No Churn Maple Walnut Ice Cream Recipe

As I stood in my kitchen, cradling a bowl of this insanely luscious maple walnut ice cream, I couldn’t help but feel a rush of excitement—like I had discovered a secret treasure. Crafting this creamy delight without even touching an ice cream maker feels like my little culinary rebellion, and trust me, every scoop tells a story of maple dreams and walnut magic.

I enjoy making decadent desserts, such as my ice cream that requires no churning: No Churn Maple Walnut Ice Cream. It is a fabulous blend of creamy deliciousness, with the taste of pure maple syrup and a crunchy texture, courtesy of the chopped walnuts.

Sea salt is the secret to making the sweetness pop, and when you eat it, I guarantee you won’t be able to resist it.

No Churn Maple Walnut Ice Cream Recipe Ingredients

• Heavy Cream: Rich in fats, lending a creamy texture.
• Sweetened Condensed Milk: Adds sweetness and a smooth, thick consistency.
• Vanilla Extract: Enhances flavor with aromatic notes.
• Pure Maple Syrup: Natural sweetness with a distinct earthy flavor.
• Chopped Walnuts: Crunchy texture; provides healthy fats and protein.
• Sea Salt: Balances sweetness with a slight savory touch.

No Churn Maple Walnut Ice Cream Recipe Ingredient Quantities

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup pure maple syrup
• 1 cup chopped walnuts
• 1/4 teaspoon sea salt

How to Make this No Churn Maple Walnut Ice Cream Recipe

1. In a large mixing bowl, whip 2 cups of heavy cream with an electric mixer until stiff peaks form.

2. In another bowl, mix together 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 cup of pure maple syrup. Whisk until smooth.

3. Using a rubber spatula, gently combine the sweetened condensed milk and whipped cream. Be careful not to deflate the whipped cream.

4. Combine walnuts and salt into the mixture.

Chop 1 cup worth of walnuts.

Measure out 1/4 teaspoon of sea salt.

5. The ice cream mixture should be poured into a 9×5 inch loaf pan or a freezer-safe container, and then spread evenly across the bottom. This is the first step in making ice cream without a machine.

6. Wrap the dish in plastic wrap or cover it with a lid to keep ice crystals from forming on the surface. These steps are important in maintaining the integrity of the dish when it is stored in the freezer.

7. Chill the mixture for a minimum of 4 hours (or until it has set and can be scooped out easily) before using.

8. When the ice cream is completely frozen, take it out of the freezer and allow it to sit at room temperature for a few minutes until it’s softened a bit.

9. Using an ice cream scoop, serve the desired amount into bowls or cones.

10. If desired, you can top it off with more chopped walnuts or a drizzle of maple syrup, and have at it!

No Churn Maple Walnut Ice Cream Recipe Equipment Needed

1. Large mixing bowl
2. Electric mixer
3. Second mixing bowl
4. Whisk
5. Rubber spatula
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. 9×5 inch loaf pan or freezer-safe container
11. Plastic wrap or container lid
12. Ice cream scoop

FAQ

• Can I use half-and-half instead of heavy cream?Substituting light cream for heavy cream will, as it did for me, give you a watery, not-so-creamy mixture. Save the half-and-half for coffee. Use heavy whipping cream, or at a pinch, whipping cream.
• Do I need an ice cream maker for this recipe?No, this recipe does not require churning. To make it, you simply need a mixer and a container that can safely go in the freezer.
• Can I use a different type of nut?You may use chopped pecans or almonds in place of the walnuts if you prefer. That said, it will alter the flavor a little.
• Is there a substitute for maple syrup?Honey or agave syrup can work, but then you’re missing the distinct maple flavor.
• Can this be made dairy-free?Coconut cream and a non-dairy, sweetened condensed milk may work, but flavor and texture could be quite different.
• How long does it need to freeze?Usually, it requires roughly 4-6 hours for a proper setup, but the best firming occurs overnight.
• Can I add mix-ins?Absolutely, you can mix in chocolate chips or caramel swirls right before you freeze it to give it more flavor and texture.

No Churn Maple Walnut Ice Cream Recipe Substitutions and Variations

To make sweetened condensed milk: combine evaporated milk with an equal part of sugar, or mix coconut cream with sweetener for a dairy-free version.
For the vanilla extract: utilize either vanilla bean paste or the seeds from a vanilla pod.
For pure maple syrup: substitute with honey or agave syrup.
When using pecans or almonds in place of chopped walnuts, the procedure is as follows:
To make sea salt: use Himalayan pink salt or kosher salt.

Pro Tips

1. Chill Your Mixing Bowl and Whisk For best results when whipping the heavy cream, place your mixing bowl and whisk in the freezer for about 10-15 minutes before starting. This will help the cream whip up more quickly and achieve those stiff peaks.

2. Fold Gently When combining the whipped cream with the sweetened condensed milk mixture, use a gentle folding motion with a spatula. This helps maintain the airiness of the whipped cream, resulting in a lighter ice cream texture.

3. Toasting Walnuts for Extra Flavor Before adding the walnuts, consider toasting them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant. This enhances their flavor and adds a nice crunch to the ice cream.

4. Add a Splash of Maple Extract If you want to boost the maple flavor, consider adding a small splash (about 1/2 teaspoon) of maple extract to the sweetened condensed milk mixture.

5. Freeze Before Serving After allowing your ice cream to freeze for the recommended 4 hours, let it sit out for a few minutes before serving. This softening step makes it easier to scoop and enhances its creamy texture.