Dairy-free ice cream is perfect for those with lactose intolerance, dietary preferences, or anyone seeking a lighter dessert.
With a Cuisinart ice cream maker, creating creamy, dairy-free frozen treats at home is easy and fun.
These recipes use plant-based milks, natural sweeteners, and flavorful ingredients to make indulgent, smooth desserts.
From chocolate and vanilla to fruity, nutty, and unique flavor combinations, there’s something for everyone.
In this article, you’ll discover 15 Cuisinart dairy-free ice cream maker recipes that are delicious, simple, and perfect for guilt-free indulgence.
Homemade dairy-free desserts can be creamy, flavorful, and satisfying.
Enjoy frozen treats without dairy, right from your kitchen.
15 Easy Cuisinart Dairy-Free Ice Cream Maker Recipes to Try.
These Cuisinart dairy-free ice cream recipes prove that indulgent frozen desserts can be enjoyed without dairy.
Using plant-based milks, natural sweeteners, and creative flavor combinations, you can make smooth, creamy ice cream at home.
From classics to inventive options, these 15 recipes provide variety for every taste and occasion.
Trying one recipe at a time or rotating through all fifteen keeps desserts exciting.
Dairy-free doesn’t mean sacrificing flavor or texture.
These 15 Cuisinart dairy-free ice cream maker recipes make creating delicious, plant-based frozen treats easy and enjoyable.
Creamy Coconut Mango Ice Cream
A tropical delight combining the sweetness of ripe mangoes with creamy coconut milk.
This dairy-free ice cream is rich, smooth, and naturally sweet, making it a refreshing summer treat.
The vibrant mango flavor pairs perfectly with the subtle coconut creaminess, creating an indulgent, creamy texture without any dairy.
Ingredients:
- 2 cups full-fat coconut milk
- 1 cup ripe mango puree (about 2 large mangoes)
- 1/2 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- In a medium mixing bowl, combine coconut milk, mango puree, maple syrup, vanilla extract, and salt.
- Whisk the mixture thoroughly until completely smooth and fully combined.
- Taste and adjust sweetness if needed by adding more maple syrup.
- Chill the mixture in the refrigerator for at least 2 hours, or until fully cold.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Churn for approximately 25–30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for an additional 2 hours for a firmer texture.
- Scoop and serve garnished with fresh mango slices if desired.
This coconut mango ice cream is smooth, creamy, and bursting with tropical flavor.
Every spoonful delivers a refreshing combination of sweet mango and rich coconut.
It’s a perfect dairy-free dessert for hot summer days or tropical-themed gatherings.
Chocolate Avocado Ice Cream
A rich, velvety chocolate ice cream made with creamy avocado as the base.
This dessert is naturally sweetened and dairy-free while providing healthy fats and a smooth, luscious texture.
The subtle avocado flavor enhances the chocolate, creating a decadent and guilt-free treat.
Ingredients:
- 2 ripe avocados, peeled and pitted
- 1 cup full-fat coconut milk
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- In a blender or food processor, combine avocados, coconut milk, cocoa powder, maple syrup, vanilla extract, and salt.
- Blend until the mixture is completely smooth and creamy, ensuring no lumps remain.
- Taste and adjust sweetness if desired, adding more maple syrup for extra sweetness.
- Chill the mixture in the refrigerator for at least 2 hours to allow flavors to meld and mixture to thicken slightly.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to instructions.
- Churn for 25–30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer to a freezer-safe container and freeze for an additional 2 hours for a firmer texture.
- Serve garnished with dark chocolate shavings or cocoa nibs if desired.
Chocolate avocado ice cream is creamy, indulgent, and packed with healthy fats.
The rich chocolate flavor pairs beautifully with the subtle creaminess of avocado.
It’s a decadent dairy-free dessert suitable for chocolate lovers and health-conscious individuals alike.
Strawberry Banana Almond Milk Ice Cream
A sweet and fruity ice cream made with ripe strawberries, bananas, and almond milk.
This dairy-free dessert is naturally sweet, creamy, and bursting with fresh fruit flavors.
It’s perfect for a light, refreshing treat or as a healthy dessert option for all ages.
Ingredients:
- 2 cups unsweetened almond milk
- 1 cup frozen strawberries
- 1 ripe banana
- 1/3 cup maple syrup or agave nectar
- 1 tsp vanilla extract
Instructions:
- In a blender, combine almond milk, frozen strawberries, banana, maple syrup, and vanilla extract.
- Blend until smooth and creamy, ensuring there are no chunks remaining.
- Taste and adjust sweetness if needed, adding extra maple syrup as desired.
- Chill the mixture in the refrigerator for at least 2 hours to enhance the flavors and thicken slightly.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Churn for 20–25 minutes until the mixture achieves a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for 1–2 hours for firmer texture.
- Serve with fresh strawberry slices or a drizzle of almond butter for added flavor.
Strawberry banana almond milk ice cream is naturally sweet and fruity.
Each bite delivers creamy, refreshing fruit flavor without any dairy.
It’s an ideal dessert for hot weather or a light, wholesome treat.
Salted Caramel Coconut Ice Cream
A decadent dairy-free ice cream featuring a rich caramel flavor with a touch of sea salt.
Coconut milk provides creaminess, while homemade or store-bought caramel adds a sweet, buttery taste.
The subtle salt enhances the caramel, creating a perfectly balanced indulgent dessert.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup coconut cream
- 1/2 cup coconut sugar or maple syrup
- 1/4 cup homemade or store-bought caramel sauce
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions:
- In a medium saucepan, combine coconut milk, coconut cream, and coconut sugar.
- Heat gently over medium-low heat until the sugar dissolves and mixture is warm, but do not boil.
- Remove from heat and stir in caramel sauce, vanilla extract, and sea salt.
- Taste and adjust sweetness or saltiness if needed.
- Chill the mixture in the refrigerator for at least 2 hours until fully cold.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to instructions.
- Churn for 25–30 minutes until the mixture reaches a creamy, soft-serve consistency.
- Transfer ice cream to a freezer-safe container and freeze for 2 hours to firm up.
- Serve with a drizzle of extra caramel sauce or toasted coconut flakes.
Salted caramel coconut ice cream is rich, creamy, and perfectly balanced between sweet and salty.
Every spoonful provides indulgent caramel flavor without dairy.
It’s a luxurious treat suitable for all occasions.
Chocolate Hazelnut Dairy-Free Ice Cream
A creamy, dairy-free chocolate ice cream with swirls of nutty hazelnut spread.
The combination of rich chocolate and nutty flavor creates a decadent, indulgent treat.
This ice cream is perfect for fans of chocolate-hazelnut desserts who want a dairy-free option.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup dairy-free chocolate-hazelnut spread
Instructions:
- In a medium bowl, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and fully incorporated.
- Taste and adjust sweetness if needed.
- Chill the mixture in the refrigerator for at least 2 hours to allow flavors to meld.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to manufacturer instructions.
- Churn for approximately 25–30 minutes until soft-serve consistency is achieved.
- During the last 5 minutes of churning, gently swirl in the chocolate-hazelnut spread for ribbons throughout.
- Transfer ice cream to a freezer-safe container and freeze for 2 hours before serving.
- Serve topped with chopped nuts or dairy-free chocolate shavings if desired.
Chocolate hazelnut dairy-free ice cream is smooth, rich, and indulgent.
The nutty chocolate flavor pairs perfectly with the creamy coconut base.
It’s a decadent dessert that satisfies chocolate lovers while remaining completely dairy-free.
Coffee Almond Milk Ice Cream
A rich, dairy-free coffee ice cream made with almond milk and a bold espresso flavor.
It’s smooth, creamy, and perfect for coffee lovers looking for a refreshing dessert.
The almond milk base provides a nutty undertone while the espresso gives depth and richness without dairy.
Ingredients:
- 2 cups unsweetened almond milk
- 1 cup full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine almond milk, coconut milk, maple syrup, espresso powder, and salt.
- Heat over medium heat, stirring frequently until the mixture is warm and the espresso is dissolved, but do not boil.
- Remove from heat and stir in vanilla extract thoroughly.
- Taste the mixture and adjust sweetness if needed by adding extra maple syrup.
- Chill the mixture in the refrigerator for at least 2 hours to allow flavors to meld and thicken slightly.
- Pour the fully chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Churn for 25–30 minutes until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for an additional 2 hours to firm up.
- Serve with a sprinkle of cocoa powder or shaved dairy-free chocolate for garnish.
Coffee almond milk ice cream is rich, smooth, and infused with espresso flavor.
Each bite delivers a nutty, creamy texture that is completely dairy-free.
It’s a perfect dessert for coffee lovers and almond milk enthusiasts alike.
Matcha Coconut Ice Cream
A vibrant green, dairy-free ice cream flavored with matcha green tea and coconut milk.
It’s creamy, slightly sweet, and full of earthy matcha flavor.
This dessert is refreshing, unique, and perfect for anyone seeking a sophisticated dairy-free treat.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup coconut cream
- 1/2 cup maple syrup or agave nectar
- 2 tsp matcha green tea powder
- 1 tsp vanilla extract
Instructions:
- In a small bowl, whisk matcha powder with a few tablespoons of coconut milk to make a smooth paste.
- In a medium saucepan, combine remaining coconut milk, coconut cream, and maple syrup.
- Heat gently over medium heat, stirring occasionally, until warm but not boiling.
- Stir in the matcha paste and vanilla extract until fully incorporated.
- Taste and adjust sweetness if needed by adding more maple syrup.
- Chill the mixture in the refrigerator for at least 2 hours to allow the flavors to develop.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to instructions.
- Churn for 25–30 minutes until it reaches a creamy, soft-serve consistency.
- Transfer to a freezer-safe container and freeze for an additional 2 hours for firmer texture.
- Serve garnished with a sprinkle of matcha powder or toasted coconut flakes.
Matcha coconut ice cream is creamy, smooth, and subtly sweet.
The earthy matcha flavor pairs perfectly with rich coconut cream.
It’s a visually stunning and refreshing dairy-free dessert for any occasion.
Pineapple Coconut Sorbet
A tropical, dairy-free sorbet made with fresh pineapple and coconut milk.
It’s light, refreshing, and naturally sweet, making it a perfect summer dessert.
The combination of pineapple’s tang and coconut’s creaminess creates a tropical flavor explosion in every bite.
Ingredients:
- 2 cups fresh pineapple chunks
- 1 cup full-fat coconut milk
- 1/3 cup maple syrup or agave nectar
- 1 tsp lime juice
- Pinch of salt
Instructions:
- In a blender, combine pineapple chunks, coconut milk, maple syrup, lime juice, and salt.
- Blend until completely smooth and creamy, ensuring no pineapple chunks remain.
- Taste and adjust sweetness with extra maple syrup if needed.
- Chill the mixture in the refrigerator for at least 2 hours to fully chill.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches a soft-serve consistency.
- Transfer sorbet to a freezer-safe container and freeze for an additional 1–2 hours to firm up.
- Serve garnished with fresh pineapple slices or a lime zest sprinkle.
Pineapple coconut sorbet is light, refreshing, and tropical.
Each bite delivers tangy pineapple and creamy coconut in perfect harmony.
It’s an ideal dairy-free dessert for hot summer days or tropical-themed parties.
Cookie Dough Almond Milk Ice Cream
A dairy-free chocolate chip cookie dough ice cream made with almond milk.
It’s creamy, sweet, and packed with soft cookie dough chunks.
The nutty almond milk base perfectly complements the rich, indulgent cookie dough for a delicious dairy-free treat.
Ingredients:
- 2 cups unsweetened almond milk
- 1 cup full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup dairy-free chocolate chip cookie dough, chopped into small pieces
Instructions:
- In a medium saucepan, combine almond milk, coconut milk, maple syrup, and salt.
- Heat gently over medium heat until warm but do not boil.
- Remove from heat and stir in vanilla extract.
- Taste and adjust sweetness with extra maple syrup if needed.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to manufacturer instructions.
- Churn for 25–30 minutes until soft-serve consistency is reached.
- During the last 5 minutes of churning, fold in the dairy-free cookie dough pieces evenly.
- Transfer to a freezer-safe container and freeze for 2 hours before serving.
Cookie dough almond milk ice cream is creamy, indulgent, and packed with chunks.
The nutty almond milk base enhances the rich, sweet cookie dough flavor.
It’s a perfect dairy-free treat for cookie dough lovers of all ages.
Pistachio Coconut Ice Cream
A creamy, nutty dairy-free ice cream made with pistachios and coconut milk.
It’s smooth, subtly sweet, and features a vibrant green color from naturally roasted pistachios.
The combination of rich coconut and nutty pistachio creates a sophisticated and indulgent dessert.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup coconut cream
- 1/2 cup maple syrup or agave nectar
- 1/2 cup roasted pistachios, finely chopped
- 1 tsp vanilla extract
Instructions:
- In a blender, combine coconut milk, coconut cream, maple syrup, and vanilla extract until smooth.
- Chop the roasted pistachios finely and set aside.
- Chill the mixture in the refrigerator for at least 2 hours until fully cold.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to instructions.
- Churn for 25–30 minutes until soft-serve consistency is achieved.
- During the last 5 minutes of churning, fold in the finely chopped pistachios evenly.
- Transfer ice cream to a freezer-safe container and freeze for 2 hours to firm up.
- Serve garnished with crushed pistachios for added texture and visual appeal.
Pistachio coconut ice cream is creamy, nutty, and indulgent.
Every bite combines smooth coconut cream with crunchy pistachio pieces.
It’s a sophisticated dairy-free dessert perfect for special occasions or everyday indulgence.
Mocha Hazelnut Dairy-Free Ice Cream
A luxurious dairy-free ice cream combining rich coffee flavor with nutty hazelnut spread.
It’s smooth, creamy, and perfectly balanced between chocolate, coffee, and hazelnut flavors.
This dessert is ideal for coffee and chocolate lovers seeking a decadent, dairy-free indulgence.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup or agave nectar
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate-hazelnut spread
- Pinch of salt
Instructions:
- In a medium saucepan, combine coconut milk, almond milk, maple syrup, espresso powder, and salt.
- Heat gently over medium heat, stirring continuously until the mixture is warm and the espresso is fully dissolved, taking care not to boil.
- Remove from heat and stir in vanilla extract thoroughly for flavor consistency.
- Taste the mixture and adjust sweetness by adding additional maple syrup if needed.
- Chill the mixture in the refrigerator for at least 2–3 hours to allow flavors to meld and thicken slightly.
- Pour the fully chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Churn for 25–30 minutes until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, gently fold in the chocolate-hazelnut spread in ribbons throughout the ice cream.
- Transfer the ice cream to a freezer-safe container and freeze for an additional 2 hours to firm up before serving.
- Serve garnished with chopped hazelnuts or a drizzle of extra chocolate-hazelnut spread for extra indulgence.
Mocha hazelnut ice cream is creamy, rich, and packed with coffee and chocolate flavor.
Each bite combines smooth coconut milk with nutty, chocolatey ribbons.
It’s a perfect dairy-free dessert for coffee enthusiasts and chocolate lovers alike.
Blueberry Lavender Coconut Ice Cream
A floral, fruity, and refreshing dairy-free ice cream made with blueberries and lavender.
It’s smooth, creamy, and delicately flavored with lavender for a gourmet experience.
This dessert is perfect for summer, special occasions, or for anyone seeking a unique, dairy-free treat.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup coconut cream
- 1/2 cup fresh or frozen blueberries
- 1/3 cup maple syrup or agave nectar
- 1 tsp culinary lavender buds, finely ground
- 1 tsp vanilla extract
Instructions:
- In a blender, combine coconut milk, coconut cream, blueberries, maple syrup, lavender, and vanilla extract.
- Blend until completely smooth and creamy, ensuring the lavender is evenly distributed.
- Taste the mixture and adjust sweetness if needed, adding extra maple syrup.
- Chill the mixture in the refrigerator for at least 2–3 hours until fully cold and slightly thickened.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Churn for 25–30 minutes until a soft-serve consistency is achieved.
- Transfer the ice cream to a freezer-safe container and freeze for an additional 2 hours for firmer texture.
- Serve garnished with fresh blueberries or a few lavender buds for an elegant presentation.
Blueberry lavender coconut ice cream is creamy, floral, and naturally sweet.
Each bite offers a delicate blueberry flavor enhanced with subtle lavender notes.
It’s a refreshing, gourmet dairy-free dessert that impresses every palate.
Chocolate Cherry Almond Dairy-Free Ice Cream
A rich dairy-free chocolate ice cream studded with sweet cherry pieces and crunchy almonds.
It’s creamy, indulgent, and perfectly balanced between chocolate, fruit, and nutty flavors.
This dessert is ideal for anyone who loves chocolate with added texture and fruity sweetness.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup or agave nectar
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup chopped sweet cherries
- 1/4 cup chopped toasted almonds
Instructions:
- In a medium saucepan, combine coconut milk, almond milk, maple syrup, cocoa powder, and salt.
- Heat gently over medium heat, stirring continuously until the mixture is smooth and warm, without boiling.
- Remove from heat and stir in vanilla extract until fully incorporated.
- Taste the mixture and adjust sweetness if needed with extra maple syrup.
- Chill the mixture in the refrigerator for at least 2–3 hours to allow flavors to develop.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to manufacturer instructions.
- Churn for 25–30 minutes until the mixture reaches a creamy, soft-serve consistency.
- During the last 5 minutes of churning, fold in the chopped cherries and toasted almonds evenly.
- Transfer the ice cream to a freezer-safe container and freeze for an additional 2 hours to firm up.
- Serve garnished with extra cherries or almonds for a visually appealing presentation.
Chocolate cherry almond ice cream is rich, nutty, and fruity.
Every spoonful combines smooth chocolate with sweet cherries and crunchy almonds.
It’s an indulgent, dairy-free dessert perfect for celebrations or special treats.
Lemon Coconut Sorbet
A bright and tangy dairy-free sorbet made with fresh lemon juice and coconut milk.
It’s refreshing, smooth, and perfect for hot summer days or as a palate-cleansing dessert.
The combination of citrus and coconut provides a tropical, naturally sweet flavor with a creamy texture.
Ingredients:
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 cup maple syrup or agave nectar
- 1/2 cup fresh lemon juice
- 1 tsp lemon zest
- Pinch of salt
Instructions:
- In a medium bowl, combine coconut milk, water, maple syrup, lemon juice, lemon zest, and salt.
- Whisk thoroughly until smooth and well combined.
- Taste and adjust sweetness or acidity with extra maple syrup or lemon juice if needed.
- Chill the mixture in the refrigerator for at least 2 hours to fully chill.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to instructions.
- Churn for 20–25 minutes until the sorbet reaches a smooth, soft-serve consistency.
- Transfer to a freezer-safe container and freeze for an additional 1–2 hours to firm up.
- Serve garnished with lemon zest curls or fresh mint for a refreshing presentation.
Lemon coconut sorbet is light, tangy, and perfectly refreshing.
Each bite delivers a creamy yet citrusy flavor that is naturally sweet.
It’s a perfect dairy-free dessert for summer or tropical-themed occasions.
Salted Caramel Cashew Dairy-Free Ice Cream
A decadent, dairy-free ice cream featuring rich caramel flavor and crunchy cashew pieces.
The coconut milk base provides creaminess, while the salted caramel and cashews add texture and indulgence.
It’s ideal for anyone craving a sweet, nutty, and luxurious dairy-free dessert.
Ingredients:
- 2 cups full-fat coconut milk
- 1/2 cup coconut cream
- 1/2 cup maple syrup or agave nectar
- 1/4 cup dairy-free caramel sauce
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup chopped roasted cashews
Instructions:
- In a medium saucepan, combine coconut milk, coconut cream, and maple syrup.
- Heat gently over medium heat until warm, stirring occasionally, but do not boil.
- Remove from heat and stir in caramel sauce, vanilla extract, and sea salt.
- Taste and adjust sweetness or saltiness as needed.
- Chill the mixture in the refrigerator for at least 2–3 hours until fully cold.
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to manufacturer instructions.
- Churn for 25–30 minutes until a soft-serve consistency is reached.
- During the last 5 minutes of churning, fold in the chopped cashews evenly.
- Transfer the ice cream to a freezer-safe container and freeze for 2 hours for firmer texture.
- Serve garnished with additional chopped cashews or a drizzle of caramel sauce.
Salted caramel cashew ice cream is creamy, nutty, and sweetly indulgent.
Every spoonful delivers smooth coconut milk, sweet caramel, and crunchy cashews.
It’s a luxurious dairy-free dessert perfect for any special occasion.
