Dark Chocolate Ice Cream with Cocoa Nib

This rich, luscious and creamy ice cream will have you going back to the freezer for an sneaky extra bite!

For the Cashew Cream (Yields 1½ C):
1 C Raw Cashews, soaked in water overnight and rinsed
⅔ C Water
1 tsp Vanilla Extract
¼ C Maple Syrup (2 oz)

For the Ice Cream:
1½ C Cashew Cream (12⅛ oz)
½ C Almond Milk, unsweetened (4 oz)
¼ C Granulated Sugar, ground (1¾ oz)
2 Tbs Maple Syrup
2½ Tbs Dutch Cocoa Powder
¼ tsp Arrowroot
1 tsp Vanilla Extract
1½ tsp espresso powder or strong espresso (optional)
Pinch of Sea Salt
⅛ C Cocoa Nibs (1/2 oz)
Mint Leaves for Garnish (Optional)

View the full recipe at Vanilla And Bean →