Here’s a walnut and maple flavored nice cream recipe that incorporates soaked walnuts–the secret to its ultra nutty and creamy texture! It’s also:
- no churn, made in the food processor or a high-power blender
- only 4 ingredients
- low calorie, low fat, and healthy
Ingredients used to make this maple walnut nice cream
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bananas – best when ripe. The sweetest ones are yellow with brown spots.
- Maple Syrup – If you don’t have maple syrup, honey, agave syrup, or liquid stevia also works.
- Maple Extract – While the maple syrup does contribute a subtle maple flavor to the finished product, the maple extract is a must-add ingredient if you like maple flavors and want to really make this flavor stand out.
- Walnuts – Soaked for 4-6 hours in room temperature water, or in boiling water for 1 hour. I like to start soaking the walnuts as soon as I put the fresh banana slices in the freezer.
More Maple Flavored Recipes
How to Make
Maple Walnut Nice Cream
Slice and freeze bananas
Also soak walnuts in water overnight (or at least 4 hours). If you’re short on time, you can also microwave the walnuts and about 1 cup of water until boiling, then let soak for 1 hour.
Blend the frozen bananas and rest of the ingredients in a food processor or high-powered blender
Transfer to a container. Eat as soft serve or freeze for 5+ hours. Cut to make scooping easier later.
Scoop and enjoy!
What are some ways you can eat this maple walnut nice cream?
- In a bowl or cup, drizzled with honey, maple syrup, caramel or chocolate syrup
- Stacked on a waffle or sugar cone
How to Store this Nice Cream
- This nice cream is best eaten within 1-2 days. The longer it is left frozen the harder it’d be to scoop. For best icecream consistency, take container out of the freezer and let sit out at room temperature for 10 mins. If it’s in a microwaveable container, you can also microwave it for 15 seconds until softened.
- Use ripened bananas for the best results!
- While a food processor will give you the best consistency for the icecream, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best results.
More Ice Cream Recipes
Maple Walnut Nice Cream
- Peel and slice the bananas to 1 inch slices
- Spread the banana slices on a parchment paper or inside a 1 gallon ziploc bag and freeze overnight (or until frozen solid)
- Soak the walnuts in water overnight (or at least for 4 hours) room temperature. Rinse and drain.
- In a food processor or high-powered blender* blend frozen banana slices, walnuts, maple syrup and maple extract together until smooth
- Serve immediately as a soft serve, or pour into a glass (pyrex) or metal loaf pan. Cover with plastic wrap or lid and freeze**
- For best icecream consistency, take container out of the freezer and let sit out at room temperature for 10 mins. If it's in a microwaveable container, you can also microwave it for 15 seconds until softened.