In a large mixing bowl, whisk together egg yolks, maca powder, and sugar. With a whisking attachment on, beat well on high speed for two minutes. Set aside.
In a small saucepan, mix together coconut cream and almond milk. Bring to a boil over medium-low heat, stirring constantly. Reduce the heat to low and cook for 1-2 minutes.
Now add about ¼ cup of the coconut cream mixture to the mixing bowl and whisk vigorously with a wooden spoon. Once well combined, transfer the egg mixture to the saucepan, whisking constantly, and gently simmer for 5-6 minutes.
When done, remove from the heat and cool to a room temperature. Stir in sliced fruits of your choice and divide between 5 ice-pop molds.
Freeze for 1 hour.
Spring is the best time to prepare for the summer and try out some new ice cream recipes.
For a while now, I have been looking for my new summer favorite – deliciously creamy ice cream with some fruit chunks in it that doesn’t require any special equipment and tons of time which I don’t have. And this recipe is exactly that.
It’s based on 5 simple ingredients that give the ice cream a bit of caramel flavor with a delicate touch of maca which I absolutely adore!
As for the fruits, take a couple of cherries, strawberries, peaches or kiwi, cut into small chunks and combine with the mixture before transferring the mixture into molds. The result? Fantastic and healthy ice cream your loved ones will enjoy all summer.
It can stand in the freezer up to 3 months which is more than enough to have this sweet delicacy all summer. Enjoy!