There’s just something special about a scoop of ice cream, isn’t there? It’s comforting, nostalgic, and always a crowd-pleaser. Luckily, vegan ice cream brings all that joy without the dairy. These days, plant-based versions are just as creamy, just as satisfying, and often even easier to make.
In this article, I’m sharing two delicious recipes to prove it—one you can whip up with a churner and one that needs nothing more than a blender and a craving.
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Scoop Up the Joy: A Sweet Treat for Everyone
There’s something magical about a bowl of ice cream. It brings back memories, lifts your mood, and makes even an ordinary day feel special.
The good news? You don’t need dairy to enjoy that same creamy, dreamy goodness. Vegan ice cream has come a long way, and honestly, it’s just as satisfying. Sometimes, it’s even easier to make than the traditional stuff!
Today, I’m thrilled to share two of my favorite recipes for making vegan ice cream. One uses an ice cream maker for that classic churned texture, while the other skips the machine and goes straight to the freezer. No matter what tools you have, there’s a vegan ice cream recipe here, and the joy of making it is truly something special.
From Childhood Scoops to Plant-Based Perfection
I still remember chasing the ice cream truck barefoot down the street. Back then, it was all about rainbow sprinkles and sticky fingers. These days, the ingredients have changed—but the joy hasn’t.
Now, many of us are looking for something a little different. Some can’t eat dairy anymore, while others are watching their sugar intake or curious about a healthier option.
That’s where vegan ice cream shines. It’s creamy. It’s indulgent. And it’s made from simple, plant-based ingredients that feel good in your body.
These recipes show you don’t have to give up anything to enjoy a delicious scoop. They are simple, straightforward, and designed for home cooks of all levels. So, don’t be afraid to try them and enjoy the sweet rewards.
Blender Magic: The Peanut Butter Banana Dream
This one started on a hot afternoon when my sweet tooth kicked in. There was nothing but a bunch of frozen bananas in the freezer. I tossed them into the blender, added a scoop of peanut butter, and hoped for the best. What came out was pure magic.
This vegan ice cream is quick, creamy, and naturally sweet. It does not contain added sugar and does not require special tools. It requires just a craving and a few ingredients.
It’s perfect for those last-minute dessert moments. And the best part? You can make it your own with mix-ins like chocolate chips, chopped nuts, or a swirl of something rich and melty.
Peanut Butter Banana Vegan Ice Cream
Ingredients
- 4 large ripe bananas peeled, sliced and frozen
- ⅓ cup natural peanut butter creamy or crunchy
- 1 tsp vanilla extract
- pinch of sea salt optional, especially if using unsalted peanut butter
- 1-2 Tbsp plant-based mile optional, if needed for blending
- mini vegan chocolate chips, chopped roasted peanuts, swirl of melted dark chocolate optional mix-ins
Instructions
- Prep Bananas: Slice ripe bananas and freeze for at least 2–4 hours (or overnight) on a parchment-lined tray.
- Blend: Add frozen banana slices to a food processor or high-speed blender. Pulse a few times to break them up.
- Add PB & Vanilla: Add peanut butter, vanilla, and optional sea salt. Blend until smooth and creamy, scraping down sides as needed.
- If the mixture is too thick or not blending well, add 1 tbsp of plant milk at a time.
- Serve Soft-Serve Style: For instant soft-serve, enjoy right away! Add mix-ins and swirl gently with a spatula.
- Or Freeze: For scoopable ice cream, transfer to a freezer-safe container, level the top, and freeze for 2–3 hours. Let sit at room temp 5–10 minutes before scooping.
Nutrition
Spiced and Churned: A Scoop of Cozy Elegance
If you’re in the mood for something a little more special, this one’s for you. This vegan ice cream is rich, creamy, and filled with cozy chai spice. It’s the kind of dessert that makes you slow down and savor every bite.
I like to pull this recipe out on a weekend. It’s perfect for a bit of kitchen fun or when you want to impress dinner guests. And if you’ve got a churner, like the Nostalgia Electric Ice Cream Maker (that old-fashioned wooden style makes it feel extra festive), you’re in for a treat.
The best part? You can make it ahead of time. So, when the moment calls for something indulgent, it’s already waiting in your freezer.
Chai Spice Cashew Cream Vegan Ice Cream
Ingredients
Ice Cream Base:
- 1 cup raw cashews soaked 1 hour in hot water
- 1 can (13.5-oz) full-fat coconut milk
- ½ cup plant milk oat or almond work great
- ½ cup maple syrup
- 1 tsp vanilla extract
Chai Spice Blend:
- 2 black tea bags or 2 tsp loose leaf Assam or Darjeeling
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground gigner
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- pinch of black pepper optional, but traditional
Instructions
- Make the Chai-Infused Milk: Heat the plant milk in a small saucepan until just steaming (not boiling). Add the black tea and all the chai spices. Let steep for 10–15 minutes. Strain through a fine mesh sieve or cheesecloth. Let cool to room temp.
- Blend the Ice Cream Base: Drain the soaked cashews. In a high-speed blender, combine the soaked cashews, coconut milk, chai-infused plant milk, maple syrup, coconut oil, and vanilla extract. Blend on high until completely smooth and creamy, 1–2 minutes.
- Chill: Refrigerate the mixture for at least 2 hours until it's thoroughly chilled.
- Assemble the Machine: Place the chilled canister into the center of the bucket. Insert the dasher and secure the lid.
- Add Ice and Salt: Layer ice and rock salt around the canister, following the manufacturer's instructions. Typically, you'll alternate layers of ice and salt until the ice reaches the top of the canister.
- Churn: Plug in the machine and let it churn for about 30 minutes or until the ice cream reaches a soft-serve consistency.
- Freeze (Optional): For a firmer texture, transfer the ice cream to a freezer-safe container and freeze for an additional 2-3 hours.
Notes
Nutrition
Scoop Smarter: Tips to Make It Creamy and Dreamy
Great vegan ice cream starts with the right ingredients. Ripe bananas blend smoother and taste sweeter. Soaked cashews give that dreamy, velvety texture that makes dairy feel completely unnecessary.
Once your ice cream is ready, the freezer does the rest. Let it sit out for 5 to 10 minutes before scooping for that perfect, creamy consistency. Planning ahead means a treat that’s ready when you are.
Toppings and Twists to Try
Top your plant-based creations with any of these fun and flavorful add-ons:
- Crushed pistachios or sliced almonds for crunch
- Swirls of melted dark chocolate or peanut butter
- Candied ginger or chopped dates for a sweet surprise
- A sprinkle of cinnamon or flaky sea salt
- Vegan chocolate chips or cacao nibs
- UnReal Chocolate Gems – colorful, plant-based perfection
- Pascha Chocolate Buttons – great for melting or snacking
- Little Secrets Dark Chocolate Pieces – a favorite for that classic candy feel
Big thanks to my reader Patricia for inspiring me to search for plant-based M&M-style treats! These three are fantastic alternatives and fun to keep in your pantry.
Make It Yours, One Scoop at a Time
There’s no single way to enjoy vegan ice cream. You can blend it in minutes, churn it like a pro, or top it with whatever makes you smile. The best part is making it your own. With these recipes as a starting point, you can try new flavors, add your favorite mix-ins, and have fun, letting your creativity run wild.
I’d be genuinely grateful to hear from you if you try these recipes! Share a comment, send a photo, or tag me so I can celebrate your creations with you. Your interest and feedback mean the world to me.
Because no matter our age, we all deserve a scoop of something delicious.
Expect Miracles!
Until next time,
Julene
