Non-Dairy Maple Walnut Ice Cream!!

Date-Sweetened Maple Walnut Ice Cream!!!

Inspired my Miyoko Schinner’s ice cream base recipe


* 1/2 cup raw cashew pieces

* 3/4 cup non-dairy milk (I used oat milk)

* 6-8 oz canned coconut milk

* 1/4 cup tightly packed pitted deglet nor dates

* 3-4 tbsp pure maple syrup, depending on how maple-y you like it

* 1/8 tsp vanilla bean powder

* 1/16 tsp salt — optional

* Add-in: 1/4 cup walnut halves, slightly crumbled


1. Add cashews, non-dairy milk, dates, vanilla and salt to high powered blender; process on high until silky smooth

2. Add coconut milk and maple syrup; process again

3. Chill until very cold. Pour into ice cream maker and process according to manufacturer instructions, adding nuts when the ice cream reaches soft-serve consistency

4. Devour immediately or ransfer to coverer freezer-safe container and store in the freezer

Recipe Notes

If you don’t have a high powered blender combine the dates and cashews with the non-dairy milk, cover and store in the fridge for a few hours or overnight

I use Donvier 1 Pint Ice Cream Maker. It’s also available in quart and half-pint sizes

Oh-so-yum Potato Salad

Oh-so-yum potato salad, made with ingredients I happened to have on hand. Inspired by #HighCarbHannah’s recipe.


1 just cooked (still hot) large red-skinned potato, diced

1-2 tbsp cultured cashew cream

1 tbsp minced shallot

1/8 tsp freshly ground black pepper

1/8 tsp black salt


Combine all ingredients, gently toss to coat.

Most people like potato salad cold. We prefer it warm.