Vegan chocolate ice cream with maca powder for a malted flavour. Super cream and packed with nutritional goodness too!
This recipe is my take on malt chocolate ice cream. Instead of malted milk or Horlicks powder, I use maca – a delicious superfood with a natural “malted” taste.
And as with all the ice creams I make, this one is vegan and made using coconut milk. If you like the comforting taste of malted cocoa, then you’ll love this healthy treat!
Maca powder comes from the Peruvian maca root and boasts a variety of vitamins, minerals, enzymes and every essential amino acid. Delicious added to smoothies – it gives that “milkshake” taste!
📖 Recipe
Malted Maca Chocolate Ice Cream (Vegan)
Yield:
2 pints of ice cream
Prep Time:
20 minutes
Additional Time:
6 hours
Total Time:
6 hours 20 minutes
A chocolatey, comforting vegan ice cream with a superfood twist. Yields approx 2 pints / 1 quart.
Ingredients
- 720 ml / 3 cups full-fat coconut milk
- 2 tbsp arrowroot powder
- 20 g / ¼ cup cocoa powder
- 2 tbsp maca powder
- 120 ml / ½ cup maple syrup
- 1 tsp vanilla extract
- 90 g / ½ cup dark chocolate chips
- optional 1 tbsp alcohol
Instructions
- Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
- Pour the rest of the coconut milk into a large saucepan with the cocoa powder, maca powder and maple syrup and bring to a boil, stirring all the time. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla, chocolate chips and alcohol. Keep stirring until all the chocolate is melted.
- Chill the mixture in the fridge until cold and churn.
- Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 245Total Fat 17gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 15mgCarbohydrates 22gFiber 1gSugar 14gProtein 2g
Megan says
We’re an Organic Supplement company in New Zealand and Maca Root Powder is one of our supplements. I was deliciously surprised after making your Malted Maca Chocolate Ice Cream. It offers the chocolate fix, creamyiness and texture of standard icecreams.
Aimee says
Thanks Megan! I just saw your post on instagram, the ice cream looked so perfectly creamy :-)
debbie says
What kind of acholol that states optional are you using I dont drink and have no acholol at all
Aimee says
You don’t have to use it but it really does help stop it freezing too hard. Any kind of spirit like vodka, gin etc. Something neutral tasting it best!
Aly says
Would this work with almond milk? (It looks so good :)
Cheers!
Aimee says
Thanks Aly! Unfortunately not, it’s the fat content in the coconut milk that makes the ice cream creamy and scoop-able! If you’re worried about the coconut flavour – I assure you it doesn’t come through in this recipe. However, you can try substituting half the coconut milk with some blended cashews (I haven’t tried this myself though so can’t advise exact amounts) Let me know how you get on!
Keira says
Do you think this would work without the maple syrup? And perhaps substituting with a granulated sugar or stevia?
Thanks so much!!
lisa tebbutt says
just email thank u