To get you through the sweltering summer, we've collected 10 of our favorite frozen desserts, which just happen to be vegan! That means coconut milk-based ice creams, an avocado-lime ice cream, and quite a few desserts that feature lots of fresh, in-season fruit.
Though we often think of avocado as a fruit normally used in savory preparations, it's a fantastic addition to vegan desserts, as it adds a rich creaminess. Add a little lime juice, and you've got a vegan ice cream that is equal parts pretty and delicious.
A mix of coconut cream and coconut milk provide this ice cream with a smooth, creamy texture. High quality cocoa powder and a dash of Scotch, bourbon, or whiskey gives the ice cream a bittersweet balance.
Not a fan of chocolate? This recipe swaps out the cocoa powder in our chocolate ice cream recipe with vanilla extract for a dessert that is slightly less heavy, and every bit as delicious.
Peanut butter adds incredible smoothness and depth of flavor to this sweet and salty ice cream. The peanut butter is a perfect match for the rich coconut milk base, and adding a little more salt than we'd usually use cuts through the richness to balance out each bite.
While mint ice cream can sometimes taste artificial and cloyingly sweet, we rely on real mint to build the cooling, grassy flavor for this refreshing ice cream.
This sorbet is for anyone who likes their desserts to skew more tart than sweet. The pleasantly bitter taste of Campari is paired with fresh raspberries and a touch of freshly grated orange zest.
Mango season never feels long enough, so while we have access to fresh, ripe ones, we use them any way we can. This mango sorbet is a particular favorite, transforming the mangoes into a bright dessert, without detracting from their natural flavor or creamy texture.
Think of this dessert as a perfect tropical cocktail in ice cream form—only without most of the alcohol. Lime zest and rum cut through the rich coconut milk and cream, while corn syrup gives the base a velvety smooth texture.
It can be hard to decide what to do with persimmons. They aren't as versatile as, say, bananas or fresh berries, but used correctly, they are fantastic. Once the skin on your hachiya persimmons is black, and the insides are as soft as jelly, combine the flesh with sugar, black tea, and fresh lemon juice. The black tea adds a malty flavor and subtle astringency which cuts through the otherwise sweet dessert.
This sorbet is a celebration of fresh clementines, and is best the day it's made. By chilling the clementines before they're juiced and combined with the sugar and salt, you'll dramatically cut down on prep time.
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