This Mocha Ice Cream aka banana ice cream, aka nice cream, uses only 5 ingredients and it doesn’t even taste like bananas. Creamy, rich, and decadent no one would ever know it’s vegan.
I’m back and I’m happy that I am! Like I said in the video, I only meant to take a one month break, then it turned out to be three months, and then it ended up being 6 months! OMG, I’m so sorry guys, but I’m back and with the support of my husband, I’m going to be staying around for the long haul.
Making this recipe was very easy, basically dump everything in a high-speed blender and blend for about 2-3 minutes. Also, it’s foolproof, you literally have to mess this recipe up on purpose for it to go wrong.
So bananas are a necessity in my home because of how versatile it is! You can use it in smoothies, shakes, ice cream, cookies and of course the classic banana bread. In addition, bananas contain a lot of potassium which helps with your thyroid. Here’s another cool tip, bananas have melatonin which helps you to sleep better! So I usually eat half of the banana before I sleep.
Anyways, there are so many ways to title this recipe like banana ice cream, nice cream, non-dairy ice cream, and the list can go on. I simply decided to call it mocha ice cream because I love anything mocha.
Tips and Tricks on How to Make Mocha Ice Cream:
- You can use other variants of vegan milk in this recipe: cashew milk, almond milk, and others. But the wonders of coconut milk is that it makes the ice cream texture so much smoother when eaten.
- If you love an intense mocha flavor, feel free to add more instant powder. Just make sure you taste the mixture each time you can in more of the coffee powder. You wouldn’t want a bitter ice cream 🙂
- This ice cream recipe is perfect for lactose intolerant individuals who loves ice cream. It is also a perfect treat for vegan family and friends as all the ingredients are vegan-friendly.
- When blending the cashew nuts, make sure that you see a very fine texture -that is the perfect time to add the liquid ingredients. In that way, you achieve a very smooth ice cream texture
How to Make Mocha Ice Cream:
First, pour in the cashew nuts in a high-speed blender. You can also chop your cashew nuts roughly if you don’t want to give your blender a hard time 🙂
After blending it, your cashew nuts should be fine and should have a consistency like this. You can see that it turned out almost like a paste-like consistency:
Then add the coconut milk to the blended cashew nuts. Feel free to use other dairy-free milk, hemp milk, or soy milk:
This is how it’s going to look like after adding the dairy-free milk- a smooth puree:
Now it’s time for all the other ingredients to be dumped in the blender! Add the frozen bananas, nut butter, and instant coffee blending until smooth:
I can assure you, this blending part smells soooo good (because when bananas are mashed, they give out a sweet fruity aroma and the coffee is coffee- it always smells good)
After blending all that goodness, it should look like this! Creamy in texture and all the ingredients are incorporated properly. It is important that you achieve this texture because it is the key to have a smooth, creamy texture once you eat it.
Look at that goodness! This was after I froze it overnight and set it on my counter for about 20 minutes before scooping into it. You can eat it now but you can freeze it 2 hours more to solidify it and achieve a store-bought ice cream texture. Make sure to store it in an air-tight container:
Scoop the ice cream into your favorite sundae cup and top it with vegan chocolate chips to make it extra pretty! You can also opt to add colorful ice cream sprinkles which are vegan. As we all know, the presentation is everything even if you’re serving it just for yourself 🙂
I hope you guys enjoy this recipe and let me know what is your favorite ice cream flavor by commenting below!
You never know, I may just try making it using bananas.
Frequently Asked Questions for Mocha Ice Cream Recipe:
Q: Can I replace the instant coffee with cocoa powder?
A: Yes, you can replace it if you do not like the taste of coffee. Just add bit by bit as it might make the ice cream bitter if you add too much of the cocoa powder.
Q: I can never find coconut milk. Is there a specific brand that you use?
A: I do not use just one specific brand. Try looking for coconut milk in Asian grocery shops. If you happen to be in a tropical country, you are blessed to have it fresh from the coconut.
Q: What can be used instead of bananas?
A: I have not tried any other fruit for this recipe but maybe you can use pumpkin or any creamy fruit that is nice to match with the mocha flavor.
Q: Can I blend in some of the chocolate chips?
A: Yes, that would surely make the taste more delicious!
Watch my Mocha Ice Cream aka Banana Mocha Ice Cream STEP by STEP video:
If you like this recipe, try my other dairy-free recipes:
Mocha Ice Cream | 5 Ingredients ONLY!
- ½ cup cashews
- ½ cup coconut milk
- 3 frozen bananas
- 2 tablespoons nutbutter
- 1 tablespoon instant coffee
- In a high-speed blender, add the cashews and pulse until it's fine.
- Add the alternative milk and blend until smooth.
- Add the frozen bananas, nut butter, and instant coffee blending until smooth.
- Scoop into a serving bowl and add dairy-free chocolate chips (optional)
- Eat immediately.
NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!