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Vegan Cacao Nib Ice Cream

Delicious Vegan Cacao Nib Ice Cream That's Easy to Make!

Indulge in this easy-to-make Vegan Cacao Nib Ice Cream, rich and creamy, perfect for satisfying your sweet tooth guilt-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup raw cashews soaked overnight
  • 1 can full-fat coconut milk
  • 2 tablespoons coconut oil melted
  • 1/2 cup maple syrup or agave syrup
  • 1 teaspoon vanilla extract pure vanilla recommended
  • 1/4 teaspoon sea salt do not omit
Mix-In
  • 1/2 cup cacao nibs or dark chocolate chips

Equipment

  • High-powered blender
  • Ice cream maker
  • Loaf pan

Method
 

Ice Cream Preparation
  1. In a high-powered blender, combine soaked raw cashews, full-fat coconut milk, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
  2. Transfer the mixture into a covered bowl and refrigerate for at least 4 hours.
  3. Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions, adding cacao nibs before finishing.
  4. Transfer the ice cream to a loaf pan and freeze for at least 3-4 hours.
  5. Allow the ice cream to soften for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 50mgPotassium: 250mgFiber: 3gSugar: 12gCalcium: 4mgIron: 8mg

Notes

Store in the refrigerator for up to 3 days or freeze in an airtight container for up to 3 months. Let sit out for about 10 minutes before scooping for easier serving.

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