Cacao Nib & Mint Chocolate Ice Cream
This plant-based, gluten-free mint chocolate ice cream is creamy, naturally sweetened, and packed with fiber and healthy fats. Easy to make in a blender and perfect for an ice cream maker or popsicle molds, it’s a wholesome dessert everyone will love.
Equipment
- 1 Vitamix or high-speed blender
- 1 Ice Cream Maker or ice pop molds
- Air-tight freezer-safe container for storage
Ingredients
For the Ice Cream Base:
- 1 cup raw cashews soaked if needed
- 1 can 13.5 oz full-fat coconut milk
- ¼ cup raw cacao powder
- ½ cup coconut sugar
- ½ teaspoon pure vanilla extract
- 2 teaspoons peppermint extract
- 1 pinch Himalayan pink salt
Add-In:
- ½ cup cacao nibs
Instructions
- Prepare Cashews for Creaminess: If your cashews are raw and unsoaked, place them in a bowl of warm water for at least 2–4 hours or overnight to soften. Soaking helps achieve a smoother, creamier texture in the ice cream. After soaking, drain and rinse the cashews thoroughly to remove excess starch. This step ensures your ice cream base is luxuriously creamy and silky.
- Blend Base Ingredients Thoroughly: In a high-speed blender or Vitamix, combine the soaked cashews, full-fat coconut milk, raw cacao powder, coconut sugar, vanilla extract, peppermint extract, and a pinch of Himalayan pink salt. Blend on high speed for 2–3 minutes, or until the mixture is completely smooth and homogenous. Stop occasionally to scrape down the sides to ensure no lumps remain. This process creates a rich, velvety chocolate-mint base.
- Taste and Adjust Flavor: Before moving to freezing, taste the mixture. If you want a stronger mint flavor, carefully add a few more drops of peppermint extract. If it’s not sweet enough for your liking, you can add a little extra coconut sugar. Blending and adjusting at this stage ensures that your ice cream will have balanced flavor once frozen.
- Fold in Cacao Nibs: Using a spatula, gently fold the cacao nibs into the blended ice cream base. Stir until the cacao nibs are evenly distributed throughout the mixture. These crunchy nibs provide a delightful contrast to the creamy ice cream, adding both texture and a subtle chocolate intensity.
- Transfer to Ice Cream Maker or Molds: Pour the mixture into your ice cream maker and follow the manufacturer’s instructions for churning until the ice cream reaches a soft-serve consistency. Alternatively, if using ice pop molds, pour the mixture evenly into each mold. Tap gently to remove air bubbles and ensure the mixture is evenly distributed.
- Freeze Until Firm: Once churned, transfer the soft ice cream to an air-tight, freezer-safe container if using the ice cream maker. Smooth the top with a spatula, cover with a lid, and freeze for at least 4–6 hours, or until fully set. For ice pop molds, insert sticks if applicable, cover, and freeze until solid, usually 4–6 hours. This step is crucial for achieving the perfect scoopable texture.
- Serve and Enjoy: Before serving, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Serve in bowls, cones, or enjoy straight from the mold. You can optionally garnish with extra cacao nibs, shaved dark chocolate, or a few fresh mint leaves for a beautiful presentation.
- Storage Tips for Longevity: Store leftovers in an air-tight container in the freezer. To prevent ice crystals from forming, press a piece of parchment paper directly on the surface of the ice cream before sealing. Properly stored, this ice cream will maintain its creamy texture for up to 2 weeks.
Notes
- Cashew Preparation: Soaking cashews is optional but highly recommended for a smoother, creamier ice cream base. If pressed for time, you can use raw cashews without soaking, though the texture may be slightly less silky.
- Coconut Sugar Substitutes: Feel free to swap coconut sugar with maple syrup, agave, or another unrefined sweetener. Adjust sweetness to taste.
- Peppermint Flavor Variation: The peppermint extract can be reduced or omitted for a plain chocolate ice cream. You can also experiment with other extracts such as almond or orange for a unique twist.
- Cacao Nibs Alternatives: Vegan mini chocolate chips or finely chopped dark chocolate can be used in place of cacao nibs for a softer chocolate texture.
- Ice Cream Molds vs. Maker: This recipe works well in both traditional ice cream makers and ice pop molds. For pops, expect 6 individual treats per batch.
