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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5 from 1 vote

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

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.
Rate This Recipe
5 from 1 vote
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Russell James

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June 3rd, 2009

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