Name: Vegan and Dairy-Free Ice Cream
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: Vegan
Ingredients: 2 cups full-fat coconut milk,; 1/3 cup shredded coconut,; 1/4 cup agave syrup

There’s something incredibly satisfying about digging into a bowl of ice cream—especially when it’s homemade, rich, and creamy, yet completely plant-based. Whether you’re vegan, dairy-free, or just looking for a lighter alternative, this collection of 14 easy vegan ice cream recipes from Scoop & Sprinkle will absolutely hit the sweet spot. The best part? You don’t need an ice cream maker or fancy equipment. If you’ve got a blender, a loaf pan, and a freezer, you’re all set.

I first started experimenting with dairy-free ice cream when a close friend developed a severe lactose intolerance. We missed our late-night ice cream rituals, so I began crafting homemade alternatives that wouldn’t upset her stomach—but still satisfied our cravings. What started as a workaround quickly turned into a new obsession. These recipes are not only creamy and indulgent, but also incredibly simple to whip up, even for beginners. Many are made with just four to five pantry-staple ingredients and come together in minutes before heading to the freezer.

From the tropical freshness of Mango Coconut to the nostalgic comfort of Chocolate Almond Milk, every recipe in this list is crafted with real, whole ingredients. You’ll find options featuring coconut milk, oat milk, almond milk, and even avocado, offering a delightful range of textures and flavors. Whether you love classic vanilla, crave something fruity, or want a decadent chocolate fix, there’s something here for everyone.

If you’re new to plant-based desserts, don’t worry—these recipes are beginner-friendly, approachable, and so delicious that even non-vegans won’t know the difference. Let’s dive in and explore these frozen treats that are as good for your taste buds as they are for your body.

Why You’ll Love This Recipe Collection

There are so many reasons to love this lineup of Vegan and Dairy-Free Ice Cream recipes. Not only are they delicious, but they also tick a lot of boxes for ease, flexibility, and crowd-pleasing flavor.

First, the simplicity of the process is a huge win. Every recipe here requires just a handful of ingredients and no special machines. All you need is a blender and a loaf pan. This makes them perfect for beginners or for those spur-of-the-moment sweet cravings.

Second, the flavors are both classic and inventive. Think creamy Chocolate Coconut, refreshing Avocado Mint Chocolate Chip, or a summery Strawberry delight. There’s even a coffee-based one for all the caffeine lovers out there. Each recipe offers something a little different, ensuring you’ll never get bored.

Third, the textures are dreamy. Thanks to the use of coconut milk, almond milk, and other plant-based bases, these ice creams are smooth, rich, and surprisingly creamy—no dairy needed. You’ll also find options with fruit bases, like bananas or avocados, which give a naturally silky finish without any cream at all.

Additionally, these Vegan and Dairy-Free Ice Cream recipes are naturally sweetened with maple syrup, agave, or coconut sugar, which means you can indulge without the refined sugar crash. They’re also customizable, so if you prefer a sugar-free version or want to add in your own mix-ins, it’s easy to adapt.

And finally, they’re a hit with kids and adults alike. Serve them at a family gathering, a backyard barbecue, or a cozy night in—everyone will be asking for seconds.

Health Benefits

Aside from being delicious, these vegan and dairy-free ice cream recipes come with some serious health perks. First, they’re free from dairy, which is a game-changer for people with lactose intolerance, dairy allergies, or those following a plant-based lifestyle. Skipping dairy can reduce inflammation, support digestion, and improve skin for many people.

The plant-based milks used in these recipes—like almond, oat, and coconut—offer their own unique benefits. Almond milk is low in calories and rich in vitamin E, which is great for skin health. Oat milk provides fiber and can help regulate blood sugar, while coconut milk delivers healthy fats that support brain function and keep you full.

Most recipes are naturally sweetened with ingredients like maple syrup, agave, or fruit, making them lower in refined sugars compared to traditional ice creams. These natural sweeteners provide antioxidants and are easier on your blood sugar levels.

Plus, many of the ingredients, such as berries, avocados, and bananas, are loaded with vitamins, minerals, and fiber. That means you’re not just indulging your sweet tooth—you’re also nourishing your body.

And if you’re watching your diet, you’ll be glad to know that most of these recipes are also gluten-free, soy-free, and free from artificial preservatives or colorings.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 10 minutes
Freezing Time: 6 hours (stir every 2 hours for best texture)
Servings: Each recipe makes approximately 4 servings
Calories per Serving: Ranges from 150 to 300, depending on ingredients
Macronutrients (approximate):

Protein: 2–5g
Carbohydrates: 20–30g
Fat: 8–18g

Ingredients List

While each of the 14 recipes has its own list, here are the most commonly used ingredients throughout the collection:

Coconut Milk (Full-Fat): Adds richness and creaminess.
Almond Milk: A lighter option with subtle nutty flavor.
Oat Milk: Naturally sweet and creamy, great for balance.
Maple Syrup: Natural sweetener with warm, caramel notes.
Agave Syrup: Mild, neutral sweetness perfect for fruity flavors.
Cocoa Powder: Brings deep chocolate flavor.
Vanilla Extract or Vanilla Bean Paste: Enhances overall sweetness.
Frozen Bananas: Natural thickener and sweetener.
Fresh Fruit (Strawberries, Mangoes, Blueberries): Adds flavor and vibrant color.
Avocados: Provides a smooth, buttery texture in recipes like mint chocolate chip.
Peanut Butter or Nut Butters: For richness and a nutty twist.
Chocolate Chips: Optional, but add delightful texture and indulgence.

Step-By-Step Cooking Instructions

For each recipe, the process is very similar. Here’s a generalized guide that applies to all 14 variations:

Gather Your Ingredients
Measure out all ingredients and prep your fruits (wash, peel, slice as needed). Use ripe fruits for optimal sweetness.
Blend Until Smooth
Add all ingredients to a high-speed blender or food processor. Blend for 1–2 minutes until completely smooth and creamy. If needed, scrape down the sides to make sure everything is incorporated.
Taste and Adjust
Give the mixture a taste. Want it sweeter? Add a little more maple or agave syrup. Need more richness? A splash of coconut cream can help.
Transfer to a Loaf Pan
Pour the blended mixture into a standard loaf pan. For chunkier textures (like chocolate chips or fruit pieces), stir them in at this stage.
Freeze and Stir
Place the loaf pan in the freezer. After 2 hours, remove and stir the mixture thoroughly to prevent ice crystals. Repeat every 2 hours for about 6 hours total.
Serve and Enjoy
Let the ice cream sit at room temperature for 5–10 minutes to soften before scooping. Use an ice cream scoop for best results.

How to Serve

There are so many fun and delicious ways to enjoy these Vegan and Dairy-Free Ice Cream:

Scoop into cones or bowls and top with chopped nuts, fruit, or chocolate drizzle.
Serve alongside a slice of vegan cake or brownies for a decadent dessert.
Layer into a parfait glass with granola and berries.
Add a scoop to a smoothie bowl for a creamy twist.
Make ice cream sandwiches with soft vegan cookies.

Pairing Suggestions

These dairy-free ice creams pair well with a variety of snacks and sips. Here are some great ideas:

With Fresh Fruit: Mango slices, blueberries, or sliced strawberries enhance fruity flavors.
With Vegan Cookies: Chocolate chip, peanut butter, or oatmeal cookies make great pairings or sandwich bases.
With Herbal Teas: Peppermint or rooibos tea provides a refreshing contrast.
With Coffee Alternatives: Serve alongside iced matcha or a dairy-free latte.

Storage, Freezing & Reheating Instructions

Storage: Keep the ice cream in the freezer in a covered loaf pan or airtight container. Place a piece of parchment paper directly on the surface to prevent ice crystals.

Freezing: Store for up to 2 weeks. For best texture, allow the ice cream to soften for 5–10 minutes before scooping.

Reheating: Not applicable for ice cream, but if it becomes too hard, leave it out at room temperature until scoopable.

Common Mistakes to Avoid

Skipping the Stirring: Stirring every 2 hours while freezing helps prevent iciness and ensures a creamy texture.
Using Low-Fat Milk: Always opt for full-fat coconut milk for that rich, creamy mouthfeel.
Overloading with Mix-Ins: Adding too many mix-ins can disrupt the smooth texture. Balance is key.
Not Tasting Before Freezing: Always taste your base before freezing. You can’t adjust sweetness after.
Serving Too Cold: Allow the ice cream to soften before scooping for best texture.

Pro Tips

Chill Ingredients First: Start with cold ingredients to help the mixture freeze faster.
Use a Metal Loaf Pan: Metal pans help freeze the ice cream more evenly and quickly.
Experiment with Flavor Combos: Try adding a touch of cinnamon, nutmeg, or cardamom for warmth.
Blend Thoroughly: A super smooth base results in creamier ice cream, so blend until there are no chunks left.
Store in Small Portions: Divide into individual containers to make scooping easier and avoid thawing the whole batch.

Frequently Asked Questions (FAQs)

Can I make these recipes without a blender?
You’ll need at least a food processor or a blender for most of these to get the mixture smooth enough.

How do I prevent icy textures?
Stirring during the freezing process and using full-fat milks help reduce ice crystals.

Can I reduce the sugar content?
Yes, use less maple or agave syrup, or replace with mashed banana for a naturally sweet alternative.

Are these recipes gluten-free?
Most are naturally gluten-free, but always check the labels of mix-ins like chocolate chips or peanut butter.

What’s the best plant-based milk to use?
Coconut milk gives the creamiest results, but almond and oat milk are great for lighter options.

Can I add protein powder?
Absolutely. Just choose a plant-based protein powder that complements the flavor you’re making.

Do I need an ice cream maker?
No ice cream maker required! Just a blender and loaf pan will do the trick.

Can I double the recipe?
Yes, but be sure to freeze in multiple pans or containers for even freezing.

What can I use instead of maple syrup?
Try agave, date syrup, or a bit of stevia if you’re looking to reduce sugar.

Is there a nut-free option?
Yes, try oat milk or coconut milk for nut-free versions.

Conclusion & Call to Action

There you have it—14 easy, delicious, and totally dairy-free ice cream recipes that prove you don’t need dairy or fancy machines to enjoy creamy frozen desserts. Whether you’re hosting a summer party, looking for a healthier dessert option, or just treating yourself on a Tuesday night, these vegan ice creams are a dream come true.

I hope you’re as excited to make these as I was when I first tested them. Try out your favorite flavor, snap a photo, and don’t forget to tag us at Scoop & Sprinkle. We love seeing your creations come to life. Ready to chill out with the best homemade vegan ice cream? Go ahead, grab your blender, and let the scooping begin.