Cacao nibs question for guidance

I don't know which kind the author of this recipe used, but I for one would use roasted, and not raw cacao nibs, in this no-churn chocolate chip ice cream. Roasted ones have a lot more flavor, I've found. Especially for a frozen dessert, where the freezing tends to dull flavors, one would think that nibs with more flavor would produce a better result. ;o)