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.
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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.
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:
- 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 ice cream from the freezer, and transfer to a mixing bowl.
- Using an electric mixer, beat the ice cream 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.
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
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
- 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 ice cream from the freezer, and transfer to a mixing bowl.
- Using an electric mixer, beat the ice cream 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.
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
I love this ice cream flavor