Vegan Dessert Recipes: Coconut Mocha Ice Cream

August 12, 2016
Everyone has that one food that sparks nostalgia. There is typically a taste or smell that brings them back to the days of their childhood. In what has been called a "Proustian experience," people recall vivid memories through taste. Scientists are unsure as to what exactly causes this, but one theory is that the hippocampus, which is responsible for spatial memories, also has strong connections to the parts of the brain that are important for emotion and smell.
Whatever the reason, I think we can all agree that there are certain foods that make us nostalgic for an earlier time. For me, that food is ice cream. To me, it brings back post-softball game celebrations, special treat days at school, bike rides with my Dad, and hot summer nights catching fireflies in the front yard. These are all very fond memories for me and, of course, I still enjoy ice cream.
So, today's recipe is reminiscent of my childhood while still honoring the adult I've grown into. Making dairy-free ice cream is so easy! Frozen bananas make the perfect base, and from there, you can customize it any way you want it. Chocolate chip was my favorite flavor growing up, and today coffee has my heart, so I decided to merge the two and create an ice cream flavor all my own with this recipe for Vegan Coconut Mocha Ice Cream. I hope you enjoy! Maybe it will trigger some happy memories for you as well.
Vegan Dessert Recipes: Coconut Mocha Ice Cream

Vegan Dessert Recipes: Coconut Mocha Ice Cream

Recipe Type: Sweets
utensils YIELDS 4 servings
herb graphic for recipe card
  • 3 frozen bananas
  • 1 cup shredded coconut
  • 3/4 cup cocoa powder
  • 3/4 cup dark chocolate bar, chopped
  • 1/4 cup coconut milk, canned
  • 2 tablespoons maple syrup
  • 2 tablespoons ground coffee
        graphic for recipe card


1. Place all ingredients except for milk, coconut, and chocolate into your food processor.
2. Turn on and slowly pour in the coconut milk, stopping to scrape the sides as needed.
3. Fold in the shredded coconut and dark chocolate pieces.
4. Serve immediately or place in the freezer to set for about 30 min if needed.

Also by Kathryn: Vegan Baked Apple with Peanut Butter Ice Cream

Related: Vegan Toasted Coconut Ice Cream

Vegan Ginger & Green Tea Banana Ice Cream

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Photos: Kathryn Farrugia

Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.


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