Vanilla Carob Chip Vegan “ice cream”

Vanilla Carob Chip Vegan “ice cream”


    • 2 1/2 cup full-fat coconut milk 
    • 3/4 cup cashews 
    • 1 - 2 tsp liquid monk fruit (or preferred sweetener)
    • 3 - 4 tsp vanilla extract. (OPTION- 2 vanilla beans)
    • 3/4 cup Missy J’s Carob chips (unsweetened or regular)
    • Pinch of salt 



  • Add coconut milk, vanilla, monk fruit and cashews in a high powered blender and blend until smooth and creamy. 
  • Pour the mixture into your ice cream maker and churn for about 20-30 minutes till a ball forms. (Follow manufactures directions) 
  • In a separate bowl, fold in Carob chips. It’s great to eat right then as it’s at its creamiest. Store in an airtight container in the freezer. Thaw before eating. 

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