Vegan Frozen Mocha with Coconut Whipped Cream
When you have the craving for a creamy, cool coffee drink in the heat of the afternoon, look no further. This vegan frozen mocha with coconut whipped cream is exactly what you need. With the help of an inexpensive ice cream maker (I got mine at a big box store for just $29.99), you can be sipping bliss in just twenty minutes. Recipe by Melinda Bryce.
Cook Time: See Recipe
How Do You Make It?
Coconut Whipped Cream:
1-14 ounce can full fat coconut milk
1 cup strong, cold coffee
1 cup plain almond milk
¼ cup sugar
1 tbsp unsweetened cocoa powder (or carob)
1 tsp vanilla
Start the coconut whipped cream the night before by simply tossing a 14 oz can of full- fat coconut milk into the refrigerator to chill. When you put your mocha in the ice cream maker, pull out the can of cool coconut milk.
Skim the thick solids off the top of the coconut milk into a large bowl, discarding the thin liquid on the bottom. Add one teaspoon of vanilla and beat with an electric hand mixer until fluffy.
Place all ingredients in a large bowl or cocktail shaker. Shake or whisk until everything is well-incorporated. Pour into the frozen compartment of your ice cream maker and freeze according to your machine’s directions, stopping the process before the mocha is completely frozen, about fifteen minutes. While the mix is freezing, whip your coconut cream.
Scoop into a grande (16 oz) cup and top with ¼ cup coconut whipped cream and a sprinkle of cocoa or carob powder. This recipe serves one, but doubles easily depending on how much cold coffee you have on hand! You can also try it with strong tea instead of coffee, taking out the cocoa and adding ½ teaspoon cinnamon and ½ teaspoon nutmeg for a frozen chai tea flavor.
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