As summer is coming to an end and the kids are going back to school, we can all still enjoy the warm, sunny days with barbeques and outdoor parties.

When I was a child, it was always such a treat when the ice cream man came to our neighborhood and I could get my favorite flavor (chocolate, of course).

I don’t eat dairy anymore, but still like an occasional frozen treat. This dairy-free option is a great alternative to fill your sweet tooth and still taste amazing.


  • 2 cans Full Fat Natural Value or Native Forest Coconut milk (Leave cans in the refrigerator over night before making this recipe).
  • 1 packet of Lo Han (sweetener)
  • 3 tablespoons of organic maple syrup or organic coconut nectar
  • 4 tablespoons organic cacao nibs
  • 1 teaspoon organic Vanilla extract
  • Organic Mint Leaves (optional)


Remove cans from refrigerator and empty contents into a blender. Add Lohan and syrup or nectar and vanilla extract into the blender. Blend on high, until thoroughly combined, about 1-2 minutes.

Next, pour mixture into a medium-size baking dish and put it in the freezer for about 1 hour. After 1 hour take it out of the freezer and stir in the cacao nibs. Stir and break up any pieces that have become frozen. Return back to the freezer for 1 hour. Check on it again to see if there are any pieces that have frozen over. If so, break them apart and stir.

Return back to the freezer for an hour or more. Now, when you remove it from the freezer, it should be ready. Transfer to a covered storage container until it is ready to serve. Garnish with fresh mint and enjoy!

Makes 4 servings.