I thought I knew all the different types of ice cream. But then I tried these dairy-free ice cream recipes, and my mind was completely blown.
How could something that looks like ice cream and tastes like ice cream have no dairy? And I mean zero, zip, nada, zilch.
Whether you’re lactose intolerant, vegan, or an ice cream lover, you’ll seriously need to indulge in these ice-cold creamy treats.
From classic vanilla to tropical pina colada, you can take any flavor and turn it into a divine dairy-free ice cream.
Get ready because these dairy-free ice cream recipes will revolutionize what you think about ice cream.
I’d like to introduce you to your new favorite pie a la mode topping, paleo vanilla ice cream.
This five-ingredient recipe is not only paleo, it’s gluten-free, vegan, and completely lacks refined sugar.
This makes it way healthier than regular vanilla ice cream.
When making this recipe, be sure you’re using full-fat coconut milk and not light coconut milk. Otherwise, it will turn out far less creamy.
You can skip the ice cream maker for this delicious frozen treat because you won’t need it.
What you will need is a high-speed blender. So if you have a Vitamix, bust it out.
You’ll also need some canned coconut milk, a dash of salt, a hint of vanilla, and a sweetener.
I like to use coconut sugar, but Stevia, honey, or maple syrup work, too.
Who knew going paleo and vegan could taste this good?
The contrast between salty and sweet is the best combination. Plus, you’ll use natural ingredients to achieve all the wonderful flavors of this ice cream.
You’ll take dates and turn them into sweet caramel and use soaked cashews and coconut milk for the base.
Can you imagine how yummy this will be on a slice of apple pie or even dairy-free pumpkin pie?
Dairy or dairy-free, if you’re new to making ice cream this is a great beginner recipe.
The base calls for almond milk, nut butter, salt, vanilla extract, and a sweetener of choice.
You can use an ice cream maker if you have it, but a high-powered blender works just fine.
Once you get this down, you can start experimenting with different ice cream flavors.
Just keep in mind: ice cream does go bad. So don’t make too much at once!
Now, this is my idea of a party in a cone!
The double whammy of coconut milk and coconut cream makes this super-rich and decadent.
This only gets better with chunks of fresh pineapple, toasted coconut flakes, and a splash of rum.
If you’re feeling wild, try this as an ice cream cocktail pina colada style.
Sometimes, the best decadent desserts are even better in ice cream form. This is one of those desserts.
It’s amazing how the blend of coconut milk, cashews, and vanilla extract takes on a flavor reminiscent of cheesecake.
While traditional caramel has dairy, this homemade sauce is completely vegan-friendly., so everyone can have a lick of this tasty frozen treat.
I’m not usually one for banana desserts, but on a hot summer day, I’m all about this ice cream.
This is a great recipe for kids as the ingredients are all-natural. Speaking of which, all you’ll need is banana, monk fruit, and almond milk.
Monk fruit does have a distinct flavor that some can find unappealing. However, you can still keep it natural with some honey or maple syrup instead.
For those looking to upgrade banana ice cream, try a couple of scoops of this one instead.
The reason this is called nice cream is that it ditches refined sugar for natural flavoring.
So it’s sort of like the recipe before, except it features peanut butter and mini chocolate chips. Crunchy or smooth, both peanut butter versions work just fine.
Cookies and cream just got a major upgrade with this ice cream.
Coconut cream gets an infusion of shredded coconut flakes, paleo chocolate, and vanilla extract. For sweetening, ripe bananas do the trick.
Keep in mind, the riper the bananas, the sweeter the flavor.
Biscoff ice cream is a truly special treat. Crunchy Biscoff biscuits and a Biscoff spread infuse this ice cream with pure decadence.
I’m especially fond of how the dates and vanilla bean paste make it rich and sweet.
I think this is a terrific choice for special occasions and holidays.
Don’t worry chocolate lovers, I haven’t forgotten you! To cure your chocolate cravings, you’ll take four ingredients and turn them into a rich chocolatey treat.
However, don’t be alarmed when you see sweet potatoes on the list. I know this may sound odd, but like avocados in brownies, sweet potatoes work.
They’re more about giving this a thick texture than flavor. It may not be your traditional ice cream, but it’s fabulous, nonetheless!
This quite possibly could be the most lickable ice cream recipe on the list.
Raw honey and sea salt make this ice cream more decadent without being overly rich.
And can I tell you a secret? It’s even got a splash of vodka in the mix.
Since alcohol doesn’t freeze, this prevents the ice cream from turning into a frozen solid block.
I have a reputation for polishing off a pint of strawberry ice cream from time to time, but there’s something even more special when it’s homemade.
This five-ingredient strawberry ice cream is a spring and summer must.
A tiny splash of lemon juice helps to enhance the sweetness of the strawberries while agave syrup is the perfect touch.
For an extra burst of freshness, you can add some fresh mint on top or use it as an extract in the ice cream.
You don’t have to be a millennial to fall in love with this avocado ice cream. The texture is delightfully smooth and oh-so-creamy.
However, it’s really about the flavor. Avocados have an earthy, creamy, and subtly sweet flavor that is surprisingly phenomenal in ice cream.
Chickpea liquid might not be the first ingredient you think of adding to ice cream. Yet, this simple ingredient will completely transform the texture.
Aquafaba gives the ice cream a fluffy, airy consistency that only ups the creamy factor. And don’t worry, the flavor isn’t overpowering like you might think.
If you’re looking to spruce up plain vanilla, you’ll want to try this recipe.
Maple syrup is a fabulous sweetener I find to be far richer and more flavorful than refined sugar.
As for the oats, they give the ice cream a little extra oomph to make it thicker.
I may sound like a trader, but this is the best coffee ice cream I’ve ever made.
It tastes like the best sweetened iced coffee you’ve ever had turned into a frozen delight.
Like all the best dairy-free desserts, they should taste just as good as their dairy form, and this one nails it!
Summer is prime time for ice cream and so is this flavor.
With four easy ingredients, you can have this recipe in the freezer in just 10 minutes.
If you’re going the no-churn route, you’ll have to wait a few hours before the ice cream has fully set. But like they say, patience is a virtue.
Another cone-worthy dairy-free recipe is this coconut lime flavor. The mix of coconut and lime sort of tastes like a Key lime pie in ice cream form.
Oh, and if you’re looking for a no-churn ice cream recipe, you’ll be happy to hear an ice cream maker is not necessary.
Looking for a unique, irresistible ice cream flavor to try? Well, your search is over because this is it.
Cashew butter, dairy-free half-n-half, and coconut milk make up the super creamy base.
This gets even better with a drizzle of lavender-blueberry simple syrup.
Grab a good sized bowl because this ice cream is worth a triple scoop.
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