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You are here: Home / Recipes / Desserts / Frozen Treats / No Churn Maple Walnut Ice Cream

No Churn Maple Walnut Ice Cream

Published September 5, 2022 by Lauren Vavala

Thanks for sharing!

Maple walnut ice cream on a spoon with text overlay.
A pan of maple walnut ice cream with an ice cream scoop in it and text overlay.
Maple walnut ice cream in 3 bowls with text overlay.
Close up of maple walnut ice cream in a bowl with text overlay.
Maple walnut ice cream in 3 bowls with text overlay.
Close up of maple walnut ice cream in a bowl with a spoon and text overlay.
Two ice cream cone stuck into a pan of more ice cream with text overlay.
Close up of an maple walnut ice cream cone with text overlay.
Two ice cream cones filled with maple walnut ice cream with text overlay.
Close up of maple walnut ice cream being scooped out with an ice cream scoop with text overlay.
A pan of maple walnut ice cream with walnuts, cones and a towel around it and text overlay.
Two images of maple walnut ice cream in cones and in bowls with text overlay between them.

Sweet and nutty flavors marry in the ultimate no-churn ice cream recipe – Maple Walnut Ice Cream. It tastes like it came from a creamery, and you don’t need any special equipment.  

No churn maple walnut ice cream in ice cream cones with a loaf pan filled with ice cream and an ice cream scoop in the background.

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There are literally five simple ingredients in this maple walnut ice cream recipe. In just a few hours, you’ll have the best homemade ice cream.

You can use your favorite brand or type of maple syrup, just make sure that you use real maple syrup. Pure Vermont maple syrup is my favorite. You’ll taste the difference! 

Anyone that loves sweet, nutty ice cream flavors will really enjoy this classic recipe. 

Why This Recipe Works

Maple syrup and walnuts compliment each other really well. This ice cream gets its rich, smoky notes from the toasted walnuts and added sweetness from the maple syrup. The smooth and creamy base seals the deal for this homemade favorite.

Ice cream season doesn’t have to end just because the season has changed. The fall flavors of this ice cream make it the perfect treat to enjoy alongside of other seasonal desserts like Pumpkin Spice Coffee Cake or Apple Crostata with Crisp Topping.

Anyone can make a no-churn ice cream – even teens and kids. This is a really easy recipe and you don’t even need an ice cream machine. The hardest part is waiting for it to set while it is in the freezer! 

Step-By-Step Instructions

Ingredients

Ingredients to make no churn maple walnut ice cream with text overlay.

  • Heavy whipping cream 
  • Sweetened condensed milk
  • Vanilla extract – For the best flavor, use pure vanilla extract 
  • Pure maple syrup – Only use real maple syrup for the most authentic flavor. Darker maple syrup is stronger than light. 
  • Chopped Walnuts 

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

If you want to toast the walnuts to enhance the flavor even more, be sure to allow them to cool fully before adding to the ice cream.

You can chill the mixing bowl for an hour or two in the freezer before beginning to help the heavy cream whip up nice and fluffy.

Create!

Whipped cream in a mixing bowl with other ingredients around it.

In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.

Whipped cream in a mixer bowl with condensed milk and vanilla extra on top with other ingredients around it.

When the heavy cream is fully whipped, fold in the condensed milk and vanilla extract. Mix lightly for about 1 minute or until fully combined. The mixture will be thick.

Whipped cream with maple syrup on top in a mixer bowl with a mixer partially showing and walnut around it.

Add in the maple syrup.

Ice cream mixture in a mixing bowl with walnuts on top.

Stir in the walnuts. Mix with a rubber spatula, scraping down the sides of the bowl, until the ingredients are well blended.

Maple walnut ice cream mixture in a silver loaf pan with an empty bowl and walnuts around it.

Pour the ice cream into a 9×5-inch loaf pan, cover, and place in the freezer for at least 6 hours or overnight.

Present!

Maple walnut ice cream in three white bowls with a gold spoon and walnuts around them.

When the chill time is complete, remove from the freezer and serve in a waffle cone or bowl.

Garnish with whipped cream, extra chopped walnuts and/or maraschino cherries.

Tips and Techniques

  • Darker maple syrup has a stronger flavor. If you want the maple syrup to really shine, use a darker one.
  • You can toast the walnuts in a skillet for a couple minutes, watching very closely to prevent burning, to enhance the flavor. Let cool completely before adding to the ice cream.
  • Chilling the mixing bowl in the freezer ahead of time will help the heavy cream whip up nice and fluffy. Be sure to leave the cream in the refrigerator until you are ready to use it. The colder, the better.
  • Store extra ice cream covered in the freezer. Consume within 10-14 days.

FAQ’s

What Is The Difference Between Churned and No Churn Ice Cream?

No-churn ice cream doesn’t contain eggs. Most no-churn recipes, like this one, contain sweetened condensed milk instead of granulated sugar, as well. 

Can You Churn No Churn Ice Cream?

Yes, you can place no-churn ice cream in an ice cream maker and churn it. Keep an eye on it as you do this, because you might have to add more sweetened condensed milk to keep it creamy. 

Why Is My No-Churn Ice Cream Icy? 

This happens when large ice crystals form on the ice cream while it freezes. This results either from there being too much water content in the ice cream or storing it in the freezer for too long. 

I recommend keeping this maple walnut ice cream in the freezer for up to six months. 

More Fall Desserts

Apple Crisp Crostata
This easy recipe for Apple Crisp Crostata is a perfect combination of apple pie and apple crisp. It takes minutes to prepare and tastes amazing when served warm with a big scoop of sweet vanilla ice cream.
Get The Recipe
Apple Crisp Crostata topped with 3 scoops of vanilla ice cream on a wood board with a fork, ice cream scoop. and blue and white striped towel in the background
Pear Cobbler
Pear Cobbler is an easy dessert that is made with slices of sweet pears tossed in brown sugar, cinnamon and nutmeg, then topped with an old-fashioned drop biscuit dough. This warm and spicy treat is the perfect late summer, early fall recipe to serve for family and friends. Of course it pairs especially well with a scoop of rich, creamy vanilla ice cream.
Get The Recipe
Pear cobbler and ice cream in a bowl with a spoon
Pumpkin Chai Coffee Cake
Pumpkin Chai Coffee Cake combines the warm, spiciness of chai tea with sweet pumpkin. This spiced, sweet cake is the perfect treat to indulge in for breakfast or with coffee in the afternoon on a cool fall day.
Get The Recipe
3 slices of pumpkin chai coffee cake stacked on top of each other with a white background

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Maple walnut ice cream in three white bowls with a gold spoon and walnuts around them.
Print

No Churn Maple Walnut Ice Cream

Sweet and nutty flavors marry in the ultimate no-churn ice cream recipe - Maple Walnut Ice Cream. It tastes like it came from a creamery, and you don't need any special equipment.  
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 10 servings
Calories 471kcal
Author Lauren Harris

Ingredients

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup pure maple syrup (see notes)
  • 1 1/2 cups chopped walnuts (see notes)

Instructions

  • In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
    2 cups heavy whipping cream
  • When the heavy cream is fully whipped, fold in the condensed milk and vanilla extract. Mix lightly for about 1 minute or until fully combined. The mixture will be thick.
    14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
  • Add in the maple syrup and walnuts. Mix with a rubber spatula, scraping down the sides of the bowl, until the ingredients are well blended.
    1 cup pure maple syrup, 1 1/2 cups chopped walnuts
  • Pour the ice cream into a 9x5-inch loaf pan, cover, and place in the freezer for at least 6 hours or overnight.
  • When the chill time is complete, remove from the freezer and serve in a waffle cone or bowl.
  • Garnish with whipped cream, extra chopped walnuts and/or maraschino cherries.

Notes

Tips and Techniques

  • Darker maple syrup has a stronger flavor. If you want the maple syrup to really shine, use a darker one.
  • You can toast the walnuts in a skillet for a couple minutes, watching very closely to prevent burning, to enhance the flavor. Let cool completely before adding to the ice cream.
  • Chilling the mixing bowl in the freezer ahead of time will help the heavy cream whip up nice and fluffy. Be sure to leave the cream in the refrigerator until you are ready to use it. The colder, the better.
  • Store extra ice cream covered in the freezer. Consume within 10-14 days.
** Nutritional information is an estimate and may vary. Each serving is approximately 1/2 cup.

Nutrition

Serving: 1serving | Calories: 471kcal | Carbohydrates: 50g | Protein: 8g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 69mg | Potassium: 196mg | Fiber: 1g | Sugar: 45g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 1mg

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Filed Under: Desserts, Frozen Treats, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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