Tasty examples of 3 vegan ice cream making techniques you’ll actually use

3 real-world examples of vegan ice cream making techniques

Let’s start with the fun part: actual, usable examples of 3 examples of vegan ice cream making techniques. We’ll walk through three core methods that cover most vegan ice cream styles you see in 2024–2025:

• A rich coconut milk base (scoopable, very creamy)
• A silky cashew cream base (neutral, great for flavor layering)
• A light banana “nice cream” base (fast, fruit-forward, no added fat)

Within each, we’ll look at real examples—think mint chocolate chip, strawberry swirl, and salted caramel—so you can see exactly how to apply these techniques.

Example of Technique #1: Coconut milk–based vegan ice cream

Coconut milk is one of the best examples of a plant-based ingredient that naturally mimics the fat content of dairy cream. Full-fat canned coconut milk or coconut cream gives you that classic scoopable texture and slow melt on the spoon.

How the coconut technique works

The basic formula goes like this:

• Full-fat canned coconut milk or coconut cream as the base
• Sweetener (maple syrup, agave, sugar, or date syrup)
• A small amount of starch or nut butter to reduce iciness
• Vanilla extract and a pinch of salt to round out flavor

You gently heat the coconut milk with the sweetener and starch, chill the mixture thoroughly, then churn it in an ice cream maker or use a no-churn method (more on that in a moment).

Real examples using the coconut technique

Here are some real examples of 3 examples of vegan ice cream making techniques applied to coconut milk:

1. Classic vegan vanilla bean
Use two cans of full-fat coconut milk, sugar or maple syrup, a tablespoon of cornstarch, and plenty of vanilla bean paste or extract. This is your “blank canvas” ice cream—perfect with warm brownies or fruit crisps.

2. Toasted coconut & dark chocolate chunk
Toast shredded coconut in a pan until golden, then stir it into your churned coconut base with chopped dark chocolate. This is one of the best examples of how to lean into coconut’s natural flavor instead of fighting it.

3. Vegan salted caramel swirl
Make a quick caramel-style sauce with coconut sugar, coconut milk, and a little salt. Fold thick ribbons of this into a vanilla coconut base right after churning. You get sweet-salty swirls without any dairy.

These examples include a range from simple to fancy, but they all use the same core coconut technique.

No-churn coconut ice cream method

If you don’t have an ice cream maker, you can still use this technique:

• Blend your coconut base until smooth.
• Pour into a shallow freezer-safe dish.
• Freeze for about 3–4 hours, whisking vigorously every 30–45 minutes to break up ice crystals.

You won’t get quite the same airiness as with churning, but for a weeknight dessert, it’s surprisingly satisfying.

For those watching saturated fat, you can mix coconut milk with lighter options like oat or almond milk. The Dietary Guidelines for Americans discuss saturated fat intake if you want to read more about balancing treats with overall diet.

Example of Technique #2: Cashew cream–based vegan ice cream

If coconut’s flavor is too strong for you, cashews give you a more neutral, dairy-like base. This is one of the best examples of vegan ice cream making techniques for people who want flavors like coffee, matcha, or strawberry to shine.

How the cashew technique works

The basic pattern:

• Soak raw cashews in hot water until soft (20–30 minutes) or overnight in cool water.
• Drain, then blend with water or plant milk until completely silky.
• Add sweetener, flavorings, and a little fat (like coconut oil or cocoa butter) to improve texture.

Cashew cream is naturally thick and smooth, so it blends beautifully and freezes with fewer ice crystals. Because it’s milder in flavor than coconut, it’s great for more delicate or complex flavors.

Real examples using the cashew technique

Let’s look at some examples of cashew-based vegan ice cream that show how flexible this method can be.

4. Strawberry cashew swirl ice cream
Blend cashew cream with maple syrup, vanilla, and a bit of lemon juice. Separately, cook fresh or frozen strawberries with sugar into a quick jam. Churn the cashew base, then gently fold in spoonfuls of the strawberry mixture for a ripple effect.

5. Cold brew cashew coffee ice cream
Combine cashew cream with strong cold brew coffee, sugar, and a pinch of salt. Churn until thick and creamy. This is a great example of how cashew cream carries bold flavors without competing with them.

6. Chocolate hazelnut cashew gelato-style
Blend cashew cream with cocoa powder, melted dark chocolate, and hazelnut butter. This gives you a denser, gelato-like texture that feels like a rich dessert, not a compromise.

These examples of 3 examples of vegan ice cream making techniques show how one base can be turned into very different styles just by changing mix-ins and flavorings.

Texture tips for cashew-based ice cream

To get that dreamy texture:

• Blend longer than you think—2–3 full minutes in a high-speed blender.
• Add a tablespoon or two of neutral oil or melted cocoa butter for richness.
• Chill the base completely (at least 4 hours) before churning.

For those interested in how nuts fit into a healthy eating pattern, organizations like the Harvard T.H. Chan School of Public Health offer useful guidance on plant-based fats and proteins.

Example of Technique #3: Banana “nice cream” and fruit-forward bases

Banana “nice cream” is the internet’s favorite example of a fast, low-effort vegan ice cream technique. It’s also one of the best examples of a dessert that doubles as breakfast if you keep the toppings sensible.

How the banana technique works

The method is almost absurdly simple:

• Slice ripe bananas and freeze them solid.
• Blend the frozen slices with a splash of plant milk until creamy.
• Add flavorings (cocoa, peanut butter, vanilla, berries, etc.).

The natural sugars and pectin in bananas create a soft-serve texture without added fat. You can eat it immediately as soft-serve or freeze it for an hour or two for a firmer scoop.

Real examples using the banana technique

Here are more concrete examples of this third technique in action:

7. Chocolate peanut butter banana nice cream
Blend frozen bananas with cocoa powder, a spoonful of peanut butter, and a pinch of salt. This is one of the best examples of a high-satisfaction, lower-effort vegan ice cream. It tastes like a chocolate-peanut butter milkshake in scoopable form.

8. Mango coconut banana sorbet hybrid
Blend frozen banana with frozen mango and a splash of coconut milk. You get a tropical, almost sorbet-like texture with extra creaminess from the banana.

9. Berry protein nice cream (2024 fitness trend)
In 2024–2025, high-protein desserts are everywhere. Blend frozen bananas with mixed berries and a scoop of plant-based protein powder. Adjust with a bit of plant milk until smooth. This is a good example of how vegan ice cream techniques are evolving with current nutrition trends.

For more on plant-based eating patterns and health, resources like the National Institutes of Health discuss vegetarian and vegan diets and how they fit into long-term wellness.

Comparing these examples: 3 examples of vegan ice cream making techniques side by side

When you look at these examples of 3 examples of vegan ice cream making techniques together, some patterns pop out:

• Coconut milk gives you rich, classic ice cream vibes. Best when you want indulgent flavors like salted caramel, chocolate chunk, or toasted coconut.
• Cashew cream is your “chef’s choice” base. It’s neutral, silky, and perfect for flavors where you want control—coffee, matcha, fruit swirls, or nutty gelato-style desserts.
• Banana nice cream is fast, light, and fruit-forward. Great for weeknights, kids, and anyone who wants a dessert that leans more toward “frozen smoothie in disguise.”

Real examples include everything from vanilla bean coconut ice cream to berry protein nice cream, showing how these three core methods can cover almost any craving.

If you’re just starting, one practical approach is:

• Use the coconut technique when you’re serving guests and want something rich and familiar.
• Use the cashew technique when you’re in the mood to experiment with flavors.
• Use the banana technique when you want dessert in under 10 minutes with minimal cleanup.

These are not the only ways to make vegan ice cream—oat milk, soy milk, and even avocado bases are showing up more often—but they are some of the best examples to master first.

2024–2025 trends influencing vegan ice cream techniques

Vegan ice cream isn’t a fringe thing anymore. Grocery store freezers across the U.S. are packed with dairy-free options, and home cooks are getting more creative too. A few trends are shaping how people use these techniques:

• Oat milk soft-serve style: Oat milk has a naturally sweet, creamy profile. Many home recipes now blend oat milk with a bit of coconut cream or cashew butter to create a softer, scoopable texture.
• High-protein versions: Adding pea protein, soy protein, or tofu to cashew or banana bases is increasingly common, especially in fitness communities.
• Lower-sugar experiments: People are playing with dates, stevia, and monk fruit to reduce added sugar. If you try this, remember that sugar affects texture as well as sweetness; less sugar often means a firmer, icier result.

If you have diabetes or other health concerns, sites like Mayo Clinic and CDC offer guidance on dessert and sugar intake that you can adapt for vegan ice cream.

FAQs about vegan ice cream techniques and examples

What are some easy examples of vegan ice cream I can make without an ice cream maker?

Good examples include banana nice cream (frozen bananas blended with cocoa or berries), no-churn coconut milk ice cream (coconut milk, sugar, and vanilla frozen and stirred every 30–45 minutes), and cashew cream ice cream poured into popsicle molds. All three rely on the same examples of 3 examples of vegan ice cream making techniques described above—just adapted for a basic freezer.

Which example of vegan ice cream is best for someone who doesn’t like coconut?

Cashew cream–based ice cream is usually the best option. It has a mild flavor and works well with coffee, chocolate, berry, and nut-based flavors. The strawberry cashew swirl or cold brew cashew coffee ice cream are great starting examples.

Can these techniques be used for sugar-free or low-sugar vegan ice cream?

Yes, but be prepared for a slightly different texture. Sugar helps keep ice cream soft. For lower-sugar versions, many people use dates, a bit of maple syrup, or non-nutritive sweeteners. Banana nice cream is one of the best examples here because the fruit itself provides natural sweetness and body.

Do I need an ice cream maker to use these 3 examples of vegan ice cream techniques?

An ice cream maker gives you the smoothest texture, especially for coconut and cashew bases, but it’s not required. You can use a blender plus a freezer and stir the mixture periodically as it freezes. Banana-based nice cream usually doesn’t need churning at all—just blend and serve.

Are these examples of vegan ice cream okay for people with nut allergies?

Banana-based nice cream and coconut milk–based ice cream can usually be made nut-free if you avoid cashews, almonds, or nut butters and check labels carefully. Always read ingredient lists and consult with a healthcare professional if you have severe allergies. Sites like FoodAllergy.org provide more information on managing food allergies, including cross-contact concerns.

By now, you’ve seen multiple examples of 3 examples of vegan ice cream making techniques in action—coconut, cashew, and banana—plus real examples like salted caramel swirl, cold brew coffee ice cream, and chocolate peanut butter nice cream. Start with the base that fits your taste and pantry, make one small batch, and adjust from there. Once you’ve mastered these three, you’ll have the confidence to riff on flavors and create your own best examples of vegan ice cream at home.