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Maple Walnut Ice Cream

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Aah raw Maple Walnut Ice Cream!  I have been wanting to dabble with raw ice cream for some time now and I finally did it!  This recipe tastes wonderful.  This is one of those “bowl licking” recipes!  Back when I was 16 yrs old I spent the weekend with my girlfriend and her family.  That weekend we had a movie night.  My girlfriend and I had our “beds” made up on the living room floor as the family lounged around in the surrounding couches and chairs.  During the movie we had an ice cream treat.  I remember it being vanilla ice cream topped with Hersey’s chocolate.  It was so good that I just had to lick the bowl clean and just as I was doing so, my face buried in the bowl,  out of the corner of my eye I spotted everyone looking at me.  I pulled my head out of the bowl and everyone just sat there staring at me, then they all started laughing.  I was rather perplexed as to what was so darn funny.  Years later and apparently even to this very day, her family still talks and laughs about me licking my bowl clean.  It seems this was a new thing to them and they never had seen such a thing.  Leave no calorie behind I say!   Don’t worry if you don’t have an ice cream maker.  You can make this batter and freeze it in ice-cube trays,  then to whip it up like a soft serve ice cream,  just place the cubes in your blender.  If you do have an ice cream maker,  place the batter in your machine and process according to your ice cream machines instructions.  I was shocked as to how easy it is to make.   I can’t wait to really start experimenting with all sorts of flavor combinations!  This recipe is gluten-free, organic and dairy free!  I got this recipe from  Cherie Soria of Living Light Institute where we attended culinary school.

Serves 8

Ingredients:

  • 2 cups raw walnuts, soaked 8 to 12 hours
  • 1 cup raw cashews, soaked for 2 hours
  • 2 1/4 cups water
  • 1 cup pure maple syrup *not raw*
  • 1/4 tsp maple extract
  • 1/8 tsp salt
  • 1/2 cup chopped walnuts (reserved to crush and stir in towards the end)

Preparation:

  1. Drain and rinse the walnuts.
  2. Put the soaked walnuts, cashews, and all remaining ingredients, except the chopped walnuts, into a blender and blend until completely smooth and creamy.  The mixture should resemble the consistency of a thick milkshake.
  3. Pour the walnut cream into ice-cube trays and freeze until hard.
  4. Put cubes through a Green Life or Champion Juicer outfitted with the homogenizing plate.  If you don’t have either of these,  you can use a high-speed blender, whipping it into a soft serve ice cream. (that is what I did this particular time)
  5. Stir in the chopped walnuts and return to the freezer for a couple of hours.
  6. Serve immediately or store in the freezer until ready to use.
  7. Keeps in the freezer, in a sealed container, for 1 to 2 months.

If you have an Italian ice cream maker, simply follow the directions to make your ice cream, then fold in the chopped walnuts when the process is completed or before returning the ice cream to the freezer.

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