No-Churn Maine Maple Ice Cream
This recipe could not be easier to make. With a simple list of ingredients and a short prep time, you'll only need patience as this sweet, caramelly maple ice cream sets in the freezer.
Equipment
- Stand Mixer or Hand Mixer recommended, but can use a whisk
- Whisk
- Container for freezing ice cream, preferably with a lid.
- Parchment Paper optional
Ingredients
- 1 - 14 oz can Sweetened Condensed milk 396g
- 4 tbsp Pure Maple Syrup 80g
- 2 tsp Maple Extract 10g
- 1 pinch Kosher Salt
- 2 cups Heavy Whipping Cream 476g
Instructions
- Prepare a medium container or loaf pan with cooking spray and line with a sheet of parchment paper. The container must be large enough to fit 32 ounces of ice cream.
- Whip cream using a stand or hand mixer on medium-high until it reaches the consistency of traditional whipped cream (stiff peaks)--about 4 minutes.
- Whisk condensed milk, extract, and maple syrup in a large bowl. Add mixture to bowl with whipped cream and a pinch of salt. Fold in gently to maintain volume until fully mixed.
- Pour into the container or loaf pan and freeze 8 hours or overnight until firm.
Video
Notes
If you use this recipe to make my Butter Pecan and Maple Ice Cream Sandwiches, freeze the ice cream for 2 hours before adding to the sandwich pan between the cookie layers. If you add the ice cream before it is frozen, it can make the cookie layers soggy.
Cover with plastic wrap and freeze until the ice cream is firm, about 6 hours longer or overnight.
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 4ozCalories: 298kcalCarbohydrates: 11gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 29mgPotassium: 106mgSugar: 10gVitamin A: 1167IUVitamin C: 0.5mgCalcium: 67mgIron: 0.1mg
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