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Vegan Ice Cream (Various Flavors)

This Vegan Ice Cream is a creamy, dairy-free dessert perfect for hot days and healthy indulgence. With a base of coconut milk or bananas, you can create chocolate, vanilla, fruit, or matcha flavors without an ice cream maker!
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Prep Time 10 minutes
Resting Time 4 hours
Servings: 6 People
Course: Dessert
Cuisine: Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Basic Coconut Milk Base (No-Churn):
  • 2 cans full-fat coconut milk
  • 1/2 cup maple syrup or agave
  • 1 tbsp vanilla extract
  • Pinch of salt
  • Flavor add-ins see below
Popular Flavor Variations:
  • Chocolate Fudge: 1/4 cup cocoa powder + dark chocolate chunks
  • Vanilla Bean: 1 tbsp vanilla bean paste
  • Strawberry Cheesecake: 1/2 cup strawberries + crushed vegan graham crackers
  • Mint Chocolate Chip: 1/2 tsp peppermint extract + vegan chocolate chips
  • Matcha: 1 tbsp matcha powder
  • Mango Coconut: 1 cup fresh mango chunks
  • Coffee Mocha Crunch: 1 tbsp espresso powder + crushed almonds

Method
 

Prepare base:
  1. In a mixing bowl or blender, whisk or blend the coconut milk, sweetener, vanilla extract, and salt.
Add flavor:
  1. Stir in or blend your desired flavor ingredients.
Freeze:
  1. Pour mixture into a loaf pan or airtight container. Freeze for 4–6 hours, stirring every 1–2 hours for a creamier texture.
Serve:
  1. Let sit at room temperature for 10 minutes before scooping. Top with your favorite toppings.
  2. ---

Notes

For banana-based “nice cream,” simply blend frozen bananas with desired flavorings.
Cashew-based versions work well for ultra-rich flavors like cheesecake.
Use an ice cream maker if you prefer churned texture.
Store leftovers in a freezer-safe container for up to 2 weeks.