Maple Walnut Ice Cream
[Vegan]
Author Bio
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude...
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude Academy and the health. As a breast cancer and Hashimoto’s survivor, her passion is to help women view their chronic illness as a gift and unwrap resilience using a proven method to build fortitude with gratitude. Holly Bertone, PMP, CNHP is the #1 Amazon.com bestselling author of the book Thriving in the Workplace with Autoimmune Disease: Know Your Rights, Resolve Conflict, and Reduce Stress, the first book ever to educate others on Autoimmune Disease as a legal disability in the U.S. workplace. Read more about Holly Bertone
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Maple Walnut Ice Cream [Vegan]
This recipe is so easy to make. Soak the cashews for a few hours or overnight, and then throw everything in your blender and freeze. And the ice cream comes out so creamy and full of maple, walnut and bourbon flavors!
Ingredients You Need for Maple Walnut Ice Cream [Vegan]
How to Prepare Maple Walnut Ice Cream [Vegan]
- Soak cashews in water 8-12 hours or overnight.
- Line a loaf pan with parchment paper.
- Drain the cashews.
- Add all of the ice cream ingredients into a blender and blend.
- Pour into loaf pan.
- Freeze for 4 hours and keep frozen.
- To make the sauce, add the ingredients in a small saucepan on low heat. Stir frequently for 5 minutes until it's thicker. Pour over ice cream and enjoy.
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