Creamy no-churn vegan chocolate mocha ice cream proves you do not need a machine or heavy cream – silken tofu and melted chocolate do the work, with instant coffee for a mocha edge.
Craving a decadent, coffee-kissed chocolate treat that you can feel good about? Look no further! This incredibly creamy Vegan Chocolate Mocha Ice Cream is your dream come true. Forget the ice cream maker—this simple, no-churn recipe uses a secret ingredient (silken tofu!) to create a luxuriously smooth texture that will have everyone asking for the recipe. It’s the perfect way to cool down and get your caffeine fix, all in one delicious scoop.
Ingredients
• 1 cup / 170g (6 oz) vegan chocolate chips
• 1 cup / 240ml soy milk
• 1 12-ounce / 340g (12 oz) block silken tofu, drained
• 1/3 cup / 67g (2.36 oz) granulated sugar
• 2 tablespoons (30 ml / 1 fl oz) instant coffee powder
• 2 teaspoons (10 ml / 0.3 fl oz) vanilla extract
• 1/4 teaspoon (20 ml / 0.7 fl oz) salt
Instructions
1. Melt the Chocolate: Using a double boiler or in the microwave in 30-second intervals, melt the vegan chocolate chips until smooth and creamy. Set aside to cool slightly.
2. Blend the Base: In a high-speed blender, combine the soy milk, drained silken tofu, sugar, instant coffee, vanilla, and salt. Blend on high for at least 2 minutes, or until the mixture is completely smooth with no graininess.
3. Combine and Final Blend: Pour the slightly cooled melted chocolate into the blender with the tofu mixture. Process again until fully incorporated and smooth.
4. Freeze and Stir: Transfer the mixture to a large, freezer-safe container or loaf pan. Place in the freezer.
5. Create the Creamy Texture: Stir the mixture vigorously with a fork or spatula every 30 minutes for about 4 hours. This breaks up ice crystals and creates a smooth, scoopable texture. If the mixture gets too firm, simply transfer it back to the blender, process until smooth, and return to the freezer.
Nutritional Information
• Serves: 6
• Serving Size: 3/4 cup (960 ml)
• Cost Per Serving: $1.83
• Calories: 150
• Fat: 8g
• Carbohydrates: 15g
• Protein: 5g
• Fiber: 0g
• Sugar: 10g
• Sodium: 120mg
Pro Tips
• For the smoothest possible texture, be sure to blend the tofu base until it is absolutely silky. Any graininess at this stage will be noticeable in the final product.
• Use high-quality dark chocolate (70% cacao or higher) for a deeper, more intense chocolate flavor that beautifully complements the coffee.
• For a more intense coffee kick, use 1-2 teaspoons (10 ml / 0.3 fl oz) of espresso powder in place of the instant coffee.
• If your ice cream freezes too solid, simply let it sit at room temperature for 10-15 minutes before scooping.
FAQ
Q: Will my chocolate mocha ice cream taste like tofu
A: Not at all! Silken tofu has a very neutral flavor and acts as a creamy, high-protein base. When blended with the rich dark chocolate, coffee, and vanilla, its flavor is completely masked, leaving you with only a luxuriously smooth and decadent mocha taste.
Q: Can I make this vegan mocha ice cream without soy
A: You can easily substitute the soy milk with other plant-based milks like almond, oat, or full-fat coconut milk. However, for the creamiest texture, it’s essential to use silken tofu as it’s the key ingredient for the recipe’s smooth, no-churn consistency.
Q: Is this tofu ice cream a good source of protein
A: Yes, it is! Thanks to the silken tofu and soy milk, each serving of this delicious chocolate mocha ice cream contains 5 grams (0.18 oz / 5.1 g) of plant-based protein, making it a more satisfying and protein-rich treat compared to many traditional dairy-based ice creams.
Q: How should I store this no-churn vegan ice cream
A: Store your vegan chocolate mocha ice cream in a tightly sealed, freezer-safe container. To prevent ice crystals and freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. It will keep well in the freezer for up to 2 weeks.
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Creamy No-Churn Vegan Chocolate Mocha Ice Cream
Ingredients
Method
- Melt the Chocolate: Using a double boiler or in the microwave in 30-second intervals, melt the vegan chocolate chips until smooth and creamy.
- Set aside to cool slightly.
- Blend the Base: In a high-speed blender, combine the soy milk, drained silken tofu, sugar, instant coffee, vanilla, and salt.
- Blend on high for at least 2 minutes, or until the mixture is completely smooth with no graininess.
- Combine and Final Blend: Pour the slightly cooled melted chocolate into the blender with the tofu mixture. Process again until fully incorporated and smooth.
- Freeze and Stir: Transfer the mixture to a large, freezer-safe container or loaf pan.
- Place in the freezer.
- Create the Creamy Texture: Stir the mixture vigorously with a fork or spatula every 30 minutes for about 4 hours. This breaks up ice crystals and creates a smooth, scoopable texture. If the mixture gets too firm, simply transfer it back to the blender, process until smooth, and return to the freezer.
