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.
Nadamoo Copycat “Java Chip” Ice Cream
- 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.
- 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.
- 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.
- 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.
- 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.
*Vegan, gluten-free, oil-free, nut-free option