Maple Walnut Plant Based Ice Cream
I love ice cream. It is probably one of my favorite treats. When I went to a plant based diet I was pretty sure my ice cream days were over. I was happily and completely wrong! The variety of plant based ice cream recipes out there are endless! This recipe is one of the creamiest and easiest to make. It always makes me think of being a kid in New England in the summer. It was a local featured flavor on the menu at the summer ice cream stands. New England maple syrup is the key ingredient in this frozen concoction.
Maple Walnut Plant Based Ice Cream
This is a plant based twist of an old fashioned flavor of ice cream. Just a little more up to date.
Ingredients
- 1 can 13.5 ounce full fat coconut milk
- 1 cup plant based milk I like macadamia, cashew, or soy because they tend to be a little thicker.
- ½ cup maple syrup
- ½ tsp Pam's Not xanthin gum (a natural substitute available on amazon.com)
- ¼ tsp salt
- 1 vanilla bean (scrape the seeds from the pod) you can substitute 2 tsp vanilla extract for the vanilla beans
- 1 cup chopped roasted walnuts
Instructions
- Place first 6 ingredients (everything except walnuts) in a high speed blender and blend on high until thick and creamy. This will take 1 to 2 minutes.
- Refrigerate for 2 to 4 hours.
- Put in ice cream maker following the manufacturers instructions. When ice cream is done, fold in chopped walnuts and transfer to freezer in a freezer sate container and freeze until ready to serve.
Nutrition
Serving: 8servingsCalories: 280kcalCarbohydrates: 20gProtein: 4gFat: 22gSaturated Fat: 12gSodium: 97mgPotassium: 283mgFiber: 2gSugar: 15gVitamin A: 116IUVitamin C: 4mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!