A whole new world of dreamy vegan ice creams!

Late summer afternoons are not perfect if there is no good ice cream to be enjoyed with. That is the best time of the day for me. Ok, mornings are on that list as well. But the afternoon has that bonus of feeling complete since the most important work is already done.

So I try to enjoy this time in the garden, surrounded by nature. And of course, some good food is always there as well. Especially desserts. Especially Ice Creams.

Here is a list of 5 amazingly good vegan Ice Creams that can make a perfect late summer afternoon!

1. Vanilla Peanut Butter Chunk + Chocolate Crunch Ice Cream



For the ice cream mixture:

2 cans full-fat coconut milk, ~3 1/3 cups – 13.6oz cans

1/2 cup coconut sugar

1 vanilla bean, seeds scraped


For the chocolate crunch:

3/4 cup vegan dark chocolate chips

1 teaspoon unrefined coconut oil


For the peanut butter chunks:

1/3 cup homemade peanut butter

1/4 cup ground dry roasted peanuts

1/2 tablespoon pure maple syrup

*Freeze your ice cream maker bowl for a full 24hrs.


Whisk the coconut milk, sugar, and vanilla beans [~1/4+ teaspoon] in a large pot over medium heat, then add the scraped vanilla bean pod.

Bring to a boil for 2 minutes, whisking frequently as it heats, then pour into a heat-safe bowl.

Refrigerate until fully chilled, or add ice into a larger bowl [about 1/2 full] and place the ice cream mixture bowl into it until fully chilled, whisking every so often to accelerate the chilling.  Avoid getting any of the ice/water into the mixture.  Add more ice/drain water as needed.

Mix the peanut butter, ground peanuts, and maple syrup together.  Freeze for 5-10 minutes to help thicken.  Flatten in between two pieces of parchment until it’s just under 1/4-inch thick.  Slide the parchment onto the pan and freeze for 1 hour.  Remove and cut into small pieces about 1/4×1/4-inch.  Place back in the freezer.  The PB chunks will not fully harden.

Melt the chocolate and coconut oil in the microwave for 30 second increments, stirring each time until fully melted and smooth.  Or, use a double boiler for this process.

Let cool on the counter.  It should still be pourable.  *Be sure to make this about 1/2 way through the ice cream mixture chilling so it has ample time to cool on the counter.

Pour the chilled ice cream mixture into your ice cream maker and turn on.  When your ice cream starts to freeze and collect on the mixer, but is still moving smoothly [about 20min for mine], stream the melted + cooled chocolate into the ice cream.

Scoop about 1/4 of the ice cream into a glass container, then evenly distribute about 1/4 of the peanut butter chunks.  Repeat 4 times, packing down the ice cream as you go.

Serve immediately [it will be like soft serve at this point] or freeze in an airtight container with a piece of plastic wrap touching the top surface of the ice cream [helps prevent freezer burn].


2. Dairy Free Cherry Chocolate Chip Ice Cream



1 (13oz) can full-fat coconut milk

1/2 cup almond milk (can sub dairy, soy, hemp, or additional coconut milk for nut free)

2 cups fresh or frozen pitted cherries (I prefer tart), divided

2 Tbsp pure maple syrup

1 tsp vanilla extract

1/4 tsp almond extract

1/4 cup allergy-free mini chocolate chips, such as Enjoy Life brand


Place coconut milk, almond (or other milk, if substituting), 1 1/2 cups of the cherries, maple syrup, vanilla, and almond extract in a blender. Puree until completely smooth.

Refrigerate 1-2 hours or until completely chilled.

Pour mixture into ice cream machine per manufacturer’s instructions. During the last 2-3 minutes of churning, add remaining 1/2 cup of cherries (finely diced) and the chocolate chips.

Eat immediately as soft-serve, or pour into a shallow container, cover, and freeze 2-3 hours until firm.


3. Mint Chocolate Chunk Ice Cream



Chocolate chunks:
4 tablespoons maple syrup
2 tablespoons cacao blend (or cacao powder)
2 tablespoons coconut oil
2 tablespoons water, as needed

Ice cream:
1 cup fresh young coconut meat
3/4 cup coconut water, as needed
2 tablespoons coconut oil
1 cup cashews, soaked for 3 hours in water then rinsed 
1/4 cup coconut sugar 
1/4 cup tightly packed mint leaves 
1/4 teaspoon spirulina powder (optional)


To make the chocolate chunks: melt the coconut oil and then stir all the ingredients together, adding water as needed to get it nice and smooth. Pour onto a plate and put in the freezer until solid. Chop into chunks and leave in the fridge. Go ahead and make more if you want, I did and then drizzled it on top before I scooped the finished ice cream into bowls.

To make the ice cream: blend everything together, adding coco water as needed. You want it to have the consistency of thick yogurt. Stir in the chocolate chunks by hand. Pour into an ice cream maker and follow its instructions or if you don’t have an ice cream maker (like me): pour into a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream.


4. Vegan Snickers Ice Cream



2 13.5 ounce cans full fat coconut milk (roughly 3 1/2 cups)

1/2 – 3/4 cup raw sugar, depending on preferred sweetness

1 tsp quality vanilla extract

1 pinch xanthan gum (optional)

1/2 cup vegan caramel sauce (subbing full fat coconut milk for the cream)

2 ounces quality dark chocolate (non-dairy)*

1/3 cup roasted salted peanuts


Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.

Remove mixture from heat and stir in the vanilla extract and pinch xanthan gum. Whisk to combine.

Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.

Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.

Once the ice cream is nearly done add half of the caramel, chocolate flecks and peanuts. To make my chocolate curls I melted my chocolate first, let it cool and then ran a scraper over it to make the pieces more edible. This, however, isn’t necessary.

When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the chocolate flecks, peanuts and caramel in layers, swirling with a knife to slightly incorporate. I also added in a vegan snickers bar, but this is also optional.

At this point you can either consume it soft, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.


5. Raspberry Coconut Ice Cream



1½ cups (250g) frozen Raspberries

1 cup (200 ml) full fat Coconut Cream from 1 can of coconut milk (See Notes)

4 teaspoons Maple Syrup (optional)

up to ⅓ of a cup Coconut Water (from the can of coconut milk)


Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.

Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.

Serve immediately or store in freezer for up to 2 weeks.


1) Follow these step on how to make coconut cream. Refrigerate a can of coconut milk overnight. Carefully open the can. The coconut milk will have separated into a thick white coconut cream and coconut water. Scoop out the coconut cream to use for this raspberry coconut ice cream and use the remaining water if needed.
2) It is crucial to not use more than ⅓ of a cup of coconut water. The more coconut water you add the softer your ice cream will get and you won’t be able to scoop it. Try to use as little as needed. If it is a bit to soft. Place it in the freezer for a few minutes until it hardens enough to scoop.
3) The raspberry coconut ice cream tastes best when eaten right away. You can however freeze it. Place the ice cream in a dish and press parchment or wax paper onto the ice cream to prevent ice crystals from forming. There are no thickening agents or starches added to this ice cream so it won’t stay soft in the freezer. Therefore, allow adequate time for the ice cream to defrost. Beware that each time this ice cream is thawed and then frozen again, it will get harder.
4) Adding maple syrup is entirely optional. This all depends on personal preference and the sweetness/tartness of the raspberries being used. Alternatively other liquid sweeteners can be used as well.
5.) Feel free to swap out the raspberries with any other frozen fruit you like 🙂 The creamy coconut ice cream options are endless!

Recipes from: Recipe 1. Edible Perspective, Recipe 2. Super Healthy Kids, Recipe 3. This Rawsome Vegan Life, Recipe 4. Minimalist Baker, Recipe 5. Vegan Family Recipes