Straitsresearchtrendingreports: Vegan Ice Cream Market to Surpass USD 1.13 Billion by 2033 | Growing Demand for Dairy-Free Treats on the Rise

New York, USA – July 21, 2025 – The global vegan ice cream market is on a steady rise, valued at USD 720.34 million in 2024, and projected to reach USD 1,139.71 million by 2033, growing at a CAGR of 5.23%. The growing demand for dairy-free, ethical, and sustainable indulgences—especially around National Ice Cream Day 2025—is pushing brands to offer new and innovative vegan ice cream options across retail and online platforms.

From creamy classics to gourmet innovations, vegan desserts near me is one of the most searched phrases today. Consumers are increasingly looking for best vegan ice cream alternatives that deliver the same satisfaction as traditional versions—without the guilt.

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Rising Demand Around National Ice Cream Day

Every year, National Ice Cream Day sparks a surge in ice cream deals and consumer interest. In 2025, brands like Van Leeuwen, Ben & Jerry's, and Cold Stone Creamery are capitalizing on this trend by launching exciting new vegan ice cream flavors and limited-time offers.

Does Cold Stone have vegan ice cream? Yes! The chain continues to expand its plant-based line-up, including vegan chocolate ice cream and vegan vanilla ice cream.
Ben & Jerry’s vegan ice cream now includes more than a dozen non-dairy flavors using almond and sunflower bases.
Van Leeuwen vegan ice cream, made in Brooklyn, has become a cult favorite with signature offerings like vegan strawberry ice cream, vegan coconut ice cream, and vegan ice cream cake—perfect for summer celebrations.

What Is Vegan Ice Cream Made Of?

Vegan ice cream replaces traditional dairy and eggs with plant-based ingredients, typically using a creamy liquid base like coconut milk, almond milk, soy milk, oat milk, cashew milk, or rice milk. This base is combined with plant-derived sweeteners such as cane sugar, maple syrup, agave nectar, or dates. To achieve the rich, smooth texture characteristic of ice cream, added fats (like coconut oil or nut butters) and thickeners/stabilizers (such as guar gum, xanthan gum, carrageenan, tapioca starch, or arrowroot) are incorporated. Finally, natural flavors (vanilla, cocoa, fruit purees) and mix-ins (nuts, fruit chunks, vegan chocolate) are added to create the desired taste and texture profile. Some varieties may also use bases like avocado or banana for added creaminess.

vegan ice cream recipe / how to make vegan ice cream

Basic No-Churn Vegan Coconut Ice Cream Recipe

Ingredients:

2 cans (13.5 oz each) Full-Fat Coconut Milk (Refrigerate overnight - crucial for creaminess)
1/2 cup Sweetener (Maple syrup, agave nectar, or powdered sugar work well)
1-2 tsp Vanilla Extract (Pure extract for best flavor)
1/8 tsp Salt (Enhances flavor)
1-2 tbsp Neutral Oil or Nut Butter (Coconut oil, avocado oil, or almond/cashew butter - optional but improves texture)
1-2 tsp Stabilizer (Guar gum or xanthan gum - optional but highly recommended for less iciness)

Equipment: Mixing bowl, whisk or electric mixer, loaf pan or freezer-safe container.

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Instructions:

Chill & Separate: Open the cold coconut milk cans. Scoop out the solid white coconut cream that has risen to the top into your mixing bowl. Reserve the thin coconut water (use in smoothies).
Whip the Base: Add the sweetener, vanilla extract, salt, and optional oil/nut butter to the coconut cream. Whip with an electric mixer (or vigorously by hand) for 3-5 minutes until light, fluffy, and slightly increased in volume.
Add Stabilizer (Optional): If using guar/xanthan gum, sprinkle it very slowly over the whipped mixture while whisking constantly to prevent clumps. Whisk thoroughly for another minute.
Flavor & Mix-ins: Stir in any desired flavorings (cocoa powder, fruit puree, espresso powder) or fold in mix-ins (chopped nuts, vegan chocolate chips, cookie crumbs).
Freeze: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top. Cover tightly with plastic wrap pressed directly onto the surface to prevent ice crystals.
Freeze Solid: Place in the freezer for at least 6 hours, or preferably overnight.
Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

Key Tips for Success:

Full-Fat is Essential: Light coconut milk won't work. You need the high fat content for creaminess.
Chill Thoroughly: Refrigerating the cans ensures the cream separates properly for whipping.
Whip Well: Incorporating air while whipping makes it lighter, mimicking churned ice cream.
Sweetener Adjustment: Taste the mixture before freezing and adjust sweetness. Freezing dulls sweetness slightly.
Stabilizers Help: Guar gum or xanthan gum significantly improve texture, reducing iciness without an ice cream maker.
Flavor Variations:
Using Other Plant Milks (Requires Ice Cream Maker): For almond/oat/soy milk bases:
Storage: Keep covered tightly in the freezer for up to 2 weeks. The plastic wrap directly on the surface is key.

What is Vegan Ice Cream?

Vegan ice cream is a plant-based frozen dessert made without dairy. Instead of cow’s milk, it is crafted using alternatives like soy milk, coconut milk, almond milk, and cashew milk. Despite being dairy-free, vegan ice creams replicate the texture, creaminess, and taste of traditional ice cream. Available in various forms like pints, sandwiches, fudge bars, and cones, these products are increasingly becoming mainstream.

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Vegan Ice Cream Market Segmentation

By Source

Coconut Milk: Rich in vitamins and antioxidants; popular in Asian and tropical cuisines.
Soy Milk: Protein-rich and commonly used in tofu-based ice creams.
Almond Milk: Low in calories and high in Vitamin E; widely used in Western countries.
Cashew Milk: Offers a rich, creamy texture; gaining traction in gourmet and artisanal segments.

By Flavor

Chocolate: Remains the most popular flavor globally across all age groups.
Caramel: Versatile and often used in desserts and confections.
Coconut & Vanilla: Classic, affordable, and widely consumed.
Coffee: Growing niche among gourmet consumers, especially in Europe.
Fruit Flavors: Includes strawberry, mango, blueberry—offering natural and nutritious options.

By Sales Type

Impulse Sales: Grab-and-go purchases at retail stores and outlets.
Take-Home: Pints and family-sized tubs for home storage.
Artisanal Sales: Boutique shops offering curated, small-batch ice cream experiences.

By Distribution Channel

Supermarkets/Hypermarkets: Offer wide visibility and bulk deals.
Convenience Stores: Popular for impulse purchases.
Online Retail: Fastest-growing channel, thanks to digital adoption and home delivery convenience.