Coffee Mocha Nice Cream (Vegan, Energizing & Creamy)

Calling all coffee lovers! This bold and creamy Coffee Mocha Nice Cream is made with frozen bananas, a touch of cacao, and espresso for a naturally sweet, energizing treat. It’s like a frozen mocha latte in a bowl—smooth, chocolatey, and totally satisfying. The best part? It’s made without any dairy or refined sugar and only takes minutes to whip up. 

Ingredients

3-4 Large Ripe Bananas, peeled, sliced, and frozen

2 Tablespoons Brewed Espresso or Strong Coffee, cooled

1 Tablespoon Cacao Powder (or cocoa powder)

1 tsp Vanilla Extract

2–3 Tablespoons Plant Milk (only if needed for blending)

1-2 tsp Instant Coffee Crystals (add more, for a deeper coffee bitter twist)

Vegan Mini Chocolate Chips (optional to fold in)

This is my favorite breakfast/dessert hybrid—it wakes me up and satisfies a sweet craving in one bowl. I blend frozen bananas, a shot of espresso, and cacao powder for that rich mocha flavor. It tastes like an affogato but totally plant-based. I always add dark chocolate chunks on top so every spoonful feels like a treat—but minus the crash.

Instructions

Add the frozen banana slices, espresso, cacao powder, vanilla extract and coffee crystals, if using to a high-speed blender or food processor.

Blend until creamy and smooth, scraping down the sides as needed.

If the mixture is too thick, add a splash of plant milk to help blend.

Scoop into a bowl or cone, and enjoy immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer scoop. Optional fold in coffee crystals.

Optional: Top with a sprinkle of cacao nibs or vegan chocolate chips for extra mocha magic!