Paleo No-churn Maple Walnut Coconut Cream Ice Cream

No-churn #Maple Walnut Coconut Cream #IceCream. Make this delicious non-dairy ice cream without an ice cream maker. For the #recipe, visit

Growing up ice cream was paramount in our household. It was always in the freezer and we ate it everyday, year round. It was not merely a summer treat to us.

My father’s idea of a bowl of ice cream consisted of three healthy scoops, not marbles as he referred to stingy dips. Now an ice cream parlor just opened near me claiming they have “Philly-sized” scoops.

I don’t know what “Philly-sized” scoops are (they would be just scoops to us), but I’m guessing they are large since my family’s idea of a bowl of ice cream is about 5 or 6 times what a serving of gelato in Italy would be.

To give you an example of how ingrained ice cream is in my psyche, my friend and I were trudging through a snowstorm, when most people had the good sense to stay indoors and I was overwhelmed with a craving for vanilla ice cream. She thought I was nuts but it made sense to me.

Doesn’t snow resemble ice cream? So we went to Haagen Dazs where they also thought I was crazy. But hey, they were open. Though I did get the feeling we were the only people to show up that day.

Over the years it became apparent that milk was not a friend of my digestive system. This probably should have been obvious early on but as I said we were hard core ice cream people.

One scoop and I’d probably be fine but we never stopped at just one scoop. I mean really, who eats just one scoop? So I learned to like frozen yogurt but let’s face it, nothing is really a substitute for the satisfaction you feel from polishing off a pint of ice cream.

No-churn #Maple Walnut Coconut Cream #IceCream. Make this delicious non-dairy ice cream without an ice cream maker. For the #recipe, visit

Well sound the trumpets because coconut milk has come to my rescue. Ever have it? I love it!

Seriously if you never had this stuff run, don’t walk, to the grocery store now. Milk issues or not, this stuff is so creamy and delicious, it is life changing. And you can use it to make ice cream!

The idea for maple-flavored ice cream came from a shop my husband and I visited in Montreal. It was called Maple Delights and you guessed it, everything they sold was made from maple syrup; maple candy, maple jam, maple tea, you get the idea.

Anyway they also had a huge selection of baked goods and ice cream all sweetened with maple syrup. Delicious!

I plan to explore this sweetener more in my baking. It has a depth to it that granulated sugar is lacking. Oh and just in case you were wondering, my father still eats ice cream everyday.

Maple Walnut Coconut Cream Ice Cream

Yields 4 to 8 servings

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Adapted from Martha Stewart’s Frozen Honey Cream

1 3/4 cups coconut cream

1 teaspoon vanilla extract

2/3 cup grade B maple syrup*

4 large egg yolks

1/2 teaspoon sea salt

1/4 cup chopped walnuts

* Grade B maple syrup is sometimes labeled as "pure" maple syrup or "for cooking."


  1. In a medium bowl, using an electric mixer, beat the coconut cream with the vanilla extract to stiff peaks (about 2 to 5 minutes), then refrigerate. Tip: To learn how to separate the coconut cream from the coconut milk, check out this post from Tasty Yummies titled How-to Make Whipped Coconut Cream . I could only get Thai Kitchen brand to separate but I'm guessing just buying Trader Joe's Coconut Cream will get you there faster.
  2. Combine the salt, egg yolks and maple syrup in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
  3. Place the bowl over a pan of simmering water. Whisk slowly and constantly until smooth, approximately 5 minutes. Tip: Make sure the bowl is not touching the water. You only need about an inch of water in the pot.
  4. Remove from heat and beat on medium speed until mixture has cooled to room temperature, about 5 minutes. Tip: The mixture will thicken as you beat it.
  5. When the mixture is cool, stir in the chopped walnuts.
  6. Pour the maple mixture into the cold whipped coconut cream and fold with a rubber spatula,. Tip: View a video on How to Fold an Ingredient into your Batter .
  7. Pour the mixture into a loaf pan and cover with plastic wrap. Freeze until set, 8 hours to overnight.

No-churn #Maple Walnut Coconut Cream #IceCream. Make this delicious non-dairy ice cream without an ice cream maker. For the #recipe, visit


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39 thoughts on “Paleo No-churn Maple Walnut Coconut Cream Ice Cream

  1. Visiting from the Recipe Swap. Who knew you could beat coconut cream into stiff peaks? I love coconut milk and cream and use them all the time. Thanks for sharing such a great idea. I've learned something very helpful. The Coconut Cream Ice Cream looks great! It truly looks like the real deal. Can't wait to try it. Kathy recently posted...Recipe Swap #7My Profile
  2. This looks, and sounds delicious!! I haven't tried to make ice cream since I went dairy free. I do love almond, cashew and coconut milk for baking though! I use maple syrup almost exclusively for baking, since I can't do refined sugar either. It works really well! Thanks for sharing your recipe with us at the Best of the Blogosphere! :) Amber recently posted...New this Summer from Glo MineralsMy Profile
  3. I've never thought to make ice cream with coconut cream, but that sounds delicious! It's even better that it doesn't require an ice cream maker. That's the one gadget that I haven't bought (or so it feels) and I'm not really interested in getting one anytime soon. Can't wait to try this!! Alexis @ Upside Down Pear recently posted...Goma-ae SpinachMy Profile
    1. Well I have never tried it so I can't comment on the taste but I am guessing it would have a stronger coconut flavor. If you do go that route, first make it into a sugar syrup, which is basically just sugar and water. Here are instructions from Food Network: Use the same amount of the syrup as the maple syrup. You can also consider making the syrup with brown sugar if you have. I'd love to hear about the outcome so please let me know how it goes!
  4. Love this post. Your Photography is perfect, I just want to grab a spoon and dig in. This is truly a creative recipe, with being able to make if you are on a Gluten-Free, Paleo, Vegetarian or Dairy free diet, as well as for everyone else.

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