This vegan cacao nib ice cream is a delicious dessert to keep stored in the freezer! It’s delightfully creamy, perfectly sweet with notes of vanilla, and dotted with crunchy cacao nibs.

Why This Vegan Ice Cream Will Be Your New Favorite

It still amazes me how cashews can transform into a creamy, indulgent base for so many vegan desserts—from my vegan caramel cheesecake to these chocolate peppermint slices, and especially this vegan vanilla ice cream with crunchy cacao bits. Even though I can enjoy dairy (in moderation), this recipe remains one of my favorite desserts to make! Here’s why:

• The process couldn’t be simpler. Blend the base, churn it in an ice cream maker, pour it into a loaf pan, and chill until ready to serve. That’s it!
• The texture tastes like the real thing. Don’t knock vegan ice cream until you try it—it’s just as smooth and creamy as traditional ice cream.
• It’s a slightly healthier alternative. Sugar is still sugar, but using whole, natural ingredients like maple syrup and cacao nibs makes it feel a lot better than using refined, processed sweeteners.

Vegan Cacao Nib Ice Cream Ingredients

• Raw Cashews: The key here is to soak your cashews overnight in a bowl, whether that’s in the fridge or out at room temperature. This breaks down the cashews’ structure, making them soft and easier to blend, and also removes phytic acid, which can interfere with digestion and nutrient absorption.
• Full-Fat Coconut Milk: Make sure you’re using full-fat coconut milk from the can! It will make a night and day difference as this has the creamy texture you need for ice cream.
• Other Liquid Ingredients: Coconut oil will help give this a smooth texture, while maple syrup and vanilla extract give this just enough sweetness and flavor.
• Sea Salt and Cacao Nibs: Grab a pack of cacao nibs for a crunchy chocolate bite. I’ve listed my favorite brand in the recipe card. Alternatively, you could chop your favorite chocolate bar into very small pieces.

Find the printable recipe with measurements below.

How To Make Vegan Ice Cream

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 the maker’s directions. I’ll link two great ice cream makers in the recipe card. Then, add the cacao nibs at the last minute to combine into the ice cream. Note: although you can use just use a high-powered blender, keep in mind that it’ll be more dense and less fluffy.

Chill time. Pour the ice cream into a small loaf pan and let it chill in the freezer for at least 3 to 4 hours. The longer the better! Then, remove the ice cream from the freezer 10 minutes before eating to more easily scoop the ice cream.

Ways To Serve

• Make an affogato: Simply scoop 2 servings into a small bowl and pour a shot or two of espresso on top! It’s a classic dessert that’s great for serving at a dinner party.
• Pair it with cookies: Make a quick pizookie dessert by plating my vegan chocolate chip cookies with dollops of this vegan ice cream on top. The combination is SO good.

More Vegan Ice Cream Recipes

• Salted Caramel Apple Pie Ice Cream: This is for all the apple caramel lovers.
• Roasted Cherry Cardamom Ice Cream: A must-make for cherry season.
• Mint Chocolate Chip Nice Cream: Another great vegan ice cream with a banana base!