7 Absolutely Delicious Vegan Ice Cream Dishes to Try ...

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Whether you’re vegan or not, I’m willing to bet you’d fall in love with vegan ice cream if you ever tried it.

There are tons of variations out there.

Sure, you can make your own at home, but to make this simple, I’ve taken my favorite popular brands of vegan ice cream, and showed you how to make an easy ice cream dish at home that is simple, delicious and of course, cruelty-free.

1. Strawberry Covered Chocolate Ice Cream Sundae

Strawberry Covered Chocolate Ice Cream Sundae

Take one pint of So Delicious chocolate ice cream in either the soy or coconut variety and empty it into a parfait glass.

Top with 4 chopped strawberries.

Next, in a bowl, mix 1 tsp.

melted coconut oil and 1 tsp.

raw cacao or cocoa powder, plus 1 drop of stevia, or ½ a packet to make a ‘Magic Shell’ topping.

Stir together and pour it over the ice cream and strawberries.

Put this in the freezer to harden for 10 minutes.

Remove and serve.

2. Sugar-Free Coconut Cream Pie Ice Cream

Sugar-Free Coconut Cream Pie Ice Cream

Take one pint of no sugar added vanilla coconut ice cream by So Delicious and empty it into a glass, such as a a parfait glass.

I recommend using the sugar-free vanilla flavored, but you can choose any of the flavors you like.

Mix 3 tbsp.

unsweetened shredded coconut with 1 tbsp.

almond milk.

Scoop this on top of the ice cream and serve.

3. Sugar-Free Raspberry Ripple Fudge Ice Cream

Sugar-Free Raspberry Ripple Fudge Ice Cream

This recipe is almost too easy.

To make this, just take a pint of nondairy chocolate ice cream, like So Delicious chocolate ice cream, and blend it with a ½ cup of frozen raspberries.2

Scoop this out into a parfait glass or ice cream dish and sprinkle with vegan chocolate chips if desired.

4. Mounds Bar Ice Cream Sundae

Mounds Bar Ice Cream Sundae

This recipe is also super simple!

I love Mounds bars, and it is easy to make your ice cream taste like one with my little trick.

I use Luna and Larry’s Naked Coconut coconut based ice cream in this recipe, since it is my favorite.

I mixed the ice cream with 2 tbsp.

of unsweetened shredded coconut in a food processor and scooped it out into a dish.

Next, I made a sugar-free ‘Magic Shell’ topping by mixing 1 tsp.

coconut oil with 1 tsp.

raw cacao powder and a drop of stevia liquid.

You could also use ½ a packet of stevia if you wish.

Stir the ingredients together, pour over the ice cream and put it in the freezer for 10 minutes.

Remove and serve, and you have your own Mounds bar in ice cream form!

Chocolate Chip Peanut Butter Ice Cream
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