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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: 15 scoops
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