This recipe is inspired by my mom because she's awesome and her favourite flavour of ice cream is maple walnut. I'm pretty fond of it myself. One of the main reasons I don't dig on dairy is because I'm lactose intolerant. When I was a kid I LOVED ice cream but it definitely didn't love me back. Thankfully, vegan ice cream is actually pretty tasty and super easy to make. So now I can have my ice cream and eat it too.
To make this delicious ice cream you will need: 1/2 a package of silken tofu, 1 cup of soy creamer, 1/2 cup of cream of coconut milk*, 1/4 cup of pure maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of maple extract, and 1 cup of crushed walnut pieces. Blend all the ingredients expect the walnuts in a blender until smooth. Pour the mixture into your ice cream maker and follow your manufacturer's instructions. When the mixture looks like ice cream, remove it from your ice cream maker and stir in the crushed walnuts. Scoop into a container with an air tight lid and freeze for about 30 minutes to get some extra firmness.
*put a full fat can of coconut in the fridge the day before, making sure not to shake the can. The next day you the coconut milk should solidify while the coconut water will remain at the bottom of the can. I find that you need full fat ingredients to get a more creamy and less granita-like texture.