I swear, I love making ice cream from scratch. But I’ve been so busy lately (so much baking to do!) that no-churn is my go-to. If you love the flavor of maple, use Grade A dark robust (formerly Grade B) for a stronger flavor. You can even add ½ teaspoon of maple extract to boost the flavor. If you like it a bit lighter, go for Grade A amber rich. Just make sure you use pure maple syrup regardless!

Makes 2 quarts


  • 14 ounces (397 grams) sweetened condensed milk
  • 1 cup (300 grams) pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (480 grams) heavy cream
  • 1 ½ cups (188 grams) chopped walnuts


  1. In a medium mixing bowl, whisk together the sweetened condensed milk, maple syrup, vanilla and salt. Set aside.
  2. In the bowl of an electric mixer fitted with a whisk attachment or with a hand mixer, whip the heavy cream on medium-high until the cream forms stiff peaks.
  3. Fold the maple syrup mixture into the whipped cream until almost combined and then fold in the walnuts.
  4. Pour the mixture into a freezer-safe container or in a loaf pan lined with plastic wrap. Cover and freeze for at least four hours or overnight. Ice cream can remain in the freezer for up to 2 months.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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