Red Lentil Walnut Ice Cream

OK, I know you might think red lentil ice cream sounds a little crazy, but stay with me here. Here's the thing, red lentils, when cooked, naturally turn into a rich purée that is very tasty all by itself. And it just so happens that when you combine that purée with coconut milk, maple syrup, and a little salt, the lentils take on a taste that is strangely addictive and almost caramel-like. Add walnuts and you've got yourself a dairy-free ice cream that is unique, delicious, and even quite healthy. Did you know lentils are high in fibre, protein, potassium, folate, iron, and manganese? Our very own Canadian-grown superfood!

This ice cream bypasses the usual milk, cream, and egg custard that most ice cream recipes require. It needs no cooking, aside from the lentils, so it's very easy to make. It's also fully vegan, free of milk, eggs, and artificial sweeteners.

This ice cream does come with one caveat though, it should be eaten on the soft side, ideally right after it comes out of the ice cream maker, when it's smooth and creamy. If it freezes fully, it becomes hard and brittle and falls apart easily. The bourbon is optional but make sure to add the salt, it brings all the flavours together.

If you have a moment, please vote for this recipe in the marvellous Canadian Lentil Recipe Challenge by re-pinning, liking or commenting on the recipe here.

RED LENTIL WALNUT ICE CREAM
Serves 4 to 6

1 3/4 cup cooked red lentils (about 1 cup dry red lentils)
1 x 400ml (14 oz.) can of full-fat coconut milk
1/2 cup pure maple syrup (add 2 Tbsp more if you like a sweeter ice cream)
1 tsp vanilla extract
1/3 tsp salt
1/2 cup toasted, chopped walnuts
1 Tbsp bourbon (optional)

Place 1 cup dry red lentils in a fine mesh sieve and rinse well under cold water. Drain them and place in a small saucepan with 1 1/2 cup of water and bring to a simmer on medium-low heat. Cook covered, for about 25 minutes or until the whole thing turns to a thick purée. Stir often to make sure it's not burning on the bottom as it cooks and thickens. If the lentils are cooked but still too soupy, leave the lid off so more water evaporates. Once they are fully cooked and very soft and mushy, remove from heat and allow them to cool a little, with the lid off for about 10 minutes. The red lentils should now be almost as thick as mashed potatoes. Measure out 1 3/4 cup of lentil purée for this recipe (you may have a little more than that in the saucepan).

In a food processor, blend the coconut milk, maple syrup, vanilla, salt, and the warm lentils until you have a smooth thick mixture. (Be sure the lentils are still warm - if they are cold, the coconut fat might not melt and emulsify well which will not give you a smooth mixture - if this happens, simply heat all the ingredients for a couple minutes in a saucepan on low heat to help the coconut milk to fully emulsify, then return the mixture to the food processor).

Cool the mixture for an hour in the fridge, then use it in your ice cream maker, according to the manufacturer's instructions. Halfway through, add the toasted chopped walnuts and bourbon. Enjoy before it's fully frozen or hardened, when it's still soft and smooth.