5 Easy, Dairy-Free Ice Cream Recipes That Taste Amazing (2024)

Sure, everyone loves grilling and iced tea and fresh berries, but let’s be honest: Ice cream is the real food of summer. Sadly, it also happens to be one of the world’s most sugary and calorie-dense eats. (Ever eat a pint of Ben & Jerry’s by yourself? That’s about 100 g of sugar down the hatch.)

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Lucky for us—and just in time for warmer days—renowned food bloggers Virpi Mikkonen and Tuulia Talvio are releasing a cookbook filled with clean, dairy-free, lower-sugar, DIY ice cream recipes. It’s called N’Ice Cream, and it’s got more than 80 recipes for scoopable ice creams and sorbets, ice pops, ice cream cakes, and milkshakes, too. Here are 5 super-simple recipes you can make tonight—no ice cream maker required.

Reprinted from N’Ice Cream by arrangement with Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Virpi Mikkonen and Tuulia Talvio.

This recipe is loaded with so much goodness from avocados and almonds that you can’t help but feel like a total goddess while savoring a scoop.

Serves 6

2 ripe avocados, peeled and diced
2⅓ c (580 ml) unsweetened almond milk (or coconut milk)
3 Tbsp almond butter
6–8 fresh pitted dates
3 Tbsp maple syrup or other sweetener
1 tsp vanilla extract

COMBINEall ingredients in blender and blend until smooth. Mixture should be thick and very creamy. If too think, add bit of almond milk. Taste and add more sweetener, if desired.

With an ice cream maker:
POURmixture into ice cream maker and prepare according to manufacturer’s instructions. Serve right away or transfer to freezer-safe container, cover and freeze until ready to be served. Let ice cream thaw 10 to 15 minutes before serving.

Without an ice cream maker:
POURmixture into freezer-safe bowl and freeze 3 hours, mixing well every 30 minutes. Scoop into bowls, serve, and enjoy!

Looking for something festive and totally delicious? This rich and creamy pistachio ice cream is definitely the answer. One bite, and you’ll be craving for more!

Serves 6

1½ c (360 ml) shelled pistachios
1½ c (360 ml) full-fat coconut milk
1½ c (360 ml) unsweetened almond milk (or other nut milk)
6 fresh pitted dates
½ tsp vanilla extract
3 to 4 Tbsp maple syrup or other sweetener

PUT the pistachios into a blender (or you can use a food processor for this step) and grind into a flour. Add all the remaining ingredients and blend until smooth. Taste, and add sweetener if needed.

With an ice cream maker:
Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve straight away or transfer to a freezer-safe container, cover and freeze until ready to be served. Let the ice cream thaw for 10–15 minutes before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes. After three hours, scoop into bowls, serve, and enjoy!

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Cinnamon buns are like a big warm hug from the inside. There is no better comfort food than this ice cream when you are in need of some extra care and tenderness.

Serves 2

¼ c (60 ml) almonds
¼ c (60 ml) pecans
1 tsp ceylon cinnamon
½ tsp cardamom
5 fresh pitted dates, divided
¼ c (60 ml) water
3 frozen bananas
3 Tbsp coconut milk
1 tsp vanilla extract

1. COMBINE the almonds, pecans, cinnamon and cardamom into a blender and blend until they form a fine crust. Add 1 date and blend until the mixture is still dry but just beginning to form clumps. Scoop half the mixture into a bowl and set aside. Add the remaining dates and the water to the blender and blend to a smooth paste. Scoop the cinnamon paste into a second bowl and set aside.
2. WASHand dry the blender. Combine the frozen bananas, coconut milk, and vanilla in the blender and blend until smooth. Scoop the ice cream into a bowl. Stir in some of the cinnamon paste. Divide the ice cream between serving bowls and top with chunks of the flaky cinnamon crumbs. Serve and enjoy!

This pink berry delight is super easy, fresh, and so creamy. The recipe works perfectly with other berries and fruits as well.

Serves 1

1 frozen banana
¾ c (180 ml) frozen raspberries
1 Tbsp almond butter (or other nut or seed butter)
1 Tbsp maple syrup or other sweetener
2 to 3 Tbsp unsweetened almond milk (or other plant-based milk), if needed

COMBINE the banana, raspberries, almond butter, and syrup in a blender and blend to a smooth and creamy texture, scraping down the sides of the blender a few times if necessary. Add the almond milk, if needed, to achieve the desired texture. Scoop into a bowl, serve, and enjoy!

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Need a mint fix but don’t want to wait too long? This beauty is ready in minutes.

Serves 2

1 can (14 oz / 400ml) full-fat coconut milk (refrigerated overnight)
2 frozen banana
¼ tsp spirulina (optional, for color)
1 Tbsp maple syrup or other sweetener
1 handful fresh mint leaves
1 drop peppermint extract
¼ c (60 ml) raw cacao nibs (or grated raw / dark chocolate) (Just avoid these6 huge mistakes you're making when you eat chocolate.)

OPEN the coconut milk can and scoop the thick white cream into a blender. Add the bananas, spirulina, if using, maple syrup, fresh mint and peppermint extract to the blender and blend until smooth, scraping down the sides of the blender if necessary. Taste and add more sweetener or mint, if desired. Add about two thirds of the raw cacao nibs and stir gently with a spoon. Scoop into bowls, sprinkle the remaining raw cacao nibs generously on top, and enjoy!