Walnut Maple Brownie Icecream – Vegan


As anyone who has visited my home for dinner knows, I love making icecream!  As always, I make  vegan non dairy icecream.  Sometimes from recipes and sometimes I make up my own.

This recipe came about when I saw this post about making your own walnut milk.  I thought it’d be the perfect base for a walnut maple icecream!  So the next day I set about making my walnut milk.  I made it just like I make my almond milk.  I used 2/3c of walnuts for almost 1 liter of water.  I soaked the walnuts for 4 hours and rinsed well.  I observed two interesting things about the walnut milk.  Firstly, it didn’t seem as creamy as almond milk does.  Secondly, there was a lot less pulp leftover than when making almond milk, less than half the amount left.  I guess walnuts blend up more easily than almonds!  Funny that it makes a thinner milk, though.


So anyway, after making the walnut milk, I had to make the icecream!  This was my recipe:


Walnut Maple Brownie Icecream

2 1/4 c   walnut milk (plain, unsweetened)

200ml  full fat coconut milk (needed to help make the icecream more creamy)

1/2 c   sugar (I used organic evaporated cane sugar)

1 tsp maple extract  (or you can use maple syrup to sweeten instead of sugar, I didn’t have any but that’d be awesome!)

1 tsp vanilla extract

1/2 c  toasted walnuts (I slowly toasted mine in the oven, checking every few minutes to make sure they didn’t burn)

1/2 c chopped brownie pieces (optional, but I had some in the freezer)


Blend the milks, sugar, and extracts for 1 minute (or if using maple syrup instead of granulated sugar you can just mix it instead of blending).  Pour into a container and let it chill in the fridge for at least 2 hours.  Pour into your icecream maker and make according to the instructions of your machine.  When it comes to the end, add in the toasted walnuts and chopped brownie pieces to mix.  Eat immediately (it will be soft) or scoop into a container and chill in the freezer for a few hours first.


**When making icecream, my general rule is around 3 cups of milk and about 1/2c of sweetener.  If I use 400ml of coconut milk and the rest another nondairy  milk (usually almond these days) I get a creamier result.  The above icecream wasn’t AS creamy because the walnut milk isn’t really creamy and it only had 200ml coconut milk.  But it was still VERY tasty and flavorful.  And sometimes it’s nice to eat a lighter tasting icecream.  Sometimes I add in 1/4 to 1/2tsp of xanthan gum blended into the icecream base to make it smoother when churning (it helps prevent ice crystals from forming), but I really don’t care for the “mallowy” mouthfeel of the icecream that way, so I haven’t used that for quite awhile.


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