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. lol.
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.
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.
Mocha Ice Cream aka Banana Mocha Ice Cream Video:
If you like this recipe, try my other dairy-free recipes:
Mocha Ice Cream | 5 Ingredients ONLY!
A creamy 2 ingredient chocolate ice cream for the chocolate lover! Dairy-free and no ice cream maker required!
- Category: Dessert
- 1/2 cup cashews
- 1/2 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.
*or other plant based milk