15 Easy Cuisinart Vegan Ice Cream Maker Recipes You’ll Love

Vegan ice cream is a delicious way to enjoy creamy desserts without dairy.

With a Cuisinart ice cream maker, you can easily create rich, plant-based ice cream at home.

These recipes use coconut milk, almond milk, cashew cream, and natural sweeteners to deliver flavor and smooth texture.

From chocolate and vanilla to fruity and nutty variations, there’s a vegan ice cream for every craving.

In this article, we’ve curated 15 Cuisinart vegan ice cream maker recipes that are easy, flavorful, and perfect for guilt-free indulgence.

15 Easy Cuisinart Vegan Ice Cream Maker Recipes You’ll Love

Vegan ice cream proves that plant-based desserts can be creamy, rich, and satisfying.

These 15 recipes show that dairy-free ingredients can create delicious, indulgent ice cream.

From classic flavors to creative vegan combinations, there’s something for every taste.

Experiment with fruits, cocoa, nuts, and natural sweeteners to make each batch unique.

Using a Cuisinart ice cream maker ensures smooth, consistent results every time.

With these recipes, you can enjoy vegan ice cream anytime, making dessert healthy, fun, and guilt-free.

Coconut Mango Vegan Ice Cream

Coconut Mango Vegan Ice Cream is creamy, tropical, and naturally sweet.

It is perfect for a refreshing dairy-free dessert that is both flavorful and light.

The combination of coconut milk and ripe mango creates a smooth, indulgent ice cream.

Ingredients:

• 1 cup ripe mango, peeled, chopped, and frozen
• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Place frozen mango, coconut milk, maple syrup, vanilla extract, and salt into a blender.
• Blend until smooth and creamy, scraping down the sides as needed.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until it reaches soft-serve consistency.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with fresh mango slices or toasted coconut if desired.

This coconut mango vegan ice cream is creamy, tropical, and naturally sweet.

It is perfect for a light, dairy-free dessert.

The mango provides natural sweetness while coconut milk adds creaminess.

It is easy to prepare, refreshing, and ideal for summer enjoyment.

Chocolate Avocado Vegan Ice Cream

Chocolate Avocado Vegan Ice Cream is rich, creamy, and indulgent.

It is perfect for a guilt-free dessert that is dairy-free and packed with healthy fats.

The combination of ripe avocado, cocoa powder, and coconut milk creates a smooth, chocolatey treat.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup cocoa powder
• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Place avocados, cocoa powder, coconut milk, maple syrup, vanilla extract, and salt into a blender.
• Blend until smooth and creamy, scraping down the sides as needed.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with cacao nibs or vegan chocolate shavings if desired.

This chocolate avocado vegan ice cream is rich, creamy, and indulgent.

It is perfect for a dairy-free dessert that feels decadent.

The avocado provides healthy fats while cocoa adds a chocolatey richness.

It is easy to prepare, satisfying, and ideal for chocolate lovers.

Strawberry Cashew Vegan Ice Cream

Strawberry Cashew Vegan Ice Cream is creamy, fruity, and lightly sweet.

It is perfect for a dairy-free dessert that combines fresh fruit and nuts.

The combination of soaked cashews and fresh strawberries creates a smooth, indulgent ice cream.

Ingredients:

• 1 cup raw cashews, soaked in water for 4 hours
• 1 cup fresh strawberries, chopped
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract

Instructions:

• Drain and rinse soaked cashews, then place in a blender with coconut milk, maple syrup, and vanilla extract.
• Blend until smooth and creamy.
• Add chopped strawberries and pulse briefly to incorporate chunks of fruit.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with fresh strawberries or crushed nuts if desired.

This strawberry cashew vegan ice cream is creamy, fruity, and nutty.

It is perfect for a light, dairy-free dessert.

The cashews provide creaminess while strawberries add natural sweetness.

It is easy to prepare, indulgent, and ideal for summer or gatherings.

Chocolate Peanut Butter Vegan Ice Cream

Chocolate Peanut Butter Vegan Ice Cream is rich, creamy, and decadent.

It is perfect for a dessert that satisfies chocolate and peanut butter cravings without dairy.

The combination of coconut milk, cocoa powder, and natural peanut butter creates a smooth, indulgent ice cream.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/2 cup natural peanut butter
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Place coconut milk, peanut butter, cocoa powder, maple syrup, vanilla extract, and salt into a blender.
• Blend until smooth and creamy, scraping down sides as needed.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with chopped peanuts or a drizzle of peanut butter if desired.

This chocolate peanut butter vegan ice cream is rich, creamy, and decadent.

It is perfect for a dairy-free dessert that is indulgent.

The peanut butter adds richness while cocoa provides chocolate flavor.

It is easy to prepare, satisfying, and ideal for chocolate lovers.

Tropical Pineapple Coconut Vegan Ice Cream

Tropical Pineapple Coconut Vegan Ice Cream is creamy, fruity, and refreshing.

It is perfect for a light, tropical dessert that is dairy-free and flavorful.

The combination of fresh pineapple and coconut milk creates a smooth, indulgent ice cream.

Ingredients:

• 1 1/2 cups fresh pineapple, chopped and frozen
• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Place frozen pineapple, coconut milk, maple syrup, vanilla extract, and salt into a blender.
• Blend until smooth and creamy, scraping down the sides as needed.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with fresh pineapple slices or toasted coconut flakes if desired.

This tropical pineapple coconut vegan ice cream is creamy, fruity, and refreshing.

It is perfect for a light, dairy-free dessert that transports you to the tropics.

The pineapple provides natural sweetness while coconut milk adds richness.

It is easy to prepare, flavorful, and ideal for summer indulgence

Vegan Blueberry Lavender Ice Cream

Vegan Blueberry Lavender Ice Cream is creamy, fragrant, and lightly sweet.

It is perfect for a delicate dessert that combines fresh blueberries with a subtle floral aroma.

The combination of coconut milk, blueberries, and culinary lavender creates a smooth, refreshing ice cream.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1 tsp dried culinary lavender, finely chopped
• Pinch of salt

Instructions:

• Combine blueberries, maple syrup, vanilla extract, and coconut milk in a blender.
• Blend until smooth and creamy, leaving a few whole blueberries for texture.
• Gently stir in finely chopped lavender.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with a few fresh blueberries or lavender buds if desired.

This vegan blueberry lavender ice cream is creamy, fragrant, and lightly sweet.

It is perfect for a unique dessert that impresses with subtle floral notes.

The blueberries provide natural sweetness while lavender adds a delicate aroma.

It is easy to prepare, refreshing, and ideal for summer or special occasions.

Vegan Matcha Green Tea Ice Cream

Vegan Matcha Green Tea Ice Cream is smooth, earthy, and lightly sweet.

It is perfect for a sophisticated dessert that balances creamy coconut milk with vibrant matcha flavor.

The combination of coconut milk and matcha powder creates a silky, flavorful ice cream.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 2 tsp matcha green tea powder
• Pinch of salt

Instructions:

• In a small bowl, whisk matcha powder with a tablespoon of coconut milk to make a smooth paste.
• In a blender, combine the remaining coconut milk, maple syrup, vanilla extract, and matcha paste.
• Blend until fully incorporated and creamy.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with a light dusting of matcha powder if desired.

This vegan matcha green tea ice cream is smooth, earthy, and lightly sweet.

It is perfect for a dessert that balances creamy texture with vibrant matcha flavor.

The matcha provides a gentle earthy bitterness while coconut milk adds richness.

It is easy to prepare, refreshing, and ideal for tea lovers or summer enjoyment.

Vegan Chocolate Hazelnut Ice Cream

Vegan Chocolate Hazelnut Ice Cream is rich, creamy, and indulgent.

It is perfect for a dessert that combines chocolate and nutty flavors in a smooth, dairy-free treat.

The combination of coconut milk, cocoa powder, and hazelnut butter creates a decadent vegan ice cream.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/4 cup cocoa powder
• 1/4 cup hazelnut butter
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Place coconut milk, cocoa powder, hazelnut butter, maple syrup, vanilla extract, and salt into a blender.
• Blend until smooth and creamy, scraping down sides as needed.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with chopped toasted hazelnuts or cocoa nibs if desired.

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

It is perfect for a dessert that satisfies chocolate and nut lovers.

The hazelnut butter adds a nutty flavor while cocoa provides chocolate richness.

It is easy to prepare, decadent, and ideal for special occasions or summer treats.

Vegan Raspberry Sorbet Ice Cream

Vegan Raspberry Sorbet Ice Cream is tangy, fruity, and refreshing.

It is perfect for a light dessert that is naturally sweet and dairy-free.

The combination of fresh raspberries, coconut milk, and sweetener creates a smooth, vibrant sorbet.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1 cup full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp lemon juice
• Pinch of salt

Instructions:

• Place raspberries, coconut milk, maple syrup, lemon juice, and salt into a blender.
• Blend until smooth, leaving a few raspberry chunks for texture if desired.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 20–25 minutes until it reaches soft-serve consistency.
• Taste and adjust sweetness or tartness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with fresh raspberries or mint leaves if desired.

This vegan raspberry sorbet ice cream is tangy, fruity, and refreshing.

It is perfect for a light, dairy-free dessert.

The raspberries provide natural sweetness and tartness while coconut milk adds creaminess.

It is easy to prepare, vibrant, and ideal for summer or brunch desserts.

Vegan Coffee Almond Ice Cream

Vegan Coffee Almond Ice Cream is creamy, nutty, and energizing.

It is perfect for a dessert that combines bold coffee flavor with crunchy almond bits in a dairy-free base.

The combination of coconut milk, brewed coffee, and almonds creates a rich and indulgent ice cream.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/2 cup brewed strong coffee, cooled
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1/4 cup chopped roasted almonds
• Pinch of salt

Instructions:

• Combine coconut milk, brewed coffee, maple syrup, vanilla extract, and salt in a blender.
• Blend until smooth and creamy.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Fold in chopped roasted almonds during the last few minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with a few almond slices or a dusting of cocoa powder if desired.

This vegan coffee almond ice cream is creamy, nutty, and energizing.

It is perfect for a dairy-free dessert that satisfies coffee lovers.

The almonds add texture while coconut milk provides creaminess.

It is easy to prepare, flavorful, and ideal for summer or afternoon treat

Vegan Banana Peanut Butter Ice Cream

Vegan Banana Peanut Butter Ice Cream is creamy, naturally sweet, and nutty.

It is perfect for a dessert that combines ripe bananas and rich peanut butter in a smooth, dairy-free base.

The combination of bananas, peanut butter, and coconut milk creates a luscious, indulgent ice cream.

Ingredients:

• 2 ripe bananas, peeled and frozen
• 1 1/2 cups full-fat coconut milk
• 1/4 cup natural peanut butter
• 2 tbsp maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Place frozen bananas, coconut milk, peanut butter, maple syrup, vanilla extract, and salt into a blender.
• Blend until completely smooth and creamy, scraping down the sides as needed.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until it reaches soft-serve consistency.
• Taste and adjust sweetness if needed during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with sliced bananas or a drizzle of peanut butter if desired.

This vegan banana peanut butter ice cream is creamy, naturally sweet, and nutty.

It is perfect for a healthy, dairy-free dessert.

The bananas provide natural sweetness while peanut butter adds richness and flavor.

It is easy to prepare, satisfying, and ideal for summer or snack time.

Vegan Mint Chocolate Chip Ice Cream

Vegan Mint Chocolate Chip Ice Cream is creamy, refreshing, and chocolatey.

It is perfect for a dessert that combines cooling mint with rich chocolate chips in a dairy-free base.

The combination of coconut milk, mint extract, and chocolate chips creates a smooth and indulgent ice cream.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp peppermint extract
• 1/2 cup vegan chocolate chips
• Pinch of salt

Instructions:

• Combine coconut milk, maple syrup, peppermint extract, and salt in a blender.
• Blend until fully combined and smooth.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Fold in vegan chocolate chips during the last 5 minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with fresh mint leaves or additional chocolate chips if desired.

This vegan mint chocolate chip ice cream is creamy, refreshing, and chocolatey.

It is perfect for a dairy-free dessert that delights the senses.

The mint provides a cooling flavor while chocolate chips add crunch and richness.

It is easy to prepare, indulgent, and ideal for summer enjoyment.

Vegan Cherry Almond Ice Cream

Vegan Cherry Almond Ice Cream is creamy, fruity, and nutty.

It is perfect for a dessert that combines tart cherries with a subtle almond flavor in a dairy-free base.

The combination of coconut milk, fresh cherries, and almond extract creates a smooth and flavorful ice cream.

Ingredients:

• 1 1/2 cups pitted cherries, fresh or frozen
• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 tsp almond extract
• 1/4 cup chopped roasted almonds
• Pinch of salt

Instructions:

• Combine cherries, coconut milk, maple syrup, almond extract, and salt in a blender.
• Blend until smooth, leaving a few cherry pieces for texture.
• Stir in chopped almonds gently.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with additional chopped almonds or whole cherries if desired.

This vegan cherry almond ice cream is creamy, fruity, and nutty.

It is perfect for a dessert that is both flavorful and visually appealing.

The cherries provide natural sweetness and tartness while almonds add crunch and flavor.

It is easy to prepare, indulgent, and ideal for summer or special occasions.

Vegan Tropical Passionfruit Ice Cream

Vegan Tropical Passionfruit Ice Cream is creamy, tangy, and exotic.

It is perfect for a dessert that combines tropical passionfruit flavor with a smooth, dairy-free base.

The combination of coconut milk, passionfruit pulp, and sweetener creates a refreshing and vibrant ice cream.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/2 cup passionfruit pulp (fresh or frozen)
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Combine coconut milk, passionfruit pulp, maple syrup, vanilla extract, and salt in a blender.
• Blend until smooth and creamy.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with passionfruit seeds or shredded coconut if desired.

This vegan tropical passionfruit ice cream is creamy, tangy, and exotic.

It is perfect for a light, refreshing, dairy-free dessert.

The passionfruit adds vibrant flavor while coconut milk provides smoothness and richness.

It is easy to prepare, visually appealing, and ideal for summer or tropical-themed gatherings.

Vegan Salted Caramel Pecan Ice Cream

Vegan Salted Caramel Pecan Ice Cream is creamy, sweet, and nutty.

It is perfect for a dessert that combines rich caramel flavor with crunchy pecans in a smooth vegan base.

The combination of coconut milk, maple caramel, and toasted pecans creates an indulgent ice cream.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave nectar
• 1/4 cup vegan caramel sauce
• 1/4 cup chopped toasted pecans
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

• Combine coconut milk, maple syrup, vegan caramel, vanilla extract, and sea salt in a blender.
• Blend until smooth and creamy.
• Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
• Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
• Churn for 25–30 minutes until soft-serve consistency is reached.
• Fold in chopped toasted pecans during the last few minutes of churning.
• Taste and adjust sweetness if necessary during the final minutes of churning.
• Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
• Serve garnished with caramel drizzle or extra pecans if desired.

This vegan salted caramel pecan ice cream is creamy, sweet, and nutty.

It is perfect for a decadent dairy-free dessert.

The caramel adds richness while pecans provide texture and flavor.

It is easy to prepare, indulgent, and ideal for special occasions or dessert lovers.