Vegan Mocha Ice cream (Starbucks copycat

• Vegan
• Gluten free

• Refrigerated

  • 1 1/2 cups Almond milk, unsweetened

• Condiments

  • 2 tbsp Agave, raw

• Baking & Spices

  • 3/8 cup Cocoa powder
  • 5/8 cup Coconut palm sugar, organic
  • 1/8 tsp Sea salt, fine
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 heaping cup Cashews, whole raw

• Drinks

  • 2 tsp Espresso, fine ground instant

Found on thevegan8.com

Ingredients

• 1 heaping cup whole raw cashews (5 oz, 142g)
• 1 1/2 cups unsweetened almond milk, I make this homemade version because it makes it creamier, OR use canned lite coconut milk or cashew milk
• 1/4 cup + 2 tablespoons cocoa powder
• 1/2 cup + 2 tablespoons organic coconut palm sugar (gives a richer flavor than regular sugar)
• 2 tablespoons raw agave (helps with the texture by preventing ice crystals)
• 1 teaspoon vanilla extract
• 2 teaspoons fine ground instant espresso (adjust to your preference depending on how strong you want it, or omit for a chocolate flavor)
• 1/8 teaspoon fine sea salt

Directions

• Add all of the ingredients to a power blender, such as a Vitamix, and blend for a couple of minutes on the highest setting until completely creamy and smooth. If you do not have a power blender, soak the cashews for 5-6 hours (the longer you soak, the creamier your ice cream) first in a bowl covered with room temperature water. Drain and rinse them and pat them dry. Add to your blender with the remaining ingredients.
• After you have gotten it completely smooth, taste and add any more espresso if desired.
• Pour the mixture into your ice cream maker and churn until firm and a soft serve consistency forms. Place in the freezer in an airtight container for a couple of hours to harden before eating. If it completely freezes overnight, just remove it a few minutes before serving.