Chocolate Ice Cream

March 14, 2019

Chocolate Ice Cream

High Performance Blender
Nut mill or Coffee Grinder
A smile in a scoop!


  • 1 Cup ECO Ecuador Cacao Nibs, milled to a fine powder
  • 1 Cup ECO Carob Powder
  • 8 Tablespoons Coconut Syrup
  • Pitted Medjool Dates
  • 4 Cups Water
  • 1 Cup Cashews


  1. Mill the Cacao Nibs to a fine powder, set aside.

  2. In blender, blend the Cashews with water to create cashew milk.

  3. Add in remaining ingredients and blend well.

  4. Pour into an ice cream maker or a freezable container with a lid and freeze.