Vegan Cacao Nib Ice Cream
User Reviews
5.0
3 reviews
Excellent
Vegan Cacao Nib Ice Cream
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This easy vegan ice cream is perfectly creamy, lightly sweet with notes of vanilla, and dotted with crunchy cacao nibs. Perfect for enjoying on a hot day or for serving dinner guests!
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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
Instructions
- 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.
Equipments used:
Notes
- Storage tip: Store this in an airtight container in the freezer for up to 3 months. You can also press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the lid to minimize air exposure. When you're ready to enjoy, keep in mind that vegan ice cream tends to freeze harder than dairy-based versions due to the absence of fat from the cream. Let it sit at room temperature for 5 to 10 minutes before scooping.
- Blender method: Although you can use a high-powered blender to make this, just note that it'll be more dense and less fluffy.
- Storage tip: Store this in an airtight container in the freezer for up to 3 months. You can also press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the lid to minimize air exposure. When you're ready to enjoy, keep in mind that vegan ice cream tends to freeze harder than dairy-based versions due to the absence of fat from the cream. Let it sit at room temperature for 5 to 10 minutes before scooping.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
66mg
(3%)
Potassium
194mg
(6%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin C
0.4mg
(0%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 66mg | 3% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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