k Mockteaser Ice Cream k
k raw cacao, maca & maple k
I’ve named this amazing delight ‘mockteaser’ as I wanted to create an ice cream that is velvety chocolate with a sweet malted flavour – just like a malteaser! The bonus here is that it has an amazing superfood twist and being vegan it is free from dairy, refined sugar and gluten.
What’s more, it contains a whole host of incredible nutritional properties including organic raw cacao deemed to have the highest concentration of antioxidants thanks to its powerful phytochemicals. The catechins also throw in an anti aging punch and raises levels of neurotransmitters like serotonin and endorphins in the brain. So it this is definitely a feel good ice cream.
For the malted flavour I have used maca powder (tastes like Horlicks). Maca powder is grown in the mountains of Peru, it has been called “Peruvian ginseng.” Health benefits include increased fertility in both men and women, hormone balance, an all round booster for the immune system, increased energy, stamina, improved sexual function, memory, and focus…Wahoo!
Maca is also rich in vitamin B vitamins, C, and E. It provides high levels of calcium, zinc, iron, magnesium, phosphorous and amino acids. So all this said it beats Horlicks hands down! For the sweetness I use maple syrup that contains trace minerals like zinc, iron and manganese – plus it’s an anti-inflammatory too.
This ice cream is so deliciously nutritious, you could get away with eating it for breakfast!
2 cans full fat coconut milk
2 tablespoons corn flour
25g raw cacao (or good quality cocoa powder)
2 tablespoons maca powder
130ml pure maple syrup
1 vanilla pod scrapped (or 1 teaspoon vanilla extract)
Handful of cacao nibs (or dark chocolate chips)
1.Mix the corn flour and maca with a little coconut milk to make a smooth runny paste then set aside.
2.Pour the rest of the coconut milk into a large saucepan with the cacao powder, vanilla and maple syrup and bring to a simmer, stirring all the time. Stir in the corn flour/maca paste to thicken the liquid.
3.Remove from the heat, allow to cool before you stir in the cacao nibs or chocolate chips.
4.Chill the mixture in the fridge and then transfer into an ice cream maker to churn until frozen.
* I take the ice cream out of the freezer to soften before serving.