Maple Walnut Ice Cream

Vegan Maple Walnut Ice Cream Recipe


Maple Walnut is one of my favourite ice cream flavours. I don’t have an ice cream maker, so I used a metal loaf pan and an electric mixer to freeze and “churn” this batch of vegan ice cream without an ice cream machine. For this recipe, it’s important to use just the cream from the canned coconut milk (aka coconut cream), in order to avoid an iced consistency; the added cashews help make this vegan ice cream rich and creamy. Cooking the maple syrup in the last few steps of the recipe helps make it tacky so when it freezes in the ice cream you get ribbons of maple along with every bite of  maple flavoured ice cream and pieces of walnut. 


The Home Baked Vegan’s Maple Walnut Ice Cream Recipe is:

Vegan

Egg-Free

Dairy-Free

Gluten-Free

Refined Sugar Free

Made without an ice cream machine

Here is the recipe for The Home Baked Vegan’s Maple Walnut Ice Cream:

Ingredients:

1 Cup Coconut Cream

2/3 Cup Cashews, Raw

3/4 Cup Maple Syrup

1 Cup Walnuts


Method:


Boil Cashews for 10 minutes.

In a blender or food processor, blend together until smooth: the boiled cashews, coconut cream, and 1/2 Cup of maple syrup. 


Pour into a loaf pan, and freeze for 1 hour.


Preheat oven to 250° F


Spread walnuts evenly on a sheet pan and bake for 15 minutes. Set aside and let cool. 


Heat 1/4 Cup of maple syrup in a small sauce pan over medium heat. Simmer for 5 minutes, then set aside to cool. 

After an hour, remove the semi-frozen icecream from the freezer, and transfer to a mixing bowl. 

Using an electric mixer, beat the icecream on high for 20 seconds, then mix in the walnuts.


Transfer ice cream back to the loaf pan. Pour the cooked maple syrup over the top; stir once, then use a rubber spatula to flatten the ice cream evenly into the loaf pan.  


Freeze for at least 3 hours, then transfer to a freezer safe storage container. 

Yield: 6

Author: Alexandra Tugade – The Home Baked Vegan
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Vegan Maple Walnut Ice Cream

Vegan Maple Walnut Ice Cream

Prep time: 20 MCook time: 4 hourTotal time: 4 H & 20 M
Creamy Maple Walnut Vegan Ice Cream made without an ice cream machine, and with no refined sugar.

Ingredients:

  • 1 Cup Coconut Cream
  • 2/3 Cup Cashews, Raw
  • 3/4 Cup Maple Syrup
  • 1 Cup Walnuts, chopped

Instructions:

  1. Boil Cashews for 10 minutes.
  2. In a blender or food processor, blend together until smooth: the boiled cashews, coconut cream, and 1/2 Cup of maple syrup.
  3. Pour into a loaf pan, and freeze for 1 hour.
  4. Preheat oven to 250° F
  5. Spread walnuts evenly on a sheet pan and bake for 15 minutes. Set aside and let cool.
  6. Heat 1/4 Cup of maple syrup in a small sauce pan over medium heat. Simmer for 5 minutes, then set aside to cool.
  7. After an hour, remove the semi-frozen ice cream from the freezer, and transfer to a mixing bowl.
  8. Using an electric mixer, beat the ice cream on high for 20 seconds, then mix in the walnuts.
  9. Transfer ice cream back to the loaf pan. Pour the cooked maple syrup over the top; stir once, then use a rubber spatula to flatten the ice cream evenly into the loaf pan.
  10. Freeze for at least 3 hours, then transfer to a freezer safe storage container.

Calories

499.87

Fat (grams)

28.20

Sat. Fat (grams)

10.26

Carbs (grams)

61.10

Fiber (grams)

1.90

Net carbs

59.21

Sugar (grams)

51.14

Protein (grams)

5.98

Sodium (milligrams)

120.92

Cholesterol (grams)

0.00

Created using The Recipes Generator


Vegan Ice Cream, Vegan Maple Walnut Ice Cream, Whole Food Vegan Refined Sugar Free Ice Cream
Dessert, Gluten Free, Ice Cream, Refined Sugar Free
Dessert
Yield: 8

Author: Alexandra Tugade | The Home Baked Vegan
Print

Vegan Maple Walnut Ice Cream

Vegan Maple Walnut Ice Cream

Prep time: 10 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 40 M
Try this vegan friendly recipe for Maple Walnut Ice Cream made without an ice cream machine. Refined Sugar Free and Gluten Free

Ingredients

  • 1 Cup Coconut Cream
  • 2/3 Cup Cashews, Raw
  • 3/4 Cup Maple Syrup
  • 1 Cup Walnuts

Instructions

  1. Boil Cashews for 10 minutes.
  2. In a blender or food processor, blend together until smooth: the boiled cashews, coconut cream, and 1/2 Cup of maple syrup.
  3. Pour into a loaf pan, and freeze for 1 hour.
  4. Preheat oven to 250° F
  5. Spread walnuts evenly on a sheet pan and bake for 15 minutes. Set aside and let cool.
  6. Heat 1/4 Cup of maple syrup in a small sauce pan over medium heat. Simmer for 5 minutes, then set aside to cool.
  7. After an hour, remove the semi-frozen ice cream from the freezer, and transfer to a mixing bowl.
  8. Using an electric mixer, beat the ice cream on high for 20 seconds, then mix in the walnuts.
  9. Transfer ice cream back to the loaf pan. Pour the cooked maple syrup over the top; stir once, then use a rubber spatula to flatten the ice cream evenly into the loaf pan.
  10. Freeze for at least 3 hours, then transfer to a freezer safe storage container.

Calories

362.03

Fat (grams)

19.87

Sat. Fat (grams)

7.58

Carbs (grams)

45.56

Fiber (grams)

1.29

Net carbs

44.27

Sugar (grams)

38.31

Protein (grams)

4.19

Sodium (milligrams)

90.65

Cholesterol (grams)

0.00

This nutritional information is just an estimate, and may vary with ingredients.
Copyright Ⓒ 2020 Alexandra Tugade ‘The Home Baked Vegan’ All Rights Reserved.
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Created using The Recipes Generator

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