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 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.

It’s similar to my Vegan Chocolate Chip Peanut Butter Ice Cream recipe which uses vegan/gluten-free chocolate chips instead of the cacao nibs.

This is a really easy recipe to make with a Vitamix and an ice cream maker and takes only a few minutes to prepare.

The hard part is waiting for it to harden in the freezer!

But the good news is that it’s almost raw (canned coconut milk), vegan, gluten-free, dairy-free, paleo-friendly, contains no refined sugar and is made with clean ingredients.

Here is the 18 ingredient list for a traditional store-bought brand ice cream:


Breyers Double Churned Extra Creamy Mint Chocolate Chip Ice Cream 






5 Fast Facts About Cashews:

  • packed with dietary fiber
  • rich in “heart friendly” mono-saturated fatty acids
  • rich source of minerals
  • high in magnesium and copper
  • excellent source of antioxidants

5 Fast Facts About Coconut (Coconut Milk):

  • 2 tablespoons contain 4.6 g RDA of dietary fiber
  • healthy source of medium-chain fatty acids
  • can help to decrease cholesterol
  • high in lauric acid
  • excellent source of manganese at 60% RDA and iron at 11% RDA

5 Fast Facts About Raw Cacao Powder:

  • excellent source of anti-oxidants
  • contains one of the highest dietary sources of magnesium
  • one ounce has 9 g of fiber
  • one ounce contains 4 g of raw vegan protein
  • one ounce contains 6% DV of iron

5 Fast Facts About Raw Coconut Crystals:

  • low glycemic (GI of 35)
  • raw, vegan and gluten-free
  • unrefined and unbleached
  • contains 17 amino acids
  • is an abundant source of minerals and broad spectrum B vitamins

5 Fast Facts About Raw Cacao Nibs:

  • excellent source of anti-oxidants
  • contains one of the highest dietary sources of magnesium
  • one ounce has 9 g of fiber
  • one ounce contains 4 g of raw vegan protein
  • one ounce contains 6% DV of iron

5 Fast Facts About Himalayan Pink Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption




Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door, and you’ll be supporting The Healthy Family and Home website at the same time!



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 these BPA-free molds (makes 6 individual treats).

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.


Cacao Nib and Mint Chocolate Ice Cream (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar) The Healthy Family and Home


  • 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


Step 1 Add all ingredients (EXCEPT the cacao nibs) into a Vitamix 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.






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  1. Erika says

    Yum, yum, yum and yum!!! I think I’ll make this with my boyfriend’s kids. I may have to omit the peppermint for them, but I can always make a little bit with for me! ;)

    • Karielyn says

      Hi there Erika! They would be extra kid-friendly if you make it with some popsicle/fudgesicle molds…so much better than the kind at the grocery store!

      And, you can omit the cacao nibs and mint if you just want a plain chocolate fudgesicle treat.

      Thanks so much and I hope everyone enjoys them ;)

  2. says

    Sounds Yummy…… if they taste as amazing as they look, they must’ve been delicious indeed. I can’t wait to taste it. Thanks for sharing this wonderful recipe.

  3. Sarah says


    I just have a quick question. I usually put the coconut milk cans in the fridge so that the ‘cream’ portion gets on top and solidify. Do I only use the ‘cream’ portion and omit the water beneath it, or do I use the full content of the can?

    Thank you!

    • Karielyn says

      Hi there Sarah! For this recipe, I just used the entire can of coconut milk…just make sure you get the “full-fat” version instead of the “light” version.

      Thanks for your question and I hope you enjoy the recipe if you decide to make it ;)

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