Vegan Mint Choc Chip Ice Cream (Crowded Kitchen) is a simple no-churn recipe that is made in a blender, using a few simple ingredient. It’s refreshing and natural, and tastes better than store-bought. As one of the world’s most popular flavours, there are many plant-based brands to choose from now, including Coconuts Organic, Cecily’s, Northern Bloc and Forager Project.
Vanilla, Mango & Passionfruit Ice Cream (Addicted to Dates) is made with coconut milk and sweetened with maple syrup. Ensure you choose a brand of coconut milk not harvested by monkey slaves (Biona is good). You can use fresh or frozen mango for this recipe.
Vegan Salted Caramel Ice Cream (Addicted to Dates) is made with vegan condensed coconut milk and vegan coconut whipping cream, along with a delicious caramel flavour. An American favourite!
Rosewater Saffron Ice Cream from Incredible Vegan Ice Cream
It’s pretty simple to make your own vegan ice-cream if you have an ice-cream maker (just add ingredients to the chilled bowl, turn it on and voila! Homemade iced desserts in 20 minutes. You can make your own ice-cream manually, but have to keep remembering to go back to the freezer to churn it now and then. So if you make a lot of your own ice-cream, it’s worth investing in a small ice-cream making machine.
Vegan Homemade Ice Cream is a book by chef Nancy Silverman from Vermont who has a degree in Nutrition and Food Sciences, and attended New England Culinary Institute. Recipes include:
- Tropical Spinach Ice Cream!
- Banana Blackberry Delight
- Cherry Banana Soft Serve
- Spiced Banana Nut Ice Cream
- Mocha Chip Ice Cream
- Sour Grapefruit Soft Serve
- Carrot Cake Soft Serve
- Pumpkin Spice Ice Cream
- Apple Cinnamon Ice Cream
- Banana Custard Ice Cream
Incredible Vegan Ice Cream
Incredible Vegan Ice Cream is a super book by the founder of a US ice-cream chain. She created it, after not being able to find healthy ice-cream treats for her children. These coconut-milk based ice creams are in amazing flavours including:
- Peanut Butter Mud Pie
- Rockier Road
- Matcha White Chocolate
- Pumpkin Caramel
- Cold Brew
- Peanut Butter Mud Pie
Coconut-Cashew No-Churn Ice Cream is the ideal starter recipe, as you don’t need an ice-cream maker to make it. This recipe uses coconut milk, so ensure your brand is not harvested by monkey slaves (Biona is a good brand). The cashews are naturally buttery, so make it nice and creamy. The recipe also uses real vanilla (fake vanilla can sometimes be made with castoreum, which comes from beavers). All you need for this recipe is a blender and a loaf pan.
Good coconut ice-cream needs fat, so don’t go for the lite coconut milk, or the results won’t be the same. Just eat less of it, and save some for later!
There are many brands of vegan ice-creams on the shelves these days. The mainstream ones tend to be made with soy, but the artisan ones tend to be made with coconut milk or cashew nuts. This is because they give superior results, if they are a tad expensive. Visit your local indie health store, and you’ll find much better brands than in supermarkets.
This recipe suggests using a reusable wrap around your loaf pan, to stop freezer burn. We like Agreena, a 3-in-1 wrap that can be used in place of clingfilm, baking parchment and foil. Use to seal bowls, wrap sandwiches, cover food and as a baking mat (not a cutting board). Wash in warm soapy water after use, then just hang to dry, and store in a drawer.
Top tip for serving ice-cream. Let it thaw for around 15 minutes, then dip your ice-cream scoop in hot water, so it easily slides into the ice-cream.
Despite their opaque appearance, bananas are nearly all water. If you often wonder whether to buy organic (in plastic) or Fair Trade (not in plastic), that’s because supermarkets sell both types, so legally have to wrap one, so as not to contaminate the other. The answer is to find a local farm shop that imports them (by ship usually) then you can buy organic bananas without plastic.
Did you know that once peeled, you can use the inside peel to polish your shoes? Be careful not to slide on it. But it’s an alternative to make your shoes shiny, with no toxic chemicals or animal testing involved
The Right Way to Freeze Bananas
Frozen bananas often show up in vegan recipes, from thick shakes and smoothies, to ice cream and soft serve. Now don’t you go worrying your pretty little head by peeling and then freezing bananas as-are, or you will be spending an eternity trying to slice them up. Here is the way from Minimalist Baker. Slice first, then freeze on a baking tray. That way they are easy to whizz up in the food processor.
Vegan Banoffee Ice Cream (Addicted to Dates) is based on the traditional Sussex dessert that combines banana and toffee. This recipe uses a bought coconut custard to create a gourmet dessert that is sure to leave people stunned.
Choose organic nut butters, as this is one food that often contains palm oil. Likewise, almonds have their environmental issues, so always choose local organic and Fair Trade brands, where you can. Vegan chocolate can be found everywhere.
Walnuts are packed with omega 3 acids, so that’s why they are good for your brain. They are not the most common nut to munch on (unlike unstoppable pistachio nuts). So this is a good recipe to get some of these babies into you.
Cherries are lovely but can be fiddly to pit. If you eat a lot of them, invest in a cherry pitter, it makes life so much easier. You can also use it to de-stone olives.
For vegan chocolate chunks? Just buy any good bar of dark chocolate, and then smash it with a rolling pin (under a tea towel, so bits don’t fly into the paws of nosey friends, as chocolate is not good for them).
Dates are one of nature’s best sweeteners, and just a tiny bit can add more sweetness than sugar. Ripe bananas are naturally sweet anyway, so this ice-cream is good for anyone with a sweet tooth.
This is a popular seaside treat in England, a bit like Knickerbocker Glory, but rather than be in a tall glass, it combines vanilla ice cream with sliced banana and almonds, with a fruit and chocolate sauce. So the banana in this case is not ice-cream, but you could if you would!
This recipe from Simple Vegan Blog instead uses vegan vanilla ice cream. Along with fresh strawberries and walnuts, again topped with your choice of vegan cream.
Vegan Cherry & Chocolate Ice Cream (Addicted to Dates) gives all the flavours of the traditional black forest cake, but none of the animal products. Easy to make, the ice-cream is gluten-free and covered in a boozy kirsch-infused cherry compote.
This Amazing Vegan Strawberry Ice Cream (Addicted to Dates) will be the best you ever tried. It’s made with fresh seasonal strawberries, coconut mik, condensed coconut milk, real vanilla paste and sea salt.
6 Ingredient No Churn Vegan Chocolate Ice Cream (Addicted to Dates) means you never have to buy store-bought again. The list includes coconut cream and milk, vanilla, sea salt, cacao powder and (surprisingly) olive oil!
Vegan Mocha Coconut Ice Cream (Crowded Kitchen)
Vegan Rhubarb Crumble Ice Cream (Crumbs & Caramel) is a lovely English recipe, using this popular fruit. Unlike conventional ice-cream, homemade ice-cream is always best the day’s it’s made, so only make enough for you and others to eat. This ice-cream is a vanilla base, studded with a homemade brown sugar crumble, and fresh swirls of fruit.
Rhubarb is a very popular fruit in England and Scandinavia, though it’s too bitter to eat without being sweetened. You can’t eat the leaves (also toxic to pets), but don’t compost them as their toxin can harm garden friends. Just bin the leaves, to naturally biodegrade.
Vegan Mocha Ice Cream (Crowded Kitchen) is made from 7 ingredients, and has a smooth texture. The rich dark chocolate gets a hit of caffeine from espresso coffee, and the coconut milk provides the creaminess.
Raspberry Ripple Salted Caramel Magnum Bars (Addicted to Dates) are by an amazingly talented classically trained Irish baker. The ripple swirl with caramel is topped with a crisp chocolate shell.
Booja Booja is made in Norfolk from a few simple natural ingredients, sold in a cardboard tub. You can find it in good health stores, or buy in bulk online (keep ice packs away from pets and children).
Ice cream cakes are especially popular in Italy, where people (often in Sicily) eat ice-cream sandwiches for breakfast! Here are some lovely ice-cream cakes, given a plant-based makeover.
This gorgeous cherry & chocolate vegan ice cream cake (Addicted to Dates) is sure to have everyone scurrying to the kitchen to try it. Inspired by the beautiful Black Forest region of Germany (black forest gateau was invented apparently to mimic the colours of the national costume), it uses kirsch cherry liqueur, for a little tipple in your cake too. This dessert is rich and creamy – think vegan condensed milk, coconut milk, soaked cashews, you get the picture. The ice cream and cherry sauce is topped with more cherries, for a boozy cherry choccy delight!
Chocolate Peanut Butter Ice Cream Cake (Crowded Kitchen) is the most decadent cake at the party (use organic peanut butter, to avoid palm oil).The chocolate cake and peanut butter ice-cream is topped with peanut butter frosting and cups. Who needs Reese’s?
These little Vegan Matcha Ice Cream Cakes (Elephantastic Vegan) are really simple to make, with only a few ingredients. Purechimp matcha powder donates 5% to a charity that rescues apes from zoos, circuses and vivisection labs.
This stunning Neapolitan Ice Cream Cake is a recipe from the wonderful book Naturally Sweet Vegan Treats. The original recipe was designed to mimic the colours of the Italian flag, but now has a slightly gentler hue.
If you prefer to buy, Cecily’s is a good brand.
6 Ingredient Vegan Ice Cream Bars (Addicted to Dates) are ideal when berries are in season, you could of course sub out the strawberries and replace with any other berries (blackberries, blueberries, raspberries). These are made with creamy coconut milk, which pair perfectly with summer berries.
This chef is author of the fabulous book No-Bake Vegan Desserts. A trained classical chef, recipes in the book include Creamy Pistachio Tart, Cherry Bomb Cheezecake, Cardamom, Vanilla & Clementine Crème Brûlée, Banoffee Cupcakes and Salted Caramel Donuts.
Cecily’s is made in Cornwall with cool peppermint and crunchy chocolate chip. Made from organic ingredients, it contains coconut cream.
Vegan Mocha Ice Cream (Crowded Kitchen) blends coffee with chocolate. Made with just 7 ingredients, the smooth ice-cream is a dark chocolate feast, with an espresso caffeine hit.
The proper sorbets in Italian restaurants are far better and often served in the shells of lemons and oranges. Or Limoncello is a ‘liquid sorbet’ made from vodka and lemon juice, that is often served in Italy as a dessert, even though it’s a drink. If you’ve never tried it, do so. It’s proper lemony, and delicious (you can keep it in the freezer, as the vodka stops it going solid). The original version is vegan-friendly (not ‘cream of Limoncello drinks). Try this 3-Ingredient Limoncello Spritz (Crowded Kitchen)
Vegan Iced Peanut Butter Cups (Addicted to Dates) are iced versions of Reese’s cups, with no animal ingredients. The peanut butter vegan ice cream is topped with more peanut butter, then topped in a thick vegan chocolate shell.
Try these Summer Berry Coconut Milk lollies are from the wonderful book The Seasonal Vegan, by Welsh chef Sarah Philpott. All you do is stir a 400ml can of coconut milk with a punnet each of hulled strawberries and raspberries, add chopped mint (remove stalks), then freeze in moulds. Make with Biona Organic Coconut Milk (no monkey-harvesting).
Watermelon Berry Popsicles (Crowded Kitchen) are gluten-free and made with just 5 simple ingredients (watermelon, cherries, raspberries, lime juice and agave). Perfect for a hot sunny day. People with too much potassium in their blood or serious hyperkalemia should not consume more than a cup of watermelon a day, according to medical professionals. Watermelon is very hydrating, a botanical relative of cucumber, pumpkin and squash. The rind is often stewed and stir-fried in Asia or pickled in the Deep South, and the seeds are sometimes dried and roasted for a light snack. With 92% water, this is a hydrating dessert or drink to be enjoyed in hot weather. Did you know that watermelon is also the state crop of Oklahoma?
Melon & Yogurt Popsicles (Crowded Kitchen) are a delightful summertime snack. They are refreshing due to the hints of lime and mint. The type of melon you use, depends on what colour they turn out.
Watermelon Peach Prosecco Popsicles (Crowded Kitchen) are ideal for a special occasion. The two fruits are blended with vegan prosecco and tequila for a pretty dessert or cocktail treat.
Coconut, Mango & Passion Fruit Popsicles (Addicted to Dates) are made with lots of fresh fruit, sweetened with maple syrup, and made creamy with coconut yoghurt and coconut cream. There’s a little vanilla bean paste in there too, to beautifully bring out the flavour and give nice flecks.
2-Ingredient Vegan Chocolate Ice Cream (Rainbow Nourishments) is really easy to make, and free from nuts and bananas. It only takes 10 minutes, and you don’t even need an ice-cream maker.
Eton Mess is a traditional dessert from England, often served during the Wimbledon tennis tournament. Named after the elite school where many members of the Royal Family attend, it’s similar to a pavlova, consisting of a whipped meringue, filled with strawberries and cream. A few years back, vegans could not eat meringue. But today the discovery of ‘aquafaba’ (whizzing up brine water from canned chickpeas with sugar) has led to all the previous on-hold desserts now being available to all. A Vegan Feast takes the dessert to South Africa, replacing the strawberries with sour plums.
It was believed to have been dropped during a school match, and the contents were just scooped up and put in a bowl, to avoid food waste. A similar accident on the south coast of England led to a ‘banana mess’ dish.
This recipe for vegan Eton Mess ice cream (Wallflower Kitchen) uses coconut milk for the base.
For something different, try this recipe for tropical Eton Mess (West of the Loop).
Vegan Eton Mess (Olive Magazine) uses aquafaba to create a light and airy vegan meringue-style dessert.
Make Your Own Fruit Sorbet
Sherbet is a dessert that is different from ice-cream, in that it uses water or juice, instead of milk. Called ‘sorbet’ in Europe, the most common flavours are fruity, although other flavours like coffee do exist. In Italy, shaved ice desserts are also popular, invented as a way to cool down, during hot Sicilian summers.
Orange Sherbet (Quite Good Food) is a refreshing summer treat. Light and fresh yet creamy, it only needs 4 ingredients.
- Raspberry Coconut Mango Sorbet (Minimalist Baker) is made with mango, raspberry and coconut milk, which gives it the taste of guava, although it contains none.
- Strawberry Watermelon Sorbet (Minimalist Baker) is a hydrating summer iced treat. Simple to make, this almost-instant dessert features strawberry, watermelon, banana and plant milk or coconut water.
- Papaya Pineapple Sherbet (Lands & Flavors) is a fragrant treat, using fresh fruits and coconut milk, inspired by the Middle East.
Learn how to make sorbet with this recipe at Simple Vegan Blog. Just 4 ingredients, just water, fruit, dates and lemon juice. Use different fruits, to change things up.
Peach Sorbet (A Couple Cooks) is ideal to use up summer fruits. This frosty dessert combines sweet peaches with sugar, plus a pop of lemon to bring out the flavour.
This 3-ingredient pineapple sorbet (Minimalist Baker) only takes 5 minutes to make. All you need is frozen pineapple, coconut cream and coconut water. Be sure to choose a brand of coconut milk not harvested by monkeys (Biona and Nature’s Charm are good brands, both sold in zero waste tins). You can freeze fresh pineapple if preferred, just freeze it cubed on parchment paper, to avoid plastic bags of frozen fruits.
To make, just blend the ingredients in a food processor for around 1 minute. You can freeze it for a few hours for a firmer dessert, then thaw for a few minutes before serving. This is best fresh but can be frozen for a couple of weeks. You can optionally sweeten this sorbet with agave nectar.