Maple Walnut Ice Cream (No-Churn)
This maple walnut ice cream is sweet, creamy, and refreshing, with crunchy walnuts. You don't need an ice cream maker to make this no-churn ice cream.
Servings 6 people
Calories 428kcal
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
Ice cream will keep in fridge for up to one week.
Nutritional information is a rough estimate.
Nutrition
Calories: 428kcal | Carbohydrates: 17g | Protein: 5g | Fat: 39g | Saturated Fat: 26g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 403mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 80mg | Iron: 5mg