Oh summer, how close you are! (At least, you must be close… with all this 90 degree weather!)
Although, ironically, even after weeks of sweltering heat, today is cold! (It’s a high of 70 today only!!! Whoa yea!)
So I have a weakness of ice cream, I suppose by now that’s pretty apparent. And this recipe isn’t too different from the other ice cream recipes I’ve posted here. (Chocolate, German Chocolate, Mint Chocolate Chip) I think that’s mainly because I’m a firm believe of ‘Don’t Mess with a Good Thing’. And in this case its definitely true, this is good!
Vegan Maple Walnut Ice Cream
1 can full fat coconut milk (mostly solid)
1 can light coconut milk (mostly liquid)
1 tablespoon arrowroot powder
1/4 cup maple syrup
1 tsp vanilla extract
3/4 cup chopped walnuts (you can’t see them very well in the photo, but they’re there!)
In a large mixing bowl, combine the 2 cans of coconut milk, leaving about 1/4 cup of the lite in a small side container. With the 1/4 cup coconut, mix in the arrowroot powder. Then mix into the whole bowl. Add the maple syrup and vanilla. Mix well.
There are three ways to do this (that I’ve had success with anyway). You can put the mix in the fridge overnight, you can put the mix into the freezer for about 45 minutes to an hour, OR you can keep the cans of coconut and the maple syrup in the fridge. I personally like, and now use, the last option. It means I can put the mix right into the ice cream maker. I suppose it all depends on when you want to make it verses when you want to eat it.
Add the mix to your ice cream machine. Chop your walnuts fine and add them only in the last couple minutes of mixing.
And if you’re like me and feel guilty about the sweets you eat, definitely try what I do. Put them into small serving size containers so you don’t over eat… ’cause a little sweets are good now and then, you know ;)