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Cacao Nib and Mint Chocolate Ice Cream
[Vegan]

Name: Cacao Nib and Mint Chocolate Ice Cream [Vegan]
Cook time: 30 min
Yield: 4 servings
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

KT By: Karielyn Tillman

Author Bio

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home,... Read More

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A scoop of creamy vegan Cacao Nib and Mint Chocolate Ice Cream, garnished with fresh mint leaves and a sprinkle of cacao nibs, in a dessert bowl.

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Cacao Nib and Mint Chocolate Ice Cream

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... Read More

Ingredients You Need for Cacao Nib and Mint Chocolate Ice Cream [Vegan]

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

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How to Prepare Cacao Nib and Mint Chocolate Ice Cream [Vegan]

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