Close up of maple syrup being poured over ice cream.
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5 from 9 votes

Easy Maple Syrup Ice Cream

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!  
Servings: 15 scoops
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time5 mins
Freezing time6 hrs
Total Time6 hrs 40 mins

Ingredients

  • 300 ml double cream - (Heavy cream)
  • 75 ml maple syrup - (5 tablespoons)
  • 150 ml condensed milk - (1/2 a 397g tin)

Instructions

  • 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.

Notes

Nutritional Information
  • This recipe is worth 6 WeightWatchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 115kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 21mg | Potassium: 63mg | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Course: Dessert, Ice cream and sorbets
Cuisine: International
Keyword: Maple Syrup Ice Cream