This Vegan Maple Walnut Ice Cream is a dairy-free, rich, and creamy treat that combines the earthy sweetness of maple syrup with crunchy roasted walnuts. Made with coconut milk for its luscious creaminess, it’s the perfect dessert for any occasion. Whether served on its own or as a topping for other treats, this maple walnut ice cream is sure to satisfy your sweet tooth!

Ingredients:

  • 2 cans (14 oz each) full-fat coconut milk (shake the cans before opening)
  • 3/4 cup pure maple syrup
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts (toasted, for extra flavor)
  • 1 tbsp maple syrup (for drizzling over the walnuts)

Instructions:

  1. Prepare the walnut topping:
    • Preheat your oven to 350°F (175°C). Spread the chopped walnuts on a baking sheet and drizzle with 1 tbsp of maple syrup. Toss to coat evenly.
    • Roast the walnuts in the preheated oven for about 5-8 minutes, or until they are golden brown and fragrant. Keep an eye on them so they don’t burn. Once done, remove from the oven and set aside to cool.
  2. Make the ice cream base:
    • In a medium saucepan, combine the coconut milk, maple syrup, coconut sugar, vanilla extract, and salt. Heat over medium-low heat, whisking occasionally until the coconut sugar dissolves and the mixture is smooth. Do not bring it to a boil—just warm it enough to dissolve the sugar.
    • Remove the mixture from the heat and let it cool to room temperature. For faster cooling, you can transfer it to a shallow dish and place it in the refrigerator for 20-30 minutes.
  3. Churn the ice cream:
    • Once the mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, depending on your machine.
  4. Mix in the walnuts:
    • During the last 5 minutes of churning, add the toasted walnuts into the ice cream maker so they get evenly mixed in.
  5. Freeze the ice cream:
    • Once churned, transfer the ice cream to an airtight container. For a soft-serve texture, you can enjoy it immediately. For a firmer texture, place the container in the freezer for at least 2-3 hours to firm up.
  6. Serve:
    • Scoop the ice cream into bowls or cones and enjoy! If you want, you can drizzle a little more maple syrup over the top for extra sweetness.

Nutrition (per serving, approximate):

  • Calories: 300-350 kcal
  • Carbohydrates: 30-35g
  • Protein: 2-3g
  • Fat: 20-25g (mostly from coconut milk)
  • Fiber: 2-3g (from walnuts)
  • Sodium: 20-30mg

Note: Nutritional values are approximate and can vary depending on the specific ingredients used.

Why You’ll Love It:

  • Creamy & Sweet: The coconut milk base gives it a rich, creamy texture, and the maple syrup brings a comforting sweetness.
  • Crunchy Walnuts: Roasting the walnuts with maple syrup adds a delicious caramelized crunch that pairs perfectly with the smooth ice cream.
  • Dairy-free & Delicious: This vegan version is just as indulgent as traditional maple walnut ice cream, but completely dairy-free.
  • Customizable: You can adjust the sweetness and add more nuts or even other mix-ins like chocolate chips or caramel swirls!