Ingredients:
2 cans (13.5 oz each) full-fat coconut milk
1 cup pure maple syrup
1/2 cup cashew butter (or almond butter for a different twist)
1 tablespoon vanilla extract
1/2 teaspoon sea salt
1 cup chopped walnuts (toasted for extra flavor if desired)
Instructions:
Chill Ingredients:
Place your cans of coconut milk in the refrigerator overnight to ensure they’re well-chilled. This will help the coconut cream separate and solidify.
Prepare the Base:
In a large mixing bowl, combine the chilled coconut milk (only the cream, not the liquid), maple syrup, cashew butter, vanilla extract, and sea salt.
Whisk together until smooth and well combined. If the cashew butter is too thick, you can slightly warm it to make it easier to blend in.
Blend (Optional):
For an ultra-smooth texture, you can blend the mixture using an immersion blender or a regular blender until completely smooth.
Churn:
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.
Add Walnuts:
When the ice cream is nearly done churning, add the chopped walnuts and continue churning for a few more minutes to incorporate them evenly.
Freeze:
Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm.
