Vanilla Carob Chip Vegan “ice cream”

caffeine free cane sugar free Carob gluten free Paleo soy free Sugar free vegan


    • 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. 

    Older Post Newer Post