About the Recipe
1 can coconut cream (from a full fat 13.5 oz can), refrigerated
½ cup cashew butter, unroasted and unsweetened
⅓ cup fresh mint leaves
1 vanilla bean, cut in half and seeded (or 1 teaspoon vanilla extract)
¼ cup collagen powder
½ teaspoon monk fruit extract
2 squares chocolate bar (100% cacao), grated with microplane
¼ cup cacao nibs (optional)
Add coconut cream, cashew butter, mint, vanilla, collagen, and monk fruit to a Vitamix or high-speed blender.
Blend until incorporated, about 30 seconds.
Transfer into a container designed for storing ice cream or a container with a lid.
Top with 1 square of shaved chocolate, do not mix.
Close the lid and transfer to the freezer.
After one hour, remove from the freezer and stir well (the edges will start to firm up first).
Grate the remaining chocolate, add cacao nibs (if using), and return to the freezer.
Remove from the freezer and stir every 30 minutes until you reach your desired consistency (about 2-3 hours of total freezing time should do it).
If you let it freeze overnight, you will need to let it sit at room temperature for about 15 minutes to soften before serving.
If you’d like more of a soft serve consistency, keep frozen ice cream in the refrigerator to let it soften to your desired texture.