Ingredients:
1 can (13.5 oz) full-fat coconut milk (chilled)
1 cup unsweetened almond milk (or any non-dairy milk)
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup walnuts, roughly chopped
2 tablespoons coconut oil (melted)
Instructions:
Prepare the Base:
In a large bowl, whisk together the chilled coconut milk, almond milk, maple syrup, vanilla extract, and salt until well combined.
Toast the Walnuts:
In a small skillet over medium heat, toast the chopped walnuts with the melted coconut oil. Stir frequently for about 5-7 minutes, until they’re fragrant and lightly browned. Remove from heat and let cool.
Mix in the Walnuts:
Once the walnut mixture is cool, fold it into the ice cream base.
Chill the Mixture:
Cover the mixture and refrigerate for at least 2 hours, or until completely chilled.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze:
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
Serve:
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy!
Tips:
No Ice Cream Maker?: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for the first 2-3 hours to break up ice crystals until it’s firm.
Variations: You can add a swirl of chocolate or caramel sauce for extra flavor.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
Enjoy
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