Cacao Nibs, Lucuma, Cashews & Chia Ice Cream

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


  • Cacao
  • Lucuma
  • Cashews
  • Chia
  • Honey
  • Vanilla extract
    Vanilla extract
  • coconut milk
    coconut milk
  • 4 tablespoons of Cacao (nibs)
  • 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
  • 1 1/3 cups of Coconut milk (full fat)


Raw and naturally dried cacao nibs are full of antioxidants and add a crunchy texture to this easy-to-make cashew ice cream, whereas lucuma powder 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)