Maple Walnut Ice Cream Dairy Free Food

MAPLE WALNUT ICE CREAM (DAIRY FREE)

Maple Walnut Ice Cream (Dairy Free) image

A delightful cool treat that is healthier than regular ice cream but still has a creamy rich flavor. I like to break my over ripe bananas into chucks before freezing them so that they are ready to go when making banana bread or ice cream. The prep time will depend on your food processer, mine only takes about 2 - 4 minutes, bananas should be frozen sold (like over night).

Provided by Debbwl

Categories Frozen Desserts

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 banana, frozen
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 tablespoon walnut pieces

Steps:

Place banana, maple syrup, cinnamon and vanilla extract in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.
Stir in walnut pieces.
**Tips: Can easily double.
**If you are not going to eat right away put in freezer safe container with a lid being sure to stir every hour or so to keep it from getting too icy.

MAPLE-NUT ICE CREAM SUNDAE

Maple-Nut Ice Cream Sundae image

This Maple-Nut Ice Cream Sundae is really every bit as good as the one you can get at the famous Carl's Frozen Custard!

Provided by Shirley Braden

Categories Desserts

Number Of Ingredients 8

Ingredients

1/3 cup agave nectar or honey
3 cups full-fat coconut milk, chilled (2 cans)
1 ½ - 2 tsp vanilla extract (I used my homemade vanilla extract)
some scraping from inside one vanilla bean (optional, to taste)
1/2 cup agave nectar (or honey)
1 cup maple syrup
½ cup water
2 cups coarsely chopped walnuts (or walnut halves)

Steps:

Mix all together in bowl with mixer or in blender.
Add to ice cream maker and churn 20 to 30 minutes.
Chill in freezer after churning if needed.
Scoop and top with maple-nut syrup (recipe below).
Combine agave nectar, maple syrup, and water in sauce pan.
Bring to a boil slowly, stirring occasionally.
Reduce heat and simmer until syrup thickens, about 15 minutes.
Stir in walnuts; simmer about 5 minutes more. Mixture will thicken upon standing.
Cool enough to serve warm (but not hot) over ice cream or refrigerate and serve later.

MAPLE WALNUT ICE CREAM

Maple Walnut Ice Cream image

Categories Milk/Cream Ice Cream Machine Dairy Nut Dessert Kid-Friendly Frozen Dessert Walnut Summer Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

Ingredients

1 cup Grade B maple syrup*
2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
2 large eggs
1/3 cup walnuts, toasted and chopped
*available at some specialty foods shops or ordered from The Baker's Catalogue (800-827-6836) or Dakin Farm (800-993-2546).
Special Equipment
an ice-cream maker

Steps:

Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.
Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).
Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

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