Desserts

April 25, 2019

Mocha Nice Cream

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Mocha Nice Cream is creamy and thick, filled with the delicious coffee + chocolate combo, and a super healthy alternative to dairy ice cream.

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Mocha Nice Cream

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I think I've been on a bit of a mocha kick lately. First there were these Mocha Chip Cookies, then I made Mocha Chip Almonds, and now Mocha Nice Cream. That's a lot of mocha. Honestly though, I'm not sorry. I love anything that has to do with coffee. Hopefully you do too!

I also love anything that has to do with bananas. And if you haven't guessed, that's what we're using as the base of this nice cream. Bananas are amazing foods. They are sweet but filled with nutrients and fiber so they don't spike your blood sugar like 'traditional' sugar would. Basically, bananas are nature's candy. God's way of blessing us with foods that are both good for us and enjoyable to eat.

I love bananas so much that I eat at least one frozen banana each day for dessert. YUM. My desserts just got an upgrade though, because Mocha Nice Cream is way more delicious than a plain banana.

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Ingredients

  • Frozen Bananas: Make sure you use ripe bananas for optimum sweetness.
  • Espresso Powder: For rich coffee flavor.
  • Cocoa Powder: Make sure to choose an unsweetened cocoa powder to avoid added sugar.
  • Non-Dairy Milk: To make the creamiest nice cream, you'll want to use as little milk as possible.
  • Chocolate Chips: If you're looking for some extra chocolatey flavor and a bit of crunch, throw in a few vegan chocolate chips. Yum!

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Mocha Nice Cream

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How to serve Mocha Nice Cream

If you're looking for soft-serve consistency, this is the nice cream for you. To make it easier to blend, we'll let the bananas sit at room temperature for a few minutes before blending. The result is a soft, silky texture that scoops easily.

If you're more of a traditional, hand-dipped consistency all you need to do is put the nice cream in the freezer until it freezes solid. Then you can scoop it using an ice cream scoop.

Or you can do both! Make a big batch, have some for dessert, and then freeze the rest for later. Mocha Nice Cream for dessert every night!!

Bottom line: no matter what kind of nice cream you like, you should definitely go grab the (four!) ingredients and run to your blender.

That's it. No hassle. No bad stuff. Just blending and eating.

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Recipe Prayer

Jesus thank you for nature's candy. Thank you for quick, easy, and delicious recipes. We are so grateful. Amen.

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Related Recipes

Check out some of my other tasty ice cream recipes!

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Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Mocha Nice Cream

Mocha Nice Cream is creamy and thick, filled with the delicious coffee + chocolate combo, and a super healthy alternative to dairy ice cream.

Author:

Elizabeth

Serves:

1

Prep:

5

min

cook:

0

min

total:

5

min

Print It

Ingredients

  • 2 Medium Frozen Bananas
  • 2 Teaspoons Espresso Powder
  • 1 Teaspoon Cocoa Powder
  • 2-4 Tablespoons Unsweetened Almond Milk, use as necessary
  • Vegan Chocolate Chips, optional

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Instructions

  1. Allow bananas to thaw for a couple minutes so they blend easier.
  2. In a blender or food processor blend the bananas, espresso powder, and cocoa powder. Add almond milk as necessary to help the ingredients mix.
  3. Scoop into a bowl immediately for soft-serve or refreeze for a thicker nice cream. Top with chocolate chips. Enjoy!

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You might also like

Easy Vegan Air Fryer Bananas
Plant-Based Red Velvet Cake
Copycat Reece's Peanut Butter Easter Eggs (Plant-Based & Gluten-free)

Hey - I'm Elizabeth

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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography
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