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 the Vegan Chocolate Chip Peanut Butter Ice Cream recipe which uses vegan/gluten-free chocolate chips instead of the cacao nibs.
The hard part is waiting for it to harden in the freezer!
Making your own homemade, vegan and dairy-free ice cream is so easy and you have control over the quality of ingredients that are used.
Here is the 18 ingredient list for a traditional store-bought brand ice cream:
S.A.D. (Standard American Diet) Breyers Double Churned Extra Creamy Mint Chocolate Chip Ice Cream
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 can omit the mint extract and/or cacao nibs if you prefer just plain chocolate ice cream.
Tip #5: You can substitute the vanilla bean powder with (1) teaspoon vanilla extract.