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Dad’s Maple Nut Ice Cream

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.

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