9 Plant-Based Ice Cream Recipes That Taste Delicate

Making plant-based ice cream at home lets you enjoy sweet frozen treats without dairy. These recipes use simple, everyday ingredients like coconut milk, nuts, and fresh fruits to create smooth, creamy textures that are both gentle and pleasing. Whether you’re vegan or just curious to try something slightly different, these nine delicate plant-based ice cream recipes can offer a light and satisfying dessert option.

1. Mango Coconut

Blending tropical fruits with coconut makes a refreshing summer treat. Start by combining 400ml coconut milk, 300g fresh mango chunks, 60ml maple syrup, and 1 tablespoon lime juice in a blender until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. If you don’t have an ice cream maker, pour into a shallow container and freeze for 45 minutes, then stir vigorously. Repeat freezing and stirring 3-4 times. Transfer to a freezer container and freeze for at least 4 hours before serving. The result is a bright yellow dessert with a silky texture and tropical flavor.

2. Salted Caramel Pecan

The combination of sweet caramel with salty flavor makes this dessert tasty. Mix 400ml coconut cream with 100g coconut sugar, 3 tablespoons maple syrup, and 1/4 teaspoon salt in a saucepan. Heat until sugar dissolves, then cool completely. Blend the caramel mixture with 200ml cashew milk until smooth. Fold in 100g toasted chopped pecans before pouring into your ice cream maker. Churn for 25 minutes or follow the freeze-and-stir method if you don’t have a machine. For extra indulgence, drizzle with additional caramel sauce made from 50g coconut sugar and 2 tablespoons water reduced until syrupy. Freeze for 6 hours before enjoying this rich dessert.

3. Pistachio Rosewater

Middle Eastern flavors are used in this sophisticated frozen dessert. Soak 200g shelled pistachios in water overnight, then drain and blend with 400ml coconut cream, 60ml maple syrup, 1 teaspoon rosewater, and a pinch of salt until completely smooth. Pass the mixture through a fine sieve to remove any pistachio bits for the smoothest texture. Pour into your ice cream maker and churn for 25 minutes until thick and creamy. For the no-machine method, freeze and stir every 30 minutes for 3 hours. Transfer to a container and freeze for 4 hours. The pale green color and delicate floral aroma make this a sophisticated dessert. Garnish with crushed pistachios and dried rose petals before serving.

4. Chocolate Peanut Butter Swirl

Rich chocolate adds nutty peanut butter in this pleasing combination. Blend 400ml coconut milk, 50g cocoa powder, 80ml maple syrup, and 1/4 teaspoon salt until smooth. Separately, mix 120g natural peanut butter with 2 tablespoons maple syrup until runny. Pour the chocolate mixture into your ice cream maker and churn for 20 minutes. When almost finished, slowly pour in the peanut butter mixture to make swirls. Alternatively, layer the chocolate base and peanut butter in a container, then swirl with a knife. Add 50g chopped dairy-free chocolate chunks in the near finish of the churning. Freeze for 6 hours before serving. The contrast between chocolate and peanut butter makes an tasty dessert.

5. Cherry Almond Crunch

Sweet cherries and crunchy almonds adds a delicate texture contrast. Start by pitting and halving 300g fresh cherries. Blend 350ml coconut milk, 50ml almond milk, 60ml maple syrup, 1/2 teaspoon almond extract, and half the cherries until smooth. Chop the remaining cherries into small pieces. Pour the mixture into your ice cream maker, add the chopped cherries and 75g chopped roasted almonds during the near finish of the churning. Without a machine, freeze the base for 30 minutes, then stir in the cherries and almonds. The deep pink color makes this dessert visually appealing. Freeze for 5 hours before serving. Each spoonful adds bursts of cherry flavor complemented by the nutty crunch of almonds.

6. Blueberry Lavender

Floral flavor complement sweet berries in this sophisticated frozen treat. Simmer 300g blueberries with 60ml maple syrup and 1 tablespoon dried culinary lavender (in a tea infuser) for 10 minutes. Remove the lavender and cool completely. Blend the blueberry mixture with 300ml coconut milk and 100ml almond milk until smooth. For a smoother texture, strain through a fine mesh sieve. Churn in your ice cream maker for 25 minutes or use the freeze-and-stir method, stirring every 30 minutes for 3 hours. The purple-blue color and subtle floral aroma make this dessert elegant and appealing. Freeze for 4 hours before serving. Garnish with a few fresh blueberries.

7. Coconut Chocolate Chip

Sometimes simple flavors are the most delicate. Mix 500ml coconut milk, 60ml maple syrup, and 1 tablespoon coconut oil in a blender until well combined. For extra coconut flavor, add 2 tablespoons shredded coconut. Pour the mixture into your ice cream maker and churn according to instructions. During the last 5 minutes, add 100g dairy-free chocolate chips or chopped chocolate. Without a machine, freeze the base for 45 minutes, then stir in the chocolate chips. Freeze for at least 4 hours before serving. The white base with dark chocolate flecks looks classic and appealing. This straightforward recipe proves that plant-based ice cream can be just as delicious as traditional varieties, with no complicated ingredients.

8. Hazelnut Mocha Swirl

Coffee lovers will appreciate this energizing frozen dessert. Toast 150g hazelnuts at 180°C for 10 minutes, then remove skins. Blend with 400ml coconut milk, 60ml maple syrup, 2 tablespoons instant coffee powder, and 3 tablespoons cocoa powder until smooth. Strain through a fine mesh sieve for the silkiest texture. Pour into your ice cream maker and churn for 25 minutes. For a no-machine version, freeze and stir every 30 minutes for 3-4 hours to prevent ice crystals. The rich brown color and complex flavor profile make this a sophisticated dessert option. Freeze for 6 hours before serving. Garnish with chopped hazelnuts and a dusting of cocoa powder for an elegant presentation that highlights the coffee-chocolate combination.

9. Matcha Green Tea

Earthy matcha powder gives this frozen dessert a distinctive flavor and color. Whisk 2 tablespoons high-quality matcha powder with 2 tablespoons hot water until smooth. Blend with 400ml coconut milk, 100ml almond milk, 70ml maple syrup, and a pinch of salt. Pour into your ice cream maker and churn for 25 minutes until thick and creamy. Without a machine, freeze the mixture for 45 minutes, then whisk vigorously to break up ice crystals. Repeat this process 3-4 times. The green color makes this dessert visually appealing. Freeze for 4 hours before serving. For improve texture, consider adding 50g white chocolate chips or 2 tablespoons black sesame seeds.