Vegan ice cream without dairy is a whole new world of creamy, light, and healthy desserts. It’s not heavy or fatty and pairs beautifully with fruits and chocolate. The base can be coconut, soy, or nut milk, avocado, or frozen bananas. Such ice cream is easier to digest and lighter on the stomach.
Key rules:
- always use liquid sweeteners (syrup, honey)
- add starch for a slightly sticky, classic ice-cream texture
- chill all ingredients before blending
- feel free to add herbs, berries, nuts, chocolate chips, or spices
Coconut Ice Cream with Dark Berries
Ingredients:
- 2 cups blueberries, currants, or blackberries
- 6 tbsp water
- zest of 1 lemon
- ⅓ cup shredded coconut
- 2 cm fresh ginger root
- ½ cup liquid honey or syrup (agave, maple, etc.)
- 2 cups (450–500 ml) coconut milk
- juice of ½ lemon
- ½ tsp cornstarch
- 2 handfuls of berries
Preparation:
Place the berries in a pan with water, zest, coconut, and ginger. Simmer for 10 minutes. Add honey or syrup and cook for another 10 minutes. Cool to room temperature, then mix with coconut milk, lemon juice, and cornstarch. Blend lightly (do not overblend, keep a mousse-like texture). Freeze, stirring every hour to prevent crystallization.
Banana-Strawberry Ice Cream
Ingredients:
- 3 ripe bananas (frozen for at least 24 hrs)
- 150 g strawberries
- 2 tbsp nut or coconut milk
Preparation:
Blend frozen bananas, strawberries, and a splash of milk until smooth and creamy. Serve immediately.
Chocolate Sorbet
Ingredients:
- 2 cups water
- 1 cup sugar
- ¾ cup cocoa powder
- ¼ tsp salt
- 180 g dark chocolate (70% or higher), chopped or grated
- 1 orange (juice + zest)
Preparation:
In a saucepan, combine 1½ cups water, sugar, cocoa, and salt. Bring to a boil and cook for 2 minutes, stirring. Remove from heat and add the chopped chocolate, stirring until melted. Add the remaining water, orange juice, and zest. Freeze in ice cube trays and blend before serving.
For a creamier version: use avocado as the base and replace the berries with cocoa.
Coconut Ice Cream with Dark Berries
Ingredients:
- 2 cups blueberries, currants, or blackberries
- 6 tbsp water
- zest of 1 lemon
- ⅓ cup shredded coconut
- 2 cm fresh ginger root
- ½ cup liquid honey or syrup (agave, maple, etc.)
- 2 cups (450–500 ml) coconut milk
- juice of ½ lemon
- ½ tsp cornstarch
- 2 handfuls of berries
Preparation:
Place the berries in a pan with water, zest, coconut, and ginger. Simmer for 10 minutes. Add honey or syrup and cook for another 10 minutes. Cool to room temperature, then mix with coconut milk, lemon juice, and cornstarch. Blend lightly (do not overblend, keep a mousse-like texture). Freeze, stirring every hour to prevent crystallization.
Banana-Strawberry Ice Cream
Ingredients:
- 3 ripe bananas (frozen for at least 24 hrs)
- 150 g strawberries
- 2 tbsp nut or coconut milk
Preparation:
Blend frozen bananas, strawberries, and a splash of milk until smooth and creamy. Serve immediately.
Chocolate Sorbet
Ingredients:
- 2 cups water
- 1 cup sugar
- ¾ cup cocoa powder
- ¼ tsp salt
- 180 g dark chocolate (70% or higher), chopped or grated
- 1 orange (juice + zest)
Preparation:
In a saucepan, combine 1½ cups water, sugar, cocoa, and salt. Bring to a boil and cook for 2 minutes, stirring. Remove from heat and add the chopped chocolate, stirring until melted. Add the remaining water, orange juice, and zest. Freeze in ice cube trays and blend before serving.
For a creamier version: use avocado as the base and replace the berries with cocoa.
.jpg)
