Chocolate Almond Ice Cream with Rich Mocha Flavor (Vegan)
Servings: 8
Calories: 321kcal
This recipe for vegan almond mocha ice cream is the creamiest chocolatey non-dairy ice cream out there! Make it with coconut milk, Medjool dates, oatmeal, almond butter, and coffee in your ice cream maker for a frozen delight your whole family will love!
Print Recipe
Equipment
- stovetop and pan
- blender
- ice cream maker
Ingredients
- 2/3 cup coffee strong
- 13.5 ounces canned coconut milk full fat
- 1/2 cup sugar
- 10 Medjool dates pitted and soaked
- 1/3 cup old fashioned oats do NOT use quick oats
- hot water to cover dates discard after soaking
- 1/3 cup almond butter
- 1 Tablespoon cocoa powder
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 teaspoon optional coffee extract flavoring
Instructions
- Add strong coffee, coconut milk, and sugar to a medium-sized saucepan.
- Bring to a boil, stirring, then turn down to med/low and simmer uncovered, stirring occasionally for 10 minutes.
- Add in the old fashioned oats the last 5 minutes of simmering.
- Remove from heat and put in the freezer or refrigerator till cooled. Read the directions of your ice cream maker. If the directions require that the mixture be cold before putting in the ice cream maker, then cool completely.
- While the coffee/coconut milk mixture is cooling, take the pits out of the Medjool dates and cover with hot water. Soak until softened. 30 minutes - 3 hours depending on the age of your dates.
- Drain the water from the soaked and pitted Medjool dates. Discard the water.
- Put the pitted, soaked, and drained Medjool dates in a high-speed blender. Add in the cooled coffee/coconut milk/oat mixture, the almond butter, cocoa powder, vanilla, and salt. Blend on high for several minutes or until the mixture is very smooth and creamy.
- If you are going to add the optional coffee extract, give the blended mixture a taste first to see if you want your mocha ice cream to have a stronger coffee flavor. Add the extract if desired and blend a few seconds to mix in.
- Pour mixture into an ice cream maker. Follow the manufacturer's directions to freeze the ice cream.
- Pour in a freezer-safe container. I use a flat rectangular container. See notes for the product link. You may optionally add chopped or slivered almonds, or drizzle chocolate syrup on top.
Notes
- You can use any ice cream freezer. The one I use happens to be a high-end compressor freezer. That means you don't need to freeze the bowl first because the freezer is build into the machine!
- When you first take the ice cream out of your freezer, it will be too hard to scoop. Leave it sitting on your counter for about ten minutes to allow it to soften slightly. Patience is a virtue they say 💜
Nutrition
Calories: 321kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Sodium: 45mg | Potassium: 444mg | Fiber: 5g | Sugar: 35g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg