Vegan Maple Walnut Ice Cream Recipe
🌱 Vegan Maple Walnut Ice Cream 🍁🍦
This Vegan Maple Walnut Ice Cream is creamy, toasty, and full of real maple flavor. Coconut milk makes the base rich, toasted walnuts add crunch, and a drizzle of maple on top makes every scoop taste like fall in a bowl. No dairy. No eggs. Just a cozy frozen treat that scoops like the real thing.
I love how the walnuts stay crunchy against the smooth ice cream. Make a batch, freeze it, and you’ll have something special waiting whenever a craving hits. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Maple Walnut Ice Cream 💚
- 🌱 Completely dairy-free
- 🍁 Real maple flavor
- 🌰 Crunchy toasted walnuts
- 🍦 Creamy, scoopable texture
- 🧊 Works with or without a machine
- ✨ Perfect for fall or anytime
The Secret to Creamy Maple Ice Cream
Use full-fat coconut milk so the ice cream doesn’t freeze icy. Toast the walnuts first — raw nuts taste flat in a cold scoop. Maple syrup sweetens the base and keeps it a little softer in the freezer. Chill the mixture before churning, then fold the nuts in at the end so they stay crunchy.
Frequently Asked Questions ❓
Will it taste like coconut? 🥥
Only a little. Maple and toasted walnuts cover most of it. Cashew cream is a good swap if you want zero coconut flavor.
Do I need an ice cream maker? 🧊
No. Freeze the mixture in a loaf pan and stir every 30–40 minutes for 2–3 hours, then fold in the walnuts.
How do I keep it scoopable? 🍨
Let it sit at room temperature for 5–10 minutes before scooping. Extra maple syrup also helps it stay softer.
🌱 Vegan Maple Walnut Ice Cream
Ingredients 🛒
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup (120 ml) maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- ¾ cup walnuts, toasted and chopped
- Optional: 1 tablespoon almond butter for extra creaminess
Instructions 👩🍳
- Toast the walnuts in a dry skillet for 3–4 minutes, until fragrant. Cool, then chop.
- Blend the coconut milk, maple syrup, vanilla, cinnamon, salt, and almond butter if using until smooth.
- Chill the mixture for at least 1 hour.
- Churn in an ice cream maker according to the machine directions. In the last minute, add most of the walnuts.
- No machine? Freeze in a loaf pan, stirring every 30–40 minutes for 2–3 hours, then fold in the walnuts.
- Freeze until firm. Scoop into bowls and top with extra walnuts and a maple drizzle.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 320 |
| Protein | 4g |
| Net carbohydrates | 20g |
| Total carbohydrates | 22g |
| Fiber | 2g |
| Total fat | 26g |
| Sodium | 45mg |
Estimates based on coconut milk, maple syrup, and walnuts. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- Don’t use light coconut milk — the ice cream will freeze icy.
- A pinch of nutmeg makes the maple flavor warmer.
- Press parchment onto the surface before freezing to help prevent ice crystals.
- Save a few walnut pieces for the top so every bowl looks finished.
This Vegan Maple Walnut Ice Cream is creamy, crunchy, and full of maple flavor. A scoop that tastes like fall. 🍁🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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