No-churn Maple Walnut Coconut Cream Ice Cream

A delicious non-dairy treat!

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium bowl, using an electric mixer, beat the coconut cream with the vanilla extract to stiff peaks (about 2 to 5 minutes), then refrigerate.
  2. Combine the salt, egg yolks and maple syrup in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
  3. Place the bowl over a pan of simmering water. Whisk slowly and constantly until smooth, approximately 5 minutes. Tip: Make sure the bowl is not touching the water. You only need about an inch of water in the pot.
  4. Remove from heat and beat on medium speed until mixture has cooled to room temperature, about 5 minutes. Tip: The mixture will thicken as you beat it.
  5. When the mixture is cool, stir in the chopped walnuts.
  6. Pour the maple mixture into the cold whipped coconut cream and fold with a rubber spatula.
  7. Pour the mixture into a loaf pan and cover with plastic wrap. Freeze until set, 8 hours to overnight.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Add a Note

My Notes:

Add a Note

Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:10 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:292
    Fat:22 g
    Carbohydrates:25 g
    Protein:3 g
    Calculated per serving.

Used in this recipe

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices
RECIPE REVIEWS

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.