Maca Chocolate Chip Ice Cream


I think its pretty obvious that I love maca. I use it in recipes often, and its always a great addition to smoothies! The nutritional benefits are high, and as an adaptogen it has the ability to give your body what it needs. Pretty amazing considering we all have different needs and it can deliver this! It helps your body’s response to stress and is also great for libido and fertility. Maca has a delicious malty taste that is especially great when sweetener is added which is why it works so great in raw desserts.


Its not even close to summer where I live. In fact there are mountains of snow outside my house, but I like ice cream any time of year. This maca chocolate chip ice cream is smooth and creamy with bits of crunchy cacao nib “chips”. Alternatively you could make your own raw chocolate (check out this recipe), chop them into chunks and fold them into the ice cream.


Maca Chocolate Chip Ice Cream

1 1/3 cup cashews

2 1/2 cups water

2/3 cup + 2 tablespoons coconut sugar

4 tablespoons maca

3 tablespoons lucuma

2 teaspoons mesquite

2 teaspoons baobab powder

1 tablespoon maple syrup


1/3 cup cacao nibs

Blend the water, cashews, and coconut sugar until smooth. Add remaining ingredients and blend again to incorporate. Chill in the fridge for 12 hours and then process in an ice cream machine according to the manufacturers instructions, adding the cacao nibs toward the end of churning. Freeze for 4-6 hours before eating or until it firms up.

Recipe by Chef Heather Pace,

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