Maple Crunch Ice Cream Recipe

Introduction

This Maple Crunch Ice Cream is a delightful treat combining creamy texture with the rich sweetness of maple syrup and crunchy Werther’s Originals. It’s a no-churn recipe perfect for home cooks looking to impress with minimal effort.

Ingredients

• 1 tsp vanilla extract
• 200g light condensed milk
• 600ml pot double cream
• 4 tbsp maple syrup (strength 2, if you have the option)
• 50g Werther’s Originals (10 sweets), crushed

Instructions

1. Step 1: Stir the vanilla extract into the condensed milk in a large bowl until well combined.
2. Step 2: Lightly whip the double cream until it just holds its shape, then gently fold it into the condensed milk mixture using a metal spoon.
3. Step 3: Spoon the mixture into a 1-litre freezer-proof container and freeze for about 3 hours, until it is softly frozen.
4. Step 4: Working quickly, gently ruffle the soft ice cream mix in the container, then pour over the maple syrup and sprinkle the crushed Werther’s Originals on top.
5. Step 5: Give the mixture a quick swirl to combine the syrup and crunch, then freeze again for at least 4 hours or ideally overnight until firm.

Tips & Variations

• To crush the Werther’s Originals, unwrap them, place in a clean tea towel, and bash gently with a rolling pin or heavy saucepan until roughly chopped. This adds lovely texture without turning the ice cream gritty.
• For extra maple flavor, drizzle a little more maple syrup on top before serving.
• You can experiment by swapping Werther’s for your favorite caramel candies or toffee bits.

Storage

Store the ice cream in a freezer-proof container with a tight lid for up to 1 month. To serve, allow it to sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular syrup instead of maple syrup?

Yes, you can substitute with other syrups like golden syrup or corn syrup, but maple syrup offers a distinct flavor that complements the caramel crunch best.

Do I need an ice cream maker for this recipe?

No, this recipe is designed as a no-churn ice cream, using folding and freezing steps to achieve a creamy texture without any special equipment.

Maple Crunch Ice Cream Recipe

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★★★★★

4.5 from 103 reviews

• Author: Cleo
• Total Time: 7 hours 15 minutes
• Yield: About 6 servings 1x

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Description

Maple Crunch Ice Cream is a luscious no-churn dessert combining the smoothness of lightly whipped cream and condensed milk with the warm sweetness of maple syrup and the delightful crunch of crushed Werther’s Originals caramel candies. This easy-to-make frozen treat requires no ice cream machine and delivers a creamy texture with a sweet maple and caramel flavor, perfect for a cool indulgence.

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Ingredients

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Ice Cream Base

• 1 tsp vanilla extract
• 200g light condensed milk
• 600ml pot double cream

Toppings

• 4 tbsp maple syrup (strength 2, if you have the option)
• 50g Werther’s Originals (about 10 sweets), crushed

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Instructions

1. Prepare the Ice Cream Base: In a large bowl, stir the vanilla extract into the condensed milk until fully combined. This forms the flavor foundation of your ice cream.
2. Whip the Cream: Lightly whip the double cream until it just holds its shape, meaning soft peaks form but it’s not too stiff. This will give the ice cream a creamy, airy texture.
3. Combine Cream and Condensed Milk: Gently fold the whipped cream into the condensed milk mixture using a metal spoon, combining them without deflating the cream.
4. Initial Freeze: Spoon the mixture into a 1-litre freezer-proof container. Freeze for about 3 hours until the mixture is softly frozen but scoopable. This step helps prevent crystallization common in homemade ice creams.
5. Add Maple Syrup and Crushed Caramels: Quickly but gently ruffle the softly frozen mixture to loosen it. Pour the maple syrup evenly over the top, then sprinkle with the crushed Werther’s Originals sweets. Give a quick swirl to distribute the toppings through the mixture.
6. Final Freeze: Return the container to the freezer and freeze for another 4 hours or ideally overnight until the ice cream is firm and fully set. The ice cream can be kept frozen for up to 1 month.

Notes

• To crush the Werther’s Originals, unwrap them and place them into a clean tea towel. Fold the towel over and gently bash with a rolling pin or heavy saucepan until roughly chopped into small pieces.
• The mixture won’t crystallize at the edges like most homemade ice creams due to the use of condensed milk.
• If preferred, adjust the strength or amount of maple syrup based on your sweetness preference.
• Use a metal spoon when folding to help prevent deflating the whipped cream.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: International

Keywords: maple ice cream, no churn ice cream, caramel ice cream dessert, homemade ice cream recipe, easy frozen dessert