This no-churn maple syrup ice cream is so easy to make at home! Even better, it only uses three ingredients and doesn’t need an ice-cream maker. The hardest part is waiting for it to freeze!
Easy Maple Syrup Ice Cream Recipe
We love ice cream, and my favourite versions to make at home are the no-churn recipes that involve absolutely no fuss; this time I have flavoured the ice cream with maple syrup for a glorious autumnal treat.
The secret to easy no-churn ice cream is a mixture of condensed milk and whipped cream, which produces the perfect consistency every time. The downside, if there is one, is that it only stays at that perfect consistency for a couple of weeks. That’s why I make it in small quantities, experiment with flavours and serve it fresh.
This means I don’t have big vats of ice cream taking up too much space in my freezer and I always have space to make just the right flavour to go with whatever dessert I have planned.
Maple syrup is made from the sap of the maple tree (usually sugar maple, red maple or black maple) – and nothing else.
The system for grading maple syrup has changed and been made consistent across North American in recent years. ‘Grade A’ syrups range from pale gold in colour and delicate in flavour to dark mahogany shades and strong, robust tastes.
It takes between 20 and 50 litres of sap to make one litre of maple syrup and the work is intensive, which is why real maple syrup is relatively expensive.
However, it is well worth buying the real thing. Avoid the maple-flavoured corn syrup substitutes sold as ‘pancake syrup’.
Once opened you need to keep the bottle in the fridge, as despite the sugar it can go mouldy.
How to Make Maple Ice Cream
Step One – Assemble your three ingredients – condensed milk, cream, and maple syrup.
Step Two – Whip the cream until you have firm peaks. If you over-whip the cream, don’t panic. You can save it by folding in a little milk to loosen it.
Step Three – Add two thirds of the syrup to the cream and slowly whisk in. It looks like a lot of maple syrup, but remember that cold dulls flavours – that’s why cheap white wine tastes so much better when it is heavily chilled.
Step Four – Add the condensed milk and gently fold it into the mix, taking care not to lose air from the mixture.
Step Five – Spoon your maple syrup ice cream into a freezer-proof container.
Pour over the reminder of the maple syrup. Then swirl it through the mixture with the end of a teaspoon or a chopstick to make maple ripples.
Seal the container and place in the freezer. Leave until frozen.
Our Top Tips
- Always use a good airtight pot. Otherwise, the ice cream will go grainy.
- The ice cream needs at least six hours to freeze. Ideally freeze overnight.
- This no-churn maple syrup ice cream recipe uses half a can of condensed milk. If you can refrain from spooning the rest or eating it on toast, keep the leftovers in the freezer so that you can use them for the next batch. However, it will not solidify but will leak out of any container that isn’t upright or properly watertight, so take care. I use a Lock & Lock.
- If you over whip the cream, don’t panic. Fold in a little milk, slowly whisking until it is the desired consistency. (This is also a good tip to make whipping or double cream go further: slightly over whip it then add milk and gently fold it in. You can add up to 30% by volume, though it does depend on the thickness of the cream and how warm your kitchen is.)
- This type of no-churn ice cream is at its best within two weeks of making. After that the consistency can deteriorate. However, it is unlikely to last that long – if it does, your willpower is impressive!
Variations and Serving Suggestions
- Add candied walnuts or pecans for maple crunch ice cream.
- Serve maple syrup ice cream with a little toffee popcorn scattered on top.
- Try adding a little cinnamon to the mix.
- Serve on a stack of pancakes or on waffles for an indulgent brunch.
- Try it with poached pears or stewed plums, with fruit pies and crumbles, or on treacle tart.
Easy Maple Syrup Ice Cream
- 300 ml (1.25 cups) double cream ((Heavy cream))
- 75 ml (120 g) maple syrup ((5 tablespoons))
- 150 ml (0.5 cups) condensed milk ((1/2 a 397g tin))
- Whip the cream into stiff peaks.
- Add two thirds of the maple syrup to the cream and slowly whisk in.
- Add the condensed milk and gently fold it into the mix, taking care not to
lose air from the mixture.
- Spoon into an airtight freezer-proof container. Pour over the reminder of the maple syrup and swirl it through the mixture with the end of a teaspoon to make ripples. Seal the container and place in the freezer. Leave overnight to freeze.
- This recipe is worth 6 WeightWatchers Smart Points per portion