If you’re looking for the ultimate Shark Week dessert, this Shark Frenzy Coconut Vanilla Ice Cream is the show‑stopping treat your family will talk about all summer. This no‑churn, dairy‑free ice cream is naturally colored with blue spirulina, swirled with dramatic streaks of red jam “shark blood,” and finished with crunchy vanilla cookie “sand.” It’s creamy, fun, kid‑approved, and made with simple, wholesome ingredients you probably already have in your pantry.

Whether you’re hosting a Shark Week party or just want a playful summer dessert, this ocean‑blue ice cream delivers major visual impact with minimal effort.

Looking for more shark week treats? Try my Dye Free Homemade Shark Gummies next!

This easy no‑churn vanilla cream ice cream is the perfect base for Shark Week–inspired desserts.

Thick coconut cream, pure maple syrup, vanilla, and a touch of cashew butter blend into a silky, scoopable ice cream without needing a machine.

A pinch of blue spirulina turns the base into a vibrant ocean‑blue color, while crushed vanilla cookies add sandy texture and homemade or store‑bought red jam creates bold “shark attack” swirls.

It freezes beautifully in a loaf pan and stays creamy for days.

It’s naturally dairy‑free, gluten‑free, kid‑friendly, and perfect for summer parties, Shark Week celebrations, or ocean‑themed birthdays.

Why You’ll Love This Shark Frenzy Ice Cream

• Dairy‑free & no‑churn — no ice cream maker needed
• Naturally colored with blue spirulina (no artificial dyes)
• Fun Shark Week theme with dramatic jam “blood” swirls
• Creamy, scoopable texture thanks to coconut cream + stabilizers
• Kid‑approved and perfect for themed parties
• Customizable with different cookies, jams, or mix‑ins
• Freezer‑friendly for up to a week

Key Ingredients

• 1 ¾ cups coconut cream (chilled) – just the thick part from the can
• ⅓ cup pure maple syrup
• 2–3 tbsp collagen – helps keep it smoother / keeps from ice crystals forming
• 2 tbsp cashew butter – helps keep it creamy
• 1 tsp vanilla extract
• ¼ tsp sea salt
• ½–1 tsp lemon juice (keeps spirulina bright)
• ¼–½ tsp blue spirulina
• Splash of coconut milk, only if needed
To add in later
• ½–1 cup crushed vanilla cookies (“sand”) I used Made Good Snacks allergy friendly vanilla cookies
• ¼–⅓ cup homemade raspberry jam (or red store bought jam)
- 1 cup frozen raspberries
- 1 tbsp pure maple syurp
- 1 tsp lemon juice
- 1-2 tsp chia seeds

Process

Make your jam first if using homemade
Heat frozen raspberries, lemon juice, and syrup on a the stovetop over low-med heat for about 5-7 minutes, stirring regularly, to break down and thicken
Remove from heat, add chia seeds, and allow to cool. Place in the fridge to fully thicken
Blend your ice cream ingredients together – coconut cream, maple syrup, collagen, cashew butter, vanilla, sea salt, lemon juice and blend just 10-15 seconds (don’t overblend)
Sprinkle in spirulina dissolved in a pinch of water, and whisk by hand until desired shade is achieved
Pour into an 8×4 dish and freeze for 45 minutes, then stir, then freeze another 45 minutes
Add mix-ins. Stir crumbled cookies, then dollop jam on top and gently swirl it in with a knife
Cover with parchment paper pressed down overtop the ice surface, then foil overtop (this prevents any icy topping)
Freeze an additional 2 hours, then scoop, and enoy
Optionally, top with homemade gummy sharks for the full shark frenzy look!
Keep stored in the freezer and if enjoying the next day let thaw about 10 min before enjoying

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

FAQ

Can I use store‑bought jam?

Yes! Store‑bought jam works perfectly. For cleaner streaks, thin it with 1 tsp warm water.
For the most dramatic “shark attack” effect, homemade jam is thicker and glossier.

2. Why did my ice cream base turn watery or curdled?

This happens when coconut cream is over‑blended, causing the fat to separate.
To fix it: chill 30 minutes, then blend briefly with 1 tbsp cashew butter + 1-3 tsp tapioca starch to help bind the fat again

3. Can I make this without spirulina?

Yes — you can use butterfly pea powder for a natural blue color, though the shade will be softer.

4. How long does this ice cream keep?

Up to 7 days in the freezer when covered with parchment + foil.

5. Can I make this nut‑free?

Swap cashew butter for sunflower seed butter or coconut butter.

6. Can I make this lower fat?

The coconut cream is what keeps this ice cream perfectly creamy. Replacing the cream with a liquid will make it icy. However, you can use my Cottage Cheese Ice Cream base here instead to make it higher protein (or if you don’t want to use coconut) – simply follow those instructions making your base out of full fat cottage cheese, pure maple syrup instead of honey, collagen, vanilla extract, and blue spirulina. Follow the instructions as to stirring at the 45 minute mark and allowing to harden slightly before adding mix ins. This ice cream will need to thaw to room temp 10-15min before enjoying

7. Can I skip the collagen?

Yes- it helps slightly with the creaminess and keeps ice crystals away. However, the recipe will still turn out good without it

🦈 Shark Frenzy Coconut Vanilla Ice Cream (No‑Churn, Dairy‑Free, Shark Week Treat!)

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Servings:

Ingredients

1 ¾ cups coconut cream chilled – just the thick part from the can
⅓ cup pure maple syrup
2-3 tbsp collagen peptides helps keep it smoother / keeps from ice crystals forming
2 tbsp cashew butter helps keep it creamy
1 tsp vanilla extract
¼ tsp sea salt
½ tsp lemon juice keeps spirulina bright
¼-1/2 tsp blue spirulina
Splash of coconut milk only if needed
To add in later
½ cup crushed vanilla cookies “sand” I used Made Good Snacks allergy friendly vanilla cookies

Raspberry Jam

1 cup frozen raspberries
1 tbsp pure maple syurp
1 tsp lemon juice
1-2 tsp chia seeds

Instructions

Make your jam first if using homemade
Heat frozen raspberries, lemon juice, and syrup on a the stovetop over low-med heat for about 5-7 minutes, stirring regularly, to break down and thicken
Remove from heat, add chia seeds, and allow to cool. Place in the fridge to fully thicken
Blend your ice cream ingredients together – coconut cream, maple syrup, collagen, cashew butter, vanilla, sea salt, lemon juice and blend just 10-15 seconds (don’t overblend)
Sprinkle in spirulina dissolved in a pinch of water, and whisk by hand until desired shade is achieved
Pour into an 8×4 dish and freeze for 45 minutes, then stir, then freeze another 45 minutes
Add mix-ins. Stir crumbled cookies, then dollop jam on top and gently swirl it in with a knife
Cover with parchment paper pressed down overtop the ice surface, then foil overtop (this prevents any icy topping)
Freeze an additional 2 hours, then scoop, and enoy
Optionally, top with homemade gummy sharks for the full shark frenzy look!
Keep stored in the freezer and if enjoying the next day let thaw about 10 min before enjoying