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
Vegan Mocha Ice cream (Starbucks copycat)
- 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
- 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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