We’ve been on a good health kick over in this part of the woods and we want to continue. So, I’ve been searching for new recipes and making all sorts of things up around here. I found vegan ice cream, and since this is one of my downfalls (real ice cream), I thought hmm, I’ll give it a try.
Also, I believe I have shared my love for Maca. Maybe it’s this bona fide superfoods’ profound benefits (the mineral-rich maca root has adaptogenic qualities, which may support the regulation of stress and repair, balance hormones, boost sex drive, and enhance strength and energy… all without being a stimulant). Or, maybe it’s the fact that the potent, earthy, butterscotch-esque flavor is so yummy.
Maple-Maca Ice Cream with Chocolate Chips
You do not need an ice cream maker for this recipe, however, if you do not have access to a high-powered blender (like a Vitamix, Blendtec, or even a Magic Bullet), soak the cashews and water together for 30 minutes before blending for smoother results.
Makes about 1 pint (4 servings).
1 cup raw cashews
1 cup water
¼ cup maple syrup
2 Tbsp raw Maca Powder (Herbal Spirit, in Santa Barbara)
pinch sea salt
1 tsp vanilla extract
1/3 cup chopped dark chocolate (I use Trader Joes)
Blend all ingredients – except the chopped dark chocolate – in a blender until completely smooth. Transfer to a bowl or Tupperware container and freeze for 30 minutes. Mix in dark chocolate chunks into the cold ice cream, then continue freezing, covered, until frozen through – about 6-8 hours. Let defrost for 5 minutes before serving to soften.