This Vegan Mocha Ice Cream is a decadent, plant-based dessert that perfectly balances indulgence and nutrition.
Creamy and rich thanks to the natural fats in cashews and coconut milk, it provides a satisfying texture without any dairy or added oils.
30-Minute Creamy Vegan Mocha Ice Cream
Equipment
- 1 High-performance blender (e.g., Vitamix)
- 1 Ice Cream Maker
- 1 Set of Measuring Cups and Spoons
- 3–4 Mixing Bowls
- 1 Airtight freezer-safe container
Ingredients
- 1 heaping cup 150 g whole raw cashews
- 1 1/2 cups canned lite coconut milk recommend Thai Kitchen or Taste of Thai brands
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1/2 cup + 2 tablespoons organic coconut palm sugar
- 2 tablespoons raw agave syrup
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely ground instant espresso adjust to taste
- 1/8 teaspoon fine sea salt
Instructions
- Prepare the Cashews: Begin by measuring 1 heaping cup (150 g) of whole raw cashews. If you have a high-speed blender like a Vitamix, you can use the cashews raw. For a creamier texture, soak the cashews in a bowl of room-temperature water for 5–6 hours or overnight.This softens them and ensures a silky, rich consistency in your ice cream. After soaking, drain and rinse thoroughly, then pat dry with a clean towel. This step is essential for achieving a smooth, velvety base without gritty bits.
- Measure and Combine Ingredients: In a clean blender, add the cashews along with 1 1/2 cups of canned “lite” coconut milk. Carefully measure 1/4 cup plus 2 tablespoons of unsweetened cocoa powder and 1/2 cup plus 2 tablespoons of organic coconut palm sugar. Add 2 tablespoons of raw agave syrup, 1 teaspoon of pure vanilla extract, 2 teaspoons of finely ground instant espresso, and 1/8 teaspoon of fine sea salt. Properly measuring each ingredient ensures a balanced flavor and consistent sweetness throughout your ice cream.
- Blend to Perfection: Secure the lid of your high-powered blender and start blending on a low setting, gradually increasing to the highest speed. Blend for 2–3 minutes, or until the mixture is completely smooth and creamy. Stop occasionally to scrape down the sides to ensure every bit of cashew and cocoa is fully incorporated.Taste the mixture and adjust the espresso if a stronger coffee flavor is desired. This step guarantees a rich mocha flavor and a perfectly smooth texture.
- Prepare the Ice Cream Maker: Follow your ice cream maker’s instructions to pre-chill or assemble it. Pour the blended mixture into the ice cream maker bowl. Churn for approximately 25 minutes, or until the mixture reaches a soft-serve consistency. During this time, the mixture aerates, thickens, and develops a creamy texture similar to store-bought ice cream.
- Freeze to Firm Up: Transfer the churned ice cream into an airtight freezer-safe container. Smooth the top with a spatula, seal tightly, and freeze for at least 2 hours to allow it to fully firm up. For best results, let it sit at room temperature for a few minutes before scooping if it becomes too hard overnight. This step ensures a scoopable, creamy texture without ice crystals.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and garnish if desired with shaved chocolate, a sprinkle of cocoa, or a few espresso beans for an elegant touch.This decadent, vegan mocha treat is now ready to enjoy—a perfect balance of creamy cashew richness, deep chocolate flavor, and a hint of coffee espresso.
Notes
- Soaking cashews for several hours or overnight ensures an ultra-creamy texture.
- Use full-fat “lite” coconut milk for the richest flavor and smoothest consistency; avoid brands with fillers.
- Adjust the espresso quantity based on your preference—omit for a pure chocolate version.
- Coconut palm sugar provides a deeper, caramel-like sweetness compared to regular sugar.
- Churn until soft-serve consistency is reached before freezing; this prevents ice crystals and ensures scoopable texture.
- For a sweeter or stronger mocha flavor, taste the base before churning and adjust sugar or espresso.
- Always store in an airtight container to maintain freshness and avoid freezer burn.
The combination of cocoa and espresso delivers a robust, café-style flavor, making it an irresistible treat for chocolate and coffee lovers alike.
Beyond taste, this ice cream is high in plant-based protein from cashews, rich in fiber, and contains healthy fats that promote satiety while supporting heart health.
Sweetened naturally with coconut palm sugar and agave, it avoids refined sugars while still offering a rich, full-bodied flavor.
Quick to blend, easy to churn, and freezer-friendly, this dessert is perfect for everyday enjoyment, entertaining guests, or preparing in advance for a ready-to-serve sweet treat that’s both wholesome and indulgent.
Must-Have Tools for Perfect Results
Vitamix High-Performance Blender
Essential for achieving the ultra-creamy, smooth texture of this ice cream. Its powerful motor effortlessly blends cashews and coconut milk into a velvety base. Beyond this recipe, it’s perfect for smoothies, nut butters, soups, and sauces.
Ice Cream Maker
Churns the blended mixture into a soft, scoopable consistency and allows it to firm in the freezer. Ideal for all homemade frozen desserts, ensuring professional-quality texture at home.
Measuring Cups & Spoons Set
Ensures precise measurement of ingredients like cocoa, espresso, and sweeteners. Accurate measuring maintains perfect flavor balance every time and is indispensable for consistent cooking and baking.
Mixing Bowls (Set of 3–4, Various Sizes)
Used for soaking cashews, mixing ingredients, and prepping components. Durable, versatile bowls are a kitchen staple for meal prep, baking, and serving.
Airtight Freezer Container
Stores the ice cream safely while preventing freezer burn and maintaining freshness. Multipurpose for storing leftovers, prepped meals, and other frozen treats.
Chef’s Secrets: Expert Tips For Perfection
For the creamiest vegan mocha ice cream, the key is in the cashews. Soaking them fully softens the nuts and eliminates any graininess in the final ice cream.
Using high-quality cocoa and fresh espresso powder elevates the flavor profile, giving it that authentic café-style richness.
When blending, be patient—allow the mixture to become completely smooth to achieve the luxurious, silky texture expected from a professional ice cream.
Additionally, slightly warming the coconut milk before blending can help ingredients incorporate more easily.
Finally, letting the churned ice cream rest at room temperature for 5–10 minutes before scooping ensures effortless serving without compromising creaminess.
Serving Suggestions: Delicious Presentation Ideas
Vegan mocha ice cream pairs beautifully with a variety of toppings and desserts.
Serve a scoop alongside dairy-free chocolate sauce or a sprinkle of cacao nibs for added crunch.
For an indulgent twist, layer it in a sundae with fresh berries, vegan whipped cream, and a drizzle of espresso-infused syrup.
It also works wonderfully as a filling for vegan ice cream sandwiches or alongside baked goods like brownies, vegan cookies, or chocolate cake.
Keep the presentation simple for a minimalist, café-inspired aesthetic, or go all out with layered textures for a show-stopping dessert experience.
Storage Tips: Keep It Fresh Longer
Store your vegan mocha ice cream in an airtight, freezer-safe container to prevent ice crystals and preserve flavor.
It will keep at peak quality for up to 2 weeks. For best texture, allow the ice cream to soften at room temperature for 5–10 minutes before scooping.
Avoid repeatedly thawing and refreezing, which can compromise creaminess.
When transporting or serving at parties, consider an insulated cooler with ice packs to maintain consistency.
If it becomes slightly icy, briefly blend it in a high-speed blender to restore smoothness before serving.
Frequently Asked Questions
1. Can I make this ice cream without cashews?
Yes, you can substitute soaked almonds or macadamia nuts, though cashews provide the creamiest texture. Soaking and blending any nuts well is essential for smooth results.
2. How can I make it sweeter or less sweet?
Adjust the coconut palm sugar or agave syrup to taste before churning. Start with the base sweetness, then add in small increments to avoid over-sweetening.
3. Can I make this ice cream without an ice cream maker?
Yes, pour the blended mixture into a shallow freezer-safe container, stir every 30–40 minutes until firm, and enjoy a slightly softer, hand-churned texture.
4. Can I omit the espresso?
Absolutely. Simply leave out the espresso powder for a vegan chocolate ice cream that’s equally rich and satisfying.
5. How long will it last in the freezer?
When stored in an airtight container, it stays fresh and creamy for up to 2 weeks. Beyond that, flavor and texture may gradually decline.
