Toasted Walnut Ice Cream
Makes 1 generous pint
- 2 cups coconut cream
- ½ cup Swerve
- 1 vanilla bean, split
- 1 1/2 cups toasted unsalted walnuts
- 1 tablespoon almond extract
- 1 tablespoon barrel-aged whiskey (optional but delicious)
- Zest of 1 orange
- 1 large avocado, skin and pit removed
- ¼ teaspoon sea salt
Heat the coconut cream, Swerve, and vanilla bean over low heat (keep it at a simmer, if possible) for about 5 to 10 minutes, until the Swerve dissolves
While the cream is heating, finely chop the toasted walnuts.
Add the walnuts to the coconut cream mixture and simmer on low for 20 to 30 minutes, to infuse flavor.
Remove from heat and add the almond extract, whiskey (if using), and orange zest.
Transfer half the mixture to a high-speed blender and blend until smooth.
Add the avocado and sea salt to the blender and blend until smooth, then fold back into the remaining coconut cream mixture.
Let chill in the refrigerator until very cold, then freeze according to the manufacturer of your ice cream machine’s instructions.*
Serve immediately at soft serve consistency or transfer to the freezer to let set further.
*If you don’t have an ice cream machine, freeze in a loaf pan and stir every 20 to 30 minutes, until set.
Not sure if it is me but I have tried this twice. While delicious, my ice cream maker does not like the mixture. The sides build up leaving it very hard to process. It is not creamy but a bit powdery in consistency. It freezes like a rock and serving takes a while as it is frozen solid in the container. The ice cream presents itself in clumps in the bowl. Once in your mouth it softens and dissolves nicely with a very smooth texture and bright taste. If I make this again, because 3rd time is a charm, I will not use my ice cream maker and follow the “freeze and stir” directions. I’m still working on chiseling out this batch for consumption so it will be while until I try again.