If you are looking for a really rich and decadent vegan ice cream dessert, this Cacao Nib and Mint Chocolate Ice Cream recipe just might be it! While I usually make my vegan ice cream with just full-fat coconut milk, this time I added cashews to give it extra creaminess. And instead of just going with a plain chocolate ice cream (which you could also do), I decided to add mint extract and some cacao nibs for a little crunch.

Cacao Nib and Mint Chocolate Ice Cream [Vegan]

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Ingredients

  • 1 cup organic cashews
  • 1 can organic full-fat coconut milk (13.5 ounce can)
  • 1/4 cup organic raw cacao powder
  • 1/2 cup organic raw coconut crystals (or your favorite granulated sweetener)
  • 1/2 teaspoon organic vanilla bean powder
  • 2 teaspoons organic peppermint extract
  • 1 pinch Himalayan pink salt
For the Mix-In
  • 1/2 cup organic cacao nibs

Preparation

  1. Add all ingredients (EXCEPT the cacao nibs) into a blender and blend until creamy and smooth.
  2. Stir the cacao nibs into the ice cream mixture.
  3. Pour the mixture into your ice-cream maker or ice pop molds and prepare according to your machine/ice pop mold directions.
  4. Enjoy!

Notes

Tip #1: I used raw coconut crystals as the sweetener because it’s low-glycemic, but feel free to use your favorite granular sweetener. Tip #2: I’ve made this as regular ice cream (makes 2 – 4 servings) and also as an ice cream on a stick treat using BPA-free molds. Tip #3: You could substitute the cacao nibs with vegan/gluten-free mini-chocolate chips. Tip #4: You could omit the mint extract if you prefer. Tip #5: You can substitute the vanilla bean powder with (1) teaspoon vanilla extract.



Comments

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  1. I"m sure this is tasty but it is not ice cream. The term is short for iced cream and there is no cream in this dish.

    Please stop using dairy names for non-dairy dishes. It is misleading.