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.
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!
- 1 13.5-ounce can regular, full-fat canned coconut milk
- ½ cup maple syrup
- 2 tablespoons strong coffee, or more if desired
- ½ teaspoon vanilla extract
- Pinch salt
- 4 ounces chopped dairy-free dark chocolate or semi-sweet chocolate chips (I used Scharffen Berger 70% Dark Bars)
- Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.
- Remove it from the heat, stir in the vanilla and salt.
- 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.
- Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.
- Chill in the refrigerator for 2 to 3 hours, or overnight.
- Churn in your pre-chilled ice cream maker, according to the manufacturer's directions.
- Pack the ice cream into a chilled dish with tight fitting lid and place it in the freezer to firm up.
7 Comments
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Okay, I’m a bit intimidated by ice cream. I don’t have an ice cream maker but I have a Cuisanart soft serve maker. Could I try this recipe with that machine?
You know, I’m not familiar with a soft serve maker. If it works with “regular” ice cream recipes, then it should work with this one!
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!
Well, it got us out on a walk, so no waste there. It got some use in experiments too 🙂