The best vegan ice cream and nice cream recipes turn simple plant bases like coconut milk, cashews, and frozen bananas into frozen desserts every bit as creamy as the dairy versions. This collection gathers 20 easy favorites, from no-churn chocolate scoops and five-minute fruit sorbets to blender banana nice cream, most needing no ice cream maker at all. It mixes Ruxandra’s own tried-and-true recipes with a handful of standout picks from other trusted food blogs. Scroll on to find your new favorite frozen treat.
How to Choose the Right Vegan Ice Cream Recipe
The best vegan ice cream recipe depends on the equipment you have and the texture you want. For the creamiest, scoopable results, choose a fat-rich base like full-fat coconut milk or soaked cashews, which freeze soft and smooth. If you want something fast and light, reach for a fruit sorbet or blended banana nice cream that comes together in a blender in about five minutes with no churning. No ice cream maker is required for most of these recipes. Match the flavor, whether chocolate, coffee, or fresh fruit, to whatever you are craving.
Jump to a category
Creamy Dairy-Free Ice Creams
Rich, scoopable, and totally dairy-free, these creamy ice creams prove you never have to miss the classic version.
Coconut Ice Cream
Built on a base of rich canned coconut milk, this frozen treat is about as simple and creamy as it gets. A shower of toasted coconut flakes on top adds gentle crunch and doubles down on that tropical flavor. Chill the coconut milk overnight and shake it well before churning so the fat and liquid stay perfectly emulsified.
Get the recipe
Cinnamon Toast Ice Cream
Warm cinnamon and a hint of vanilla turn this dreamy scoop into a nostalgic bowl of cinnamon toast in frozen form. It is sweet, cozy, and surprisingly grown-up thanks to that toasty spice. Toast your cinnamon in a dry pan for a minute before blending it into the base to deepen the flavor and remove any raw edge.
Get the recipe
Lemon Meringue Ice Cream
Bright, tangy lemon swirled through a creamy vegan base captures everything you love about lemon meringue pie in a scoopable form. Ribbons of sweet, meringue-style topping cut through the citrus for a balanced, sunny dessert. Add a spoonful of lemon zest along with the juice so the flavor reads fresh and zippy rather than just sour.
Get the recipe
No-Churn and Few-Ingredient Ice Creams
Skip the ice cream maker entirely with these easy no-churn scoops built on just a handful of simple ingredients.
No-Churn Vegan Chocolate Ice Cream
No ice cream maker? No problem. Whipped coconut cream sweetened naturally with dates forms a silky base that freezes into a decadent chocolate scoop with just a little cocoa powder stirred in. Soak the dates in warm water first, then blend until completely smooth so the finished ice cream has no gritty bits and a glossy texture.
Get the recipe
Easy No-Churn Chocolate Ice Cream
Deep, fudgy, and made entirely without churning, this chocolate ice cream comes together from a few pantry staples and freezes into velvety, brownie-like scoops. The cocoa flavor is bold and thoroughly satisfying. For the smoothest set, whisk the base until it is completely lump-free before freezing, then let it soften on the counter for a few minutes before scooping.
Get the recipe
No-Churn Vegan Vanilla Ice Cream
Classic vanilla goes dairy-free in this no-churn recipe, built on a creamy coconut base flecked with real vanilla for that pure, nostalgic flavor. It scoops beautifully and pairs with almost any topping you love. Use vanilla bean paste or the seeds from a whole pod in place of extract for pretty specks and a deeper, rounder taste.
Get the recipe
5-Ingredient No-Churn Vegan Ice Cream
With just five ingredients and no ice cream maker, this creamy vegan base shows how little you need for a luxurious frozen dessert. It is smooth, gently sweet, and endlessly adaptable to whatever mix-ins you like. Fold in chocolate chunks, crushed cookies, or a fruit swirl during the last hour of freezing so they stay suspended evenly throughout.
Get the recipe
3-Ingredient No-Churn Vegan Ice Cream
Three simple ingredients are all it takes for this fuss-free vegan ice cream that comes together in minutes before heading to the freezer. It proves that creamy, scoopable dessert needs no long shopping list or special gear. Chill your bowl and the coconut cream ahead of time so the base whips up thick and freezes with fewer ice crystals.
Get the recipe
No-Churn Vanilla Nice Cream
Silky, sweet, and free of any churning, this vanilla nice cream delivers pure, comforting flavor with a soft, spoonable texture. It is a quick way to satisfy a vanilla craving without an ice cream maker. Serve it right after blending for the creamiest consistency, or tuck it in the freezer briefly if you prefer a firmer, scoopable set.
Get the recipe
Chocolate and Peanut Butter Favorites
For the chocolate and peanut butter devotees, here are the deepest, most decadent frozen scoops in the collection.
Vegan Chocolate Ice Cream
Deeply chocolatey and impossibly smooth, this rich scoop comes together in under ten minutes with no fancy equipment. It is the kind of no-fuss recipe you turn to when a serious cocoa craving hits and you want results fast. Use a good-quality unsweetened cocoa powder and a pinch of salt to make the chocolate flavor taste bolder and more rounded.
Get the recipe
Chocolate Peanut Butter Ice Cream
For anyone who believes chocolate and peanut butter are the ultimate pairing, this creamy frozen dessert delivers on both fronts. Rich cocoa meets nutty, salty peanut butter for a scoop that tastes like a frozen candy bar. Swirl in extra peanut butter at the very end instead of fully blending it so you get ribbons in every spoonful.
Get the recipe
Vanilla Peanut Butter Chunk and Chocolate Crunch Ice Cream
Creamy vanilla ice cream studded with chunks of peanut butter and a crackly chocolate crunch makes every bite an adventure of textures. It is sweet, salty, and endlessly satisfying on a hot afternoon. Fold the chocolate crunch in while the ice cream is still slightly soft so the pieces distribute evenly without sinking to the bottom.
Get the recipe
Creamy Vegan Mint Brownie Ice Cream
Cool, refreshing mint meets fudgy chunks of gluten-free brownie in this luscious cashew-based scoop. Fresh mint leaves and a touch of peppermint extract give it that classic mint-chocolate-chip vibe without a drop of dairy. Freeze the brownie pieces separately before folding them in so they stay firm and chewy instead of dissolving into the base.
Get the recipe
Banana Nice Cream, Shakes and Coffee Treats
Blend frozen fruit into soft-serve nice cream, thick shakes, and cool coffee pops with barely any effort.
Banana Nice Cream with Candied Nectarines and Caramel
Blended frozen bananas whip up into an ultra-creamy nice cream that needs no added sugar or cream at all. Topped with juicy candied nectarines, caramel, and a scatter of biscuit and chocolate, it turns simple into showstopping. Freeze the banana slices flat on a tray first so they blend evenly and never strain your machine.
Get the recipe
Strawberry Milkshake
Thick, frosty, and glowing pink, this frozen strawberry and banana milkshake is nice cream you can sip through a straw. Frozen fruit gives it that spoon-standing thickness without any ice cream needed. Use very ripe, deeply colored strawberries and add just a splash of plant milk at a time to keep the shake luxuriously thick.
Get the recipe
Strawberry Mojito Nice Cream
Frozen strawberries blend into a soft-serve nice cream brightened with fresh mint and a zip of lime, echoing a strawberry mojito in frozen form. It is refreshing, naturally sweet, and ready in minutes. Muddle the mint together with the lime juice before blending so its cool, herbal aroma carries through every spoonful.
Get the recipe
Dalgona Coffee Popsicles
Inspired by the viral whipped coffee trend, these frozen pops layer creamy plant milk with airy, caramel-toned dalgona coffee. They are a dreamy pick-me-up for coffee lovers who want their caffeine cold and hand-held. Freeze the milk layer partway before adding the whipped coffee on top so the two stay distinct instead of blurring together.
Get the recipe
Fruity Sorbets and Popsicles
Light, fruity, and refreshing, these five-minute sorbets and popsicles are the fastest way to cool down.
Raspberry Sorbet
Vibrant and refreshing, this raspberry sorbet needs just five minutes and a handful of ingredients to come together. It is bursting with tart-sweet berry flavor and naturally light, making it the perfect palate cleanser or refreshing scoop. Swap the raspberries for any frozen fruit you have on hand to create endless flavors from the same easy method.
Get the recipe
Apricot Sorbet with Raisins and Rum
Sweet summer apricots blend into a smooth, golden sorbet spiked with plump raisins and a warming splash of rum. Ready in under five minutes, it is light, fragrant, and just a little bit grown-up. Soak the raisins in the rum for a few minutes beforehand so they turn soft and infuse the whole sorbet with deeper flavor.
Get the recipe
Vegan Popsicles
With under three ingredients and about five minutes of prep, these fruit-forward popsicles are the easiest frozen treat on the list. They are naturally sweet, brightly colored, and endlessly customizable for kids and adults alike. Pour the mixture into molds only three-quarters full to leave room for the pops to expand as they freeze solid.
Get the recipe
Frequently Asked Questions
What is nice cream? Nice cream is a simple frozen dessert made by blending frozen bananas until they turn thick and creamy, mimicking soft-serve ice cream. It needs no dairy, no added sugar, and no ice cream maker, just a good blender or food processor.
Can I make vegan ice cream without an ice cream maker? Yes. Many of these recipes are no-churn, using a high-speed blender or food processor with frozen fruit, or whipped coconut cream frozen in a loaf pan. Sorbets and nice creams in particular need no special equipment at all.
What is the best dairy-free base for creamy ice cream? Full-fat coconut milk and soaked cashews make the creamiest vegan ice cream because their high fat content freezes soft and smooth. Frozen bananas are the best base for a naturally sweet, no-added-sugar nice cream.
How do I keep homemade vegan ice cream from getting too hard? Homemade vegan ice cream firms up more than store-bought because it lacks stabilizers. Let it sit at room temperature for five to ten minutes before scooping, and a spoonful of alcohol or a little extra fat in the base helps keep it softer.
How long does homemade vegan ice cream last in the freezer? Stored in an airtight container, most homemade vegan ice cream keeps its best texture for about one to two weeks. Press a layer of parchment against the surface to limit ice crystals and freezer burn.
Is vegan ice cream lighter than regular ice cream? It depends on the recipe. Fruit-based sorbets and banana nice creams tend to be lighter, while coconut and cashew scoops are just as rich as dairy versions. Making it at home lets you control the sugar and ingredients.
