American · Dessert
Maple Walnut Ice Cream
A no-churn take on classic American maple walnut ice cream, built from whipped cream and sweetened condensed milk flavoured with real maple syrup and studded with toasted walnuts, no ice cream machine required.
$1
15 minsPrep
3 minsCook
378 minsTotal
EasyLevel
Nutrition per serving
415Calories
4.3gProtein
33.7gFat
23.7gCarbs
22.2gSugar
0.5gFiber
154mgSodium
85mgChol
18.2gSat Fat
201mgPotassium
131mgCalcium
0.4mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Horchata
local
Vermont Maple Cream Ale
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside to cool completely.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
In a separate bowl, whisk together the condensed milk, maple syrup, vanilla extract and salt until smooth.
4
Gently fold the whipped cream into the maple condensed milk mixture in three additions, keeping as much air in as possible.
5
Fold in two-thirds of the cooled toasted walnuts, then spoon the mixture into a small airtight tub, smoothing the top.
6
Scatter the remaining walnuts over the surface and press in lightly.
7
Cover and freeze for at least 6 hours, or until firm enough to scoop.
8
Let sit at room temperature for 5 minutes before scooping into bowls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 18g18g Maple Syrup
- 3g3g Vanilla Extract
- 0.5g0.5g Salt
- 16g16g Walnut, toasted and chopped, 1
