Vegan Maple Walnut Ice Cream Recipe

Rich, creamy, and loaded with crunchy toasted walnuts and a sweet maple swirl — this Vegan Maple Walnut Ice Cream is pure indulgence!

It tastes like a fancy scoop from an artisanal shop but is completely dairy-free and surprisingly easy to make at home. No ice cream maker? No problem — the no-churn method works beautifully.

Why You’ll Love This Vegan Maple Walnut Ice Cream

Ultra-creamy with real maple flavor
Crunchy toasted walnuts in every bite
Naturally sweetened and full of wholesome ingredients
Make-ahead friendly (perfect for meal prep desserts)
Impresses everyone — vegan or not

Vegan Maple Walnut Ice Cream Recipe

(Makes about 1 quart)

Ingredients: Base:

2 cans (800ml total) full-fat coconut milk
½ cup (120ml) pure maple syrup
¼ cup (50g) coconut sugar or brown sugar
2 tsp vanilla extract
½ tsp maple extract (optional, for extra maple flavor)
¼ tsp salt

Maple Walnuts:

1½ cups (170g) walnuts, roughly chopped
3 tbsp pure maple syrup
1 tbsp vegan butter or coconut oil
Pinch of salt

Instructions:

Make the maple walnuts: In a skillet over medium heat, melt vegan butter with maple syrup and salt. Add chopped walnuts and stir for 4–6 minutes until toasted and coated. Spread on parchment paper to cool completely.
Blend the base: In a blender, combine coconut milk, maple syrup, coconut sugar, vanilla, maple extract (if using), and salt. Blend until completely smooth and creamy.
Churn or freeze:
- With ice cream maker: Chill the base for 2 hours, then churn according to your machine’s instructions. In the last few minutes, mix in most of the cooled maple walnuts.
- No-churn method: Pour into a loaf pan. Freeze for 4–6 hours, stirring every 45 minutes for the first 2–3 hours. Fold in the walnuts toward the end.
Final freeze: Transfer to an airtight container and freeze for at least 2 more hours until scoopable.
Serve: Let sit at room temperature for 5–10 minutes. Drizzle with extra maple syrup and top with more toasted walnuts for that stunning finish like in your photo.