Plant-based ice creams are perfect for summer as they offer a refreshing and cool treat to beat the heat. Made with plant-based ingredients and natural sweeteners, they provide a guilt-free indulgence. Moreover, they come in a wide range of flavors, including fruity and refreshing options like sorbets and coconut-based ice creams. Here are some quick, easy and delicious recipes just for you. 

Chocolate Peanut Butter Ice Cream

2 cans full-fat coconut milk

1/2 cup creamy peanut butter

1/2 cup cocoa powder

1/2 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Directions:

In a blender, combine all ingredients until smooth.

Chill the mixture in the refrigerator for 1-2 hours.

Pour the mixture into an ice cream maker and churn.

Freeze the ice cream for 2-4 hours before serving.

Mint Chocolate Chip Ice Cream

2 cans full-fat coconut milk

1/2 cup maple syrup

1 teaspoon peppermint extract

1/4 teaspoon sea salt

1/2 cup dark chocolate chips

Directions:

In a blender, combine the coconut milk, maple syrup, peppermint extract, and salt until smooth.

Chill the mixture in the refrigerator for 1-2 hours.

Pour the mixture into an ice cream maker and churn.

Stir in the chocolate chips during the last 5 minutes of churning.

Freeze the ice cream for 2-4 hours before serving.

Strawberry Ice Cream

2 cans full-fat coconut milk

1/2 cup maple syrup

1 teaspoon vanilla extract

2 cups fresh or frozen strawberries

Directions:

In a blender, combine the coconut milk, maple syrup, and vanilla extract until smooth.

Add the strawberries and blend until the mixture is smooth and creamy.

Chill the mixture in the refrigerator for 1-2 hours.

Pour the mixture into an ice cream maker and churn.

Freeze the ice cream for 2-4 hours before serving.

Coffee Ice Cream

2 cans full-fat coconut milk

1/2 cup maple syrup

1/4 cup instant coffee granules

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Directions:

In a blender, combine the coconut milk, maple syrup, coffee granules, vanilla extract, and salt until smooth.

Chill the mixture in the refrigerator for 1-2 hours.

Pour the mixture into an ice cream maker and churn.

Freeze the ice cream for 2-4 hours before serving.

Banana Chocolate Ice Cream

4 ripe bananas, sliced and frozen

1/2 cup full-fat coconut milk

1/4 cup cocoa powder

2 tablespoons maple syrup

1/2 teaspoon vanilla extract

Directions:

In a blender, combine the frozen bananas, coconut milk, cocoa powder, maple syrup, and vanilla extract until smooth.

Pour the mixture into an ice cream maker and churn.

Freeze the ice cream for 2-4 hours before serving.