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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: 6 small bowls
Ingredients
- 300 ml double cream - 1
- 75 ml maple syrup - 1
- 150 ml sweetened condensed milk - 3
Instructions
- Whip the cream into stiff peaks.300 ml double cream
- Add two thirds of the maple syrup to the cream and slowly whisk in.75 ml maple syrup
- Add the condensed milk and gently fold it into the mix, taking care not to lose air from the mixture.150 ml sweetened condensed milk
- 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
Ingredients
- Cream - British double cream that is 48% fat. US heavy cream at 36% fat will work, but the ice cream will no be as rich.
- Maple Syrup - real maple syrup - not flavoured "pancake syrup".
- Sweetened Condensed Milk - NEVER evaporated milk. Half a 397g / 14oz can. I find there is no need to measure - you can eyeball when you pour it from the can. Leftover condensed milk can be transferred to a watertight pot and frozen to use the next time you make ice cream.
- 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: 321kcal | Carbohydrates: 30g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 56mg | Potassium: 206mg | Sugar: 29g | Vitamin A: 826IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 0.1mg