Vegan Maple Walnut Ice Cream

Servings

4–6 servings

Preparation Time

15 minutes

Freezing/Churning Time

4–6 hours (or according to ice cream maker instructions)

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Ingredients

Ice Cream Base

• 1 ½ cups full-fat coconut milk

• 1 cup unsweetened almond milk (or any plant milk)

• ¾ cup pure maple syrup

• 2 tablespoons coconut oil (melted)

• 1 tablespoon cornstarch or arrowroot powder

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Maple Walnuts

• 1 cup walnuts, roughly chopped

• 2 tablespoons maple syrup

• 1 teaspoon coconut oil

• Pinch of salt

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Equipment

• Saucepan

• Whisk

• Mixing bowl

• Ice cream maker (optional)

• Freezer-safe container

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Step-by-Step Instructions

1. Toast the walnuts

1. Heat a small pan over medium heat.

2. Add chopped walnuts and toast for 2–3 minutes until fragrant.

3. Add maple syrup, coconut oil, and a pinch of salt.

4. Stir for 1–2 minutes until walnuts are coated and slightly caramelized.

5. Spread on parchment paper and allow them to cool completely.

Set aside.

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2. Prepare the ice cream base

In a saucepan combine:

• Coconut milk

• Almond milk

• Maple syrup

• Coconut oil

• Salt

Heat over medium heat, stirring occasionally until warm but not boiling.

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3. Thicken the mixture

1. In a small bowl mix cornstarch with 2 tablespoons cold plant milk to form a slurry.

2. Slowly pour the slurry into the warm mixture while whisking.

3. Cook for 3–5 minutes until slightly thickened.

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4. Add vanilla

Remove from heat and stir in vanilla extract.

Allow the mixture to cool to room temperature, then refrigerate for 1–2 hours for best texture.

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Churning Methods

Method 1 – Ice Cream Maker (Best Texture)

1. Pour chilled mixture into the ice cream maker.

2. Churn according to manufacturer instructions (usually 20–25 minutes).

3. When thick and creamy, fold in the maple walnuts.

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Method 2 – No Ice Cream Maker

1. Pour the mixture into a freezer-safe container.

2. Freeze for 1 hour.

3. Remove and whisk or blend to break ice crystals.

4. Repeat every 30–40 minutes for about 3–4 hours.

5. Stir in the maple walnuts during the final mix.

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5. Final Freeze

Freeze the ice cream for 2–3 hours until firm.

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Serving

Let the ice cream sit at room temperature for 5 minutes before scooping.

Serve with:

• Extra toasted walnuts

• A drizzle of maple syrup

• Vegan caramel sauce

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Tips for the Best Vegan Ice Cream

• Use full-fat coconut milk for a creamy texture.

• Chill the base before churning to improve consistency.

• A small splash of vodka (1 teaspoon) can help keep the ice cream softer in the freezer.