Maple Ice Cream Recipe: Churn vs. No-Churn

To churn or not to churn, that is the question I’m here to answer for you today—for ice cream, at least. Either direction you choose, you’ll enjoy a mouthwatering recipe for maple ice cream due to the caramel and burnt sugar notes throughout either creamy concoction. 

Ice Cream Love

Growing up, I ate an embarrassing amount of ice cream. My parents were buying 3-gallon buckets at a time to keep up–I was a chubby kid for a reason. It was ever important that I set myself up for success to binge-watch cartoons after school. One of my go-to methods for maximizing my ice cream input was to scoop as much as possible into a cereal bowl. I’d microwave it for 20 seconds until it was soft and melty and then fill it with more ice cream so that I could smooth out the top almost flush with the rim of the bowl. After all, the ice cream settled once it started melting, so I just HAD to get rid of all those air pockets for maximum gain. If I was feeling adventurous, I’d smash a few spoonfuls of rainbow sprinkles into the top for good measure. Maybe this is something to unpack someday, but all I know is that it was gooooood.

I’m now lactose intolerant, so those days are long gone. But it doesn’t mean I can’t indulge now and then.

Introducing Maine Maple

There are not many things I’d assign this term to, but you can’t get much more “Maine” than maple syrup. It is one of the staples we are known best—we even have a day dedicated to its honor, Maine Maple Sunday. On the other hand, Maple-flavored ice cream is a little harder to find without some other addition like walnuts or “swirl”-this and “stripe”-that. No slight to walnuts in the least since I absolutely love them, but sometimes classic smooth ice cream is delicious on its own without the filler. Plus, who said maple was married to walnuts? Check out my Buttered Pecan Maple Ice Cream Sandwiches.

Maine Maple Facts

According to a 2017 report from the US Department of Agriculture, Forests in Maine, there are roughly 2.5 billion Red Maple and 1 billion Sugar Maple trees, which produce the sap that is later boiled down to make this delicious treat, with Sugar Maple varieties being the most popular due to the higher sugar content. In 2021, Statista ranked Maine 3rd highest in the country for maple syrup production, with a total of 495,000 gallons, behind Vermont (no. 1) and New York (no. 2).

Churned vs. No-Churn: Which To Choose?

This is about preference, equipment, and to an extent—time. Thankfully, you have options when choosing a recipe for maple ice cream.

Preference: The churned version has an eggy, custard flavor and lighter maple notes compared to the no-churn version, which reminds of maple syrup on pancakes mixed with warm butter. Furthermore, the no-churn variety melts slightly quicker and freezes to more of a medium serve—between soft and hard. The churned variety makes a terrific hard serve when set for the appropriate amount of time in the freezer. When fresh from the ice cream machine—it is an ideal soft-serve texture. I use this version in my Buttered Pecan Maple Ice Cream Sandwich recipe.

Equipment: The no-churn variety of this ice cream is super simple to make, with the bare minimum requirements for equipment being a whisk, a couple of mixing bowls, and a storage container. I recommend a hand or stand mixer because you’ll be whipping cream.

The churned variety requires much of the same equipment as the no-churn option. In addition, it requires using a stovetop and an ice cream maker to make the final product. 

Time: The no-churn variety requires a fast, 5-minute prep time. You’ll only have to wait about 8 hours for the ice cream to be fully set. It’ll take longer if you keep opening your freezer to take small bites; I speak from experience. 

The churned variety takes about 15-20 minutes of prep, which is still relatively quick since 10 minutes involves standing by the stove whisking the mixture. The mixture must then be set in the fridge for 4 hours before going through an ice cream maker. This could mean soft serve in under 30 minutes or freezing for 4-6 hours longer for hard serve.

Ingredient Notes

• • Pure Maple Extract: Pure Maple Extract is available at most grocery stores in the baking aisle. Avoid imitation maple if possible, and go for the excellent stuff containing real maple syrup. This applies to the churned variety as well.
  • Heavy Cream: I use Heavy Cream or Heavy Whipping Cream. Do not use light or fat-free cream as a substitute since they will not hold up or firm.
  • Maple Syrup [Churned Only]: I use Grade A Amber maple syrup in the churned recipe. Grade A Dark or Very Dark are the types to look for, for those who like a more robust maple taste. The grade varieties of maple syrup or the amount of maple extract used will have a higher impact on the flavor. I recommend increasing or decreasing the amount of maple syrup in the recipe if your goal is to alter sweetness. 
  • Half and Half [Churned Only]: This creates an ideal, creamy texture to the churned ice cream that holds up well in the freezer. Substitute for whole milk if you’re looking for a lighter option, but the ice cream may crystallize more on the edges when frozen due to the water content.

Recipe Notes

I’ve broken down notes by the ice cream process below. Have a question? Leave a comment!

No-Churn Ice Cream

1. 1. When whipping the cream, stiff peaks are where you’ll want to land. This will ensure the final product has an ideal texture and volume that can also maintain form when frozen. 
   2. You can skip parchment paper if you’re out, but be careful if using metal utensils to scoop ice cream, which can scratch non-stick surfaces. 

Churned Ice Cream

1. 1. The hardest part of this recipe is whisking the mixture over the stove. If you cannot commit to constant whisking, hold off at this point of the recipe until you can. Otherwise, the eggs in the mixture will cook and scramble. I recommend prepping all ingredients in advance to prevent interruptions. 
   2. The mixture needs to reach 175°F to 185°F, and a digital thermometer is ideal for keeping track. Alternatively, whisking until the first bubble pop is a way around without needing a thermometer. When the mixture begins to thicken, continue whisking, stopping occasionally to see if the mix starts to bubble. 
   3. I recommend a layer of plastic wrap directly on the surface of the cooked custard to remove any air and prevent a film from forming. Place a cover over the storage container as well.

Both recipes follow. Let me know in the comments which one you tried! If you tried both, I’d love to hear which is your favorite.