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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One word: WOW!!!
Have made it 3 times now, with tiny variations (adding some cinnamon and a pinch of nutmeg, or some chili flakes) absolutely delish every time. Thank you soo much for this recipe!
SO amazing to hear that Marlene, thank you!
Holy Hannah this is the best ice cream ever (dairy or non-dairy). I don’t have a high speed blender so I strained the coconut/cashew mix in a nut milk bag before adding the other ingredients and the texture was AMAZING! I also used instant coffee instead of espresso, for a more subtle coffee taste. I’ll be online stalking your recipes from now on.
Really glad to hear that, thank you Cathy!
I am drooling. Love your site. How much do your ice cream recipes make?
Cups? Servings?
Thank you Deb! It will depend on the recipe, I’ve updated the recipe card, this makes about 3 cups!
Yes, so this is awesome ice cream. I can’t get over how easily it scoops – sometimes ice creams get all icy, but this doesn’t! I do leave it out on the counter for about a half hour to get it to where it’s easy to scoop.
I remember growing up my dad would give us ice cream on our waffles for breakfast, so what I’m thinking is that this needs to be paired with the double chocolate pancakes from your book. I think I’ll do this a few hours before work sometime so I can totally crash during a zoom meeting. Can’t wait!
hahaha so funny Laura! Yes, this is my favorite ice cream ever! Mine never needs but a couple of minutes though straight from the freezer. Perhaps yours just gets much more cold or the container you are using is different. Regardless, glad to hear how much you love it!
This was delicious! Can you just leave the cocoa powder out if you want to make coffee ice cream?
Hi Jen, I really don’t think that would be strong enough and the cashew flavor might be a bit too strong. I would suggest making my butterscotch ice cream instead that doesn’t rely on cocoa powder at all. It is a coffee flavor as well and for a more potent coffee flavor, I’d double or triple the espresso. https://thevegan8.com/vegan-butterscotch-ice-cream/
Hi,
I can’t wait to try this – can you recommend an ice cream maker? Looking for performance & convenience – considering Whynter ICM-15LS Automatic Ice Cream Maker 1.6 Quart Capacity Stainless Steel, with Built-in Compressor per amazon’s recommendation, but I am curious about what you use…
Thanks!
Beth
Hi this is the one I’ve used for years! https://thevegan8.com/product/ice-cream-maker/
Thank you!
THE most decadent ice cream EVER. Of ANY kind. SO delish! (And very dangerously easy to make 😂)
Woohoo, so happy to hear that!
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 🙂
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!
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!
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/
Can I substitute agave with honey, maple syrup or anything else?
Yes, maple syrup is fine!
This ice cream is ahhhhhmazing! It is so rich and creamy, and ridiculously easy to make. Fantastic recipe!
Woohoo, love this Coby!
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.