Categories: Ice-Cream

Ingredients

• For the ice-cream
• 1 1/2c cashews
• 1/3c agave
• 1 vanilla pod, insides scraped out
• 3c almond milk
• 3T maca root powder
• 2t lemon juice
• Pinch salt
• For the cacao crackles
• 1/2c cacao butter
• 1/4c cacao powder
• 1/4c agave
• 3T cacao nibs

Directions

1. • Blend all ingredients in a high-speed blender until smooth.
2. • 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 homogenising plate on. This gets rid of any ice crystals that may have formed.
3. • When ice-cream is soft enough to work with shape it into a cylinder (a metal ring is great for this) and re-freeze.

4. For Cocoa Crackles

5. • Blend all ingredients except the cacao nibs in a high-speed blender.
6. • Use a spoon to drop small amounts of the mixture onto a non-stick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice-cream cylinders.
7. • Leave to set hard.

8. Assembly

9. • 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.
10. • 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.

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