Nicecream and coffee – this wonderful combination makes all lovers of espresso, latte or cappuccino happy. You don’t need an ice cream machine and only a few ingredients for this vegan and sugar-free Mocha nicecream. Wonderful in taste, creamy and with perfect sweetness without any household sugar (provided the chocolate is sugar-free, of course), so you will happily take a second portion of this vegan Mocha nicecream.
Praise the freezer
You don’t even need an ice cream machine for your sugar-free, vegan Mocha nicecream. Nevertheless, your ice cream will be so smooth and so creamy, which the bananas and coconut cream take care of. You can easily prepare your Mocha ice cream, with the freezer playing the most important role. Cut the bananas into slices the day before and place them well spread in a storage jar. The jar goes into the freezer.
Praise the fridge
Make the coffee, let it cool down and put it in the fridge together with the can of coconut milk. Open the door – put all in – close the door – and the preparation is done! Both preparations with the freezer and the fridge, can easily be done overnight or must be done at least 4 hours before serving.
With this short preparation time, I have time to tell you a bit about lupine coffee. For me as a non-coffee drinker, this coffee alternative is ideal. Lupine coffee is based on the seeds of the lupine flowers. Thousands of years ago plant parts were used all over the world, which were roasted and drunk as “coffee”. Many of them came close to coffee beans in terms of aroma and taste, which is especially true for lupine coffee. It is caffeine-free, produces less acid and tastes great. Lupins are grown across Europe and even locally, which significantly reduces the ecological footprint compared to coffee.
Praise the joy
Close your eyes and imagine a wonderful coffee aroma, a cool creaminess, small, crunchy chocolate pieces with a fine taste. This is exactly how this Mocha nicecream tastes! Simply too good to let it melt!
On the practical side: Your food processor together with the bananas and the coconut milk will provide the perfect creaminess and consistency. They will make the difference whether your nicecream is good or very taste, because we are all looking for this fine creaminess of our ice cream.
For special moments of pleasure, I exceptionally use chocolate that is not entirely sugar-free. For me, this special crispness of my favorite chocolate pieces is a part of this pleasure and absolutely worth a little sin. Of course, you can use sugar-free chocolate or chocolate sweetened with dates that result in an equally delicious vegan Mocha nicecream.
If you are in the mood for more nicecream, I can highly recommend my Stawberry Banana (N)ice cream. Since they share the same basic ingredients, you could start to think aobut an ice cream afternoon.
Vegan Mocha Nicecream
Ingredients
- 1 can of coconut milk
- 2 bananas (300 g without peel)
- 50 ml strong coffee / espresso
- 1 pinch of vanilla
- 40 g dark vegan chocolate (for sugar-free use date sweetened chocolate)
Optionales Topping
- 1 tbsp cacao onibs
- 10 g dark vegan chocolate (for sugar-free use date sweetened chocolate)
- a few small peppermint leaves
Instructions
- Cut the bananas into slices and place them in a wide, freezer-safe storage jar so that the individual slices do not touch each other as much as possible. Put the can in the freezer overnight or for at least 4 hours.
- Put the can of coconut milk in the refrigerator overnight or for at least 4 hours. After the coconut milk has been in the refrigerator long enough, the milk will have separated. At the top of the can, the greasy part of the milk is solidified, which I call coconut cream and at the bottom of the can is the watery part. You will need 2 tablespoons of coconut cream for the recipe.
- Prepare the coffee, let it cool down and then let it cool down further in the refrigerator. Roughly chop the chocolate.
- When the coconut cream has set, the coffee has completely cooled down and the banana slices are frozen, put the frozen bananas, 2 tablespoons coconut cream, cold coffee and vanilla powder in a food processor. Mix for about 1 minute until you have the perfect lump-free ice cream consistency. Then add the chocolate pieces and mix again briefly.
- Place the ice cream with the toppings of your choice and serve immediately, as it melts very quickly.
Notes
Nicecream is a vegan, low-fat ice cream with no added sugar. The basic recipe always consists of frozen bananas. Then there are fruits, coffee, nuts, spices – whatever you like.
The preparation is the same as with conventional coffee beans. Depending on your taste, you will need 1-3 teaspoons of lupine coffee powder per cup. For the filter coffee, insert the filter bag into the filter and pour hot water over it. You can also make lupine coffee in the French press jug or the Italian espresso maker (cafetiere), although you have to pay attention to the degree of grinding.
