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.
Servings: 12 servings; makes 1 1/2 QUART
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: 258kcal | Carbohydrates: 20g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 264mg | Fiber: 1g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg