How to Make Vegan Ice Cream – Top 5 Recipes

Unlike what most non-vegan people think, a vegan diet is richly diverse. In fact, it opens to you a whole new world of interesting flavors. From curries and pizzas to cakes and ice creams, everything can be adjusted for a vegan diet. And any diet that includes ice cream cannot be boring. Period.

With the World Vegan Day just around the corner (November 1), we decided to share with you some of the best recipes of vegan ice cream, so you can celebrate your commitment to a cruelty-free lifestyle.

Without further ado, let’s get started!

5 Best Vegan Ice Cream Recipes

1. Coconut Almond Chocolate Chip Ice Cream

Do you love Ben & Jerry’s Coconut Almond Fudge Chip?

Make your own big batch with this recipe:


Serves: 4

  • Raw Almonds: 3 ounces (85 grams or about 1/2  cup), coarsely chopped
  • Dark Chocolate Chunks Or Chips: 3 ounces (about ¾ cup)
  • Full-Fat Coconut Milk: 2 (15-ounce) cans
  • Agave Nectar: ½  cup 
  • Cornstarch: 2 tablespoons 
  • Kosher Salt: ¼  teaspoon 
  • Vanilla Extract: 1 ½  teaspoons 


Shake the cans of coconut milk well before opening. Take out half a cup and set aside. Pour the remaining coconut milk in a saucepan. Add agave nectar and salt to it.  Give the mixture a quick stir and bring it to a simmer over medium-low heat.

Cook the mixture until agave nectar dissolves completely in the coconut milk (it will take about two minutes). Meanwhile, whisk together the coconut milk you set aside and cornstarch. Mix well and make sure there are no lumps.

Once the mixture on the stove is well-mixed and starts to simmer, add the cornstarch mix to it. Whisk constantly while adding cornstarch to make sure it doesn’t form any lumps or sticks to the bottom of the pan.

Bring the heat to medium and cook until the mixture starts to thicken – about six to eight minutes. However, do not let the mixture boil; you can reduce the heat, if needed.

A tip to confirm that your mixture has reached the right consistency is to dip a spoon in it. The mixture should coat the back of the spoon.

Remove from heat and transfer the coconut milk mixture into a bowl. Let it cool on room temperature for about half an hour. Cover the bowl with plastic wrap and put it into the refrigerator for four to five hours.

Now transfer the mix into an ice cream machine and churn it according to the manufacturer’s instructions.

When the ice cream reaches a soft-serve consistency, add the chocolate chunks and almonds and transfer it to a large loaf pan or pie pan. Put the ice cream in the freezer overnight for good six to eight hours. 

Your delicious homemade version of Ben & Jerry’s coconut almond chocolate chip ice cream is ready! You can also serve it to your guests to wow them and get tons of compliments.

2. The Good Ol’ Chocolate Ice Cream (No Churn)

No matter how many new flavors of ice cream companies launch, for chocolate lovers, nothing can beat the rich flavor of the good ol’ chocolate ice cream.

If you can relate to this, we have just the perfect recipe of vegan chocolate ice cream for you. Apart from the flavor, another great thing about this recipe is that it’s made without an ice cream machine. So, if you do not have an ice cream machine, there is no need to invest in buying one just because you want to try making your favorite ice cream at home, once.


Serves: 12

  • Coconut Cream Or Full- Fat Coconut Milk : 2 14-ounce cans (chilled overnight in the fridge)
  • Unsweetened Cocoa Or Cacao Powder: 2/3 cup 
  • Dates: 14 to 16 ounces, pitted (if they are not moist and sticky, soak them in warm water for about 10 minutes and then drain)
  • Pure Vanilla Extract: 1 teaspoon
  • Unsweetened Almond Milk: ½ cup

Optional Add-Ins

  • Espresso: 1 ounce, cooled
  • Cinnamon Powder: ½ teaspoon 
  • Cacao Nibs: as required


Chill a large mixing bowl (empty) in the freezer for about 10 to 15 minutes.

Meanwhile, process the dates into a smooth thick paste, in a food processor, by adding hot water; make sure to only add a little at a time because you don’t want the paste too thin or runny. Set it aside.

Open the coconut cream or milk cans, whatever you are using, without shaking or moving them a lot. You don’t want the layer of fat that has separated inside to mix.

Take out the cream that has accumulated at the top from the cans and add it to the chilled bowl. Store the liquid in the fridge and use it in any other recipe.

Whip the coconut cream that you have collected until it is smooth and creamy. Add almond milk, vanilla extract, cocoa or cacao powder, and half of the date paste. Whip the mixture again until everything is well mixed.

Taste the mixture and adjust its flavors, if needed. Depending on how sweet and/or chocolaty you want your ice cream to be, you may need to add more cocoa powder and/or date paste.

Line a container with parchment paper and transfer the mixture to it. Cover loosely with plastic wrap first and then with aluminum foil and put it in the freezer overnight. However, if you prefer a mouse-like consistency, then you can eat it after a couple of hours.

3. The Classic Vanilla Ice Cream

If you are a fan of the classic vanilla ice cream and don’t like anyone to mess up with the original flavor, we have got you covered!

Here’s the best recipe for vegan vanilla ice cream. Try it out and let us know how you find it.


Serves: 8

  • Cashews: 3 cups (390 gram)
  • Coconut Milk: 1 cup 
  • Coconut Oil: 4 tablespoons 
  • Cocoa Butter: 4 tablespoons 
  • Organic Sugar: 1 ¼ cups 
  • Water: ¼ cup 
  • Vanilla Extract: 1 teaspoon 
  • Vanilla Bean: 1 
  • Salt: 1 teaspoon 


Soak the cashews in room-temperature water overnight. Make sure the cashews are completely submerged in water and cover the bowl with a lid or kitchen towel.

Also, chill the bowl of your ice cream machine in the freezer overnight.

The next day, blend the cashews, along with the soaking water, until you get a smooth and frothy paste. Strain the mixture through cheesecloth or a fine mesh-sieve. This is for your homemade cashew milk.

Separate one cup of cashew milk and store the rest in the refrigerator for another use; it will stay good in the fridge for up to a week.

Add water and sugar in a small saucepan and cook it over medium heat, stirring constantly, until sugar is completely dissolved and the mixture is clear. Now whisk in the coconut oil, cocoa butter, and salt. Remove from the heat and set aside. Let it cool slightly.

In a blender, add cashew milk and coconut milk. Turn on the blender on low speed and slowly pour in the sugar mixture. Continue to blended until everything is well combined; for about two to three minutes.

Transfer the mixture to a large metal bowl. Add vanilla extract and the seeds from the vanilla bean. Whisk it well and then place the bowl in the refrigerator for one hour.

Transfer the chilled ice cream base to the ice cream machine and churn until it is thick and creamy – follow the manufacturer’s guidelines for the churning time.

Take out the soft cream into a loaf pan and freeze overnight.

Ta-da! Your classic vanilla ice cream is ready.

You can make a large batch and store in the freezer to use in smoothies, coffees, and desserts. This is the beauty of vanilla ice cream, it is just right for anything!

4. Quick and Simple S’mores Banana Ice Cream

With frozen bananas as the base, the rich and creamy goodness of this campfire inspired treat will be like a party to your taste buds.


Serves: 4

  • Bananas: 4, ripe
  • Graham Crackers: 4 + more for sprinkling on top
  • Chocolate Chips: ½ cup + more for topping
  • Mini Marshmallows: ½ cup + more for topping


Slice the bananas and spread the pieces on a lined baking sheet. Freeze them for about two hours, or until banana pieces are completely frozen.

Transfer the bananas to a blender or food processor and blend until you get a creamy smooth mixture.

Crush the graham crackers and add them into the banana mix along with marshmallows and chocolate chips. Fold the mixture and then transfer to a loaf pan.

Top with some more graham crackers, chocolate chips and marshmallows and freeze until it gets firm.

5. Cinnamon Roll Ice Cream

It is fall time – the season of rich, warm, and earthy flavors and when we talk about the flavors of fall, the second thing (because the first is obviously pumpkin spice) that comes in the mind of most people is cinnamon.

Inspired by the flavors of cinnamon rolls, this ice cream is totally a delight. If you ever feel down or need some extra care and warmth, whip up this ice cream and you will instantly feel better.


Serves 2

  • Pecans: ¼ cup
  • Almonds: ¼ cup
  • Fresh Dates (pitted): 5, divided
  • Frozen Bananas: 3
  • Coconut Milk: 3 tablespoons
  • Ceylon Cinnamon: 1 teaspoon (powdered)
  • Cardamom: ½ teaspoon (powdered)
  • Vanilla Extract: 1 teaspoon
  • Water: ¼ cup


Add pecans, almonds, cardamom, and cinnamon into a blender and blend until you get a fine mixture. Now add one date and blend again until the mixture starts to form clumps; it will still be dry though.

Take out half of the mixture into a bowl and set aside. Add water and the remaining dates into the blender and blend until you get a smooth paste.

Transfer it into a separate bowl and set aside.

Wash and dry the blender and then add in it coconut milk, frozen bananas, and vanilla extract. Blend until smooth and transfer to a bowl. Add the cinnamon paste according to your taste and mix.

Scoop out the ice cream into serving bowls and top with the cinnamon crumb. Enjoy!

There you have it – some of the best vegan ice creams that everyone will surely love.

Let the world think vegan food is boring, bland and unappetizing while you enjoy these rich, creamy mouthwatering homemade vegan ice creams.