Later in life, I learned that I loved nuts in ice cream A LOT. One of my favorite flavors to this day is butter pecan. I also love rocky road, moose tracks, etc. The wet walnuts I made for this simple (yet boozy) sundae are infused with the tart bite of hard apple cider, sweet maple syrup, and apple pie spices. There isn’t anything more “fall” than the smell of apple pie on your ice cream.
The ice cream I made is a simple vanilla bean flavor (with bourbon, though). Again, I’ve always loved simple ice cream flavors. Vanilla is as basic as you can get with ice cream, but it’s the base for EVERY FLAVOR. Any and all flavors of ice cream need to have vanilla extract in them (if they’re sweet, of course). The vanilla gives the ice cream the essence that it needs to be rich and creamy and fragrant. I loved the fresh vanilla bean taste in this recipe. Using vanilla paste will give you a similar effect. ‘
The combination of the bourbon and cider is also very “fall”. There’s a great cocktail that calls for bourbon and apple cider. Not sure if it has a name, actually… Either way, it’s pretty delicious hot or iced.
The wet walnuts I made were chilled when I served them over the ice cream. If you’re not opposed to your ice cream melting a bit, heat the walnuts up slightly for a gooey treat! I also included a link below to a recipe for raw apple pie filling, which would be a wonderful addition to this sundae. There’s already a delicious apple bite from the walnuts, but why not accentuate it?! Enjoy and don’t sundae and drive. 😉
Boozy Apple Pie Sundae
Yield: about 6 servings
Free from: Soy*, Gluten
*Use appropriate ingredients for this optionBourbon Vanilla Ice Cream
- 1 vanilla bean (1 Tb vanilla extract/paste otherwise)
- 2 Tb aquafaba
- 1 can full fat coconut milk
- 1 1/2 cups non-dairy milk*
- 1/2 cup maple syrup
- 1 pinch stevia or 2 Tb sugar
- 1/4 tsp salt
- 1/2 tsp xanthan gum
- 1 cup soaked raw cashews, drained
- 1/4 cup bourbon, opt.
Hard Cider Wet Walnuts
- 3/4 cup toasted walnuts
- 1/2 cup maple syrup
- 1/2 cup hard cider
- 1/2 cup brown rice syrup
- 1 1/2 tsp vanilla extract
- 3 dates, pitted
- pinch salt
- 1 1/2 tsp apple pie spice OR 3/4 tsp ground cinnamon, 1;2 tsp ground nutmeg, 1/4 tsp ground allspice
Toppings of choice (here’s my raw apple pie filling)
- For the walnuts, combine all ingredients except walnuts into a medium sauce pan and simmer on low heat while stirring often, about 10-15 minutes. You want the syrup to reduce by at least half.
- Once the syrup is thick, pour it into a blender and blend until the dates dissolve and thicken the syrup further.
- In a container for storage, combine the toasted walnuts and syrup and toss to coat. Place the walnuts in the fridge and begin your ice cream.
- Pour all of the ice cream ingredients except for the vanilla bean into a blender.
- Split the vanilla bean down the middle using a paring knife. Open the bean like a jacket and scrape the insides out with the back of the knife. (Be careful not to cut your finger off!)
- Put the vanilla bean insides into the blender.
- Blend the mixture until smooth and thick. The result should be a pudding-like consistency.
- Pour the ice cream mixture into a freezer safe lidded container. Freeze over night.
- To serve, scoop desire amount of ice cream into a bowl and top with wet walnuts and anything else you desire. This would be wonderful with my raw apple pie filling, fried apple slices, dried apples, or any other fruit. Whipped coconut cream would be great too… 😋