📌 1. In a saucepan, whisk together coconut milk, almond/cashew milk, maple syrup, vanilla, and maple extract.
📌 2. In a small bowl, mix cornstarch with a little milk to make a slurry. Add to the saucepan.
📌 3. Heat over medium, stirring constantly until slightly thickened (about 5 minutes).
📌 4. Remove from heat and let cool completely.
💡 Chill in the refrigerator for at least 2 hours for a better texture.
Step 3: Churn or Freeze the Ice Cream
With an Ice Cream Maker:
📌 1. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 20-25 minutes).
📌 2. Fold in the toasted walnuts, then transfer to a freezer-safe container.
📌 3. Freeze for 2-3 hours until firm.
Without an Ice Cream Maker (No-Churn Method):
📌 1. Pour the mixture into a shallow container.
📌 2. Freeze for 1 hour, then stir well to break up ice crystals. Repeat every 30 minutes for 3-4 hours.
📌 3. Fold in the walnuts after 2 hours, then freeze until firm.
💡 Let the ice cream sit for 5-10 minutes before scooping for the best texture!
Serving Suggestions 🍦
✔ Drizzle extra maple syrup on top.
✔ Sprinkle with more toasted walnuts.
✔ Pair with a warm slice of banana bread or pancakes.
Final Thoughts – A Perfect Vegan Ice Cream! 🍁🍦
💡 This maple walnut ice cream is rich, creamy, and packed with delicious flavor! Whether you churn or use the no-churn method, you’ll get a smooth, dairy-free frozen dessert that’s perfect for any occasion.
