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Maca Maple Ice Cream

With Chocolate Chips

Though this ice cream is perfect for warm weather, maca has a slight warming quality, making it a good pick for cooler days as well. You do not need a ice cream maker for this recipe, however, if you do not have access to a high powered blender (like a Vitamix, Blendtec, or even a Magic Bullet), soak the cashews and water together for 30 minutes before blending for smoother results.


1 Cup Navitas Naturals Cashew Whole Nuts
2 Tbsp Navitas Naturals Maca Gelatinized Powder (or raw)
1 Cup water
½ Banana
¼ Cup Maple Syrup
pinch Sea Salt
1 tsp Vanilla Extract
⅓ Cup chopped dark Chocolate


Blend all ingredients – except the chopped dark chocolate – in a blender until completely smooth. Transfer to a bowl or Tupperware container and freeze for 30 minutes. Mix in dark chocolate chunks into the cold ice cream, then continue freezing, covered, until frozen through – about 6-8 hours. Let defrost for 5 minutes before serving to soften. 

Chef's Notes

If you have an ice cream maker, feel free to put it to use for a fluffier texture.

Yield: 1 Pint

Submitted By

Julie Morris