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Walnut Ice Cream

This walnut ice cream is flavored with a dash of maple and a hint of freshly roasted coffee.

A blend reminiscent of the popular hazelnut coffee – only cold, extremely creamy for those summer afternoons. The California Walnuts add an even more intense, nutty flavor if you toast them first (or buy them that way, but make sure they’re unsalted). Skeptical? Try it for yourself!

Featuring California Walnuts

Ingredients

112 g	California walnuts, soaked for 2 hours or overnight in water
560 ml	walnut milk
50 g	brown sugar
2 tbsp	maple syrup
4 tsp	instant coffee
1 tbsp	MCT oil
1 tsp	vanilla
1/2 tsp	salt
	chopped walnuts for garnish

Step 1
Drain walnuts and place in a blender with walnut milk, brown sugar, maple syrup, instant coffee, oil, vanilla and salt. Blend until very smooth. Cover and refrigerate until well-chilled.
Step 2
Place into the bowl of an ice cream maker and freeze until firm.
Step 3
Transfer to a 1l-container and store in the freezer.
Step 4
Scoop into bowls and garnish with chopped walnuts.

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Dessert, Gluten-free

Walnut Ice Cream

Ingredients

Step 1

Step 2

Step 3

Step 4

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