Vegan Mocha Chip Ice Cream (dairy, sugar, and coconut free)
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Vegan Mocha Chip Ice Cream (dairy, sugar, and coconut free)
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Vegan Ice Cream - sugar free! This yummy coffee and chocolate ice cream with chocolate chips is made with a cashew base, but adaptable for allergies. Full of healthy goodness.
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Ingredients
- 2 cups cashews (soaked and drained)
- 6 Medjool dates (optional)
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup coffee (use strong coffee)
- 1 teaspoon vanilla
- 5/8-4/3 teaspoon stevia or 20-40 drops; to taste, liquid form
- 1/2 cup water
- 1-3 tablespoons MCT oil (optional - for creaminess)
- 1 tablespoon gelatin (or arrowroot; optional - as thickener)
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- Soak cashews in water (cover by about an inch) and let sit covered with a kitchen towel for 4-6 hours. Drain.
- Place all ingredients except chocolate chips, if using, in a high-powered blender and blend until smooth (if using gelatin, let it dissolve in water before adding it to the other ingredients).
- Pour mixture into ice cream maker bowl and follow manufacturers directions.
- Add the chocolate chips, if using. (I usually add them as soon as the mixture begins to show signs of freezing in the ice cream maker--about 7 minutes after the machine starts processing).
Notes
- If you have an ice cream maker (I am very fortunate to have this one) keep the freezer bowl in the freezer (deep freeze is best) at all times. That way when you want to make ice cream it is ready to go!
- Even though many recipes tell you to soak your cashews anywhere from 4 hours to overnight, DO NOT soak them for more than 6 hours. They get bitter and slimy if soaked too long. I've had bitter cashew cream and it leaves, well, a bitter taste in your mouth!
- Again, you can use either regular or decaf coffee, but if you’re really sensitive like me you may want to go decaf.
- White Chocolate Chips: You could try white chocolate chips instead of chocolate chips (see Homemade White Chocolate Chips).
- If you have an ice cream maker (I am very fortunate to have this one) keep the freezer bowl in the freezer (deep freeze is best) at all times. That way when you want to make ice cream it is ready to go!
- Even though many recipes tell you to soak your cashews anywhere from 4 hours to overnight, DO NOT soak them for more than 6 hours. They get bitter and slimy if soaked too long. I've had bitter cashew cream and it leaves, well, a bitter taste in your mouth!
- Again, you can use either regular or decaf coffee, but if you’re really sensitive like me you may want to go decaf.
- White Chocolate Chips: You could try white chocolate chips instead of chocolate chips (see Homemade White Chocolate Chips).
Nutrition Information
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Calories
409kcal
(20%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Sodium
107mg
(4%)
Potassium
526mg
(11%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Vitamin A
36IU
(1%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
4mg
(22%)
Net Carbohydrates
37g
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Sodium | 107mg | 4% |
| Potassium | 526mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 4mg | 22% |
| Net Carbohydrates | 37g |
* Percent Daily Values are based on a 2,000 calorie diet.
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