Before we begin, I will explain the "superfood" part of this delicious puzzle. For those of you who aren't familiar with maca, it's a butterscotchy-tasting root that can be purchased in most health food stores in a raw, powdered form. I love it not only for the flavor, but also because it's incredibly health-boosting, energizing, strengthening, and vitalizing. I have a lot of maca recipes in my newest book, but am constantly experimenting with it to find even more yummy ways to use it! Mmmmmmaca. And speaking of yummy ways to use it, here's one I came up with this week as an answer to "too many" ripe bananas, sitting on my counter.
Maca Cacao Chip Ice Cream
Oh my darlings, this is goooood. And easy. And chock-full of vitalizing superfoods. And fat-free. And....sorry, I need to stop writing immediately and go make this NOW!!
♥ 2 cups frozen very ripe banana chunks (for tips on how to *properly* freeze bananas, check out my books or this blog post
♥ Nondairy milk (I use homemade almond milk) - just enough so that your mixture will blend (I use about 1/4 cup)
♥ 2 tablespoons maca powder (or less, if you prefer a milder maca flavor)
♥ 2 teaspoons vanilla extract
♥ dash ground nutmeg
♥ Add last: 2 teaspoons raw cacao nibs (or chocolate chips)
In a food processor with an S-blade, place all of the ingredients, except for the cacao nibs. Blend until smooth and creamiliscious. (it's a word) Serve immediately, topped with the cacao nibs. If you do have leftovers, they'll freeze - just thaw them slightly upon removing from the freezer, as your mixture will be very hard due to its fat-free-ness.
GF/SF/Raw/Green (according to the health guidelines in my books)