Freezer Maple Walnut Ice Cream

Hot summer days are the perfect time to create this creamy delight. It tastes rich, velvety, refreshingly cool and so decadent. The best part is that it is missing all the food additives that are found in commercial ice cream such as: guar gum, carbo bean gum, cellulose gum, mono and di-glycerides, poly sorbate 80 and carrageenan. When we want to enjoy a treat, it’s best for it to be made out of real food. No Ice cream machine, no problem with this easy to make recipe. Kids of all ages are going to love it, and you can control the sweetness with the amount of sweetened condensed milk you use.

Cream is a source of vitamin A, vitamin D, Vitamin E, calcium and phosphorus. Cream is a great source of butyrate. Butyrate helps maintain a healthy gut lining and aids in preventing leaky gut, and gut inflammation. Much of our immune system is in our gut, so in butyrate supporting the gut it also supports our immune system. Our bodies have a gut-brain axis, and a healthy gut, is often also a healthy brain. Butyrate assists learning and memory in the brain, and helps to reduce brain fog. While cream, cheese and butter are natural sources of butyrate, our bodies can also make butyrate with foods high in fiber, particularly resistance starch, such as legumes, whole grains, cooked and cooled rolled oats, potatoes and rice. Interestingly, studies have showed that the consumption of high fat dairy, reduces the risk of both diabetes and obesity. Maple syrup contains 24 beneficial antioxidants, as well as zinc, manganese, potassium and calcium. Walnuts are a good source of healthy omega 3 oil and add interesting texture to this ice cream.

Freezer Maple Walnut Ice Cream

1 1/2 cups heavy whipping cream,

33 -36 percent

1/2 can sweetened condensed milk

1 teaspoon vanilla

1 tablespoon maple syrup, divided

1/2 cup walnuts

Using an electric mixer beat the cream until whipped. Add in half of the can of sweetened condensed milk, and taste for sweetness. Add more according to your sweetness preference, up to the whole can. Add the vanilla and beat to combine. Stir in the walnuts, leaving some out to use as a topping. Line a loaf pan with crinkled parchment paper and pour in half of the whipped cream mixture, and drizzle with maple syrup, and swirl it into the cream mixture, using a bread-and-butter knife. Pour the other half of the cream mixture into the loaf pan, drizzle and swirl the remaining maple syrup and then top with remaining walnuts. Freeze for at least 4 hours, or until hardened into ice cream.