Maple Walnut Ice Cream (V/GF)

I scream…

You scream….

We all scream for ice cream!!!!!

Seriously though, after many attempts of making non dairy ice cream without an ice cream machine, I screamed when I successfully made this creamy Maple Walnut Ice Cream! Well, it was more of a joyful yelp, but you get the point.

So, why strive to make homemade ice cream, you ask? Well, for starters, it’s a great way to avoid unnecessary artificial ingredients. Any store-bought ice cream, even the healthier non dairy ones, have some weird, unpronounceable ingredients in them to give them a longer shelf life. The reality though, is that you’ll be eating whatever ice cream you have in your house within weeks (or is that just me?!) so you really don’t need the extra junk! Secondly, homemade ice cream is way cheaper than non dairy ice cream and it’s just as delicious if not more!

This coconut milk-based ice cream consists of just 5 natural ingredients (in addition to the homemade candied walnuts)! The maple, cinnamon and sweet coconut flavors compliment each other deliciously well and the crunchy candied walnuts are the perfect touch to this cool and creamy treat!

It does take some time and patience to make this ice cream. At least 4 hours in the freezer and then about 30 minutes to thaw, but the wait is definitely worth it!! I can’t wait to hear what you think! When you try it, snap a photo and tag @bunnysbite or #bunnysbite

Enjoy everyone!

Print

Maple Walnut Ice Cream (V/GF)

Course Dessert

Cuisine American

Prep Time 4 hours 10 minutes

Author Bunny

Ingredients

Candied Walnuts (double if you want extra for topping)

• 1 cup raw walnuts
• 1 tbsp pure maple syrup
• 1 tbsp coconut sugar
• 1 tsp ground cinnamon

Ice Cream

• 3 14 ounce cans full fat coconut cream chilled for at least 24 hours
• 1/2 cup pure maple syrup
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon *optional
• A pinch of sea salt

Instructions

1. Place a large mixing bowl in the freezer to let chill for at 10 minutes.

2. In the meantime, make the candied walnuts. In a small bowl, mix together all of the candied walnut ingredients. Make sure all of the walnuts are coated. Spread the walnuts into an even layer on a parchment paper lined baking sheet. Bake for 5 minutes at 350 degrees F. Remove from oven and set aside to cool. Once cool enough, break up the candied walnuts into little pieces and set aside until ready for use.
   

3. Now, make the ice cream. Scoop out the cream from the chilled cans of coconut cream, discarding the clear liquid and place in the chilled bowl.
   

4. Using an electric mixer, beat the coconut cream until creamy and smooth. Then, add the maple syrup, vanilla, optional cinnamon and sea salt. Beat until fully incorporated. Stir in the crushed candied walnuts.
   

5. Lightly oil an 8x4 loaf pan and line with parchment paper. Pour ice cream into prepared pan and cover loosely with plastic wrap, making sure the entire surface of the ice cream is covered. Then, wrap the pan in foil.
   

6. Freeze for at least 4 hours, or overnight. 
   

7. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop. Enjoy!
   

8. Store leftovers in freezer for up to one week.

Want to a la’ mode some desserts with this ice cream? Try my Walnut Streusel Banana Bread, Chocolate Covered Strawberry Cake and my Pear Pie Bars!