Vegan ice cream

Recipes (30)

• Water-based chocolate gelato (cioccolato all’acqua)

  A vegan, dairy-free chocolate gelato: water, cocoa, dark chocolate and sugars. A clean, very intense cocoa flavour.

• Lemon granita (granita al limone)

  The most classic Sicilian granita: lemon, water and sugar. Tart, sweet and icy.

• Almond granita (granita alle mandorle)

  Milky-white granita made from almonds, water and sugar — a Sicilian classic from around Catania and Etna.

• Mulberry or blueberry granita (ai gelsi)

  Deep purple granita made from black mulberries — traditional in Sicily; here you can make it with blueberries too.

• Watermelon granita

  Pink icy granita made from watermelon with lime. The simplest summer refresher.

• Strawberry granita

  A seasonal granita made from ripe strawberries — icy flakes that taste of fresh fruit.

• Orange granita with Campari and prosecco

  A grown-up granita as a frozen aperitif: orange with bitter Campari, topped with chilled prosecco.

• Mango sorbet mochi

  Vegan mochi filled with creamy mango sorbet — free from milk, eggs and gluten.

• Strawberry ice lolly

  A deep red fruit lolly made from fresh strawberries that you can actually bite into — not a block of ice.

• Tomato sorbet with basil and balsamic

  A sorbet that tastes like caprese on a spoon. Sweet, salty and sharp all at once — and surprisingly refreshing.

• Pale lager beer sorbet

  Hop bitterness, lemon and no dairy at all. A grown-up sorbet that keeps the foamy aroma of beer.

• Lemon sorbet

  Fresh, tangy and smooth — the basic recipe that teaches you how sugar turns frozen water into sorbet.

• Raspberry sorbet

  Intensely raspberry, deep red and seedless. Works with frozen raspberries too.

• Strawberry sorbet

  A no-cook summer classic made from fresh strawberries — it tastes like strawberries straight from the garden.

• Mango sorbet with lime

  Thick, creamy and fragrant — mango has so much flesh that the sorbet is almost like ice cream.

• Chocolate sorbet

  Dark, dense and pure chocolate — no milk or cream, yet still creamy.

• Apricot (or peach) sorbet

  A velvety sorbet made from briefly poached apricots. Peaches work the same way.

• Blackcurrant sorbet

  A deep purple, distinctly tart and fragrant sorbet made from a favourite garden fruit.

• Watermelon sorbet with mint

  A light pink watermelon sorbet with mint and lime. Summer in a glass.

• Elderflower sorbet

  A floral sorbet made from elderflower syrup with lemon — the taste of Slovak and Czech gardens in May.

• Rhubarb sorbet

  A spring sorbet made from rhubarb — tangy, pink and surprisingly creamy.

• Sour cherry sorbet

  A dark red sour cherry sorbet with a pleasant tartness. Works with frozen or bottled sour cherries too.

• Pear sorbet with calvados

  A delicate autumn sorbet made from poached pears; for adults, with a spoonful of calvados or pear brandy.

• Pineapple sorbet with basil and lime

  A tropical sorbet made from fresh pineapple with green basil and lime. Sweet, tart and herbal all at once.

• Quick frozen fruit sorbet

  Ready in 10 minutes from frozen strawberries and mango in a high-speed blender — no ice cream maker, no waiting.

• Banana nice cream

  A creamy “ice cream” dessert made from nothing but frozen overripe bananas and two dates — no added sugar, no milk and no ice cream maker.

• Chocolate banana nice cream

  Chocolate nice cream made from frozen bananas, cocoa and dates. It tastes like chocolate ice cream but has a fraction of the fat.

• Vegan coconut vanilla ice cream

  Creamy vanilla ice cream made with coconut milk — free from dairy, eggs and lactose.

• Vegan chocolate cashew ice cream

  Rich chocolate ice cream made with homemade cashew milk, cocoa and dark chocolate. No dairy and no eggs.

• Mango sorbet with no added sugar

  A sorbet made only from fruit: ripe mango, overripe banana, dates and lime. The fruit itself provides the sweetness and smoothness.

Related articles

• Lactose-free and vegan ice cream

  How much lactose most people can tolerate, why lactose-free ice cream is softer and what coconut, cashew, oats or soya bring to the table.

• What fat, sugar, protein and air do in ice cream

  Ice cream is a foam and an emulsion at the same time. The roles of fat, milk solids, sugars, stabilisers, emulsifiers and air, and what happens when there is too much of something.

• Stabilisers at home: locust bean gum, guar, pectin, starch and gelatine

  A small amount of stabiliser slows crystal growth and improves the body of ice cream. Which doses are quoted, how to activate them and where the numbers are unverified.

Recipe collections

Lists of recipes by what you are after — each with a note on what that kind of ice cream needs.

• Lactose-free ice cream

  Lactose-free ice cream recipes made with lactose-free milk and cream — and what separates “lactose-free” from “dairy-free”.

• Sugar-free and lower-sugar ice cream

  Ice cream recipes with no added sugar or less of it — and what taking the sugar out does to how hard the ice cream sets.

• Ice cream for kids

  Ice cream recipes for children — no alcohol, no raw eggs, gentler on sugar, and what to watch out for with the youngest.

• Ice cream from 2–3 ingredients

  The simplest ice cream recipes — two or three ingredients, most of them with no cooking and no machine.

• Seasonal ice cream recipes

  Ice cream by season: elderflower and rhubarb in spring, strawberries and apricots in summer, currants and pears in autumn.

• Bold flavours

  Savoury, spiced and roasted ice creams — olive oil, miso, goat cheese, wasabi, beer. They sound like a joke, but the mix is worked out to the last gram.

• Trending ice cream

  What people order now and make at home: Dubai chocolate, matcha, ube, mango sticky rice, protein cottage cheese and cookie flavours.