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Maca Chocolate Chip Ice Cream

Maca Chocolate Chip Ice Cream
Chef:Heather Pace

ABOUT THE CHEF

Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of seven raw dessert e-books, owns a raw dessert and chocolate company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at SweetlyRaw.com.

READ MORE ABOUT HEATHER
This chocolate chip ice cream has four different superfoods in it and is extremely delicious. Maca, mesquite, lucuma and baobob bring loads of nutritional benefits to this tasty ice cream made with cashews, cacao nibs, coconut sugar and maple syrup. Enjoy!

INGREDIENTS

  • 1 1/3 cup cashews
  • 2 1/2 cups water
  • 2/3 cup + 2 tablespoons coconut sugar
  • 4 tablespoons maca
  • 3 tablespoons lucuma
  • 2 teaspoons mesquite
  • 2 teaspoons baobab powder
  • 1 tablespoon maple syrup
  • 1/3 cup cacao nibs
DIRECTIONS
  1. Blend the cashews, coconut sugar and water until a thoroughly smooth consistency.
  2. Add remaining ingredients and blend until completely smooth.
  3. Chill in the fridge for 8-12 hours and then process in an ice cream maker according to the manufacturers instructions.
  4. Toward the end of churning, add in the cacao nibs.
  5. Freeze for 4-6 hours until the ice cream firms up.
  6. Enjoy!

NOTES

Garnish with cacao nibs if desired.

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