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100% Plant-Based

Vegan Ice Cream That's Actually Creamy

Vegan ice cream in Indian stores is either unavailable, icy, or ₹400 a tub. The problem was never the ingredients — coconut and oat milk make wonderful ice cream — it's that home churners can't get plant bases creamy. CONIVO Scooper can, because it shaves a hard-frozen pint into silk instead of churning air into it.

From Vegan Mango Coconut to Vegan Pista Kulfi, these recipes from the CONIVO book are 100% dairy-free, with Indian flavours you won't find in any imported tub.

VeganDairy FreeCoconut / Oat / Almond BaseIndian Flavours
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How CONIVO Scooper works

1

Blend it

Mix your base — milk, protein, fruit, sweetener — and pour it into the CONIVO pint.

2

Freeze it

Freeze flat for 24 hours in your normal freezer. No churning, no rock salt.

3

Scoop it

One button. From frozen block to creamy scoop in 2–5 minutes.

Recipes from the CONIVO book

Every CONIVO Scooper ships with 100+ recipes. Here are 6 from this collection — full ingredients and method included.

Before You Start

  1. Do not exceed the MAX FILL line.
  2. Freeze the pint on a level surface for approximately 24 hours, until completely solid.
  3. If the first spin looks crumbly or powdery, press RE-SPIN. If it remains dry, add a small splash of milk or another liquid suitable for the recipe, then press RE-SPIN again.

Vegan Mango Coconut

Ingredients

  • 180 g Alphonso mango pulp
  • 220 ml coconut milk
  • ¼ tsp xanthan gum
  • 1 tsp lemon juice
  • pinch cardamom
  • maple syrup/jaggery to taste

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Sorbet programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Creamy tropical Indian summer flavour.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Vegan Tender Coconut

Ingredients

  • 180 ml tender coconut water
  • 120 g coconut malai
  • 120 ml coconut milk
  • ¼ tsp xanthan gum
  • 1 tbsp sugar or sweetener

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Natural coastal flavour.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Vegan Pista Kulfi

Ingredients

  • 300 ml oat milk
  • 70 ml coconut cream
  • 20 g pistachio paste
  • ¼ tsp xanthan gum
  • cardamom
  • sweetener

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Use oat milk for creamier texture.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Vegan Chocolate Fudge

Ingredients

  • 300 ml oat milk
  • 70 ml coconut cream
  • 1.5 tbsp cocoa
  • ¼ tsp xanthan gum
  • 40 g dark chocolate
  • sweetener

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Use dairy-free dark chocolate.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Vegan Filter Coffee

Ingredients

  • 300 ml oat milk
  • 40 ml filter coffee decoction
  • 60 ml coconut cream
  • ¼ tsp xanthan gum
  • sweetener

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: South India inspired.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Vegan Strawberry Coconut

Ingredients

  • 180 g strawberry
  • 220 ml coconut milk
  • ¼ tsp xanthan gum
  • 1 tsp lemon
  • sweetener

Method

  1. Add the xanthan gum to the complete mixture and blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Sorbet programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Bright and kids-friendly.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Common questions

Which plant milk makes the creamiest vegan ice cream?

Coconut milk is the creamiest thanks to its fat content; oat milk is the best all-rounder for neutral flavours; almond milk is lightest and pairs well with coconut cream. Most CONIVO vegan recipes combine a milk with coconut cream for body.

Is vegan ice cream from CONIVO icy?

No — that's the point of the machine. Plant bases freeze harder than dairy, and CONIVO's blade is designed to process hard-frozen pints into a smooth scoop. If a lean base comes out crumbly, one RE-SPIN with a tablespoon of plant milk fixes it.

Can I make vegan kulfi?

Yes — Vegan Pista Kulfi and Vegan Badam Saffron recreate traditional kulfi flavours with oat milk and coconut cream, cardamom, saffron and pistachio.

Are these recipes also sugar-free?

They use jaggery, maple syrup or your preferred sweetener — swap in stevia or erythritol to make any of them zero-added-sugar as well.

More ways to use CONIVO

Sugar-Free Ice Cream the Whole Family Can Enjoy →Low-Calorie Ice Cream You Can Eat by the Pint →Protein Ice Cream, Made Fresh at Home →

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