Maple Maca Ice Cream with Dark Chocolate Chips
I cherish the idea that we can lean on whole, plant-based, clean foods (and superfoods!) to create 99% of the flavors, textures and colors of almost any dish we crave … yes, even ice cream. Cream and sugar? Who needs them when you have cashews or almonds, and dates or maple syrup? Talk about an upgraded treat!
1 cup raw cashews
1 cup water
¼ cup maple syrup
pinch sea salt
1 tsp vanilla extract
1/3 cup chopped dark chocolate
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.
Makes about 1 pint (4 servings).
Note: If you have an ice cream maker, feel free to put it to use for a fluffier texture.