• 1 cup California walnuts, soaked for 2 hours or overnight in water
  • 2 1/2 cups walnut milk
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 4 teaspoons instant coffee
  • 1 tablespoon MCT oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • Garnish with chopped California walnuts


  1. Drain the walnuts and place in a blender with walnut milk, brown sugar, maple syrup, instant coffee, oil, vanilla, and salt. Blend until very smooth. Cover and refrigerate until well-chilled.
  2. Place into the bowl of an ice cream maker and freeze until firm.
  3. Transfer it to a 1-quart container and store in the freezer.
  4. Scoop into the bowls and garnish with chopped California walnuts.