11 Home Made Vegan Ice Cream and Sorbet Recipes


Is it too difficult to be a vegan? Lot of you might be very much confused about whether to have an ice-cream being a vegan. Looking at an ice-cream scoop on the next table may look like the world has gone down crashing. If you have so much love for ice-cream, then why not to add them on your vegan diet? Here we go for the delicious home-made Vegan Ice cream recipes on earth.

Often people assume that vegan diets cannot be tasty and that you will miss out on your favourite foods such as ice creams. This, however, is not true. There are various ways to substitute vegan ingredients and still enjoy a refreshing sorbet or ice cream in the summers.

11 Home Made Vegan Ice Cream Recipes

1. Basil-Berry Lemonade Sorbet


  • 1 cup sugar
  • 1 cup basil
  • 6 cup mixed berries
  • 3/4 cup lemon juice


  1. Combine the sugar and 1 cup water and heat it till it dissolves. Add basil and cover it for 15 minutes. Once the syrup is ready, strain the basil and refrigerate until cold.
  2. Blend the berries, lemon juice, and basil syrup and transfer it to a baking pan. Cover it with a plastic wrap and freeze for a couple of hours. Let it thaw until its ready to be scooped.

2. Asian-Pear Sorbet with Thyme


  • 1 cup sugar
  • Four sprig thyme
  • 1/2 vanilla bean
  • 4 Asian pears


  1. Add 1 cup water, sugar, thyme, and vanilla bean and boil for 3 to 4 minutes. Let it cool for 30 minutes and strain the thyme sprigs out.
  2. Add the syrup and pears to a blender and make a puree.
  3. Refrigerate the puree and use an ice cream maker to create sorbet out of the puree. Freeze it again for a couple of hours before serving.

3. Crunchy nutty ice cream cones


  • 3/4 cup toasted coconut
  • 1/3 cup crushed potato chips
  • 1/3 cup finely chopped pistachios
  • waffles cones
  • Vegan Ice cream


  1. Mix the coconut, potato chips and pistachios to create a topping.
  2. Stuff the cone with vegan ready-made ice cream and coat it with the prepared crunchy mixture.

4. Tropical Avocado Ice Cream


  • Four avocados
  • 1 cup lime juice
  • 1 cup maple syrup
  • Two cans coconut cream
  • Two tsp. vanilla extract
  • 2 tbsp. coconut oil
  • 1/2 tsp. salt


  1. Combine all ingredients, except lime slices, in a blender. Blend on high until smooth.
  2. Pour into a pan and Freeze until firm.

5. Coconut Chocolate Chip Ice Cream


  • Three medium bananas
  • ½ cup coconut cream
  • 1-2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ½ cup unsweetened coconut flakes
  • ¼ cup vegan chocolate chips


  1. Add bananas to a blender. Add coconut cream, maple syrup, and vanilla, blending until smooth.
  2. Add coconut and mix well.
  3. Melt the chocolate chips and add it to the mixture and mix it well. Freeze it for 3-6 hours and enjoy.

6. Green Tea Coconut Icecream


  • One coconut milk
  • 1 cup vanilla almond milk
  • 2-3 Tbsp matcha green tea powder
  • 1/4 cup pitted dates
  • 1/4 cup maple syrup


  1. Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend well. Taste and adjust flavour as needed.
  2. Transfer to a mixing bowl and let chill for a few hours. Pour into a baking tray and then freeze it for 4 hours.
  3. Add pomegranates or nuts and garnish.

7. Mint Chocolate Chunk Ice Cream


  • Four tablespoons maple syrup
  • Two tablespoons cacao powder
  • Two tablespoons coconut oil
  • Two tablespoons water
  • 1 cup fresh young coconut meat
  • 3/4 cup coconut water
  • Two tablespoons coconut oil
  • 1 cup soaked cashews
  • 1/4 cup coconut sugar
  • 1/4 cup mint leaves.


  1. stir all the first four ingredients together while heating, adding water as needed to get it nice and smooth.
  2. Pour onto a plate and put in the freezer until solid and cut it into chunks.
  3. Blend the rest of the ingredients in a blender till you get the consistency of thick yogurt. Add the chunks and mix well and freeze again for 30 minutes. Serve in scoops.

8. Almond Butter Icecream


  • 1½ cups vanilla almond milk
  • 1 cup pitted dates,
  • 1 cup natural almond butter
  • One tsp salt
  • Two tsp pure almond extract
  • One tsp pure vanilla extract


  1. Place all the above ingredients in a blender and blend until smooth.
  2. Pour into a freezer safe container and cool for 6 hours.
  3. Allow it to thaw before scooping.

9. Chocolate Banana Ice Cream


  • 2-3 bananas
  • 2-3 tablespoons cacao powder


  1. Slice the bananas and freeze baking tray for 25 minutes.
  2. Put the frozen sliced bananas and cocoa powder in a blender and mix well for about 2 minutes. Serve cold.

10. Salted Caramel Ice Cream


Salted Caramel Sauce:

  • 1/2 cup almond milk
  • 1/2 cup water
  • 1 cup cashews
  • 1 cup sugar
  • 1/2 cup water
  • Two teaspoons sea salt

Vegan Ice Cream Base:

  • One can coconut milk
  • 1 cup-soaked cashews
  • Three tablespoons coconut oil
  • 2 cups salted caramel sauce


Make the salted caramel sauce:

  1. Heat the sugar and ½ cup water in a saucepan and boil until syrup turns golden. Remove from the heat after around 12 minutes.
  2. Gradually add the cream and mix vigorously until soft over a low flame. Add two tsp of sea salt. Repeat the process to make 2 cups of sauce.

Make the vegan ice cream base:

  1. Combine all the ingredients for ice cream and blend well. It should reach the consistency of melted ice cream.
  2. Place in the freezer after covering it for at least 2-3 hours. Take it out and blend it again until it reaches the consistency of thick yogurt.
  3. Add in 1/2 cup salted caramel sauce as a topping and place it in the freezer again for a couple of hours.

11. Mint Brownie Ice Cream


For the Ice Cream

  • 1/2 cup fresh mint
  • 1 1/2 cups soaked cashews
  • One can coconut milk
  • 3/4 tsp peppermint extract
  • 1/4 cup cane sugar
  • 1/4 cup agave maple syrup
  • 3 Tbsp coconut oil

For the Raw Brownie

  • 1 cup packed pitted dates
  • 1 1/4 cups raw walnuts
  • 1/3 cup cocoa powder


  1. Add half the mint in coconut milk and boil for a few minutes. Keep on low flame and stir gently. Once it is cooled, add the rest of the milk and mint and put it in the blender.
  2. Add the cashews and blend for 3-4 minutes. Adjust the taste as needed.
  3. Pour it into a bowl and freeze for 2 hours.
  4. Meanwhile, blend the dates until it is in small pieces and set it aside.
  5. Add nuts and cocoa powder and blend until it is well combined.
  6. Make it into a brick shape using plastic wrap and freeze for an hour.
  7. Serve the ice cream after it thaws along with chunks of your brownie.



You can also check out the Top 8 Delicious Vegan Desserts Recipes.


Sagar Papneja

For me, health is about sustainable living and consuming environmentally conscious food; I am a vegan.

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