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I always loved Malted Chocolate shakes as a kid, and I was so excited when I discovered that the Superfood Powder MACA recreated that malted flavor without all the added sugar. I knew I had to make ice cream out of it. And boy is it delicious!

Yield: 5 servings

Chocolate Malt Ice Cream (low carb)


5 egg yolks

1/2 cup Swerve confectioners (or to desired sweetness)

1 cup heavy whipping cream

1 cup unsweetened almond milk

1 tsp lemon juice or ACV (apple cider vinegar)

1/4 - 1/3 cup organic cacao or cocoa powder

2-3 tablespoons organic MACA powder

1/4 tsp Pink Himalayan  sea salt


Place the egg yolks and Swerve sweetener in a medium saucepan. Mix on high with a hand mixer. Whip the yolks until they double in size. Stir in the whipping cream.

To cook the custard: Place the saucepan on medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat and whisk in the almond milk, lemon juice or apple cider vinegar, cocoa powder, MACA powder and salt. Let cool completely.

Place mixture into your ice cream machine (Here's the one I use) and follow the ice cream maker's directions for the length of time to churn. 

Freeze until set and enjoy!



fat (grams)


carbs (grams)


protein (grams)

Created using The Recipes Generator

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