Do you like ice cream? Do you like maple syrup? Do you like walnuts? If so, you’ll like this nondairy frozen dessert — it’s got it all! And, it’s delicious!
Ingredients:
- 1/2 cup pine nuts
- 3/4 cup raw cashew pieces, soaked 2 hours in filtered water, drained
- 1 (13.66 oz) can Thai Kitchen Organic Coconut Milk or other brand, unsweetened
- 1/4 cup maple syrup
- 1 tablespoon coconut oil
- 2 teaspoons pure vanilla extract*
- pinch of Celtic sea salt
- 2/3 cup walnuts, chopped
Directions:
- Place all the ingredients, except for the walnuts, in a high powered blender and blend on high speed for 2 minutes or until very smooth and creamy.
- Pour into an 11 cup capacity Pirex Storage Dish or other shallow freezer safe container. Cover with a lid or plastic wrap and place in the freezer for 8 or more hours.
- Remove from the freezer and check every couple of minutes for it to becomes just soft enough to mix with a large wooden spoon. Fold in the walnuts then smooth evenly and return to the refrigerator for 45 minutes or until hardened. Remove from freezer. Let sit for 1 minute, or until soft enough to scoop. Use a large spoon or ice cream scooper to scoop into small ramekins or dessert bowls, and serve!
Variations:
- Drizzle with Maple Glaze.
- Drizzle with Vegan Chocolate Sauce.
Yield:
Makes 4 servings.
* Most extracts contain alcohol primarily derived from corn, which is gluten-free. Still, people with celiac disease and gluten sensitivity may want to contact the manufacturer of the brand they are using to be sure that it’s gluten-free. Also, some brands are labeled “pure” even if they contain corn syrup or other sweeteners. Truly pure vanilla extract contains only vanilla beans, water, and alcohol. Some say the lower the percentage of alcohol the better the flavor.
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