Vegan Java Crunch Ice Cream

Vegan Java Crunch Ice Cream

Vegan Java Crunch Ice Cream! Totally dairy-free, made with cashew butter, coconut milk, chocolate chips and espresso, this ice cream is so creamy and delicious!

I know it's September and pumpkin recipes are popping up everywhere, but it is still incredibly hot where I live, so ice cream is still very much in season. Besides, even if it's 40 degrees out, I still eat ice cream. I'm not one of those "I only eat this during this time of year" kind of people. If I like something, I eat it. Period.

We loooooved this Vegan Java Crunch Ice Cream. My parents sampled it right out of the ice cream maker and just absolutely loved it. Dairy-free and oil-free, oh yes, but just as amazing as dairy ice cream, I swear.

For this vegan ice cream, I used cashew butter. Cashews become sweeter when they are warmed up by being churned into nut butter in the food processor, which is why I used it instead of just adding whole cashews in the blender. It made it so creamy and sweet.

If you are wondering where you can purchase this amazing spoon, you can get it at For Such A Time Designs. She creates beautiful serveware and can even do custom work, so check her out!

Want more vegan ice cream flavors? Heck, I got so many good ice cream recipes on this blog, it's getting hard to choose a favorite now. My most recent Dangerously Dark Chocolate Almond Crunch is probably the creamiest ice cream I've ever, ever had. However, I also happen to love a totally different flavor profile, my Vanilla Cheesecake, which is simply gourmet all the way. Crazy, but it really does taste like cheesecake in ice cream form.

This one is amazing and simple though and the flavor of the espresso with the chocolate chips is too dang good.

Garnished with shavings of cocoa beans just made this the best, creamiest, espresso-ish dessert ever.

Be sure to leave feedback below after you make this Vegan Java Crunch Ice Cream and star rate the recipe! You can also tag me on Instagram @thevegan8 and use hashtag #thevegan8, so I don’t miss any notifications. I get so many notifications now, that without the hashtag, I may miss your photo, so don't forget to add it! I also feature some of the photos I get!

Or if you really want to go all out.....serve it with my Sweet Potato Caramel Chocolate Chip Blondies and drizzle some of my caramel on top. Then it is the equivalent of what is served in restaurants, but this is not only healthier, but tastes so fresh and rich, you'll die!

Oh yeah, baby. I ate this the day I originally photographed these Sweet Potato Caramel Chocolate Chip Blondies and I seriously could have died. Over the top mind-blowing.

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Nadamoo Copycat “Java Chip” Ice Cream

Vegan Java Crunch Ice Cream! Totally dairy-free, made with cashew butter, coconut milk, chocolate chips and espresso, this ice cream is so creamy and delicious!
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 1/2 cups


  • 2 13.6 oz cans of full fat coconut milk chilled overnight or several days is better (806 mL)
  • 1/4 cup cashew butter I use Dastony or 1/4 cup (48 g potato starch for nut-free)
  • 1/2 cup + 1 tablespoon pure maple syrup
  • 2 1/2-3 teaspoons finely ground espresso I use illy brand which is simply amazing
  • 1 tablespoon pure vanilla
  • just over 1/4 teaspoon fine sea salt
  • 1/4 cup mini dairy-free chocolate chips 60 g (I use Enjoy Life brand)


  • I use cashew butter in this as opposed to whole cashews, because cashews become sweeter when made into butter and I found I preferred the taste and texture by using cashew butter instead of just throwing in cashews. To make this cashew-free, you can sub with 1/4 cup potato starch (this starch works best to not leave any aftertaste). It will be a little less creamy than with the cashews & slightly less sweet, so you can taste and add 1 more tablespoon syrup if desired! For the coconut milk, I highly recommend Thai Kitchen and not A Taste of Thai, as the fat content is higher in Thai Kitchen and makes a difference in the creaminess, 14g of fat versus 11g. Look for a brand that has 14g.


  1. Make sure your cans of coconut milk have chilled overnight, or for best results, a few days before you plan on making the ice cream. This will make sure it is very thick and creamier when blending, which in turn gives a creamier result.
  2. I highly recommend cashew butter, it is sweet and amazing. However, you can still use whole cashews, just use a heaping 1/2 cup and let it soak in warm water a couple hours, drain and then proceed with the recipe.
  3. Add all of the ingredients to your blender and blend until completely smooth, at least a couple of minutes. Scrape the sides and blend again. If using potato starch instead of the cashews, then add that last and blend for a couple of minutes until very smooth. It should be very thick.
  4. Pour into your ice cream maker and let it churn for 30-35 minutes. Stop when it's at the firm, but soft serve consistency. Over churning can make it freeze too hard and form ice crystals. Pour into an airtight container and gently fold in the chocolate chips. Place a piece of plastic wrap directly onto the ice cream itself, to help prevent ice crystals. Freeze for a couple of hours to firm up before eating. If it freezes overnight, you may want to remove it just a few minutes before eating to soften some.

Recipe Notes

*Vegan, gluten-free, oil-free, nut-free option


  1. Yummers! Coffee is my favourite ice cream flavour too! This looks delicious!
      Thanks Cindy!
  2. Boy do I feel out of it! I've "nada" heard of NadaMoo!! How is that possible?! I'm pretty sure yours is better :-).
      Haha you are too cute Annie! Really? Well, it's based here in Austin, TX so maybe it's just Texas...heck I don't know....but I've seen lots of Instagrammers talk about it too. It really is the best I've had, but those little pints are SO expensive!
  3. WHERE OH WHERE did you obtain that spoon?! I need that for my cereal!
      Haha! Right here Eva:
  4. I'm dying just looking at your photos! This looks incredible. And that spoon? I need that.
      You are so sweet Jen, thank you so much! So glad you loved the photos! I know, right? I got that spoon here. She is amazing and will do custom work too!
  5. I also eat ice cream pretty much year round. I love it and coffee is one of my favorite flavors. Love the chocolate/coffee combo. Totally delicious and another great vegan recipe that I know is amazing.
      Aww thanks Suzanne!
  6. Another AMAZING sounding recipe, Brandi!! I hear you on the still being hot in Houston, girl. I'm down to eat ice cream any day of the week! I seriously can't wait to try this. Your photos are just getting better and better--these are so so gorgeous!!!!!!
  7. Killing me with these pics Brandi! Ice cream has never been that big a deal for me but a scoop on a warm brownie or blondie or with crumble is pretty sensational. I love coffee flavoured desserts (I only actually drink coffee very occasionally) so know I would be into this recipe- still no ice cream maker though!
  8. This looks so delicious! And I love that spoon. : )
  9. Coffee is my favourite ice cream flavour too. It used to be chocolate but there's just something so special about coffee. And hells yeah to eating ice cream year round! These photos are gorgeous, Brandi and I adore the spoon! Somehow I manage to treat all of my utensils as "calorie free", which isn't so great for my waistline. Your ice cream looks just as rich, creamy 'n decadent as the full fat versions that I eat.
      Hahaha you crack me up Nancy! I don't really care about calories either and I never count them, I ENJOY my food, period, but I do provide the calorie count simply for the convenience of my readers, but I personally do not track them whatsoever! I think it will just make a person crazy! Oh, and girl, it's just as creamy because it's got just as much fat as dairy, lol! It's definitely NOT low-fat, but it is made with good ingredients :)
  10. Wow I am craving some of this ice cream right now.. it looks incredibly chocolatey and delicious. Pinned!
      Thanks Thalia! The combo of espresso and chocolate chips has to be one of the best ever!
  11. Mmm, now I am definitely craving some ice cream :DCheers Choc Chip Uru
  12. Now you've inspired me to try to make ice cream as next thing to try in following recipes! Your photos are making me drool! hehe Thanks for sharing!! XO, Violet
      Aww thanks so much Violet! Making homemade ice cream really is so ridiculously easy, you should totally do it!
  13. DAT SPOON DOUGH!!!!!!!!!! IT NEEDS TO BE IN MY MOUTH AT ALL TIMES! ;) I will eat steak with it... I mean... BAH HA HA HA!
      LOL! Isn't it the best?!
  14. I actually prefer ice cream in the colder months!! I can't really eat it while it's hot out, it's just much too heavy for me. With that said, this recipe came in perfect time for cooler temps. It looks DELICIOUS!
      Yep, it's odd but I crave soup during hot weather and ice cream during cold weather....well, really I want ice cream year round, but cold weather I STILL crave it!
  15. You are a miracle worker Brandi! This ice cream sounds and looks delicious! I think I need that spoon too, although I would probably get into a lot of trouble with it, lol!
  16. [...] going to apologize. I know I just posted an ice cream recipe this week, that being my Java Crunch ice cream, but I have a good reason for this post. Right after I posted that one, NadaMoo Ice Cream [...]
  17. What!! This looks amazing!! My boyfriend would go crazy over this. Gotta try this! Thanks for the recipe! :)
      Thanks so much Vanessa! Please let me know if you make it!
  18. Super delicious all the recipies. Felicitaciones y gracias
      Thanks so much Maria!!
  19. Looks delicious! Totally love the spoon!!!!!
      Thanks so much Sandy!
  20. Looks amazing! How can I make this without an ice cream maker?
      You can try following this method in this recipe but keep in mind not using an ice cream maker will make the ice cream much icier and freeze harder.

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