This no-churn maple ice cream is deliciously rich and creamy! You won't even need an ice cream maker to whip up this easy treat.
It's no secret that I love to make no-churn eggless ice cream. And I'm pretty sure my family requests that I make said ice cream way more than anything else on this blog. True story!
I can't say I blame them. This is truly an indulgent dessert. It's rich, thick, creamy, and beyond delicious. So of course I'm always dreaming up new flavor ideas.
Maple is one of my all-time favorite Fall flavors... if you couldn't already tell from the maple snickerdoodles, maple cookies, maple donuts, and maple fudge 🙂
And I don't think I even have to tell you how delicious maple ice cream is. But I'm going to anyway! And then I'm going to talk you through the whole process. You won't believe how easy it actually is to make homemade ice cream.
Why You'll Love This No-Churn Maple Ice Cream...
- It is just SO quick and easy to make. Seriously. The recipe only calls for 4 ingredients, and all you really need is an electric mixer. No ice cream maker needed here!
- That maple flavor is so rich, and it just pairs perfectly with the sweetened condensed milk. Yum!
- And speaking of perfect pairings, while this ice cream is delicious on its own, you really have to try it with some gluten free sugar cones.
What You'll Need...
- Heavy whipping cream: make sure it's COLD.
- Sweetened condensed milk: typically found in the baking aisle at most grocery stores.
- Maple syrup: be sure to use pure maple syrup, none of that pancake syrup stuff, which has added ingredients in it.
- Sea salt: I just love a good sweet + salty flavor combo!
How To Make...
To make my maple ice cream, we'll start by whipping up the heavy whipping cream. You can use either a hand mixer or a stand mixer for this step. Beat until you have stiff peaks.
In a separate bowl, we'll combine the sweetened condensed milk, maple syrup, and sea salt. Fold the mixture into the whipped cream.
And that's all there is to it! Told you it was quick and easy. Transfer the mixture into a loaf pan. Cover with foil and pop in the freezer for at least 6 hours.
Tips For Making The Best Maple Ice Cream...
- I said it before but it's worth mentioning again. You really need to work with cold heavy cream. If possible, I'd also recommend storing the mixing bowl in the refrigerator for a bit before getting started so that it's chilled, too.
- If you've never made homemade whipped cream before, don't be intimidated! It's really very easy, but you do need to keep a close eye on it. If you beat it too much, you'll end up making butter. When you lift the whisk up from the cream, you should see peaks that stand up straight and don't fall and dissolve back in.
- When it comes to folding in the maple syrup mixture, try to be gentle! We don't want to lose that light, airy texture that we're getting from beating the cream. You want the mixture to be just incorporated. Don't go overboard.
- If you don't have a loaf pan, you should be able to use an airtight container. As long as you can tightly cover it, you should be good.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Eggless Ice Cream Recipes, Try My...
- Salted caramel ice cream
- Coffee ice cream
- Chocolate chip cookie dough ice cream
- Strawberry swirl ice cream
Did you try my maple ice cream? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Maple Ice Cream - Gluten Free, Eggless
- 1 pint heavy whipping cream cold
- 14 ounces sweetened condensed milk
- ¼ cup (60ml) maple syrup
- ⅛ teaspoon sea salt
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream until it starts to thicken and stiff peaks form.
- In a separate bowl, whisk the sweetened condensed milk, maple syrup, and sea salt together until fully combined. Gently fold the mixture into the whipped cream until just incorporated.
- Pour the mixture into a 9" loaf pan. Cover and freeze for at least 6 hours.
- Make sure your heavy cream is COLD.
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