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Indulge yourself in this Mocha Vegan Ice Cream! Dairy, Egg, Sugar, and Coconut-free! Made with cashews, but with allergy substitutes. Full of yummy chocolate and coffee flavor with chocolate chips.

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

Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: Vegan Mocha Ice Cream
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.
Print Recipe


  • 2 cups cashews (soaked and drained)
  • 6 medjool dates (optional)
  • 1/4 cup cocoa
  • 1/4 tsp salt
  • 1 cup coffee (use strong coffee)
  • 1 tsp vanilla
  • 5/8-4/3 tsp liquid stevia (or 20-40 drops; to taste)
  • 1/2 cup water
  • 1-3 Tbsp MCT oil (optional - for creaminess)
  • 1 Tbsp gelatin (or arrowroot; optional - as thickener)
  • 1/2 cup sugar-free chocolate chips (optional)


  • 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).