This was my Dad’s favorite flavor of ice cream. We lived in Illinois when I was a wee lass and he would, without fail, order this at our nearby ice-cream parlor. Eventually he began to concoct it at home and the rest was history. Black walnuts are a bit pricey unless you have a tree in your yard (Daddy did). But the distinctive flavor for some uses is worth the price in my opinion. I store them in my freezer so they do not go rancid. As I rarely use them, a bag will last me a year. I can’t believe I didn’t care for black walnuts when I was a child, but I have learned to appreciate this black walnut treat. Now, black walnut ice cream, too, is my favorite flavor! The hint of maple flavoring is the key. I plan to try it with Kahlua next time to see how that comes out. 🙂 This recipe is not suitable until you reach the nuts & seeds level of Phase 2 Atkins. With a plan suitable ice cream, it should be fine for Keto and Primal followers who indulge in the occasional dairy (might want to use real maple syrup over the extract though). This dessert is not suitable for Paleo as I just don’t think coconut mile would be good in this.
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1 recipe my Basic Vanilla Ice Cream
1 tsp. maple extract + 1 tsp. tap water (or sugar-free maple syrup)
¼ c. black walnuts, chopped (I order at nuts.com)
DIRECTIONS: Make a batch of the low-carb vanilla ice cream (link above) by that recipe’s instructions, up to filling the molds. Instead, scrape the ice cream into a medium bowl or loaf pan and freeze until firm but not rock hard. Scoop out into your serving dish. Drizzle the maple extract/water mixture on top and sprinkle the nuts on last.
NUTRITIONAL INFO: This recipe makes 1 serving (2 small scoops). Note: The ice cream recipe makes 10 servings, so you’ll have more ice cream for other diners or future uses)
One serving: 350 calories, 34.4 g fat, 4.7 g carbs, 2.3 g fiber (deductible only if you use Fiberfit sweetener), 2.4 g NET CARBS, 8.6 g protein.