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Scoops of dark chocolate ice cream in three glass cups.

Dark Chocolate Ice Cream with Cocoa Nibs - vegan

A creamy, rich, decadent cashew based ice cream awaits. You'd never know Dark Chocolate Ice Cream with Cocoa Nibs is egg free and dairy free! vegan *Time below is for hands on time. It does not include an overnight rest and time to freeze the ice cream. 
Course Dessert
Cuisine American
Keyword Dairy Free Ice Cream, Homemade Ice Cream without Eggs, Ice Cream Recipe No Eggs, Ice Cream without Milk, Vegan Chocolate Ice Cream
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 321kcal
Author Traci York


  • 1 C Raw Cashews soaked in water overnight or in very hot water for at least 10 minutes and rinsed
  • 2/3 C Water
  • 2 tsp Vanilla Extract
  • 1/4 C + 2 Tbs Maple Syrup 3 oz
  • 1/2 C Almond Milk unsweetened (4 oz)
  • 1/4 C Granulated Sugar ground (1 3/4 oz)
  • 2 1/2 Tbs Dutch Cocoa Powder
  • 1/4 tsp Arrowroot optional, but helps thicken
  • 1 1/2 tsp Espresso Powder or Strong Espresso optional
  • Pinch of Sea Salt
  • 1/8 C Cocoa Nibs 1/2 oz
  • Leaves Mint for Garnish Optional


Day One: Make the Ice Cream

  • Place cashews, water, extract, maple syrup, almond milk, sugar, cocoa, arrowroot, espresso and sea salt into a high-speed blender like this one. Blend for 1 minute on med-high speed. Scrape down the inside of the pitcher and blend for 30 more seconds on med-high speed.
  • Pour into a container, cover and chill in the fridge for at least four hours or overnight. This helps develop flavor.
  • Now is a good time to put your ice cream maker freezer bowl into the freezer.

Day Two: Churn the Ice Cream

  • When you are ready to churn the ice cream, place the container (I use a loaf pan) you'll be storing the ice cream in in the freezer so it's nice and chilled when you transfer the ice cream from the machine. Line the container with parchment paper and clip the sides as to hold them in place (optional).
  • Churn the ice cream according to the manufacture's instructions (I churned mine for 30 min on low).
  • Add the cocoa nibs to the ice cream during the last few minutes of the churn. The goal is to evenly distribute the nibs throughout the ice cream.
  • Transfer the ice cream to the storage container, place parchment or plastic wrap right on the surface of the ice cream (this will prevent ice crystals from forming) and cover tightly. Freeze for at least an hour to an hour and a half in the covered container.
  • When you're ready to serve, remove from the freezer and let set at room temperature for at least 5 minutes. This will allow it to become a bit softer and ready for scooping.
  • Enjoy within a week.


Recipe adapted from Vegan Chocolate.
Total time above does not include the time it takes to churn and freeze the ice cream. Churning and freezing is dependent on individual ice cream maker and freezer temperature.


Calories: 321kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Sodium: 50mg | Potassium: 323mg | Fiber: 3g | Sugar: 27g | Calcium: 76mg | Iron: 3mg