Toasted Walnut-Vanilla Ice Cream

Course : Ice Cream
Serves: 4
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1/2 cup walnuts -- raw
1 cup water
1/4 cup barley malt syrup
1/4 cup date syrup
1/4 cup maple syrup
1 cup soy milk
1/2 cup water
2 teaspoons vanilla extract
1 dash sea salt
1/2 teaspoon lecithin
1/4 cup black walnuts -- toasted, glazed (or regular walnuts)
2 tablespoons black walnuts -- toasted

Preparation / Directions:

Start with all custard ingredients as cold as possible. Blend nuts and water until nuts are completely pureed (not gritty) and mixture is smooth (about 5 minutes for walnuts). Add remaining custard ingredients and blend again until well integrated, smooth, and frothy. Total time for blending should be about 7 minutes. Freeze in an ice cream maker as directed (about 30 minutes). Half way through the freezing process, add the toasted, glazed black walnuts to the ice cream maker. This allows these nuts to stay in chunks in the final ice cream. If you do not have an ice cream maker, pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving. Garnish individual servings with toasted black walnuts. VARIATIONS: - - Can use any type of nut in place of walnuts. - - As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes. - - Add some type of liqueur such as Grand Marnier or Amaretto.


Nutritional Information:

248 Calories (kcal); 17g Total Fat; (59% calories from fat); 8g Protein; 18g Carbohydrate; trace Cholesterol; 41mg Sodium

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