Description
Create a delightful no-churn ice cream with warm maple and cinnamon flavors, perfect for autumn. This recipe is easy to make and requires no special equipment.
Ingredients
Scale
- 2 cups heavy cream, chilled
- 1 can (14 ounces) sweetened condensed milk, chilled
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whip the chilled heavy cream until stiff peaks form.
- In a separate bowl, whisk together the chilled sweetened condensed milk, maple syrup, cinnamon, vanilla extract, and salt until well combined.
- Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture to lighten it.
- Then, carefully fold the remaining whipped cream into the mixture until just combined. Be careful not to overmix.
- Pour the mixture into a freezer-safe container, such as a loaf pan.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Notes
- For extra flavor, you can add chopped pecans or walnuts to the ice cream mixture before freezing.
- Ensure all ingredients are well chilled for the best results.
- Store any leftover ice cream tightly covered in the freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg