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vegan ice cream

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Dairy-Free

No-Churn Vegan Vanilla Ice Cream

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close up image of vegan vanilla ice cream in a bowl with a cone on top

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

No-Churn Vegan Vanilla Ice Cream
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No-Churn Vegan Vanilla Ice Cream

4 from 2 votes
Recipe by Samantha Course: UncategorizedDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing Time

6

hours

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk

  • 1 (11.2-ounce) can sweetened condensed coconut milk

  • 1 teaspoon vanilla extract

  • small pinch of salt

Directions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

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30 Minutes or Less

2-Ingredient Pineapple Ice Cream

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overhead image of pineapple ice cream in a loaf pan

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This non-dairy frozen dessert is the BEST healthy summertime treat.

hand holding a cone of pineapple ice cream

What You’ll Need To Make Pineapple Ice Cream

Frozen Pineapple Chunks – Either cut, then freeze a fresh pineapple yourself, or buy already frozen pineapple chunks. For tips on how to cut a pineapple, check out my step-by-step blog post here. But if you’re looking to save some time, buy two bags of frozen pineapple chunks from the frozen aisle at your local grocery store.

Coconut Milk – Thick and creamy full-fat coconut milk tastes best in this pineapple ice cream! However, you can certainly use a light coconut milk instead, or really any kind of milk you’d like. And if you don’t have milk, use a couple tablespoons of water. The liquid is introduced at the very end of this recipe and should be used sparingly, just until you achieve a thick and creamy consistency.

Food Processor or High-Speed Blender – While food processors work best to make this non-dairy frozen dessert, a high-speed blender will work as well. I made my pineapple ice cream with this (super cheap!) Hamilton Beach food processor. But I’ve also tried this recipe in my Vitamix, and it worked as well – just required more stopping to scrape down the sides of the blender.

overhead image of pineapple ice cream in a loaf pan

Tips and Tricks

  • Start with 1/4 cup of coconut milk, then slowly add in more to blend. The frozen pineapple mixture will start out icy and crumbly, but slowly turn smooth and creamy as more liquid is introduced. It’s important to start small here, as to not risk “watering down” your ice cream!
  • Swirl in some toasted coconut or fresh pineapple chunks! Right after blending, transfer the pineapple ice cream to an airtight container and stir in any mix-ins you’d like. Or, serve this healthy dessert with your favorite ice cream toppings!
  • Depending on how solid you’d like your ice cream, either serve it right away or freeze for a few hours before eating. How solid it is may also depend on how warm it is outside. During the summer months, I certainly have to freeze this for at least an hour before scooping and serving!

This Pineapple Ice Cream Is…

2-Ingredient Pineapple Ice Cream

2 from 3 votes
Recipe by Samantha Course: Dessert, SnacksDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This pineapple ice cream is the BEST healthy summertime treat.

Ingredients

  • 4-5 cups frozen pineapple chunks, about 2 10-ounce bags

  • 1/4-1/2 cup coconut milk

Directions

  • Add frozen pineapple chunks to food processor and pulse until crumbly.
  • Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.
  • Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.
  • To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.

Recipe Video

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Desserts

Vegan (No-Churn!) Raspberry Sorbet

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three upside down cones of vegan raspberry sorbet on parchment paper

This vegan raspberry sorbet is perfectly sweet and irresistibly delicious! This super easy, no-churn, and three ingredient recipe is totally foolproof. Simply add all ingredients to a blender then freeze and enjoy a nice cold bowl of vegan raspberry sorbet when the sweet cravings hit!

hand holding a cone of vegan raspberry sorbet

The Story Behind This Vegan Raspberry Sorbet Recipe

Raspberry sorbet will forever taste like vacation to me. I’ve been known to eat ice cream every. single. day. while on vacation. It’s what vacations are all about! Though when I had to cut dairy out of my diet, I was SO sad to have to leave behind my daily vacation ice creams. Raspberry sorbet was first introduced into my life as a way to fill that ice cream void. However, I quickly became obsessed and excited to order raspberry sorbet over tummy ache-inducing, dairy-filled ice cream. I just can’t get enough of the sweet yet tart flavor of a good cone of raspberry sorbet.

Over my last few dairy-less years, I guess you could say that I’ve become a sort of raspberry sorbet snob. I can lick out the good sorbets, and the not-so-good sorbets. To me, raspberry sorbet should be sweet but not too sweet. It should tastes like fresh, not artificial, raspberries. And most importantly, it should contain a subtle chunks of fresh raspberries throughout.

This vegan raspberry sorbet recipe is not only a way for me to enjoy the taste of vacation at home. But it’s also a way for me to make (in my opinion) the most PERFECT cone of raspberry sorbet EVER. I also figured, since I’m making this myself, I might as well make it healthier too! With the help of fresh raspberries, maple syrup, and a touch of lemon juice – I’ve managed to make a raspberry sorbet that entirely vegan and refined sugar-free. I also don’t have enough space in my one bedroom apartment for an ice cream machine, so it’s a no-churn recipe too! This vegan raspberry sorbet is probably the easiest thing you’ll make all week. It’s also healthy enough to enjoy for breakfast if you’d like!

What You Need To Make Vegan Raspberry Sorbet

Frozen Raspberries – As I said earlier, so many ice cream shops make/sell sorbet using artificial fruit flavors. And we will have none of that over here at SDHB! Easy to acquire frozen raspberries are the star of this show. You can either purchase pre-frozen raspberries or fresh raspberries, then freeze them yourself. To freeze fresh raspberries, lay them in a single layer on a baking sheet lined with parchment paper. Transfer them to the freezer for 2-3 hours or until frozen solid. You can then go straight into using them to make this vegan raspberry sorbet. Or, you can store them in an airtight container in the freezer to use later on.

Maple Syrup – A little bit is all you’ll need to lightly sweeten this vegan raspberry sorbet! Maple syrup is a natural sweetener, which yields more vitamins and minerals than its refined counterparts. If you don’t have maple syrup, you can use honey or simple syrup instead.

Lemon Juice – This ingredient is totally option, though I recommend it. Lemon juice brings out the freshness of the raspberries. It also contributes to that perfect balance between tart and sweet in this non-dairy recipe.

Adjust This Recipe To Your Diet

  • Make it Sugar-Free: Feel free to leave the sweetener out of this recipe altogether, if you’d like! The raspberries have enough natural sugar on their own to sweeten this vegan raspberry sorbet.
  • Use A Different Fruit: You can swap the raspberries out for your favorite frozen berry – strawberries, blueberries, or even blackberries would make great substitutions.
Vegan (No-Churn!) Raspberry Sorbet
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Vegan (No-Churn!) Raspberry Sorbet

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

This vegan raspberry sorbet is perfectly sweet and irresistibly delicious! This super easy, no-churn, and three ingredient recipe is totally foolproof. Simply add all ingredients to a blender then freeze and enjoy a nice cold bowl of vegan raspberry sorbet when the sweet cravings hit!

Ingredients

  • 3 cups frozen raspberries

  • 1/4 cup maple syrup

  • 1 tablespoon lemon juice

  • 1/2 cup fresh raspberries, optional

Directions

  • Add frozen raspberries, maple syrup, and lemon juice to a bender and blend until smooth.
  • Transfer to a baking dish lined with parchment paper, swirl in fresh raspberries if using, transfer to the freezer for 2-3 hours or until solid.

Recipe Video

Notes

  • Remove this vegan raspberry sorbet from the freezer 5 minutes before serving! It will be rock solid straight out of the freezer, but will quickly soften to the perfect consistency after a few minutes at room temperature.

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