special equipment (optional)

Silicone bûche mold, about 10 by 3½ inches

1. Have on hand a silicone bûche mold or a 9 by 5-
   inch loaf pan. If using a loaf pan, line it with parchment
   paper, leaving some paper overhanging.


2. To make the vanilla malted milk layer, place the
   cashew milk and gelatin in a saucepan over medium-
   high heat and whisk until the gelatin melts. Remove
   from the heat and pour into a large bowl. Add the
   cream cheese, heavy cream, sweetener, and maca
   powder to the bowl and mix well with a hand mixer.
   Add the vanilla and beat until smooth. Taste and add
   more maca powder (for the malted milk flavor) and/or
   sweetener, if desired.


3. Pour half of the batter into the bûche mold or
   lined loaf pan. Gently place the mold in the freezer and
   allow the first layer to set, about 2 hours.


4. To make the chocolate malted milk layer, add the
   cocoa powder to the remaining half of the batter and
   mix with the hand mixer to combine. Taste and add
   more cocoa powder, if desired. Once the first layer in
   the freezer is set, gently spoon the chocolate layer over
   the vanilla layer. Place back in the freezer to set
   completely, about 3 hours.