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Vegan Cacao Nib Ice Cream Recipe

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4 from 33 reviews

This Vegan Cacao Nib Ice Cream is a rich, creamy, and indulgent plant-based dessert made with soaked cashews, coconut milk, and coconut oil for a smooth texture, sweetened naturally with maple syrup, and accented with crunchy cacao nibs for a delightful chocolatey bite. Perfect for a refreshing treat that’s free from dairy and refined sugars.

Ingredients

Base Ingredients

  • 1 cup raw cashews, soaked overnight and drained
  • 1 (13.5-ounce) can full-fat coconut milk
  • 3 tablespoons coconut oil
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

Add-ins

  • ¼ cup cacao nibs

Instructions

  1. Soak Cashews: Begin by soaking 1 cup of raw cashews overnight in water. This softens the cashews, making them easy to blend into a creamy base.
  2. Prepare Ice Cream Base: Drain the cashews and add them into a high-speed blender along with a 13.5-ounce can of full-fat coconut milk, 3 tablespoons of coconut oil, ⅓ cup of maple syrup, 1 teaspoon of vanilla extract, and ¼ teaspoon of sea salt. Blend on high until completely smooth and creamy, scraping down the sides as needed to ensure an even consistency.
  3. Add Cacao Nibs: Stir in ¼ cup of cacao nibs gently by hand to distribute evenly throughout the mixture, adding a crunchy texture and rich chocolate flavor.
  4. Freeze the Mixture: Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes until it reaches a soft-serve texture. If you do not have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for 2-3 hours to prevent ice crystals from forming and achieve a creamy consistency.
  5. Freeze to Set: Transfer the churned ice cream into a lidded container and freeze for an additional 3-4 hours to firm up before serving.
  6. Serve: Scoop the ice cream into bowls or cones and enjoy your vegan cacao nib ice cream immediately. Store leftovers covered in the freezer for up to one week.

Notes

  • Ensure cashews are soaked overnight to get the creamiest texture.
  • If you don’t have an ice cream maker, manual freezing with periodic stirring can work well to avoid ice crystals.
  • For a sweeter ice cream, adjust maple syrup to taste.
  • Store leftover ice cream in an airtight container to preserve texture and freshness.
  • If coconut oil is solid, gently melt before blending for better incorporation.

Find it online: https://justsosavory.com/vegan-cacao-nib-ice-cream-recipe/