It is March, which means it’s maple syrup season here in Ontario! Think Maple Walnut Ice Cream! Pure maple syrup is so delicious! The richness of maple syrup tastes better and is far better for you that the commercial artificial syrups. Here we can buy maple syrup, maple candies, maple flakes. For people who can have them maple cookies. Unfortunately that is not me, but I digressed.
As I have told you before I work in a long term care facility, in the kitchen. One of the ice creams that we serve is maple walnut. In my old life, I used to Love maple walnut ice cream. Unfortunately I haven’t been able to have the commercial kind in a decade. I have always made my ice creams with maple syrup, but they never had the rich maple flavour that maple walnut ice cream has.
A Recipe That Didin’t Turn Out But…
Before Christmas I was trying to make maple fudge which didn’t turn out how I’d hoped. My husband and I have enjoyed it in the semi frozen sense, on a spoon. As I was thinking about how to make the maple walnut ice cream, I remembered that I had boiled down the maple syrup to make a more intense flavour. I tried it for this recipe and it is delicious! The richness is undeniable! I haven’t had commercial maple walnut ice cream in years but this definitely makes my taste buds happy! Hope you enjoy it as much as I do!
Maple Walnut Ice Cream (Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free/ No Ice Cream Maker Needed)
1 can coconut milk (I use full fat) (Place in refrigerator overnight)
1 c. pure maple syrup
1 tsp. vanilla (I use my own)
1/4 tsp. sea salt
1/2 c. raw walnuts
Put maple syrup into a small sauce pan onto medium heat. Bring to boil then turn down heat to a slow boil, stirring frequently. After boiling for 30 minutes, remove from heat and set aside.
Roughly chop walnuts. Place on baking tray in a single layer and toast in the oven at 350 degrees for 10 minutes. Stir nuts around at the five minute mark for even cooking. Set aside.
Place coconut milk, cooled maple syrup, vanilla and salt into blender. Set on high for 2 minutes, scraping down sides when necessary.
Pour mixture into freezer safe container and add toasted walnuts. Stir every 30 minutes until desired texture. Store in the freezer. Let sit out for 10-15 minutes to make it easier to scoop!
