Scream for Joy: 19 Nondairy, No-Churn Ice Cream Recipes to Die For
Who says you need an ice cream maker to indulge in creamy, dreamy treats? These 19 nondairy, no-churn ice cream recipes will satisfy your cravings without breaking the bank – or your diet.
Vegan Chocolate Chip Ice Cream: A Rich Delight
No dairy? No problem! This recipe uses coconut whipped cream to mimic ice cream’s velvety texture and coffee liqueur to add a hint of richness. Opt for dark chocolate chunks and chopped nuts for an indulgent treat.
Oatmeal Peanut Butter Cookie Ice Cream: A Game-Changer
Banana ice cream gets a makeover with homemade oatmeal peanut butter cookie dough. The dough soaks up some of the juices, oozing out peanut butter goodness and creating a more vanilla/less banana flavor.
Fresh Peach Sorbet: A Sweet Symphony
With only four ingredients – peaches, almond milk, honey, and lemon – this sorbet is a refreshing delight. Simply freeze diced peaches, blend, and enjoy your dairy- and refined sugar-free masterpiece.
Dairy-Free Chocolate Caramel No-Churn Ice Cream: A Decadent Treat
Homemade date paste and cacao powder create the rich, chocolaty flavor in this recipe. For the best texture, refrigerate the cans of coconut cream overnight. We also love using chocolate almond milk for an extra boost.
Lemon Mint Ice Cream: A Palate Cleanser
Need an excuse to have dessert? This refreshing ice cream is the perfect way to reset your taste buds after a meal. Made with coconut milk, lemon, mint, vanilla extract, and maple syrup, it’s the perfect balance of sweet, tangy, and refreshing.
Paleo Nutella Banana Ice Cream: A Two-Ingredient Wonder
Ciao bella, Paleo-tella! This two-ingredient ice cream is so easy and delicious, it’s tempting to have it after every meal. For the best consistency, slice the bananas before freezing and make sure they’re super ripe.
Mango Frozen Yogurt: A Tropical Delight
Got mango? Got yogurt? Great – frozen yogurt is just minutes away! Blend the frozen fruit with coconut yogurt, sweeten with honey or maple syrup, and freeze. We love layering in fresh mango and toasted coconut.
Tahini Cardamom Ice Cream: A Savory Surprise
Savory, meet sweet. This four-ingredient recipe is super simple and a great way to wow guests at a dinner party. It’s also an excellent freezer staple, as it quenches that sweet tooth but doesn’t leave you yearning for every last bite.
Vegan Strawberry Coconut Ice Cream: A Secret to Success
The secret to non-icy vegan ice cream? Whisk the mixture every 20 minutes while it’s freezing! We love that this recipe sticks to the basics: strawberries, coconut cream, vanilla bean, and maple syrup.
Almond Butter Chocolate Fudge Chunk Ice Cream: A Paleo Dream
Who knew that melting dark chocolate with almond butter was the secret to Paleo fudge? Frozen bananas get a protein boost from almond butter, and the fudge adds a thick, slightly crunchy consistency that’ll make you feel like you’re digging for treasure.
Matcha Coconut Ice Cream: A Green Goddess
Matcha lattes are great, but we have to admit: This matcha ice cream takes the cake. It’s everything about a latte that we love – but frozen to perfection and even creamier than what your local coffee shop brews up.
Chocolate Chip Cookie Dough: A Worthwhile Investment
The bad news: Making gluten-free, vegan cookie dough from scratch requires quite a few ingredients and a bit more prep time. The good news: Paleo cookie dough is incredible, and whipping up a batch means you’ll have cookies and cookie dough ice cream (#worthit).
Cherry Chocolate No-Dairy Ice Cream: A Mousselike Marvel
This ice cream is a tad more mousselike, meaning its texture is as creamy as it gets. We love the recipe as is, but it’s also fun playing with different fruits – such as strawberries and raspberries – and throwing in dark chocolate chips, a la Cherry Garcia.
S’more Ice Cream: A Campfire Classic
Gimme gimme s’more. S’more ice cream, that is. This recipe is perfect for those who want to experiment with homemade ice cream without too much fuss. The recipe uses softened store-bought vanilla or chocolate ice cream and is mixed with baked mini s’mores – which you’ll definitely want to taste test.
No-Churn Pistachio Ice Cream: A Green Machine
This ice cream takes going green to the next level. Made with avocado, pistachios (naturally), and spirulina (surprise!), this vegan treat is as healthy as it is satisfying. Add the spirulina slowly to make sure the flavor isn’t overpowering and don’t forget to top with extra chopped pistachios.
Vegan Peanut Butter Ice Cream: A Salty Delight
Here’s an ice cream ingredient we haven’t seen yet: salt. This recipe uses cashew butter instead of oh so popular almond, but don’t worry, there’s peanut butter in there too. Simply blend the ingredients until smooth, pop in the freezer, and let set for at least eight hours.
Whiskey Hazelnut No-Churn Ice Cream: A Boozy Bonus
We can’t decide what’s better: the final product or the smell of your home when you’re making this ice cream. Begin by roasting hazelnuts (yep, that’s the smell), blend the ice cream ingredients on high speed, freeze, wait for the nuts to cool, remove as much of the skin as possible, chop, and stir the nuts into the mixture.
No-Churn Pumpkin Spice Ice Cream: A Fall Favorite
There’s no denying pumpkin spice lattes are amazing, but they’re also full of sugar. Though pumpkin spice ice cream may not sound like the healthier alternative, this recipe is. Paleo, gluten-free, and vegan, it’s made with only four ingredients: coconut milk, pumpkin purée, dates, and pumpkin pie spice.
Vegan Chocolate Peanut Butter Swirl Ice Cream: A Five-Ingredient Wonder
This recipe is another five-ingredient wonder. And with a little prep work, it becomes super simple too. Start by popping the coconut milk in the fridge overnight and soak the cashews at least an hour in advance. Then it’s as easy as blending, drizzling peanut butter on top of the mixture, swirling with a knife, and the hardest step: waiting for it to freeze.
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