Maple Mocha Vegan Ice Cream

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Some of you might be a bit surprised to see a mocha vegan ice cream recipe here, since I can’t stand coffee. Yes, I know, sin of all sins, I’m just not a lover of the bitter bean.

Maple Mocha Vegan Ice Cream - a simple, creamy, dairy-free, soy-free DELICIOUS recipe.

But, I’m also not one to turn down a deal. When my husband said he wanted to walk to Starbucks for a free coffee day, mocha vegan ice cream instantly popped into my head. I picked up a free coffee, headed home, and started churning.

This is a really simple recipe – it contains just six little everyday ingredients, and almost all of the time involved in making it is hands-off chilling time. Though this ice cream is completely free of dairy and eggs, it has a wonderfully rich and creamy texture thanks to the combination of coconut milk, melted chocolate (yes, the amazing powers of cocoa butter), maple syrup (ice cream loves liquid sweeteners), and a pinch of salt.

As mentioned, I’m not a big coffee fan. I first made it with 1/4 cup of Starbuck’s (read: strong) coffee. It was a little too much for me and cut into the sweetness. I prefer it with just 2 tablespoons of coffee, but if you like a more intense coffee-flavor, see my notes at the beginning of the recipe.

Special Diet Notes: Maple Mocha Vegan Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly!

Maple Mocha Vegan Ice Cream
 
Prep time
Total time
 
I'm VERY timid with coffee, so I tend to go lighter with the bean. If you like a more intense coffee roast then you can increase the brewed coffee to 3 to 4 tablespoons, or add in 1 to 2 tablespoons of instant coffee. Keep in mind that the total time listed includes chilling time. Preparing the ice cream takes just 10 minutes!
Author:
Serves: 6
Ingredients
Instructions
  1. Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.
  2. Remove it from the heat, stir in the vanilla and salt.
  3. Place the chocolate in a bowl, and pour on enough of the hot coconut milk mixture to just cover the chocolate. Allow the chocolate to sit for a couple of minutes, then whisk virorously, until the chocolate is melted and smooth.
  4. Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.
  5. Chill in the refrigerator for 2 to 3 hours, or overnight.
  6. Churn in your pre-chilled ice cream maker, according to the manufacturer's directions.
  7. Pack the ice cream into a chilled dish with tight fitting lid and place it in the freezer to firm up.
Notes
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Peanut free, Soy free, Wheat free, and Refined Sugar free.
Nutrition Information
Serving size: ½ cup
Maple Mocha Vegan Ice Cream - a simple, creamy, dairy-free, soy-free DELICIOUS recipe.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

7 Comments

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  4. Sounds perfect. And I think it’s so funny that you went all the way to Starbuck’s to get a coffee–then only used 2 Tbsp of it!! 😉 But probably more than enough coffee flavor for me, since I haven’t tasted the bitter bean for over 10 years!

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