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30-Minute Creamy Vegan Mocha Ice Cream

Kathleen R. Coffey
A creamy, vegan mocha ice cream made with cashews, coconut milk, cocoa, and espresso.
Dairy-free, oil-free, and rich in flavor, this dessert combines indulgence with wholesome nutrition, making it perfect for everyday enjoyment.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Gluten-Free, Vegan
Servings 3 cups

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.