There is nothing better than your taste buds enjoying a treat as much as your body! Its a have your cake and eat it too kind of recipe! Today I wanted to create a recipe using Graze Cacao Nibs and decided to make a vegan coconut ice cream! Feel free to use a different type of nut milk! The only prep you need is to freeze your nut milk the night before into cubes or the entire recipe blended into cubes the night before.
*NOTE, if you do not have a high powered blender try soaking your cashews in the coconut milk the night before.
INGREDIENTS
1 cup cashew
1 14-ounce cans coconut cream OR full fat coconut milk
1/4 cup Graze Cacao Nibs
1/4 cup coconut sugar or 8 Pitted Medjool Dates
1 vanilla bean or 1 tsp pure vanilla extract
Pinch of salt
METHOD
PREP THE NIGHT BEFORE: Blend all ingredients except GRAZE Cacao Nibs until smooth and freeze in a ziplock bag laying flat or into ice cube treys the night before . Once frozen break into chunks and blend once more in blender . At the end mix in cacao nibs and put back in freeze for an hour + ! Scoop up your creamy dairy free guilt free heavenly ice-cream! If you let freeze too long just let sit out on counter to soften a bit before scooping!
*Thank you to Graze for kindly sponsoring this post. All opinions are 100% honest & completely my own.
