Raw Food Recipes

Maca Ice Cream & Cacao Crackle Sandwiches

This recipe was heavily inspired by this Cacao Pistachio Florentine & Mint Ice Cream Sandwich. This time the cacao part is much more ‘crackly’ and the whole thing is very reminiscent of the choc-ices I used to have when I was younger.

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Maca Ice Cream & Cacao Crackle Sandwiches

Nutrition (For one serving)

Calories: 2180kcalCarbohydrates: 206gProtein: 60gFat: 138gSaturated Fat: 44gSodium: 1047mgPotassium: 2085mgFiber: 32gSugar: 107gVitamin C: 12mgCalcium: 1119mgIron: 18mg

Ingredients

US Customary - Metric

Ice cream

1 1/2 cups cashews
1/3 cup agave
1 vanilla pod insides scraped out
3 cups almond milk
3 tbsp maca root powder
2 tsp lemon juice
1 pinch salt

Cacao crackles

1/2 cup cacao butter
1/4 cup cacao powder
1/4 cup agave
3 tbsp cacao nibs

Instructions

Blend all ice cream ingredients in a high-speed blender until smooth.
Pour into an ice cream maker. Alternatively, you can pour into a container and place in the freezer to set hard. Once it’s frozen, cut into chunks and run through a juicer with the blank homogenizing plate on. This gets rid of any ice crystals that may have formed.
When ice cream is soft enough to work with, shape it into a cylinder (a metal ring is great for this) and re-freeze.
Blend all cacao crackles ingredients except the cacao nibs in a high-speed blender. Transfer to a bowl and stir in the cacao nibs.
Use a spoon to drop small amounts of the mixture onto a nonstick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice cream cylinders.
Leave to set hard.

Assembly

Take the ice cream cylinders from the freezer and let them soften slightly for a few minutes. That way the next stage will work better.
Sandwich each of the cylinders between 2 pieces of the cacao crackles. You may want to return them to the freezer at this point so the whole thing freezes together as one.