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A maple ice cream recipe made with cream, milk, walnuts, vanilla, and real maple syrup. The best homemade maple walnut ice cream!
Why Make Homemade Maple Ice Cream?
I’ve always been quick to devour anything maple. (It’s second only to coconut in terms of my favorite flavors…I’ve yet to meet a coconut ice cream or pudding I don’t love!) Maple chocolates, maple sugar candy, maple fudge….you name it, I’ve tried it!
So of course it probably comes as no surprise that maple walnut holds the top spot amongst my favorite ice cream flavors. I’ll always choose it if I see it on the menu at an ice cream shop (Emack & Bolio’s in NYC does a great maple walnut). But when I can’t get to my favorite ice cream shop, I also like making maple walnut ice cream at home.
In this recipe, I start with an ice cream base made from whole milk, sugar, and heavy cream, substituting part of the sugar with real maple syrup instead. This recipe also features vanilla extract and maple extract, plus crunchy chopped walnuts.
This ice cream recipe tastes great when served between two homemade waffles, but is just as delicious in a waffle cone, or even served by itself in a humble bowl.
Maple Ice Cream Recipe Ingredients
To make homemade ice cream with maple syrup, you’ll need the following ingredients:
- Whole Milk – For the creamiest ice cream, opt for whole milk rather than skimmed.
- Whipping Cream – Or heavy cream, in the US. Look for a milk fat percentage around 35-36%.
- Granulated Sugar – Granulated sugar adds sweetness, and prevents the homemade ice cream from freezing solid.
- Alcohol – Homemade ice cream does not contain the emulsifiers and stablizers that prevent store-bought frozen desserts from solidifying, so a teaspoon of vodka or rum helps to inhibit freezing instead.
- Kosher Salt Salt – 1/8 teaspoon of kosher salt or fine sea salt balances out the sweetness of the maple syrup.
- Vanilla Extract – Choose a good-quality vanilla extract, such as Nielsen-Massey. You can also use vanilla bean paste or the scrapings of a vanilla pod for more pronounced notes of vanilla.
- Maple Syrup – Real maple syrup is a must. Do not use pancake syrup or imitation maple maple-flavored syrup.
- Maple Flavoring – I used LorAnn Oils Super Strength Maple, but any good-quality maple flavoring will work.
- Walnuts – For the classic maple walnut combination. You can omit the walnuts, or substitute another nut such as pecans.
Tools and Equipment for Making Maple Walnut Ice Cream
These are my favorite tools for making homemade ice cream:
- Ice Cream Maker – For an entry-level machine that gets the job done, I recommend this Cuisinart 1.5 quart ice cream maker. Thoroughly freeze the bowl (I recommend at least 48 hours) before use, or store it in the freezer at all times.
- Ice Cream Scoop – For scooping and serving the finished product! I prefer a sturdy metal scoop, like this one.
- Hand Whisk – You’ll need a whisk to combine the milk, cream, sugar, and syrup to make the ice cream base.
- Flexible Rubber Spatula – Use a rubber spatula to scrape the churned base from the ice cream maker into your storage container. Opt for soft silicone utensils rather than metal, which can scratch the bowl’s delicate interior.
- Storage Containers – You can store homemade ice cream in lidded plastic food storage containers, cardboard pint containers, or reusable silicone ice cream containers.
Make-Ahead and Storage Suggestions
Store maple walnut ice cream in the freezer for up to one month. Allow ice cream to sit at room temperature for 10-15 minutes prior to serving, or until just soft enough to scoop.
Pint or quart-size plastic food storage containers work great for storing homemade ice cream. If making ice cream to gift or share, I recommend scooping it into disposable cardboard pint containers, like these.Or, purchase reusable ice cream containers instead.
Other homemade ice cream recipes you might enjoy:
Chocolate Hazelnut Ice Cream.
Mango Ice Cream
S’mores Ice Cream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Maple Ice Cream
A maple ice cream recipe made with cream, milk, walnuts, vanilla, and real maple syrup.
- Prep Time: 5 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 20 minutes
- Total Time: 25 minutes (+ chilling and freezing time)
- Yield: 800 grams 1x
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
Ingredients
240 milliliters whipping cream (1 cup)
360 milliliters whole milk (1 1/2 cups)
100 grams granulated sugar (1/2 cup)
80 milliliters maple syrup (1/4 cup)
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1/8 teaspoon kosher salt
1 teaspoon vodka or rum, optional, to prevent freezing
50 grams chopped walnuts (1/2 cup)
Instructions
In a large bowl, whisk together cream, milk, and sugar, whisking until sugar dissolves.
Whisk in maple syrup, vanilla extract, maple extract, vodka (if using) and kosher salt.
Cover bowl and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine. Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions.
Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add chopped walnuts in small amounts, allowing mixture to churn for a few minutes between each addition.
With a flexible rubber spatula, scoop maple ice cream into a freezer-safe container.
Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
