Maple Walnut Ice Cream Dairy Free Recipes

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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

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 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

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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