Delicious & Refreshing Vegan Ice Creams To Cool Down On Warm DaysDelicious & Refreshing Vegan Ice Creams To Cool Down On Warm Days

Delicious & Refreshing Vegan Ice Creams To Cool Down On Warm Days

When the sun is shining, there’s nothing more refreshing than a frozen treat. As more of us are switching to plant-based diets, we searched the wide web to bring you the best vegan ice cream recipes that are rich and indulgent.

Try them out, and don’t forget, One4all Gift Cards are accepted in great food retailers like Tesco and Supervalu where you can stock up on all the ingredients you need to make these tasty dairy-free desserts.

Coconut Chocolate Chip Ice Cream 

Coconut Chocolate Chip Ice Cream Coconut Chocolate Chip Ice Cream

Recipe via Beaming Baker


3 medium bananas, sliced and frozen

½ cup coconut cream

1–2 tablespoons pure maple syrup  

1 teaspoon pure vanilla extract

½ cup unsweetened coconut shreds 

¼ cup + 2 tablespoons vegan chocolate chips 


Add bananas to a food processor. Blend until crumbly.

Add coconut cream, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.

Add coconut & chocolate**, blending until just incorporated (2-4 pulses).

If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5 – 15 minutes before scooping. Enjoy!

Mint Chocolate Chunk Ice Cream 

Mint Chocolate Chunk Ice Cream Mint Chocolate Chunk Ice Cream

Recipe via Rawsome Vegan Life


Chocolate chunks:

4 tablespoons maple syrup

2 tablespoons  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 

¼ cup coconut sugar 

¼ cup tightly packed mint leaves 

¼ 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.

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 a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream. 

Almond Butter and Cherry Ice Cream 

Almond Butter and Cherry Ice Cream Almond Butter and Cherry Ice Cream

Recipe via Unconventional Baker


1½ cups non-dairy milk

1 cup soft dates, pitted

1 cup almond butter

1 teaspoon salt  

2 teaspoon almond extract  

1 teaspoon vanilla extract


¼ cup dried cherries

¼ cup chopped almonds


Place all ice cream ingredients in a power blender and blend until the mixture is smooth and uniform. Throw in the add-ins and pulse a few times to mix them through.

Pour ice cream mixture into a freezer-safe container.

Sprinkle with extra toppings if you like. Cover and place in the freezer to firm for about 5-6 hours.

Allow ice cream to thaw out on the counter for a little prior to scooping.

Chocolate Ice Cream 

Chocolate Ice Cream Chocolate Ice Cream

Recipe via Bowl of Delicious


2-3 bananas

2-3 tablespoons cocoa powder


To prepare for this, slice the bananas and freeze on a parchment covered baking sheet for at least 25 minutes.

Put the frozen sliced bananas and cocoa powder in blender.

Blend together until the mixture looks like soft serve ice cream (1-2 minutes).

Chocolate Avocado Ice Cream

Chocolate Avocado Ice CreamChocolate Avocado Ice Cream

Recipe via Jessica In The Kitchen


380g can full fat coconut milk

127 g avocado about 1 medium avocado, peeled and pitted

½ cup unsweetened cocoa powder

½ cup + 2 tablespoons maple syrup

1 tablespoon vanilla extract

½ cup water

Vegan hot fudge for drizzling

Vegan sprinkles for sprinkling on top


Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.

Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.

To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.

You can optionally add hot fudge and sprinkles on top.

Peanut Butter Banana Ice Cream

Peanut Butter Banana Ice CreamPeanut Butter Banana Ice Cream

Recipe via Homemade in the Kitchen


2 large overripe bananas, cut into slices and frozen at least 2 hours

¼ cup creamy peanut butter

1 teaspoon vanilla extract


In a food processor, process the frozen banana slices, peanut butter, and vanilla for a few minutes or until smooth (if the mixture is too crumbly and won't smooth out, press the mixture together and it'll smooth out).

Spoon it into a freezer-proof container and freeze for at least 1 hour before serving.