Make Maple Ice Cream

Last Updated on August 22, 2024 by Michelle

It’s silly, I know. But it’s hard for me to not feel “guilty” when I eat this guilt-free homemade ice cream.

And if you need a good ice cream maker (I mean honestly everyone should have one), when you look at this craziness you can make it happen! (Seriously, this is the best ice cream maker and LOOK at this sale!)

Maybe the guilt creeps in when I dive into a bowl because it’s just too creamy delicious for my mind to not categorize it as “junk food.” Or maybe it’s just because I’m used to the guilt I feel when eating store-purchased ice cream that’s loaded with ingredients I can’t pronounce—all those fillers and chemicals.

Real Ingredients

But just look at these ingredients, folks. So simple. So real. So good.

1 1/2 cups whole milk

3/4 cup maple syrup (if you need to purchase some, I recommend this syrup.)

3 cups heavy cream

1 1/2 tablespoons vanilla extract

It’s Worth the Wait

Stir together all of the ingredients and pour into the frozen bowl of your ice cream maker. Allow this to churn for about half an hour.

I know that seems like a long while when you’re dying for some ice cream, but let me tell you, there aren’t too many sounds that make me more happy than that rhythmic churning sound of my ice cream maker doing its job so beautifully on my kitchen counter.

We eat fresh ice cream often, on the weeks that we’re swimming in fresh milk. And I’ve gotten to the point that I love the delayed gratification. I seriously think that the 30 minutes of soothing churning sounds makes the ice cream that much tastier. Plus, if you like soft serve ice cream, like I do, you can enjoy a big bowl of it as soon as it’s done. And of course it’s not truly delayed gratification for me, since at that point I’ve snagged a half a dozen giant spoonfuls of the not-quite-done ice cream every time I walk by the magically churning deliciousness.

(I love that my Cuisinart–this is the one I have (affiliate link)–has a handy open top that makes the important job of continual taste testing oh so easy.)

To make it the best maple ice cream evah, douse it in homemade maple sugar sprinkles. Go here to find out how you can make your own & while you’re there, snag the $53 worth of special bonuses that come with my course as well. (See that list here.)

 

If you’re not a fan of soft serve and like a firmer ice cream, simply freeze it for a little while before you eat it.

And of course you can freeze leftovers for later. Just set it out at room temperature for 10-15 minutes before you want to eat it.

Btw, refined sugar (which of course most ice cream is loaded with) vs. maple sugar (aka 100% all-natural YUM)? Go here to print out a free comparison chart.(No need to put in your email or sign up for anything. Just print it out and hang it on your fridge, so you’re not tempted by that refined junk anymore.)

This Week I Needed Some Ice Cream

It’s been a wonderful whirlwind on the homestead this week. Kayla, my homesteader-and-gardener-and-baker extraordinaire, graduated 13 years of homeschooling while simultaneously earning her Associates Degree.

Here, btw, are my 5 tips for pulling off the best, easiest graduation party ever. (And, hey, if you know of a wonderful cattle ranch or large-scale farm looking for the best intern ever, please message me. Kayla’s plan is to see the country, intern in those two fields over the next two years, and finish her degree in Business online.)

Then someone (cough. cough.) turned 50 right in the middle of the week, and we celebrated Independence Day in style.

Then–the piece de resistance of the week; no of the decade–my sweet daughter–my beautiful mechanical engineer–changed her last name and made me cry when she officially made her handsome guy my first son. She chose well. (Alex and her orange shoes.)

photo credit: Brenda Upton Photography

But I didn’t realize the symbolism of the selfie I snapped on the way to the wedding reception… we had been a family with 4 daughters and now we were officially down to 3.

So you can see why I had to share this Maple Ice Cream recipe this week, no? The piece de resistance of dessert for a piece de resistance of a week.

If you try it out, please let me know if you love it as much as I do! Oh, and go here to learn how to make your own amazing maple sugar to sprinkle on your ice cream. Folks, a dessert can’t get any better.

UPDATE: One reader just reached out to me from Rhode Island and I had to share her version of this recipe! Jayne Stoos wrote me, “I just made this yesterday, but I added a half cup of crumbled bacon for the last 5 minutes. Amazing! A coworker told me about maple bacon ice cream that his favorite brunch restaurant used to serve over creme brûlée French toast. I had to try it.”

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Whether you eat or drink or whatever you do, do it all for the glory of God. I Cor. 10:31

 

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And have you tried my a-MAAHZ-ing Maple Sugar Cookie recipe that’s in my Resource Library? You won’t find this deliciousness anywhere else… until Sweet Maple is in print this fall.