Living Healhty With Chocolate eBook

Maple-Walnut Ice Cream • paleo, dairy-free, refined sugar-free

Infused with maple syrup and chopped walnuts, this recipe makes the creamiest, crunchiest and most delicious ice cream.

Making homemade ice cream is super fun and easy and best of all, you know it is completely free of unhealthy ingredients. Follow the recipe below and you will not be disappointed :)

Paleo Maple Walnut Ice Cream

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Maple-Walnut Ice Cream • paleo, dairy-free, refined sugar-free
  • 1 can full fat coconut milk
  • 1 egg
  • 2 tablespoons arrowroot powder
  • pinch of salt
  • 1½ teaspoons vanilla extract
  • ½ cup walnuts, chopped
  • ⅓ cup maple syrup
  1. in a medium saucepan, whisk together the coconut milk, egg, arrowroot powder and salt
  2. heat mixture over medium heat, stirring frequently until it starts to boil and thicken
  3. set aside to cool for 5 minutes then stir in the vanilla extract
  4. cool mixture overnight in refrigerator
  5. stir walnuts and maple syrup into the chilled ice cream custard, then process in your ice cream maker
  6. serve with chopped walnuts and drizzled maple syrup

Recipe yields about 1 quart.


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Posted in: Desserts, ice cream / frozen treats
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Love to hear your comments on this!

Comments: 9

  1. […] Healthy With Chocolate | Living Healthy With Chocolate / Posted on: January 01, 1970Living Healthy With Chocolate | Living Healthy With Chocolate – Infused with maple syrup and chopped walnuts, this recipe makes the creamiest, crunchiest […]

  2. January 18, 2014 at 2:13 am Reply

    This looks sublime. Yum. I can’t wait to try it. Thank you.

  3. LCDC February 15, 2014 at 3:00 am Reply

    I think this recipe has promise, but I had a couple of issues.

    First, this set up hard as a rock, not scoopable at all. I ended up removing the block of ice cream from the container and using a knife to divide it into serving sizes, so it was more of an ice cream bar.

    Second, there was an off, kind of metallic taste to the final product. I’m attributing this to the coconut milk, although I used Native Forest, which is not only organic, but the can has a BPA-free lining, which I would have thought would protect against the metallic taste that might have been imparted by the can.


    • adriana February 15, 2014 at 10:49 am Reply

      Did you skip the arrowroot powder? I have made this recipe so many times and it always turns out very creamy. The arrowroot helps by preventing ice crystals from forming when you freeze. Like all frozen desserts, it’s always best to wait 5-10 minutes before scooping. For sure if you leave out the arrowroot and freeze, it will be rock hard. As for the metallic taste, try using a different brand of coconut milk that you like more or you can make your own, which in my opinions tastes way better.

  4. ball March 3, 2014 at 10:40 pm Reply

    Thank you for share.It very nice.I like to eat Ice Cream.

  5. Leah Read March 9, 2014 at 11:26 pm Reply

    I made this last night and I used the same ice cream marker as you, my ice cream didn’t churn that much and it didn’t turn much into ice cream?? Is was more like soft serve?? We think there was not enough mixture or it was to thick? Any tips would be great! Cheers x

    • adriana March 11, 2014 at 1:26 pm Reply

      Most ice cream machines will make a soft serve ice cream. You can freeze it for a couple of hours before serving if you prefer.

      • Leah March 11, 2014 at 8:53 pm Reply

        Thanks you it tasted great though!! Do you have any ice cream recipes without coconut milk? Cheers x

        • adriana March 12, 2014 at 9:51 am Reply

          Thanks Leah. All of the recipes I have for ice cream that use coconut milk can be substituted for heavy cream. Taste so good when you use cream! I don’t like to use almond milk or another nut milk because it is lower in fat and creamy savory ice cream needs to be made with high fat milk. When you mix a nut milk with another full fat milk in an ice cream recipe, the ice cream also turns out good too, but for sure you will need some arrowroot powder to enhance the creaminess.

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