Maple Walnut Nice Cream (No-Churn)
Jun 30, 2017 (Last updated Sep 28, 2022) by Hannah Sunderani
Maple Walnut Nice Cream (No-Churn)
Go Canada, it’s Sherbet Day! Well actually Canada Day is tomorrow..but the long weekend starts now! So here’s some Maple Walnut Nice Cream to celebrate Canada’s 150th! Nothing like some true patriot love, eh?
For those of you who aren’t from Canada you might think that we Canadians feel the need to add maple syrup to just about everything. Well I’m going to let you in on a little secret: You’re right! I literally add maple syrup to everything! My oats for breakfast, in my coffee and tea, smothered on bread, in my salad dressings, and in pretty much every dessert that’s ever existed, which includes nice cream!
But this Maple Walnut Nice Cream is extra patriotic as it shares our true north flavours strong and free. The flavours of this Maple Walnut Nice Cream are rich, creamy, maple-sweet and nutty. A flavour palette you’d expect only Kawartha Dairy themselves could master. So it’s no surprise that this nice cream almost didn’t make it’s way to the jar to be photographed….and it wasn’t just me this time who was to blame. Both Mitch and my mum were teeming for another taste. The duo who usually complain that nice cream doesn’t stand up to the real deal were in awe of this dairy-free dessert! I think it’s because nice cream so often uses frozen bananas, which I love, but it does provide a strong banana flavour that’s difficult to mask. This dairy-free nice cream, however, doesn’t use any bananas at all. So for those of you who aren’t fans of banana nice cream this ones for you too. This nice cream was made by blending together homemade walnut milk, chilled coconut cream, and maple syrup. Then I folded in some chopped walnuts and froze for one 1-2 hours. Scoop it into jars and load up the chocolate chips! OH CANADA does it make our forefathers proud.
Another great thing about this nice cream recipe? It’s no churn – so you don’t need an ice cream maker to create this masterpiece. I made it by whipping up the ingredients with a hand mixer. Placing it in a freezer safe container for a couple hours et voila: A delicious soft-serve style nice cream that’s sure to make our home and native land proud! I will say that this Maple Walnut Nice Cream is a little more icy than my banana based versions, but we actually loved it’s texture! It was more similar to a gelato texture, being more icy and milky. I think that’s because I didn’t use an ice cream maker for this recipe, which would have allowed more air to get into the ice cream while it froze. Buuut, my kitchen is stuffed with gadgets and there is absolutely no convincing hubby for another machine to add to the roster. (And based on how delicious this nice cream was without using an ice cream maker I don’t imagine I’ll be getting one any time soon). If you do however have an ice cream maker go ahead and use it! But if not, there’s nothing stopping you from enjoying this cold and frosty Canadian dessert this long weekend.
No need to spend your loonies and toonies on the ice-cream truck this weekend. You’ve got this nice (cream) Canadian treat instead!
Maple Walnut Ice Cream (No-Churn)
Ingredients
- 2 cans coconut milk (13.5 fl oz/400 ml each) chilled
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1/8 tsp sea salt
- 2 tbsp rum (optional)
- 3/4 cups walnuts
- 2 tbsp semi-sweet chocolate chips optional for topping
Instructions
- Freeze metal mixing beaters and glass bowl for 30 minutes to chill.
- Open chilled coconut milk cans and scoop out the solids into glass mixing bowl. (Reserve the coconut water for smoothies).
- Using a hand mixer beat the coconut cream until fluffy and smooth. Then add maple syrup, vanilla extract, almond milk, sea salt and rum. Beat to combine.
- Transfer nice cream to a parchment-lined freezer-safe container and cover with top with tea towel. Freeze for one hour. Then, remove from freezer and fluff with a fork. Pour in chopped walnuts and fold into ice cream. Place back in fridge for one more hour.
- Serve after 2 hours total freeze time, as gelato style soft serve. Or, freeze for longer for a firmer ice cream. (If so, set out at least 20 minutes before serving for easier scooping). Optional to sprinkle with chocolate chips.
Notes
Approvals
Nutrition
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This was such a success! I never would have guessed how easy it would be to make vegan ice cream at home! This made enough for my husband and I to eat as dessert for 4 nights. I have to admit that it tasted the best on the 3rd night. This is when the flavours settled and it was the most like ice cream. I did what you said and took it out of the freezer for 20-ish mins every night before we ate it, so that it could soften. Great recipe! I will make this again 🙂
I can’t wait to make this!! When you say to use “chilled” cans of coconut milk, do you mean fridge or freezer?
Hi Krystal! I mean chill in the fridge! We want the coconut milk cold so that we can scoop the solid cream from the liquid. 🙂 Let me know how it goes!