Vegan Cacao Nib Ice Cream

• 份量: 10 servings
• 活動時間: 30 minutes
• 總時間: 5 hours 30 minutes

食材

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

步驟

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.

營養

• 卡路里: 228 kcal
• 總脂肪: 19 g
• 飽和脂肪: 13 g
• 不飽和脂肪: 5 g
• 鈉: 66 mg
• 總碳水化合物: 13 g
• 膳食纖維: 1 g
• 總糖: 7 g
• 蛋白質: 3 g