Gluten-Free Vegan Cacao Nib and Mint Chocolate Ice Cream
This Gluten-Free Vegan Cacao Nib and Mint Chocolate Ice Cream is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based dessert you can make with an ice cream maker or with ice cream molds that everyone will love!{ Plant-Based | Raw | Vegan | Guten-Free | Dairy-Free | Egg-Free | Soy-Free | Paleo-Friendly | No Refined Sugar }
Add all ingredients to a Vitamix and blend until everything is well combined.
Stir in the cacao nibs by hand into the ice cream mixture.
Pour the ice cream mixture into your ice-cream maker, or ice pop molds, and prepare according to your machine/ice pop mold directions.
Store in an air-tight BPA-free freezer-safe container in the freezer until ready to serve.
Notes
Coconut Sugar. I like to use organic coconut sugar as the sweetener but feel free to use favorite unrefined granular sweetener.Cacao Nibs. You can substitute the cacao nibs with vegan semi-sweet mini chocolate chips.Peppermint Extract. This can be omitted if you prefer a plain chocolate ice cream flavor or don't like the taste of mint.Vanilla Extract. It can be substituted with organic vanilla bean powder in the same amount.Ice Cream Molds. I've made this as regular ice cream that you can eat in a cup and also as an ice-cream on a stick treat using these BPA-free ice cream molds (makes approximately 6 individual treats).Serving Size. This recipe will make approximately 1 1/2 cups of ice cream. Nutritional information is for 1/4 cup which is (1) serving.