Mocha Nice Cream

Mocha Nice Cream is a creamy, dreamy frozen treat made without dairy or refined sugar. It’s a vegan ice cream that’s perfect for coffee lovers, healthy eaters, and anyone who wants dessert in minutes. Just blend and enjoy - no ice cream maker needed!

Love frozen treats? Be sure to try our Black Sesame Ice Cream and Filipino Mango Ice Cream - they’re just as easy and packed with flavor!

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Substitutions & Variations
• FAQs
• Mocha Nice Cream

Why You’ll Love This Recipe

It’s vegan, dairy-free, gluten-free, and super beginner-friendly. No fancy tools or churning needed—just a blender and a few simple ingredients.

Frozen bananas make it naturally sweet and creamy. Coconut milk adds richness, and instant espresso powder or instant coffee gives it a bold mocha kick. Add a splash of vanilla extract or soy milk for even more flavor.

Bonus: Bananas are a great source of potassium and fiber, helping with heart health and digestion. Plus, they’re easy to peel, freeze in a single layer on a baking sheet, and store in a freezer-safe container. And try using a strong blender like a Vitamix to get that perfect consistency.

Ingredients

Listed below are all the ingredients you will need:

• Raw cashews
• Coconut milk
• Frozen bananas
• Nut butter
• Instant coffee
• Dairy-free chocolate chips or cacao nibs (optional)

See the recipe card for quantities.

Instructions

Make the Cashew Base:

1. In a high-speed blender or food processor, add the cashews and pulse until finely ground.

2. Add the coconut milk and blend until smooth and creamy.

Add Remaining Ingredients:

3. Add the frozen banana slices, nut butter, and instant coffee to the blender.

4. Blend again until the mixture is smooth and creamy, scraping down the sides as needed.

Serve:

5. Scoop the mocha nice cream into a bowl and top with dairy-free chocolate chips or cacao nibs (optional).

6. Serve immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.

Substitutions & Variations

• Ingredient Swap
  No coconut milk? Use almond or oat milk.
  Don’t like coffee? Skip it or add cocoa powder for a chocolate-only twist.
  
• Variation
  Swap nut butter with tahini or sunflower seed butter for a nut-free version.
  Swirl in some peanut butter, maple syrup, or fresh berries for tasty chunks.
  
• Mistake to Avoid
  Don’t skip soaking the cashews if you don’t have a high-speed blender—it helps with creaminess.
  
• Storage Tips
  • This nice cream holds up in the freezer for about 1–2 weeks.
  • Let it soften for a few minutes before scooping.
  • Store in an airtight container with parchment paper pressed on top to avoid ice crystals.

FAQs

You Might Also Like:

If you like this recipe, try my other dairy-free recipes:

• Vegan Chocolate Ice Cream
• Vegan Chocolate Cake
• Vegan Pancakes

Recipes for Every Moment

Feeling snacky on a hot afternoon but want something healthy? This Mocha Nice Cream is cool, creamy, and takes just minutes to make—no guilt, just joy!