24 Easy No Cook Vegan Ice Cream Recipes You’ll Love

Summer is the perfect time to indulge in something sweet, creamy, and refreshing—but what if you could enjoy all of that without any cooking?

Vegan ice creams are not only delicious and satisfying, but they also rely on natural ingredients and simple preparation.

In this post, we’ve compiled 24 no-cook vegan ice cream recipes that are easy to make, completely plant-based, and bursting with flavor.

From tropical fruits and chocolatey delights to nutty favorites, there’s a recipe here for every craving.

Whether you’re a long-time vegan, lactose-intolerant, or simply looking to enjoy a healthier dessert, these recipes will become your new go-to treats.

These recipes are perfect for anyone who wants to enjoy creamy ice cream without turning on the stove or the oven.

With ingredients like bananas, cashews, coconut milk, and fresh fruits, you’ll discover how simple it is to create indulgent vegan desserts right in your blender.

24 Easy No Cook Vegan Ice Cream Recipes You’ll Love

With these 24 no-cook vegan ice cream recipes, you can enjoy creamy, dreamy desserts anytime without any hassle.

Whether you prefer fruity sorbets, chocolate indulgences, or nut-based creamy treats, there’s something here for everyone.

These recipes are not only simple but also healthier alternatives to traditional ice creams, letting you satisfy your sweet tooth without dairy or refined ingredients.

Pick your favorite flavors, blend them up, and enjoy a refreshing vegan treat anytime

Banana Coconut Bliss

This creamy, dreamy ice cream is naturally sweetened by ripe bananas and enriched with the tropical flavor of coconut.

It requires no cooking, only a few simple ingredients and a freezer. Perfect for a quick, healthy dessert.

Ingredients:

• 3 large ripe bananas, sliced and frozen
• 1 cup full-fat coconut milk
• 2 tablespoons maple syrup (optional, for extra sweetness)
• 1 teaspoon vanilla extract
• 2 tablespoons shredded coconut, for garnish

Instructions:

1. Begin by freezing banana slices for at least 3 hours or overnight to ensure a creamy texture.
2. In a high-speed blender or food processor, combine frozen banana slices, coconut milk, maple syrup, and vanilla extract.
3. Blend until smooth and creamy, stopping to scrape the sides as needed. The mixture should resemble soft-serve ice cream.
4. Taste and adjust sweetness if necessary by adding more maple syrup.
5. Transfer the mixture into a freezer-safe container. Sprinkle shredded coconut on top for garnish.
6. Freeze for 1-2 hours for a firmer texture, or enjoy immediately for a soft-serve style.

This no-cook vegan ice cream is perfect for those hot days when you crave something sweet and refreshing.

The natural sweetness of bananas combined with the richness of coconut makes this a guilt-free treat everyone will love.

Chocolate Avocado Delight

Silky, rich, and indulgent, this chocolate avocado ice cream is a decadent vegan dessert that requires no cooking.

Creamy avocados form the base, while cocoa powder adds the deep chocolate flavor.

Ingredients:

• 2 large ripe avocados
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Cut the avocados in half, remove the pit, and scoop out the flesh. Freeze the avocado pieces for 2-3 hours.
2. In a blender, combine frozen avocado, almond milk, cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt.
3. Blend until the mixture becomes ultra-smooth and creamy. Taste and adjust sweetness if needed.
4. Pour the mixture into a container and freeze for 1-2 hours for a firmer consistency. For a softer texture, serve immediately.
5. Optional: Top with vegan chocolate chips, crushed nuts, or a drizzle of almond butter before serving.

This chocolate avocado ice cream proves that healthy can also be decadent.

It’s a guilt-free dessert that is rich, creamy, and totally satisfying.

Berry Cashew Swirl

A fruity, creamy ice cream that’s full of antioxidants and naturally sweet.

Cashews provide a luscious base, while fresh berries add color, flavor, and a tart sweetness.

Ingredients:

• 1 cup raw cashews, soaked in water for at least 4 hours
• 1/2 cup water
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries), frozen

Instructions:

1. Drain the soaked cashews and rinse them well. In a blender, combine cashews, water, maple syrup, and vanilla extract. Blend until creamy and smooth.
2. In a separate bowl, lightly mash half of the frozen berries to create a swirl texture. Leave the rest whole for texture.
3. Gently fold the mashed berries into the cashew cream, creating a marbled effect. Add whole berries for extra bursts of flavor.
4. Transfer the mixture into a freezer-safe container and freeze for 2-3 hours, stirring halfway to maintain a creamy texture.
5. Serve topped with fresh berries or a sprinkle of granola for added crunch.

This berry cashew swirl is a colorful, refreshing, and creamy no-cook vegan ice cream.

It’s naturally sweet, nutrient-dense, and perfect for a summer treat or a healthy dessert any time of the year.

Peanut Butter Banana Crunch

This no-cook vegan ice cream combines the creamy sweetness of bananas with the rich, nutty flavor of peanut butter and a satisfying crunch from cacao nibs.

It’s indulgent yet healthy and perfect for a quick dessert.

Ingredients:

• 3 ripe bananas, sliced and frozen
• 1/4 cup natural peanut butter
• 1/2 cup unsweetened almond milk
• 2 tablespoons maple syrup (optional)
• 2 tablespoons cacao nibs or chopped peanuts for topping

Instructions:

1. Freeze banana slices for at least 3 hours.
2. In a blender, combine frozen bananas, peanut butter, almond milk, and maple syrup. Blend until smooth and creamy, scraping the sides as needed.
3. Pour the mixture into a freezer-safe container and fold in half of the cacao nibs for crunch.
4. Freeze for 1-2 hours for a firmer texture or enjoy immediately as soft-serve.
5. Top with remaining cacao nibs or extra chopped peanuts before serving.

This peanut butter banana crunch ice cream is both indulgent and nutritious.

The creamy base and crunchy toppings make it a crowd-pleasing vegan dessert with zero cooking required.

Mango Lime Sorbet

A refreshing tropical treat, this mango lime sorbet is naturally sweet, tangy, and perfect for hot days.

It’s easy to prepare, vibrant in color, and requires no cooking at all.

Ingredients:

• 3 cups frozen mango chunks
• 2 tablespoons fresh lime juice
• 1-2 tablespoons maple syrup (optional)
• 1/4 cup water or coconut water

Instructions:

1. Place frozen mango chunks in a blender along with lime juice, water, and maple syrup.
2. Blend until smooth and creamy, stopping to scrape the sides as necessary.
3. Taste and adjust sweetness or tang by adding more maple syrup or lime juice.
4. Transfer the mixture into a freezer-safe container and freeze for 1 hour for a firmer texture, or serve immediately for a softer sorbet.
5. Optional: Garnish with lime zest or fresh mango cubes.

This mango lime sorbet is a bright, zesty, and refreshing dessert that’s perfect for summer.

Its no-cook simplicity and natural sweetness make it a favorite for all ages.

Chocolate Cherry Almond

This decadent vegan ice cream combines chocolate, cherries, and almonds into a creamy, no-cook dessert.

It’s rich, fruity, and nutty all at once.

Ingredients:

• 2 cups frozen cherries, pitted
• 1 cup canned full-fat coconut milk
• 1/4 cup cocoa powder
• 2 tablespoons maple syrup
• 1/4 cup chopped almonds

Instructions:

1. Combine frozen cherries, coconut milk, cocoa powder, and maple syrup in a blender. Blend until smooth and creamy.
2. Taste and adjust sweetness if needed by adding more maple syrup.
3. Pour the mixture into a freezer-safe container and fold in chopped almonds for texture.
4. Freeze for 1-2 hours for a firmer consistency, stirring halfway through for creaminess.
5. Serve topped with extra almonds or fresh cherries for presentation.

Chocolate cherry almond ice cream is a luscious, no-cook vegan treat.

The combination of rich chocolate, tart cherries, and crunchy almonds makes it an irresistible dessert that everyone will enjoy.

Matcha Cashew Cream

This vibrant green ice cream is a luxurious blend of matcha and cashew cream, offering a smooth, subtly sweet flavor.

Perfect for matcha lovers looking for a no-cook vegan dessert.

Ingredients:

• 1 cup raw cashews, soaked for 4 hours
• 1 cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons matcha powder

Instructions:

1. Drain and rinse the soaked cashews. Blend them with almond milk, maple syrup, vanilla, and matcha powder until smooth.
2. Taste and adjust sweetness or matcha intensity as desired.
3. Pour the mixture into a freezer-safe container and freeze for 2-3 hours, stirring halfway to maintain creaminess.
4. Serve topped with a sprinkle of matcha powder or crushed pistachios.

This matcha cashew cream ice cream is creamy, slightly earthy, and naturally sweet.

It’s a sophisticated no-cook dessert that’s as beautiful as it is delicious.

Tropical Pineapple Coconut

A refreshing tropical ice cream made with pineapple and coconut, perfect for sunny days.

No cooking is required, just a few ingredients and a blender.

Ingredients:

• 2 cups frozen pineapple chunks
• 1 cup full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon lime juice
• Toasted coconut flakes for garnish

Instructions:

1. Blend frozen pineapple, coconut milk, maple syrup, and lime juice until smooth.
2. Taste and adjust sweetness if needed.
3. Pour into a freezer-safe container and freeze for 1-2 hours for a firmer texture.
4. Serve garnished with toasted coconut flakes.

This tropical pineapple coconut ice cream is creamy, refreshing, and naturally sweet.

It’s a no-cook dessert that transports you to a sunny beach with every bite.

Coffee Banana Swirl

A rich coffee-flavored ice cream swirled with banana, perfect for a morning or afternoon pick-me-up.

Easy to prepare without any cooking.

Ingredients:

• 3 ripe bananas, frozen and sliced
• 1/2 cup brewed coffee, chilled
• 1/2 cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Blend frozen banana slices with chilled coffee, almond milk, maple syrup, and vanilla until creamy.
2. Taste and adjust sweetness.
3. Pour mixture into a container and swirl gently for a marbled effect.
4. Freeze for 1-2 hours for a firmer texture or serve immediately as soft-serve.

This coffee banana swirl ice cream is creamy, energizing, and perfectly balanced.

It’s a no-cook vegan treat that coffee lovers will adore.

Strawberry Cashew Cheesecake

This dessert-inspired ice cream tastes like a strawberry cheesecake but requires no baking.

Creamy cashew base and sweet strawberries make it irresistible.

Ingredients:

• 1 cup raw cashews, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup frozen strawberries

Instructions:

1. Blend soaked cashews with almond milk, maple syrup, and vanilla until smooth.
2. Fold in the frozen strawberries for texture and flavor.
3. Transfer to a container and freeze for 2 hours, stirring halfway through for a creamy consistency.
4. Optional: Top with crushed graham crackers before serving.

This strawberry cashew cheesecake ice cream is creamy, fruity, and indulgent without any baking.

It’s a perfect no-cook vegan dessert for special occasions.

Chocolate Hazelnut Fudge

A decadent, fudgy chocolate ice cream with the nutty richness of hazelnuts.

Totally vegan and requires no cooking.

Ingredients:

• 1 cup hazelnuts, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Drain soaked hazelnuts and blend with almond milk, cocoa powder, maple syrup, and vanilla until smooth and creamy.
2. Pour into a freezer-safe container and freeze for 2-3 hours, stirring halfway.
3. Optional: Top with chopped hazelnuts or vegan chocolate chips before serving.

This chocolate hazelnut fudge ice cream is rich, creamy, and indulgent.

It’s the ultimate no-cook vegan treat for chocolate lovers.

Mango Cashew Swirl

A tropical, creamy ice cream featuring mango and cashew cream, swirled together for a beautiful and refreshing dessert.

Ingredients:

• 1 cup raw cashews, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1 cup frozen mango chunks
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Blend soaked cashews with almond milk, maple syrup, and vanilla until creamy.
2. In a separate blender, puree the frozen mango until smooth.
3. Gently fold the mango puree into the cashew cream, creating a swirl effect.
4. Freeze in a container for 2-3 hours, stirring halfway for smooth consistency.
5. Serve immediately for soft-serve or after freezing for a firmer texture.

This mango cashew swirl ice cream is fruity, creamy, and refreshing.

It’s a perfect no-cook vegan dessert that’s visually stunning and delicious.

Blueberry Lemon Cashew

A bright and tangy ice cream that combines sweet blueberries with a hint of lemon, all blended into a creamy cashew base.

No cooking required, just fresh, vibrant flavors.

Ingredients:

• 1 cup raw cashews, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1 cup frozen blueberries
• 2 tablespoons maple syrup
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. Blend the soaked cashews with almond milk, maple syrup, vanilla, and lemon zest until smooth.
2. Fold in the frozen blueberries gently, keeping some whole for texture.
3. Transfer to a freezer-safe container and freeze for 2 hours, stirring halfway through.
4. Optional: Garnish with extra lemon zest or fresh blueberries before serving.

Blueberry lemon cashew ice cream is creamy, fruity, and slightly tart—a refreshing no-cook vegan dessert perfect for warm days.

Coconut Chocolate Chip

A classic flavor made vegan and no-cook, combining creamy coconut milk with chocolate chips for a simple, indulgent treat.

Ingredients:

• 1 can full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

1. In a blender, combine coconut milk, maple syrup, and vanilla. Blend until smooth.
2. Fold in the chocolate chips by hand.
3. Pour the mixture into a freezer-safe container and freeze for 2 hours, stirring halfway for creaminess.
4. Serve as is or sprinkle extra chocolate chips on top.

This coconut chocolate chip ice cream is creamy, sweet, and satisfying.

Its simplicity makes it perfect for a quick, no-cook vegan dessert.

Peach Almond Cream

A delicate and creamy ice cream featuring the natural sweetness of peaches and the nutty depth of almonds.

Ingredients:

• 1 cup raw almonds, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1 cup frozen peach slices
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Blend soaked almonds with almond milk, maple syrup, and vanilla until smooth.
2. Add frozen peaches and blend until creamy, leaving small chunks if desired.
3. Transfer to a freezer-safe container and freeze for 2 hours, stirring halfway for a creamy texture.
4. Optional: Top with slivered almonds before serving.

Peach almond cream ice cream is smooth, fruity, and nutty.

Its no-cook preparation makes it a healthy, refreshing vegan dessert.

Raspberry Coconut Swirl

A creamy coconut base with a vibrant raspberry swirl, offering a visually stunning and flavorful vegan ice cream.

Ingredients:

• 1 can full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries

Instructions:

1. Blend coconut milk, maple syrup, and vanilla until smooth.
2. In a separate bowl, lightly mash the frozen raspberries.
3. Fold the raspberry mash into the coconut mixture, creating a swirl effect.
4. Transfer to a freezer-safe container and freeze for 2 hours.
5. Serve garnished with fresh raspberries.

Raspberry coconut swirl ice cream is creamy, fruity, and visually appealing. A simple, no-cook dessert that feels gourmet.

Almond Joy No-Cook

Inspired by the classic candy, this vegan ice cream combines coconut, almonds, and chocolate for a decadent treat.

Ingredients:

• 1 cup raw almonds, soaked 4 hours
• 1 can full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup vegan chocolate chips
• 1 teaspoon vanilla extract

Instructions:

1. Blend almonds, coconut milk, maple syrup, and vanilla until smooth.
2. Fold in chocolate chips by hand.
3. Pour into a freezer-safe container and freeze for 2-3 hours, stirring halfway.
4. Optional: Top with extra chocolate chips or chopped almonds.

Almond Joy no-cook ice cream is indulgent and nutty, a perfect vegan dessert that’s easy to prepare and utterly delicious.

Tropical Papaya Lime

A bright, tropical ice cream featuring papaya with a refreshing lime twist. No cooking, just pure tropical flavor.

Ingredients:

• 2 cups frozen papaya chunks
• 1/2 cup coconut milk
• 1-2 tablespoons maple syrup
• 1 teaspoon lime juice
• 1 teaspoon lime zest

Instructions:

1. Blend frozen papaya chunks with coconut milk, maple syrup, lime juice, and lime zest until smooth.
2. Taste and adjust sweetness or lime flavor as needed.
3. Pour into a freezer-safe container and freeze for 1-2 hours for a firmer texture.
4. Serve garnished with extra lime zest.

Tropical papaya lime ice cream is creamy, refreshing, and full of flavor.

A simple, no-cook vegan dessert that’s perfect for summer.

Cherry Vanilla Cashew

A creamy and fruity ice cream that combines sweet cherries with a smooth cashew base and a hint of vanilla. Totally no-cook and naturally sweet.

Ingredients:

• 1 cup raw cashews, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1 cup frozen cherries, pitted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Blend the soaked cashews with almond milk, maple syrup, and vanilla until smooth.
2. Gently fold in the frozen cherries, keeping some whole for texture.
3. Transfer to a freezer-safe container and freeze for 2 hours, stirring halfway through for creaminess.
4. Optional: Garnish with extra cherries before serving.

Cherry vanilla cashew ice cream is creamy, sweet, and slightly tart. It’s a refreshing, no-cook vegan dessert perfect for any occasion.

Mocha Almond Fudge

A rich and indulgent vegan ice cream combining coffee, chocolate, and almonds for a decadent no-cook treat.

Ingredients:

• 1 cup raw almonds, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder
• 1/2 cup brewed coffee, chilled
• 2 tablespoons maple syrup
• 1/4 cup chopped almonds

Instructions:

1. Blend soaked almonds with almond milk, cocoa powder, coffee, and maple syrup until smooth.
2. Fold in chopped almonds for crunch.
3. Pour into a freezer-safe container and freeze for 2-3 hours, stirring halfway for creaminess.
4. Optional: Sprinkle extra almonds on top before serving.

Mocha almond fudge ice cream is creamy, chocolaty, and nutty—a perfect vegan dessert for coffee lovers.

Pumpkin Spice Cashew

A seasonal favorite, this pumpkin spice ice cream is creamy, spiced, and comforting, all without any cooking.

Ingredients:

• 1 cup raw cashews, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. Blend soaked cashews with almond milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until smooth.
2. Taste and adjust sweetness or spice as desired.
3. Pour into a freezer-safe container and freeze for 2 hours, stirring halfway for a creamy texture.
4. Optional: Top with crushed pecans before serving.

Pumpkin spice cashew ice cream is creamy, cozy, and perfectly spiced. A no-cook vegan treat ideal for autumn.

Cookies & Cream Cashew

A vegan twist on a classic favorite, this ice cream features creamy cashew base with chunks of chocolate cookies.

Ingredients:

• 1 cup raw cashews, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup crushed vegan chocolate cookies

Instructions:

1. Blend soaked cashews with almond milk, maple syrup, and vanilla until smooth.
2. Fold in crushed cookies for texture.
3. Pour mixture into a freezer-safe container and freeze for 2 hours, stirring halfway for creaminess.
4. Optional: Top with extra cookie crumbs before serving.

Cookies & cream cashew ice cream is creamy, crunchy, and indulgent—a simple no-cook vegan dessert everyone will love.

Tropical Mango Coconut

A bright and refreshing tropical ice cream made with mango and coconut for a creamy, no-cook vegan dessert.

Ingredients:

• 2 cups frozen mango chunks
• 1 cup coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon lime juice

Instructions:

1. Blend frozen mango chunks with coconut milk, maple syrup, and lime juice until smooth.
2. Taste and adjust sweetness or lime flavor as needed.
3. Pour into a freezer-safe container and freeze for 1-2 hours for a firmer texture.
4. Optional: Garnish with shredded coconut or mango slices.

Tropical mango coconut ice cream is creamy, fruity, and refreshing. It’s a no-cook vegan dessert perfect for summer.

Hazelnut Mocha Swirl

A creamy vegan ice cream combining chocolate, coffee, and hazelnuts with a beautiful swirl effect.

Ingredients:

• 1 cup raw hazelnuts, soaked 4 hours
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder
• 1/2 cup brewed coffee, chilled
• 2 tablespoons maple syrup

Instructions:

1. Blend soaked hazelnuts with almond milk, cocoa powder, coffee, and maple syrup until smooth.
2. Pour into a freezer-safe container, swirling gently to create a marbled effect.
3. Freeze for 2-3 hours, stirring halfway to maintain creaminess.
4. Optional: Top with chopped hazelnuts or a drizzle of chocolate before serving.

Hazelnut mocha swirl ice cream is rich, nutty, and chocolaty. A decadent no-cook vegan dessert perfect for satisfying cravings.