Maple Walnut Ice Cream Cake – A Great Summer or Fall Dessert Idea
This is a really good recipe for the end of summer beginning of fall. When you start to see pumpkin everything and your taste buds start to think about fall flavour; but you still hold on to the last days of summer with both hands. This recipe allows you to have the flavours of both seasons.
Like the majority of Canadians my family loves all things maple. Maple and nut flavours are such a delicious part of fall recipes and with the ice cream is a perfect dessert for the end of summer.
This ice cream cake is decadent and delicious. It easily serves 8 people and I promise they will love it.
Maple Walnut Ice Cream Cake Recipe
Bottom Layer – Ginger Cookie Crust
2 cups ginger cookie crumbs
4 tbsp butter (melted)
1/2 tsp cinnamon
3 tbsp sugar
Place all ingredients in a bowl and mix together. Take 1/4 cup of the crumbs and set aside. Place the rest into an 8-inch buttered springform pan. Press the crumbs into the bottom of the pan. Bake at 325 for about 5 minutes. Let cool while you make the coated walnuts.
Topping – Maple Coated Walnuts
I dare you not to nibble on these.
1/2 cup real maple syrup
1 cup walnuts
1 tsp of butter
Melt the butter on the bottom of a nonstick frying pan. Add walnuts and pour the maple syrup over top. Cook the walnuts over medium heat, stirring often. Once the maple syrup has evaporated and the walnuts are coated place on parchment paper and let cool.
Middle – Ice Cream Layer
You will need Beyers all natural maple walnut ice cream or another brand you prefer. Our container said 1.66 Litre size.
Place the whole container of ice cream into the bowl of an electric mixer. Add 1/3 of the candied walnuts and beat until it’s semi-soft.
Place the ice cream on top of the crust and smooth the top.
Decorate the top with the remaining crumbs and maple.
Spoon the ice cream into the cooled ginger crust.
Sprinkle with the 1/4 cup of ginger crumbs
Place the walnuts on top in a pretty pattern.
If you like extra sweetness you can drizzle a tbsp of maple syrup over top.
Wrap tightly in plastic wrap.
Freeze until solid (At least 2 hours) and serve.
It has been quite a while since I posted a recipe. I hope you enjoy this one.