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!
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.