Summer desserts are all about ice cream in all forms. And for those who follow a vegan diet, dessert fiends who require their sweets dairy-free and anyone who just loves an ice-cold treat, these veganized recipes deliver. There’s everyday ice pops given a cocktail twist, a zippy apple sorbet, no-churn vegan ice cream that tastes like the real thing, a celebratory ice cream cookie cake and more, all given a plant-based makeover. So embrace that brain-freeze this summer, and scoop up something delicious.
This recipe uses whole-food ingredients to create a no-churn, better-for-you ice cream tinged with summer childhood nostalgia. Rich in healthy fats from avocado and cashews, sweetened with dates and infused with real mint and a surprise, naturally green superfood ingredient, it’s a healthy way to satisfy your ice cream craving during a heat wave.
One of the best-kept secrets in the snack food industry: Oreos are vegan. An entire cookie package forms the base, freckles the filling and garnishes the top of this decadent creation. Use your favourite vegan vanilla ice cream to keep things simple, or prepare your go-to homemade version. A true crowd-pleaser everyone, vegan or not, will scream about.
This recipe is doing its best Elvis impression, combining bananas, peanut butter and chocolate chips for a plant-based ice cream that you can make in a food processor. Frozen bananas act in lieu of dairy as the base, whipping up light and fluffy, just like ice cream, when frozen and blended. The peanut butter can be replaced with almond butter, sunflower seed butter or vegan chocolate-hazelnut spread.
These pretty pink ice cream floats skip the dairy and soda pop, made instead with lycopene-rich watermelon, vitamin C-loaded strawberries and corn syrup-free sparkling water. This no-churn recipe can be made with the help of your freezer and a food processor or blender. For that “frosé” vibe, use sparkling pink wine in place of water.
This (egg white optional) dairy-free sorbet is a refreshing end to a big vegan BBQ feast. Green apples bring a lovely pistachio hue to the finished product, but you could try this with your favourite apple variety like royal gala, pink lady or golden delicious for a rainbow of colours and tastes.
Skip the scoop and turn to your muffin tin for a no-churn plant-based ice cream option. These freezer treats are like personal-sized icebox cakes, and are completely vegan, tasting like the best strawberry cheesecake ice cream from your local parlour.
If a nightcap rather than ice cream is more your style for dessert, chill out with a cocktail popsicle. Choose from Stawberry-Aperol, Cucumber-Gin or Orange-Negroni ice lollies, all made without dairy.
Pile scoops of healthy, one-ingredient, frozen banana “ice cream” with your favourite sundae toppings for a vegan treat that both kids and adults will love to build and eat. Garnishes of mashed raspberries, blueberries, chocolate chips, pistachios and toasted coconut add a rainbow of colour, texture and summertime flavour (just skip the Greek yogurt called for or use coconut yogurt or coconut whip in its place). And the best part? Sundae add-ons don’t cost extra at home.