Maca Ice-Cream & Cacao Crackle Sandwiches

Russell James

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



• Blend all 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 homogenising 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.





For the cacao crackles



1/2c cacao butter

1/4c cacao powder

1/4c agave

3T cacao nibs



• Blend all ingredients except the cacao nibs in a high-speed blender.



• 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.



• 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.





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