My all-time favorite sweetener, maple syrup, is the challenge this week at the vegan_cookoff. A very exciting proposition for this New Hampshire resident. 
Guided by the weather, I opted for a maple walnut “ice cream.” My Mom really likes maple cream-filled chocolates, so I thought of her as I was making this. I’ll have to bring her a batch sometime.
14 ounces (1 package) of firm tofu
1 cup pure maple syrup
1 teaspoon vanilla extract
1/4 – 1/2 cup chopped walnuts
Puree the first three ingredients in a blender. Use as the “custard” base per the directions for your ice cream maker. Mine calls for adding the nuts halfway through. You could always fold them in after the fact, like those fancy new ice cream parlors.
*Bonus tip: Try this to clean your blender after you are done. Pour in a 1/2 cup of warm coffee and blend on high for 10 seconds or so. Drink straight from the container. A deliciously creamy coffee treat.
