Ingredients

• 1 cup raw cashews
• 1 cup water
• 1/2 banana
• 1/4 cup maple syrup
• 2 Tbsp gelatinized (or raw) maca powder
• pinch sea salt
• 1 tsp vanilla extract
• 1/3 cup chopped dark chocolate

Directions

1. 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.

2. Makes about 1 pint (4 servings).

3. Note: If you have an ice cream maker, feel free to put it to use for a fluffier texture.

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