Easy Maple Ice Cream | Creamy Homemade Ice Cream with Pure Maple Syrup

By Rebecca St.Clair

Creamy, smooth, and naturally sweet, this Easy Maple Ice Cream Recipe is a deliciously flavoured frozen dessert. It’s simple to make and is full of bits of maple cookies and ribbons of syrup that’s perfect for ice cream lovers. If you’ve been searching for the best maple ice cream recipe with real maple syrup, you’ve found it!

This creamy homemade ice cream is perfect served on its own or paired with pies, crisps, and cakes,. This homemade maple dessert is an easy way to enjoy one of nature’s sweetest ingredients. This homemade ice cream has a silky-smooth texture and a deep maple sweetness that’s perfect for summer desserts.

There’s nothing quite like Homemade Maple Ice Cream on a warm summer day! Whether you’re serving it at a backyard gathering or enjoying a quiet treat at home, this easy homemade maple ice cream recipe delivers authentic maple flavour and old-fashioned charm. A true Canadian-inspired dessert that’s bursting with sweet maple goodness.

How to make ice cream without an ice cream maker

No ice cream maker? No problem! You can make ice cream without any special equipment.

1. Make the ice cream mixture.
2. Freeze it in a shallow pan.
3. Every 30–45 minutes, stir vigorously with a fork or whisk.
4. Repeat 4–6 times until frozen.
5. Place a cover or plastic wrap on top to reduce ice crystals.
6. Let the ice cream sit at room temperature for 5 minutes before scooping.

Ice Cream without eggs?

Traditional French-style ice cream is make with egg yolks to make a custard that is then frozen into ice cream. This adds a creamy richness. However, you can still make delicious, creamy ice cream without them. It is easier and faster than traditional custard-based ice creams and has a lighter texture.

How to store homemade maple ice cream

Transfer the ice cream to a freezer-safe, airtight container as soon as it has finished churning. Shallow containers work especially well because they freeze evenly. Press a piece of plastic wrap directly onto the surface of the ice cream. This helps prevent air from reaching the ice cream and reduces ice crystals.

Store in the freezer for up to 1 month. Homemade ice cream often freezes harder than commercial brands. Let it sit at room temperature for 5–10 minutes before scooping. This will make it easier to scoop.

How to Make Maple Ice Cream

1. In a medium sauce pot combine 1 1/2 cups of heavy cream, 1 1/2 cups whole milk, 1/8 teaspoon salt, and 2/3 cup of pure maple syrup.
2. Stir this together over medium-low heat until everything is dissolved together. The mixture should not boil or simmer.
3. Remove from the heat and allow to cool.
4. Cover and place in the fridge to chill 2 hours.
5. Once cold, add the ice cream mixture to your ice cream maker. (If using the Kitchenade ice cream maker attachment, make sure it is completely frozen before adding the ice cream base.)
6. Add the ice cream mixture to the ice cream maker, according to the manufacturers directions.
7. Churn until it reaches a soft serve like consistency.

8. Remove to an airtight, freezer-safe container.

9. Stir in 8 crushed maple cookies.

10. Place in the freezer to freeze and set, one hour.

11. (Optional) Drizzle in about 1/4 cup of maple syrup and gently swirl throughout the mixture.

12. Return to the freezer until solid.