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.
Course Dessert
Cuisine American
Servings 8 servings
Calories 280 kcal
- 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
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.
Serving: 8servingsCalories: 280kcalCarbohydrates: 20gProtein: 4gFat: 22gSaturated Fat: 12gSodium: 97mgPotassium: 283mgFiber: 2gSugar: 15gVitamin A: 116IUVitamin C: 4mgCalcium: 86mgIron: 1mg
Keyword plant based, vegan, walnuts, maple syrup, macadamia nut milk