By Brendan Brazier • September 20th, 2011

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

Chocolate Chip-Maple Maca Ice Cream

Time: 10 minutes active; 6–8 hours to freeze • Makes about 1 pint

1 cup cashews

1 cup water

1 banana

¼ cup maple syrup

2 tbsp gelatinized maca powder

Pinch sea salt

1 tsp vanilla extract

1⁄3 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 to soften before serving.

Brendan Brazier is a professional Ironman triathlete and a two-time Canadian 50 km UltraMarathon Champion.  He is the bestselling author of Thrive Fitness and The Thrive Diet and the creator of an award-winning line of whole food nutritional products called VEGA. 

Location:  Vancouver, CA

Brendan Brazier is a professional Ironman triathlete and a two-time Canadian 50 km UltraMarathon Champion.  He is the bestselling author of Thrive Fitness and The Thrive Diet and the creator of an award-winning line of whole...