18 Creamy Raw Ice Cream Recipes Decadent

Who says you need an ice cream maker—or even dairy—to enjoy a lusciously creamy frozen treat? These 18 decadent raw ice cream recipes are dreamy, plant-based, and ready to blend in minutes. From rich chocolate avocado to tropical mango coconut, each spoonful is pure indulgence without the guilt. Get ready to scoop your way through the creamiest, dreamiest desserts—no churn required!

Raw Vegan Chocolate Ice Cream

This dreamy, dairy-free chocolate ice cream is so rich and creamy, you won’t believe it’s made with just five simple ingredients—no churning required!

Ingredients:

• 2 cups raw cashews (soaked for 4+ hours, then drained)
• 1/2 cup pure maple syrup
• 1/2 cup unsweetened cocoa powder
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a high-speed blender, combine soaked cashews, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and sea salt. Blend on high until completely smooth, scraping down the sides as needed (about 2–3 minutes).
2. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
3. Freeze for at least 4 hours or until firm. Let sit at room temperature for 5–10 minutes before scooping.

The secret? Soaking the cashews creates an unbelievably silky texture that mimics traditional ice cream—minus the guilt.

Tip: For an extra-decadent twist, fold in chopped vegan chocolate or swirl in almond butter before freezing.

Coconut Mango Raw Ice Cream

This no-churn tropical treat is creamy, naturally sweet, and packed with sunshine—no ice cream maker required!

Ingredients:

• 2 cups frozen mango chunks
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Scoop the solid coconut cream from the chilled can (discard the watery liquid or save for smoothies).
2. In a food processor, blend the coconut cream, frozen mango, maple syrup, vanilla extract, and sea salt for 2–3 minutes, scraping down the sides as needed, until completely smooth and fluffy.
3. Transfer to a loaf pan, smooth the top, and freeze for 3–4 hours until firm but scoopable.

The magic here? The coconut milk whips up like whipped cream for a luxuriously smooth texture, while the mango keeps it refreshingly fruity—no icy chunks!

Tip: For extra decadence, drizzle with melted dark chocolate before freezing.

Raw Strawberry Swirl Ice Cream

This no-churn, dairy-free ice cream is bursting with fresh strawberry flavor and comes together in just minutes—no ice cream maker required!

Ingredients:

• 2 cups raw cashews, soaked in hot water for 1 hour and drained
• 1/2 cup full-fat coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup fresh strawberries, hulled
• 1 tbsp lemon juice
• 1 tbsp coconut oil, melted

Instructions:

1. In a blender, combine soaked cashews, coconut milk, maple syrup, vanilla extract, and sea salt. Blend on high until completely smooth, about 2 minutes, scraping down the sides as needed.
2. In a separate blender or food processor, pulse strawberries, lemon juice, and coconut oil until slightly chunky (about 5–6 pulses).
3. Pour 2/3 of the cashew mixture into a loaf pan. Dollop strawberry mixture on top, then swirl gently with a knife. Pour remaining cashew mixture over and repeat swirling.
4. Freeze for at least 6 hours or until firm. Let sit at room temperature for 5–10 minutes before scooping.

The coconut oil in the strawberry swirl keeps it soft and scoopable, while the cashew base stays luxuriously creamy—no icy chunks here!

Tip: For a stronger strawberry flavor, macerate the berries with 1 tsp sugar for 15 minutes before blending.

Avocado Lime Raw Ice Cream

This creamy, no-churn ice cream is bursting with bright citrus and rich avocado—perfect for a refreshing dessert without the dairy or fuss!

Ingredients:

• 2 large ripe avocados, peeled and pitted
• 1/2 cup full-fat coconut milk
• 1/4 cup honey or maple syrup
• 3 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender or food processor, combine the avocados, coconut milk, honey (or maple syrup), lime juice, lime zest, vanilla extract, and sea salt.
2. Blend on high until completely smooth, scraping down the sides as needed, about 2–3 minutes.
3. Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula.
4. Freeze for at least 4 hours or until firm. Let sit at room temperature for 5–10 minutes before scooping.

The velvety texture from the avocados makes this taste indulgent, while the lime keeps it light—no one will guess it’s dairy-free!

Tip: For a fun twist, swirl in 2 tbsp of toasted coconut flakes before freezing.

Raw Banana Nut Butter Ice Cream

This no-churn, dairy-free ice cream is so creamy and dreamy, you won’t believe it’s made with just three simple ingredients.

Ingredients:

• 4 large ripe bananas, sliced and frozen overnight
• 1/4 cup creamy almond butter (or any nut butter of choice)
• 1 tbsp pure maple syrup (optional, for extra sweetness)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Add the frozen banana slices to a high-powered food processor. Blend on high for 1–2 minutes, scraping down the sides as needed, until the bananas break down into a thick, creamy texture.
2. Add the almond butter, maple syrup (if using), vanilla extract, and sea salt. Blend again for another 1–2 minutes until completely smooth and fluffy, like soft-serve ice cream.
3. Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer texture.

The magic here? The bananas whip up into an ultra-creamy base, while the nut butter adds richness and a subtle nutty depth—no ice cream maker required!

Tip: For extra crunch, sprinkle with chopped toasted nuts or dark chocolate chips before serving.

Matcha Green Tea Raw Ice Cream

This no-churn, dairy-free ice cream is luxuriously creamy with a vibrant matcha kick—no ice cream maker required!

Ingredients:

• 2 cups raw cashews (soaked overnight, drained)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup pure maple syrup
• 2 tbsp high-quality matcha powder
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions:

1. In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, matcha powder, vanilla extract, and salt. Blend on high for 1–2 minutes until completely smooth, scraping the sides as needed.
2. Pour the mixture into a loaf pan or freezer-safe container. Cover with parchment paper pressed directly onto the surface to prevent ice crystals.
3. Freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 10 minutes before scooping.

The secret? Soaking the cashews creates a velvety texture that mimics traditional ice cream—without a single drop of dairy. The matcha’s earthy sweetness shines against the coconut’s richness.

Tip: For extra decadence, swirl in melted dark chocolate or crushed pistachios before freezing.

Raw Vanilla Bean Ice Cream

This no-churn vanilla bean ice cream is luxuriously creamy without an ice cream maker—just a blender and a dreamy dose of real vanilla.

• 2 cups raw cashews (soaked overnight, drained)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 tbsp pure vanilla extract
• Seeds scraped from 1 vanilla bean pod
• 1/4 tsp fine sea salt

1. In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, melted coconut oil, vanilla extract, vanilla bean seeds, and salt. Blend on high for 1–2 minutes until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a loaf pan or freezer-safe container. Cover with parchment paper pressed directly onto the surface to prevent ice crystals.
3. Freeze for at least 6 hours or until firm. Let sit at room temperature for 10 minutes before scooping.

The vanilla bean flecks and cashew base create a rich, custard-like texture that’s surprisingly decadent for a raw dessert.

Tip: For softer ice cream, transfer it to the fridge 20 minutes before serving.

Blueberry Bliss Raw Ice Cream

Blueberry Bliss Raw Ice Cream

This no-churn, dairy-free ice cream is bursting with fresh berry flavor and comes together in just minutes—no ice cream maker required!

Ingredients:

• 2 cups frozen blueberries
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a high-speed blender, combine the frozen blueberries, chilled coconut milk (solid cream only—discard the watery liquid), maple syrup, vanilla extract, and sea salt.
2. Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy.
3. Transfer to a loaf pan or airtight container and freeze for 3–4 hours until firm but scoopable.

The magic here? The coconut milk whips into a luxuriously creamy base that feels indulgent but stays refreshingly light.

Tip: For extra texture, fold in 1/4 cup chopped dark chocolate or toasted coconut flakes before freezing.

Raw Mint Chocolate Chip Ice Cream

This creamy, dreamy ice cream skips the dairy but keeps all the nostalgic minty-chocolatey goodness—no churn required!

Ingredients:

• 2 cups raw cashews (soaked overnight)
• 1 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 2 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup mini dairy-free chocolate chips
• 2 tbsp cacao nibs (optional, for crunch)

Instructions:

1. Drain the soaked cashews and blend with coconut milk, maple syrup, melted coconut oil, peppermint extract, vanilla extract, and sea salt until ultra-smooth (about 2 minutes).
2. Pour the mixture into a loaf pan and stir in the chocolate chips and cacao nibs (if using).
3. Freeze for at least 6 hours, or until firm. Let sit at room temperature for 5 minutes before scooping.

The coconut oil gives this ice cream a luxuriously smooth texture, while the peppermint extract delivers that classic nostalgic punch—no artificial green dye needed!

Tip: For extra freshness, blend in a handful of fresh mint leaves with the cashews (strain if you prefer a smoother texture).

Pineapple Coconut Raw Ice Cream

This tropical no-churn ice cream is bursting with bright pineapple flavor and creamy coconut richness—no ice cream maker required!

Ingredients:

• 2 cups frozen pineapple chunks
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• Pinch of sea salt
• 2 tbsp toasted coconut flakes (for topping)

Instructions:

1. In a high-speed blender, combine frozen pineapple, chilled coconut milk (solid cream only—discard watery liquid), 1/4 cup maple syrup, 1 tsp vanilla, and a pinch of sea salt. Blend on high until completely smooth, scraping down sides as needed (about 2 minutes).
2. Pour mixture into a loaf pan and freeze for 3 hours, stirring once halfway through to prevent ice crystals.
3. Scoop into bowls and top with 2 tbsp toasted coconut flakes. For softer texture, let sit at room temperature for 5 minutes before serving.

The magic here? Frozen pineapple gives this dessert a naturally thick, scoopable texture while keeping it dairy-free and vibrantly fruity.

Tip: For extra coconut flavor, stir in 1/4 cup shredded coconut before freezing.

Raw Raspberry Ripple Ice Cream

This dreamy no-churn ice cream is bursting with fresh raspberry flavor and comes together with just a handful of wholesome ingredients—no ice cream maker required!

Ingredients:

• 2 cups raw cashews, soaked overnight (or at least 4 hours)
• 1 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup fresh raspberries
• 2 tbsp coconut sugar

Instructions:

1. Drain and rinse the soaked cashews, then blend them with coconut milk, maple syrup, vanilla, and sea salt until completely smooth (about 2–3 minutes).
2. Pour the mixture into a loaf pan and freeze for 1 hour to firm up slightly.
3. Meanwhile, mash the raspberries and coconut sugar in a small bowl until syrupy but still chunky.
4. Drizzle the raspberry ripple over the semi-frozen ice cream base, then use a knife to gently swirl it in. Avoid overmixing—you want bold streaks!
5. Freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 10 minutes before scooping.

The contrast between the velvety cashew base and tart raspberry swirl is downright addictive—plus, it’s naturally dairy-free and refined-sugar-free!

Tip: For extra creaminess, blend in 1/4 cup melted coconut oil with the cashew mixture.

Chai Spiced Raw Ice Cream

This chai-spiced raw ice cream is a dreamy, no-churn treat that skips the dairy but keeps all the cozy warmth of your favorite masala chai.

• 2 cups raw cashews, soaked overnight and drained
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup pure maple syrup
• 1 tbsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp freshly ground black pepper
• 1/8 tsp fine sea salt

1. In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, and vanilla extract. Blend on high for 1–2 minutes until completely smooth, scraping down the sides as needed.
2. Add the cinnamon, cardamom, ginger, cloves, black pepper, and salt. Blend again for 30 seconds until the spices are fully incorporated.
3. Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours (or overnight) until firm.
4. Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly.

The black pepper adds a subtle kick that balances the sweetness—just like a perfectly steeped cup of chai. For extra flair, sprinkle with crushed pistachios before serving.

Tip: Soaking the cashews ensures the creamiest texture, but if you’re short on time, cover them with boiling water and let sit for 1 hour instead.

Raw Peanut Butter Fudge Ice Cream

This no-churn ice cream is dreamily creamy, packed with rich peanut butter flavor, and secretly healthy—no ice cream maker required!

Ingredients:

• 1 cup creamy natural peanut butter (unsweetened)
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight

Instructions:

1. In a blender, combine peanut butter, maple syrup, melted coconut oil, cocoa powder, sea salt, and vanilla. Blend until smooth, scraping down the sides as needed.
2. Open the chilled coconut milk (do not shake!) and scoop only the solid cream into the blender. Reserve the liquid for another use. Blend again until ultra-creamy, about 30 seconds.
3. Pour mixture into a loaf pan and freeze for 4 hours, or until firm but scoopable. For softer texture, let sit at room temperature for 5 minutes before serving.

The magic here? Coconut milk whips up like dairy cream, giving this vegan treat an impossibly lush texture—no one will guess it’s raw!

Tip: Swirl in melted dark chocolate before freezing for decadent peanut butter cup vibes.

Lemon Zest Raw Ice Cream

This no-churn, dairy-free ice cream is bursting with bright citrus flavor and comes together in just 10 minutes—no ice cream maker required!

Ingredients:

• 2 cups raw cashews, soaked in hot water for 1 hour and drained
• 1/2 cup pure maple syrup
• 1/3 cup fresh lemon juice (about 2 large lemons)
• 2 tbsp finely grated lemon zest (from 2 lemons)
• 1/4 tsp sea salt
• 1/2 cup full-fat coconut milk (canned, shaken well)

Instructions:

1. In a high-speed blender, combine soaked cashews, maple syrup, lemon juice, lemon zest, sea salt, and coconut milk. Blend on high for 1–2 minutes until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a shallow freezer-safe container (a loaf pan works great) and freeze for at least 4 hours, or until firm.
3. Let sit at room temperature for 5–10 minutes before scooping. Serve with extra lemon zest for garnish.

The magic here? The cashews and coconut milk create a luxuriously creamy texture without dairy, while the lemon zest adds little pops of fragrance in every bite.

Tip: For a softer texture, blend the frozen mixture again just before serving—it’ll mimic freshly churned ice cream!

Raw Cherry Almond Ice Cream

This no-churn, dairy-free ice cream is bursting with sweet-tart cherry flavor and a nutty crunch—no ice cream maker required!

Ingredients:

• 2 cups frozen pitted cherries
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/3 cup pure maple syrup
• 1 tsp almond extract
• 1/4 tsp fine sea salt
• 1/2 cup chopped toasted almonds

Instructions:

1. In a blender, combine the frozen cherries, chilled coconut milk (solid cream only—discard the watery liquid), maple syrup, almond extract, and salt. Blend on high until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a loaf pan or freezer-safe container, then fold in the chopped almonds.
3. Freeze for at least 4 hours, or until firm. Let sit at room temperature for 5–10 minutes before scooping.

The coconut milk creates a luxuriously creamy texture, while the almonds add a satisfying crunch against the vibrant cherry swirls.

Tip: For an extra pretty presentation, reserve a few whole cherries and almond slices to press into the top before freezing.

Turmeric Golden Milk Raw Ice Cream

This creamy, dairy-free ice cream is like a hug in a bowl—packed with warming spices and no churn required!

Ingredients:

• 2 cups raw cashews (soaked overnight, drained)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tbsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp black pepper (boosts turmeric absorption!)
• Pinch of sea salt

Instructions:

1. Blend soaked cashews, coconut milk, maple syrup, and melted coconut oil in a high-speed blender until completely smooth (about 2 minutes).
2. Add turmeric, cinnamon, ginger, black pepper, and sea salt. Blend again for 30 seconds until golden and fragrant.
3. Pour into a loaf pan or freezer-safe container. Freeze for 4–6 hours, stirring once halfway to prevent icy edges.
4. Let sit at room temperature for 5–10 minutes before scooping. Serve with a dusting of cinnamon.

The black pepper isn’t just for flavor—it helps your body soak up all the anti-inflammatory goodness of the turmeric. Genius, right?

Tip: For extra creaminess, blend in 1/4 cup of soaked medjool dates instead of maple syrup.

Raw Coffee Walnut Ice Cream

This no-churn, dairy-free ice cream is packed with rich coffee flavor and a satisfying crunch from toasted walnuts—no ice cream maker required!

Ingredients:

• 2 cups raw cashews (soaked overnight and drained)
• 1/2 cup strong brewed coffee, chilled
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 1/2 cup chopped walnuts, toasted

Instructions:

1. In a high-speed blender, combine the soaked cashews, chilled coffee, maple syrup, coconut oil, vanilla extract, and salt. Blend on high until completely smooth, about 2 minutes, scraping down the sides as needed.
2. Pour the mixture into a loaf pan or freezer-safe container. Stir in the toasted walnuts.
3. Freeze for at least 6 hours or until firm. Let sit at room temperature for 5–10 minutes before scooping.

The magic here? The cashews create a luxuriously creamy base without dairy, while the coffee and walnuts add a grown-up twist on classic ice cream.

Tip: For extra coffee intensity, swap the brewed coffee for 1 tbsp instant espresso powder dissolved in 1/2 cup hot water (cooled before blending).

Pistachio Rosewater Raw Ice Cream

This dreamy no-churn ice cream skips the machine and delivers a creamy, floral-infused treat with just a handful of wholesome ingredients.

Ingredients:

• 2 cups raw cashews (soaked overnight, drained)
• 1/2 cup shelled pistachios, plus 2 tbsp chopped for garnish
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 tsp rosewater
• 1/4 tsp fine sea salt
• 1/2 cup full-fat coconut milk

Instructions:

1. In a food processor, blend soaked cashews, pistachios, maple syrup, coconut oil, rosewater, and salt until completely smooth (about 3–4 minutes), scraping down the sides as needed.
2. With the processor running, slowly pour in coconut milk until the mixture resembles thick batter.
3. Transfer to a loaf pan, smooth the top, and sprinkle with chopped pistachios. Freeze for at least 6 hours or until firm.
4. Let sit at room temperature for 5–10 minutes before scooping.

The rosewater’s delicate perfume and pistachios’ earthy crunch make this feel like a scoopable Persian dessert—no fancy equipment required!

Tip: For extra floral depth, stir a pinch of crushed dried rose petals into the mixture before freezing.

Conclusion

There you have it—18 lusciously creamy raw ice cream recipes to satisfy any sweet craving! Whether you’re dairy-free, vegan, or just love a healthier treat, these decadent options are sure to delight. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share the love—pin this roundup for later and spread the joy of guilt-free indulgence!