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Vegan Mocha Chip Ice Cream (dairy, sugar, and coconut free)

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.

Servings: 6 - 8
Calories: 409 kcal
Course: Dessert
Cuisine: Vegan , Keto

Ingredients

  • 2 cups cashews (soaked and drained)
  • 6 Medjool dates (optional)
  • 1/4 cup cocoa
  • 1/4 teaspoon salt
  • 1 cup coffee (use strong coffee)
  • 1 teaspoon vanilla
  • 5/8-4/3 teaspoon liquid stevia (or 20-40 drops; to taste)
  • 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

    Cup of Yum
  1. Soak cashews in water (cover by about an inch) and let sit covered with a kitchen towel for 4-6 hours. Drain.
  2. 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).
  3. Pour mixture into ice cream maker bowl and follow manufacturers directions.
  4. 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

Calories 409kcal (20%) Carbohydrates 42g (14%) Protein 10g (20%) Fat 26g (40%) Saturated Fat 9g (45%) Sodium 107mg (4%) Potassium 526mg (15%) 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

% 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.