Last night, we realized that our fridge was filled with so many leftovers and we’d just gone grocery shopping, so we knew that there’d be no meal making. Instead, there was dessert making. Sweet, rich, make-the-house-smell-awesome dessert making, that took the form of Maple Walnut Ice Cream from The Vegan Scoop.
We’d purchased The Vegan Scoop long before we were able to use it, and would just pore over the range of tantalizing flavors every once in a while. Almond Cookie, Sweet Curry Fig, and Avocado are just the tip of the iceberg, as there are over 150 recipes contained in the book. I visited Wheeler’s Frozen Desserts prior to its closing one freezing January Boston night, to pick up something for the boyfriend who was in the hospital, (long story – some other time). My friend and I were overwhelmed with all the options, and despite the fact that we couldn’t feel our fingers, we relished in the smooth sweetness that was handmade vegan ice cream.
I’ve loved ice cream as long as I can remember. I’ve gone through a ton of different favorites since I was little, (from mint chip, to rainbow sherbet, cookie dough, etc.), but since I’ve gotten older and went vegan, most of my favorites tend to revolve around peanut butter and coffee flavors, which should surprise no one if you read my last post.
I’ve been extremely satisfied with how much vegan ice creams on the market have improved over the years, and have found some favorites that I grab when I need a sweet treat in a pinch. But sometimes you want a flavor that you can’t find readily available in your small town supermarkets – like Rocky Road, in the bf’s case. Or you want the unmatched taste of ice cream that you made with your own hands, and that only contains ingredients that you can pronounce. Enter a recent gift to our household: an ice cream maker.
It’d been a while since we’d tried a new flavor out of the book, so last night I suggested we make something “fall-ish.” Maple Walnut most definitely qualifies.
Ingredients, including the star of the vegan ice cream making process: arrowroot.
Arrowroot and soymilk mingling -it was soon after poured into…
…lots of boiling maple syrup.
What’s better than freshly chopped walnuts, about to be thrown into a sweet treat?
The results after freezing for a few hours are still soft – a little firmer than the consistency of soft serve. Overnight, it’ll harden to regular ice cream thickness.
Mmm.
Do you have The Vegan Scoop? If so, what are some of your favorite ice cream flavors that you’ve made from it?
Sorry, what was the question? I stopped reading at “Maple Walnut Ice Cream…”
Yum!
Uhm! Don’t have the book, but think I can almost taste it… Do you need a ice cream machine?
Want!! Maple flavored anything is gonna be bomb-diggity… Congrats on the new appliance!
I made pear balsamic vinegar ice cream for a virtual book tour when The Vegan Scoop first came out. The flavor was rich and delicious but it came out a little icy instead of creamy. I’ve never tried any of the other flavors (don’t have the book) but I may have to find a copy and try some more, after reading your post.
Someone bought me The Vegan Scoop as a gift years ago but I still haven’t made anything from it. Maple syrup’s insanely expensive here which is what I think has been putting me off.
must try this soon!
I need this book — maple walnut vegan ice cream sounds divine! Yum!
Oh my! I’ve been DYING to get an ice cream maker!! Yet, I’ve not heard of this book until now. I’ll have to add it to my “wish list”. Thanks for the tip!
Yum, I have to try this recipe. I have this book but I think I’ve only tried the plain vanilla, obviously I need to try more!
I hadn’t heard anything about this book yet, so glad to hear it’s as good as it sounds!
Do you have any recommendations for a good ice cream maker/model?
Definitely! We have this one: http://amzn.to/pZe2aw, and it’s great and well-priced for the quality of ice cream it produces. R researched them for a bit before he asked for this one in particular, and we’ve had great experiences thus far.
This sounds so freaking great!
I have this book! I love this book! I have made the Maple Walnut, which is excellent, Peanut Butter and Jelly (my favorite), Wasabi (take small bites, it’s not for everyone), Key Lime….every recipe has been a success, especially after I stopped trying to use fake sugar and used the real thing. I was using Xylitol and my ice cream was always either rock hard or grainy. I now use regular sugar.
Excellent book! I have a KitchenAid and the ice cream attachment, I use it at least once a week, sometimes more.