Ingredients
- For the ice-cream:
- 1 1/2 cups cashews
- 1/3 cup agave
- 1 vanilla pod, insides scraped out
- 3 cup almond milk
- 3 tablespoons maca root powder
- 2 teaspoons lemon juice
- Pinch salt
- For the cacao crackles:
- 1/2 cup cacao butter
- 1/4 cup cacao powder
- 1/4 cup agave
- 3 tablespoons cacao nibs
Preparation
Step 1
For the ice-cream:
- 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:
- Blend all ingredients except the cacao nibs in a high-speed blender. Transfer to a bowl and stir in the cacao nibs.
- 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.