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5.0 from 3 votes

Vegan Cacao Nib Ice Cream

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!

Prep Time
30 mins
Chill Time
5 hrs
Total Time
5 hrs 30 mins
Servings: 10 servings
Calories: 228 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Chill. Place the ice cream into a small loaf pan and chill in the freezer for at least 3 to 4 hours.
  4. Serve. Remove the ice cream from the freezer 10 minutes before eating to more easily scoop the ice cream. Serve in bowls and enjoy.

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

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

% 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.