Cacao Nibs, Lucuma, Cashews & Chia Ice Cream

Cacao Nibs, Lucuma, Cashews & Chia Ice Cream
  • Type
    Desserts
  • Difficulty
    Easy
  • Flavor
    Sweet
  • Course
    Dessert
  • Estimated Time
    4 Hours 7 Minutes
  • Served
    Cold
  • Yield
    4 servings

Ingredients

  • Lucuma Powder
    Lucuma Powder
  • Cashews
    Cashews
  • Chia
    Chia
  • Honey
    Honey
  • Vanilla extract
    Vanilla extract
  • coconut milk
    coconut milk
  • 5 tablespoons of Lucuma Powder
  • 1 cup of Cashews (soaked overnight)
  • 1/4 cup of Chia (seeds)
  • 5 tablespoons of Honey (or Agave nectar)
  • 3 teaspoons of Vanilla extract
  • 4 tablespoons of Cacao Nibs
  • 1 1/3 cups of Coconut milk (full fat)

Directions

Raw and naturally dried nibs from cacao beans are full of antioxidants and add a crunchy texture to this easy-to-make cashew ice cream, whereas lucuma provides its mild sweetness and delicate flavor. Chia seeds, on the other hand, are full of omega fatty acids and fiber, while cashews give a creamy texture to this tasty and healthy dessert.

  1. Soak the cashews overnight or cover with hot water for about 2-4 hours before using them.
  2. In a medium bowl, mix very well chia seeds, coconut's milk, honey, and vanilla with a whisker and refrigerate overnight.(2 minutes)
  3. The next day, use a food processor to blend the chia mixture with the soaked cashews and the lucuma powder at high speed, until you get a thick and creamy consistency. Add a pinch of salt to taste.(5 minutes)
  4. Transfer the creamy mixture back into the bowl, and blend in the cacao nibs with a spatula until they are well distributed. Frozen for about 4 hours before serving.(4 hours)