Vegan Cacao Nib Ice Cream

• servings: 10 servings
• active time: 30 minutes
• total time: 5 hours 30 minutes

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

¼ cup cacao nibs

Directions

Create the base. Add the cashews, coconut milk, coconut oil, maple syrup, vanilla, and salt to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.

Make the ice cream. Pour the ice cream base into an ice cream maker and proceed according to maker directions. Add the cacao nibs at the last minute to combine into the ice cream.

Chill. Place the ice cream into a small loaf pan and chill in the freezer for at least 3 to 4 hours.

Serve. Remove the ice cream from the freezer 10 minutes before eating to more easily scoop the ice cream. Serve in bowls and enjoy.

Nutrition

• Calories: 228 kcal
• Total Fat: 19 g
• Saturated Fat: 13 g
• Unsaturated Fat: 5 g
• Sodium: 66 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 3 g