10 Vegan Frozen Sweets to Beat the Heat

10 vegan desserts to satisfy your summer sweet tooth.

By
The Serious Eats Team
The Serious Eats Team
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Updated July 17, 2019
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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.

  • Vegan Avocado Lime Ice Cream

    Vegan Avocado Lime Ice Cream
    Buttery avocados form the base of this super-creamy vegan ice cream. The lime brightens the richness of the avocado nicely. Get the recipe » [Photograph: Max Falkowitz]. Max Falkowitz

    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.

  • Foolproof Vegan Chocolate Coconut Ice Cream

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    Max Falkowitz

    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.

  • Foolproof Vegan Vanilla Coconut Ice Cream

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    Max Falkowitz

    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.

  • Vegan Salty Peanut Butter Ice Cream

    Vicky Wasik

    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.

    Continue to 5 of 10 below

  • Vegan Mint Chip Ice Cream

    Vicky Wasik

    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.

  • Raspberry-Campari Sorbet

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    If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet. Get the recipe » [Photograph: Max Falkowitz]. Max Falkowitz

    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 Sorbet

    Mango Sorbet
    Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream. Get the recipe » [Photograph: Max Falkowitz]. Max Falkowitz

    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.

  • Vegan Coconut, Lime, and Rum Ice Cream

    Vicky Wasik

    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.

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  • Creamy Persimmon Sorbet

    Creamy Persimmon Sorbet
    A plush, creamy sorbet full of honeyed sweetness that's cut by a touch of malty astringency. Get the recipe » [Photograph: Max Falkowitz]. Max Falkowitz

    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.

  • Clementine Sorbet

    Clementine Sorbet
    Keep your clementines chilled in the fridge to cut down on prep time. This sorbet tastes best the day it's made. Get the recipe » [Photograph: Max Falkowitz]. Max Falkowitz

    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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