My late grandmother LOVED maple walnut ice cream and I have such fond memories of devouring many a bowl over my childhood visits to the cottage. This smoothie is a non-dairy homage to that classic ice cream flavor. I hope you find it as delicious as I do nostalgic!
Roasting the walnuts is optional, but truly takes this smoothie over the top. Maple walnut ice cream is traditionally made with roasted walnuts so the flavor is much more authentic with roasted nuts. If you prefer to use raw walnuts, I suggest soaking them overnight and giving them a good rinse before popping them into the blender. You can toast the walnuts ahead of time (and in larger batches if desired), let them cool and keep them in an airtight container for a speedier morning smoothie session.
- 1½ cups Silk® Original Unsweetened Almondmilk
- 1/3 cup walnuts, lightly roasted (save 1 Tbsp for garnish if desired!)
- 1 frozen banana (or 1 fresh banana and 1 cup ice cubes)
- 1 handful ice cubes
- 1 to 2 Tbsp maple syrup (depending on ripeness of banana)
- 1 serving Vega One® French Vanilla or Vega® Protein & Greens Vanilla or Vega® Essentials
Preheat your oven to 350° F and spread the walnuts out onto a small sheet pan. Roast walnuts for 10 to 12 minutes, until just fragrant. No need to wait for them to brown. Once you can smell them, remove from the oven and let them cool slightly.
Once walnuts are cooled, place all ingredients in a blender (start with one tablespoon of maple syrup) and blend until smooth.
Taste and add the second tablespoon of maple syrup if desired. With a very ripe banana, I found one tablespoon of syrup made the smoothie perfectly sweet. More might be required if you use a less ripe banana.
Pour smoothie into a tall glass and enjoy! If you really feel like treating yourself, roughly chop the one tablespoon of reserved walnuts and sprinkle on top with a pinch of cinnamon.