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.
Cuisine: American, Gluten-free, Vegan
Author: Brandi Doming
1heaping cup (150g) whole raw cashews
1 1/2cupscanned "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.)
1/4cup+ 2 tablespoons cocoa powder
1/2cup+ 2 tablespoons organic coconut palm sugargives a richer flavor than regular sugar
2tablespoonsraw agavehelps with the texture by preventing ice crystals
2teaspoonsfine ground instant espressoadjust to your preference depending on how strong you want it, or omit for a chocolate flavor
1/8teaspoonfine 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.