I think it’s safe to say everyone loves ice cream and when you can enjoy it knowing it’s good for you, it makes it even better.
In this recipe I have used Maca powder…
Maca is a root vegetable native to the Andes in South America, naturally processed into a powder form. It is a nutritional powerhouse that is dense in amino acids, vitamins and minerals. Research has revealed that Maca works to boost the overall physical functioning of the body which supports overall health and strength, which can lead to; greater energy, stamina and clarity of mind.
Its other incredible property is to stabilise hormones. And i’m sure us ladies know what that means – happy hormones, happier you!
And how can I forget… its smell! Its amazing caramel like smell, which makes it perfect for ice cream making.
The Maca powder I use is an organic one from Amazon. I find that 125g is a perfect amount as I don’t use it all the time and when I do its only a small amount so this pouch lasts ages.
Another ingredient I have used (again from Amazon) is xanthan gum, which is a popular ingredient in gluten-free baking to help give dough a sticky consistency, although I haven’t felt the need to use it when I bake yet. So this is the first time I have used this ingredient as I know it can prevent the formation of ice crystals while the ice cream is setting in the freezer.