Maple Walnut Vegan Ice Cream with Wet-Walnut Stir In
Aug 08, 2024, Updated Nov 02, 2024
A creamy delicious ice cream with stirred in wet-walnuts! Flavored with real maple syrup for a natural flavor you will love.
A light and airy maple-walnut vegan ice cream with a hint of fresh banana.
I LOVE making “Ice Creams” in my kitchen!
I make Ice Creams (Coconut Milk or Nut Based Vegan) AND Frozen Yogurts (Greek Yogurt Based.)
The reason is – I have control over the ingredients without the use of preservatives, and can lighten-up these recipes with less fat & sugar than premium store bought ice creams. Invest in a good ice cream maker and let your creativity run free!
Simple ingredients~ You will not miss the dairy fat (heavy cream) or egg yolks!
Coconut Milk, Maple Syrup, Lyle’s Golden Syrup (1T.), 1 banana, Vanilla Bean Paste (or vanilla extract), Almond Extract, Cinnamon, Nutmeg and Sea Salt.
Laurel & Ash Farm Dark | Robust Maple Syrup – Holmes, New York. Bought at: Cold Spring NY Farmers’ Market.
Tapped, wood-fired and bottled in the Hudson Valley, their maple syrup contains no added ingredients or preservatives.
A delicious and delightful wood-fired maple syrup with a robust taste! Bottled on their farm in The Hudson Valley.
YES there is a BANANA in this recipe! I think it adds a nice creamy texture and natural sweetness… and I love the hint of banana flavor!
Wet Walnuts ~ So Simple to Make:
Toast walnuts, chop into 1/4 – 1/3 inch pieces
Heat Maple Syrup, simmer 2 minutes – add walnuts and a pinch of sweetness salt and stir
NOTE: these maple wet walnuts are to be stirred INTO the ice cream at the end of its churning
Want extra for a TOPPING? ~ Simple make an additional half recipe
Maple Walnut Vegan Ice Cream ~ The Method:
Toast walnuts, cut into 1/4″ – 1/3” pieces
Heat and simmer 1/2 cup pure maple syrup and 1T. pure cane sugar syrup and simmer 30 seconds
Remove from heat, add remaining ingredients, stir. Cool 10 minutes
Add mixture to a blender, process on high speed 1 minute
Cover and refrigerate until cool, about one hour
In the meantime make wet walnuts – that you will add to the churning ice cream
Churn ice cream, adding wet walnuts during when about 3/4’s of the way hardened
Add to containers and freeze. Makes 1 1/2 quarts
Benefits of using pure maple syrup:
Maple syrup contains low amounts of fructose, which gives it a lower glycemic index than white and brown sugars.
Rich in antioxidants ~ contains zinc and manganese in fairly high amounts, in addition to potassium and calcium.
Minimally processed ~ pure maple syrup is made by concentrating the slightly sweet sap of the sugar maple tree.
ONE Ingredient, compared to Mrs. Butterworth Syrup: HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, WATER, SALT, CELLULOSE GUM, MOLASSES, NATURAL AND ARTIFICIAL FLAVOR (LACTIC ACID), SODIUM HEXAMETAPHOSPHATE, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), CARAMEL COLOR, CITRIC ACID. Please do not use this “syrup” !!
Varieties of Maple Syrup:
Golden (Subtle flavour with delicate taste)
Amber (Full of characteristic maple flavour with a rich taste)
Dark (More robust maple flavor ideal for all kinds of recipes) THE ONE I HAVE USED!
Very Dark (Strong taste, which is perfect for cooking and baking)
Enjoy – yummy~yummy,
Karen
Also see my Recipes from Category: Ice Cream/ Frozen Yogurts
Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON!
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Maple Walnut Vegan Ice Cream with Wet-Walnut Stir In
A creamy delicious ice cream with stirred in wet-walnuts! Flavored with real maple syrup for a natural flavor you will love. A light and airy maple-walnut vegan ice cream with a hint of fresh banana.
Ingredients
- 1 cup walnuts, to be toasted
Vegan Walnut Ice Cream Base:
- 3/4 cup pure maple syrup, divided 1/2 cup & 1/4 cup
- 1 tablespoon Lyle's golden syrup, (improves texture)
- 2 pinches sea salt
- 2 cans coconut milk
- 1/4 teaspoon cinnamon
- few pinches grated nutmeg
- 1 teaspoon vanilla bean paste, (can use pure vanilla extract)
- 1/4 teaspoon natural almond extract*, (not imitation)
- 1/8 teaspoon sea salt
- 1 small banana, ripe but not too soft
Instructions
Toast Walnuts:
- Preheat oven to 325 degrees. Add walnuts to a baking tray and toast for about 5 minutes. Watch carefully so they do not darken.Chop them into small 1/4 – 1/3 inch pieces. Set aside.
Vegan Walnut Ice Cream Base:
- To a medium sized pot MEASURE and add: 1/2 cup maple syrup and 1 T. golden syrup. Bring to a boil then simmer at low heat for 30 seconds. Remove from heat, add the coconut milk, nutmeg, vanilla bean paste, almond extract and sea salt. Cool 10 minutes.
- Add mixture to the blender carafe WITH the banana. Process from medium to high speed for one minute until very smooth. Pour into a large bowl, cover and refrigerate until cold, about 2 hours. Walnuts to be added when churning the Ice Cream.
Mix-In Wet Walnuts:
- As the mixture cools: In a 8 inch skillet add 1/4 cup maple syrup. Bring to a boil, then turn down to a low simmer for just two minutes. Remove from heat, add 1 cup of your reserved toasted, chopped walnuts and stir well.
- Process the cold base in your ice cream machine. Churn until starting to harden and add the Mix-In Wet Walnuts when about 3/4's of the way hardened.
- Remove the ice cream to containers and place in the freezer to harden further. Enjoy!
Optional Added Wet Walnut Topping:
- Toast 1/3 cup of walnuts, chop into small 1/4 – 1/3 inch pieces. In a small 8" skillet, heat 3 T. maple syrup and 1 T. Lyles' golden syrup. Bring to a boil, stir 30 seconds, add walnuts and a pinch of sea salt. Use or refrigerate when cooled and use as a topping for the ice cream.
Notes
*I use Nielsen-Massey Pure Almond Extract.
Lyle’s Golden Syrup – This natural golden-colored syrup has a buttery and sweetly caramelized flavor with a rich melt-in-the-mouth texture. Made in England.
A substitute would be organic corn syrup or agave, neither as good though. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Lyle’s Golden Syrup – This natural golden-colored syrup has a buttery and sweetly caramelized flavor with a rich melt-in-the-mouth texture. Made in England.
A substitute would be organic corn syrup or agave, neither as good though. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 258kcalCarbohydrates: 20gProtein: 3gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 35mgPotassium: 264mgFiber: 1gSugar: 15gVitamin A: 8IUVitamin C: 2mgCalcium: 44mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
I have been curious about making vegan ice cream at home and tried this recipe which looked interesting. First, I learned about these ingredients. Real maple syrup, Lyle’s golden syrup, vanilla bean paste and natural almond extract. Purchased all.
The recipe was fabulous! My wife is vegan and loved it as I did. Nice consistency. Made extra walnut stir in and use it on oatmeal. Thank you, thrilled with this recipe and quality.
Well thank you Stephen for your comments! Thrilled you loved the recipe and learned about these ingredients too. Extra wet walnut stir in… yes! 😀Karen
Wow. Ice cream shop quality. A great vegan ice cream! Pretty simple, glad I did not burn the walnuts. Did have a slight banana flavor, so I made again with half of one. My husband liked the first batch, me the second. Wet walnuts added a nice touch. Thank you! Mika
Thanks Mika for your glowing review! So happy you all enjoyed the Maple Walnut Vegan Ice Cream! Yes, you could cut down on the banana, although I do love it.
Happy you tried it two ways to decide what is best for your palate. 😀Karen