

This vegan-friendly take on cheesecake from the blog Pure Ella pairs fresh strawberries with a creamy, cashew-based ice cream you make in the blender and a no-bake almond crust.

Courtesy The Rawsome Vegan Life

Vegan Banana Sundae with Chocolate Sauce

What’s not to love about this vegan ice cream sundae from the blog This Rawsome Vegan Life? Creamy banana ice cream gets dressed with a simple sauce of coconut oil, cacao powder, and agave syrup. Go wild on the toppings: almond butter, berries, nuts all add texture and flavor.

Courtesy Fat Free Vegan Kitchen

Almost Instant Frozen Fruit Yogurt

This “almost instant” fro yo from blog Fat Free Vegan is, well, instantly easy with a blender or food processor and your favorite frozen fruit.

Courtesy Sweet Potato Soul

Vegan Coconut Chai Banana Ice Cream

Quench your craving with banana-based vegan ice cream from the blog Sweet Potato Soul, hypnotic with its hint of fresh ginger. Prep is as easy as remembering to peel the bananas before freezing.

Courtesy Gail Davis, Hungry Vegan

Mocha Frappe

Coffee aficionados, listen up! This vegan take on a frappé from blog Hungry Vegan comes together with premade mocha almond fudge coconut ice cream, but you can experiment with your favorite flavors.

Reader's Digest
Originally Published in Reader's Digest

Perri O. Blumberg
A former food editor at Reader's Digest, Perri Blumberg is a writer and editor based in New York City. After attending Columbia University, where she received a BA in psychology, she went on to study food at a health-supportive culinary school. Her work has appeared in O Magazine, Men's Journal, Country Living, and on Mind, Body, Green, among others.

Newsletter Unit

CMU Unit