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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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