Recipe: Salted Maca Caramel Ice-cream

ICE-CREAM

2 cans chilled coconut milk (use only the thick part form the top of the can)

1 tsp vanilla extract

1⁄4 cup maple syrup

1⁄4 cup Iswari cacao butter

1 tbsp Iswari maca powder

SALTED MACA CARAMEL

1⁄2 cup cashew butter

1⁄2 cup maple syrup

1⁄2 tsp Himalayan pink salt

1 tsp Iswari maca powder

CARAMELISED BUCKWHEAT (Optional garnish)

1⁄2 cup roasted buckwheat

1 tbsp maple syrup

1. Add the coconut milk to a saucepan and bring to a simmer on a medium heat.

2. Remove the pan from the heat and stir in cacao butter, maple syrup, maca powder and vanilla extract.

3. Whisk well until the mixture is melted throughout without any lumps.

4. Pass the mixture through a sieve if there are any visible lumps from the maca powder.

5. Sit aside to cool until room temperature.

6. Add the mixture to your ice-cream maker and churn according to the manufacturer’s instructions (my ice-cream maker takes about 40 minutes to churn).

7. To make the caramel sauce simply add the cashew butter and maple syrup to a bowl and whisk until smooth.

8. Once churned, add the ice-cream to a large mixing bowl and very gently fold half of the caramel mixture through it using a spatula. Be careful not to over-mix as the desired result will have a marbled caramel effect.

9. Transfer the ice-cream to a loaf tin or lunch box, drizzle the remaining caramel sauce on top and cover.

10. Place in the freezer to set for a minimum of 2 hours.

11. Meanwhile heat a saucepan and add the roasted buckwheat, toasting it for about a minute on each side.

12. Once golden brown, remove the sauce pan from the heat and stir in the maple syrup.

13. Allow to cool, and set aside for the garnish later.

14. Remove the ice-cream from the freezer ten minutes before serving to allow it to thaw slightly.

15. Scoop the ice-cream into serving dishes using a hot wet ice-cream scoop.

16. Sprinkle with the caramelised buckwheat

By: Christina Leopold

Instagram: @addictedtodates