5 from 8 votes
Close up of maple syrup being poured over ice cream.
Easy Maple Syrup Ice Cream
Prep Time
10 mins
Cook Time
5 mins
Freezing time
6 hrs
Total Time
6 hrs 40 mins

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!  

Course: Dessert, Ice cream and sorbets
Cuisine: International
Keyword: Maple Syrup Ice Cream
Servings: 15 scoops
Calories: 115 kcal
Author: Helen Best-Shaw
  • 300 ml double cream (Heavy cream)
  • 75 ml maple syrup (5 tablespoons)
  • 150 ml condensed milk (1/2 a 397g tin)
  1. Whip the cream into stiff peaks.

  2. Add two thirds of the maple syrup to the cream and slowly whisk in. 

  3. Add the condensed milk and gently fold it into the mix, taking care not to
    lose air from the mixture. 

  4. 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.

Recipe Video

Recipe Notes

Nutritional Information

Nutrition Facts
Easy Maple Syrup Ice Cream
Amount Per Serving
Calories 115 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 31mg10%
Sodium 21mg1%
Potassium 63mg2%
Carbohydrates 9g3%
Sugar 8g9%
Protein 1g2%
Vitamin A 321IU6%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.