Recipe Courtesy of Tina VanDenHeuvel, NTP
@madebetterforyou on Instagram
Photo courtesy of Tina VanDenHeuvel
1 tbsp. butter
3 tbsp. Lakanto brand maple syrup
1 ½ cups walnuts, chopped
¼ tsp. Himalayan salt
½ cup Lakanto brand golden sweetener, ground into a powder
5 organic eggs, whipped
4 cups heavy whipping cream
13.5 oz. can full fat coconut cream
5 tsp. maple extract (I like Cook’s brand)
½ tsp. Himalayan salt
In a medium skillet over medium low heat, melt butter. Add maple syrup, walnuts and salt. With a heat-safe spatula, coat the nuts, stirring frequently to toast the nuts, about 5 minutes. The nuts will absorb all the butter and maple syrup. Remove glazed nuts from skillet and place on a plate in a single layer to cool. Set aside.
In a food processor or coffee grinder, process Lakanto golden sweetener into a powder.
In a large bowl, whisk the eggs until scrambled. Mix in whipping cream, coconut cream, powdered sweetener, maple extract, salt and glazed walnuts.
Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
When the ice cream is firm, place in a freezer-safe container and chill for 3 to 4 hours before serving.