Walnut-Coconut Ice Cream (vegan)
I recently visited Germany for the first time. In addition to having wonderful pastries and fresh breads nearly everywhere (airports, convenience stores, and train stations — seriously, Germany is the Land of Pastry), gelato shops made a frequent appearance. One flavor stood out as different from what we typically see in America: walnut. This became the inspiration for vegan Walnut-Coconut Ice Cream.
Walnut gelato in Germany was a pure, plain walnut flavor. We normally see walnuts mixed into other baked goods and pastries, like cookies, breads, or even Maple Walnut Ice Cream. Pure walnut gelato was delicious, and I was amazed at all the nuances of flavor that came out when the walnut was by itself. It has a nutty taste, of course, but also an impression of baking spice or cinnamon, and it’s slightly smoky.
This recipe is my vegan version made with coconut milk. Walnut-Coconut Ice Cream has clean and simple flavors that shine on their own, but it also makes a wonderful base for variations.
Here are a few ideas for improvising:
- Toast the walnuts
- Add a little cinnamon or nutmeg (start with 1/2 teaspoon and work up from there)
- Add dried fruit, like raisins or cherries (start with 1/2 cup)
- Add toasted coconut flakes (start with 1/2 cup)
- Add 1-2 tablespoons of spiced rum or whiskey
- Swap the agave syrup for honey (but the ice cream will no longer be vegan)
- Top with Any Flavor Magic Shell (vegan)
- Top with Vegan Caramel or make a caramel swirl
- Top with fruit jam or preserves
- I don’t include protein powder in this recipe, but you could add a scoop of any type you want, as long as it’s unflavored and unsweetened.
Walnut-Coconut Ice Cream would go well over apple pie or a brownie. I can’t wait to try it over my favorite flourless chocolate cake.
The method is very simple, but you’ll need a food processor or blender that can puree the nuts. Walnuts break down quite easily, so it won’t take too long. Just break down the walnuts first, then slowly add the other ingredients. Pictures below and detailed instructions in the recipe!
Walnut-Coconut Ice Cream (vegan)
Makes ~1 quart
Ingredients
Instructions
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PUREE WALNUTS AND START ADDING COCONUT MILK
Place the walnuts and salt into a food processor or high-powered blender. Blend until it starts to become a smooth paste, then slowly add the coconut milk, a little at a time.
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ADD AGAVE SYRUP AND OTHER FLAVORINGS
When the walnuts and coconut milk have made a smooth mixture, add the agave syrup, vanilla, xanthan gum (if using), and any other flavorings.
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ADD NON-DAIRY MILK
If your food processor can handle the volume of liquid, add the non-dairy milk and blend a final time. If not (like mine), transfer the mixture to a bowl and whisk in the milk.
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CHILL
Transfer to a container and chill in the fridge for 8 hours or overnight.
For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.
Ideally, the mixture will be about 40 degrees when you churn it.
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CHURN
Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. When you are ready to churn, ideally your base will be about 40 degrees.
Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. Because this mixture is thicker than many ice cream bases, it churns more quickly than most. In my machine the perfect churning time is 15 minutes, but your experience may vary.
The ice cream is ready when it has the consistency of soft serve and has started pulling away from the edge of the canister.
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STORE
When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.
Note
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