Molasses-Vanilla Ice Cream with Candied Walnuts
- 3 cups coconut milk
- 2 tablespoons arrowroot powder
- 6 tablespoons agave nectar
- 1 tablespoon dark molasses
- 2 teaspoons vanilla extract
- 1⁄8 teaspoon fine sea salt
- 1 cup Candied Walnuts, chopped
Instructions:
By using using molasses as a sweetener you will give this ice cream a subtle caramel flavor.
- In a small cup, mix 1⁄ 4 cup of the coconut milk with the arrowroot powder to make a slurry. In a medium-size saucepan over medium heat, combine the remaining coconut milk, agave nectar, molasses, vanilla extract, and salt with the coconut milk slurry. Warm until starting to thicken, 2 to 3 minutes.
- Transfer to the refrigerator until completely cold.
- Pour into an ice cream maker and freeze creamy, 25 to 30 minutes. Add the walnuts for the last minute of freezing. Transfer to an airtight container and place in freezer until firm, about 2 hours.