The first few times I had dairy-free ice cream, it was rather under-whelming. The flavors: meh. The texture? Hard and icy.
But in the two decades since, vegan ice cream has come a long way. The store-bought versions are totally delicious and plant-based bloggers and chefs have perfected methods for making it at home. (Who knew frozen bananas and coconut milk would end up being the secret ingredients?!)
Here are 7 vegan ice cream recipes to make while it’s still hot outside.
Rosewater adds a floral note that pairs perfectly with fresh summer strawberries. (You can even make the rosewater yourself too!)
Strawberry Rosewater Ice Cream from Hello Veggie
If ice cream with lots and lots of mix-ins is your thing, you’ll appreciate this recipe from Mindful Avocado, which upgrades the classic banana Nice Cream.
Vegan S’mores No-Churn Ice Cream from Mindful Avocado
Mint and chocolate is always a classic combination. And bonus: you can do it without the faux green coloring when you make it at home!
Vegan Mint Chocolate Ice Cream from Hello Glow
Toasted pecans add crunch and an irresistible nutty flavor to a banana-and-coconut vegan ice cream base.
Coconut Milk Ice Cream with Salted Pecans from The Awesome Green
A favorite from Japanese restaurants and grocery stores, you can make a creamy vegan version of black sesame ice cream with coconut milk and raw cashews.
Black Sesame Coconut Ice Cream from Vegan Yack Attack
Fresh summer blueberries are put to good use in this 6-ingredient vegan ice cream. And combined with the dark chocolate, it packs quite the antioxidant punch!
You could just make the Date Almond Ice Cream, but seriously: don’t skip the grilled peaches to serve it with!
Date Almond Vegan Ice Cream from Cafe Johnsonia1