Craving a rich, creamy dessert that satisfies your sweet tooth without compromising your plant-based lifestyle? Get ready to discover the ultimate vegan mocha ice cream that proves dairy-free desserts can be just as luxurious and delicious as traditional versions. This recipe transforms simple, wholesome ingredients into a silky-smooth, coffee-infused chocolate dream that will make you forget all about store-bought ice cream.
Prep Time: 15 mins
Cook Time: -
Total Time: 4 hrs 15 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 2 cups coconut milk
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 tsp instant coffee granules
- 1 tsp vanilla extract
Instructions
- Chill the coconut milk in the refrigerator for at least 2 hours to ensure it's cold and will blend smoothly.
- In a large mixing bowl, whisk together the coconut milk, cocoa powder, maple syrup, instant coffee granules, and vanilla extract until completely smooth and well combined. Ensure there are no lumps in the mixture.
- Pour the mixture through a fine-mesh strainer to remove any potential cocoa or coffee granule clumps, creating an ultra-smooth base.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
- If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring vigorously every 30 minutes to break up ice crystals for a smoother texture.
- Once churned, transfer the ice cream to a freezer-safe container and smooth the top with a spatula.
- Cover the container with a tight-fitting lid or plastic wrap and freeze for an additional 2 hours to firm up the ice cream.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
- Serve in chilled bowls and optionally garnish with a sprinkle of cocoa powder or chocolate shavings.
Tips
- • For the smoothest texture, use full-fat coconut milk and chill it thoroughly before mixing. • If you don't own an ice cream maker, don't worry! The manual freezing method works perfectly - just remember to stir frequently to prevent ice crystals. • For an extra flavor boost, try adding a pinch of sea salt or a splash of espresso to intensify the mocha profile. • To make your ice cream extra indulgent, consider folding in some dairy-free chocolate chips or chopped nuts before the final freeze. • Store your ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent freezer burn. • For the most scoopable consistency, let the ice cream sit at room temperature for 5-10 minutes before serving.
Nutrition Facts
Calories: 163kcal
Carbohydrates: 24g
Protein: 2g
Fat: 8g
Saturated Fat: 7g
Cholesterol: 0mg
