15 Vegan Ice Cream Recipes To Satisfy Every Craving

When you're craving a sweet and satisfying treat, there's not better choice than ice cream. And, when you're in need of a vegan dessert, this logic still applies. While you can purchase vegan ice cream (or sorbet) in-store or online, it's just as easy (and fast) to make it at home. For most recipes, you don't even need an ice cream maker (but if you do, see our best-reviewed option here). Whether you opt for tofu, bananas or an almond or oat milk, there are so many options to use as base for your favorite flavors. We recommend starting with a classic vanilla. This vegan ice cream is actually easier and faster to make than the cream-and-egg version: There's no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you'll scramble the eggs. Infusing the coconut milk with vanilla bean adds great flavor but can be skipped in a pinch. Feel free to customize with your favorite toppings or mix-ins, from peanut butter or berries to vegan chocolate chips.

The classic Neapolitan combination of chocolate, strawberry and vanilla gets the nice cream treatment by using frozen bananas rather than heavy cream as the base of this fresh and fruity frozen dessert. Be sure to use bananas that are fully ripe; spotted or even brown fruit will create the sweetest, silkiest nice cream. Give yourself a scoop of all three flavors — you deserve it.

This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.

Canned chickpeas are the secret ingredient in this easy frozen treat, lending creaminess and body without affecting the flavor. (We promise!) Be sure to remove the skins for the smoothest possible results. Pitted Medjool dates add just the right amount of sweetness, and vegan mint extract and baking chips are the perfect flavoring combo.

This creamy vegan ice cream comes together easily with a base of store-bought oat milk. The addition of cashew butter and coconut oil gives the ice cream its creamy texture, and instead of using traditional egg yolks to thicken the base, we use tapioca starch (sometimes referred to as tapioca flour). The vanilla flavor is deepened and warmed from using cashew butter, maple syrup and optional bourbon (which also helps keep the ice cream from setting up too hard in the freezer).

It couldn't be easier to make this dairy-free frozen treat! Simply combine ripe bananas with a bit of coconut oil and your favorite jam for a sweet and satisfying treat. We recommend raspberry jam, but you can certainly customize the flavor to your preference.

This four-ingredient sorbet is rich in chocolate flavor, light in texture and so smooth it’s hard to imagine that it’s both dairy-free and made without an ice cream machine. The secret is beating the sorbet with an electric mixer at different stages during freezing, a process that slowly incorporates air to mimic the texture of churned sorbet. We used a combination of dark chocolate and cocoa powder and tested with varying amounts to arrive at the ideal balance of chocolatey taste and excellent mouthfeel, then gave everything a boost with a bit of sea salt.

Don't let the lack of dairy in this nice cream fool you — the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture. Plus, it comes together with just three ingredients! In addition to the coconut cream, grab some frozen pineapple chunks and sweetened coconut for topping.

No ice cream machine? No problem. We freeze coffee creamer in an ice-cube tray, then blend it with frozen fruit in a food processor for the classic peaches-and-cream flavor combo in a flash. To make it vegan, simply use your favorite non-dairy coffee creamer.

Frozen fruits are all you need to make this tasty nice cream, a fruit-forward take on traditional ice cream. Freeze your strawberries and bananas ahead of time, blend them in a food processer until they’re silky-smooth and indulge in a sweet treat in no time. Just like the dairy-based ice cream, it's always improved by a drizzle of hot fudge or some vegan whipped cream.

Silken tofu is blended with coconut cream to make a dessert that's incredibly creamy and luscious. After blending the "ice cream" mixture, you'll freeze it in a loaf pan for at least four hours, so be sure to factor that time when planning your dessert menu. A mixed berry sauce and coconut whipped cream are the ideal toppings for this rich frozen treat.

The perfect way to satisfy any chocolate craving, this nice cream relies on ripe bananas to create a velvety frozen dessert. Adding a bit of coconut oil helps to keep the ice cream blended and creamy. It’s delicious as is or can be topped with toasted coconut, chopped walnuts and more.

Everything is better with a little peanut butter, including this dairy-free "ice cream!" You only need peanut butter and ripe bananas, plus a food processor to whip it up! Top with your favorite vegan toppings, from chocolate chips to chopped nuts.

Have some overripe bananas on hand? Skip the banana bread and whip this up instead! Mashed bananas are blended with cinnamon and coconut milk, creating a dessert that's sweet, creamy and totally satisfying.