Walnut and Nutmeg Ice Cream

By: Rose Marie Jarry, Master Chef at Kronobar

10 minutes + 15-45 minutes of freezing time, 4 servings, gluten-free, vegan.

Ingredients

  • 2 ripe bananas
  • 1.75 cups rich pure coconut milk
  • ¼ cup organic cane sugar
  • 1 large tablespoon ground nutmeg (if you can grated it yourself from a whole nutmeg, it is even better)
  • 1 tablespoon pure vanilla

Caramel:

  • ¼ cup organic cane sugar
  • 2 tablespoons water
  • 1 teaspoon maple extract
  • 1 tablespoon vanilla extract
  • ¼ cup chopped raw walnuts

Directions

  1. In a food processor, blend the 2 bananas, coconut milk, cane sugar, nutmeg, and vanilla, until you get a smooth texture.
  2. If you have an ice cream maker at home, you definitely want to use it. Make sure the thermos bowl that is used to make the ice cream into your machine has been put into the freezer for a minimum of 2 hours before using it.
  3. If you don’t have an ice cream machine, you could take the blended mixture and pour it into a bowl and place it in the freezer. Every 15 minutes take it out and stir a few times then put back in the freezer. Repeat this operation until you get an ice cream texture. It may take up to 1 hour before it is ready.
  4. If you are using the ice cream machine, it should take about 15-20 minutes to be ready.
  5. While it’s freezing, prepare the caramel to pour on top.
  6. Heat up a small sauce pan and cook all the ingredients from the caramel sauce. Keep it on high heat, be careful, stay next to your sauce pan, because it can burn in no time. It should take about 2 minutes maximum to be ready. When the caramel gets thicker and darker color it is ready. At this time, remove from the heat and wait for your ice cream to be ready and then pour over the top.
  7. Sprinkle some chopped walnuts on it and serve.
  8. Enjoy!