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Creamy No-Churn Vegan Chocolate Mocha Ice Cream – vegetarian recipe
Stav Kogan

Creamy No-Churn Vegan Chocolate Mocha Ice Cream

This incredibly creamy Vegan Chocolate Mocha Ice Cream is a decadent, coffee-kissed treat. This simple, no-churn recipe uses silken tofu to create a luxuriously smooth texture without an ice cream maker.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (170 g / 6 oz) vegan chocolate chips
  • 1 cup (240 ml) soy milk
  • 1 12-ounce / 340g (12 oz) block silken tofu, drained
  • 1/3 cup (67 g / 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
  • 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.

Method
 

  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.
  2. Set aside to cool slightly.
  3. Blend the Base: In a high-speed blender, combine the soy milk, drained silken tofu, sugar, instant coffee, vanilla, and salt.
  4. Blend on high for at least 2 minutes, or until the mixture is completely smooth with no graininess.
  5. Combine and Final Blend: Pour the slightly cooled melted chocolate into the blender with the tofu mixture. Process again until fully incorporated and smooth.
  6. Freeze and Stir: Transfer the mixture to a large, freezer-safe container or loaf pan.
  7. Place in the freezer.
  8. 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.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8g

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