The most incredible Vegan Mocha Ice Cream inspired by the popular Starbucks Ice Cream . Dairy-free, vegan, oil-free ice cream that combines chocolate and espresso. Super creamy and made with cashews. You will be blown away by this heavenly bowl.
My favorite combo ever is chocolate and espresso/coffee. I used to be obsessed with the Starbucks ice cream, but now I’m obsessed with this one! Vegan Mocha Ice Cream (Starbucks Copycat)
This one is the best ice cream I’ve EVER had, non-vegan included. My hubby exclaimed it was “better than Starbucks” and definitely, by far, the best ice cream recipe I’ve made to date. I will most likely stick with this recipe as my go-to base from now on. Seriously, better than any ice cream I’ve made using coconut cream.
This tastes identical to dairy ice cream. I found the perfect balance of ingredients. It is just too addicting.
MORE VEGAN ICE CREAM RECIPES
- Vegan Vanilla Birthday Cake Ice Cream
- Blueberry Cheesecake Ice Cream
- 4 Ingredient Vegan Chocolate Ice Cream
- Dark Chocolate Almond Ice Cream
- Vegan Java Crunch Ice Cream
- Raspberry Sorbet
- Vegan Vanilla Cheesecake Ice Cream
- Vegan Blueberry Cheesecake Ice Cream
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Mocha Ice cream (Starbucks copycat)
Ingredients
- 1 heaping cup (150g) whole raw cashews
- 1 1/2 cups canned "lite" coconut milk (Highly recommend the Thai Kitchen or Taste or Thai brands. Do NOT use the Polar brand, it is nothing but fillers and will not work.)
- 1/4 cup + 2 tablespoons cocoa powder
- 1/2 cup + 2 tablespoons organic coconut palm sugar gives a richer flavor than regular sugar
- 2 tablespoons raw agave helps with the texture by preventing ice crystals
- 1 teaspoon vanilla extract
- 2 teaspoons fine ground instant espresso adjust to your preference depending on how strong you want it, or omit for a chocolate flavor
- 1/8 teaspoon fine sea salt
Instructions
- Add all of the ingredients to a power blender, such as a Vitamix, and blend for a couple of minutes on the highest setting until completely creamy and smooth. If you do not have a power blender, soak the cashews for 5-6 hours (the longer you soak, the creamier your ice cream) first in a bowl covered with room temperature water. Drain and rinse them and pat them dry. Add to your blender with the remaining ingredients.
- After you have gotten it completely smooth, taste and add any more espresso if desired.
- Pour the mixture into your ice cream maker and churn until firm and a soft serve consistency forms. Place in the freezer in an airtight container for a couple of hours to harden before eating. If it completely freezes overnight, just remove it a few minutes before serving.
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This was ridiculously good ice cream…with no gums, fillers, etc! Way better than store bought! So rich, creamy, and decadent, I asked my daughter to make it again for me for my birthday! And we didn’t even use an ice cream maker! Thanks for a(nother) great recipe!
Hi Brandi!
This recipe looks promising, except for the coconut milk. I always get nauseous whenever I smell or eat coconut, and I can usually taste it even when others can’t, so I try to avoid coconut as much as possible. Do you think (sweetened or unsweetened) soy whipping cream could work as well?
Thank you!
Hi Lana! I have never used soy whipping cream, so I have no idea if the ice cream would turn out icy or not. Let me know if you try it. Ice cream needs a good amount of fat or it will be icy.
This ice cream is ahhhhhmazing! It is so rich and creamy, and ridiculously easy to make. Fantastic recipe!
Woohoo, love this Coby!
Can I substitute agave with honey, maple syrup or anything else?
Yes, maple syrup is fine!
Can you do this without an ice cream maker?
You can try this method from this recipe. Just keep in mind that it will form more ice crystals and firm up harder without an ice cream maker. https://thevegan8.com/4-ingredient-vegan-chocolate-ice-cream/
Why do you use cashews.? I hate them
Because they mimic dairy for ice cream by making it creamy. I have other ice creams on the blog that don’t use cashews. Check my 4 ingredient chocolate ice cream!
Hi, if I already have premade cashew milk, how many cups should I use in the recipe? Thank you!
Hi! I wouldn’t suggest that because I don’t know how thick your milk is and I only go by the listed measurements of cashews and liquids here. I’d hate for it to turn out icy for you!
Hello there! This recipe looks amazing! Just one question, is there a way to substitute the cashews? I know someone who would love this but has a nut allergy so I was wondering if there’s any substitute. Thank you!
Hi Nami! Unfortunately, it’s the cashews that make it creamy. It just won’t work without them. I would suggest making my other chocolate ice cream instead and add espresso. It’s just as amazing.
Thank you very much for your reply! I’m going to try that! Have a good one 🙂
THE most decadent ice cream EVER. Of ANY kind. SO delish! (And very dangerously easy to make 😂)
Woohoo, so happy to hear that!