Maple-Maca Ice Cream with Chocolate Chips

Maca has a warming quality, so while this ice cream recipe is perfect for a summer day, it can be enjoyed on a cooler day, too.


  • 1 cup raw cashews
  • 1 cup water
  • ½ banana
  • ¼ cup maple syrup
  • 2 tbsp The Maca Team raw red maca powder
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • 1/3 cup chopped dark chocolate


  • Set the chopped dark chocolate chunks to the side, and blend the rest of ingredients in a blender until completely smooth.
  • Transfer the ingredients to a covered bowl or tupperware container and freeze for 30 minutes.
  • Mix the dark chocolate chunks into the cold ice cream, then continue freezing until frozen all the way through. Roughly 6-8 hours.
  • Defrost for 5 minutes before serving.

Don’t fret if you don’t have an ice cream maker but if you do have one, the results make for a fluffier texture. If you don’t have a high powered blender like a Vitamix, Blendtec, or Magic Bullet, we’d suggest you soak the cashews and water together for 30 minutes before blending for smoother results!

We hope that you've enjoyed this recipe.  Please see our main Maca Recipes page for more inspiration.  And if you have a recipe of your own to share let us know.


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