An easy no-cook ice cream recipe that will satisfy your sweet tooth without the hassle of an egg recipe. Remove from freezer 20 minutes before serving.

Jim79

Gallery

Recipe Summary

prep:
10 mins
additional:
3 hrs
total:
3 hrs 10 mins
Servings:
16
Yield:
2 quarts
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sweetened condensed milk, whole milk, evaporated milk, heavy cream, maple flavoring, and sugar in a large bowl. Stir thoroughly, being careful to avoid creating a bubbly foam.

    Advertisement
  • Chill milk mixture in the refrigerator for 30 minutes.

  • Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.

  • Spoon ice cream into an airtight container; fold in chopped walnuts. Cover with plastic wrap and seal with lid. Freeze until solid, at least 2 hours.

Cook's Notes:

Substitute another cup of milk for the heavy whipping cream if desired. I generally do this to cut costs. However, the heavy whipping cream version has a smoother texture.

Chilling ingredients before freezing reduces the formation of ice crystals. The same is true for covering the ice cream with plastic wrap.

Nutrition Facts

354 calories; protein 8.5g; carbohydrates 36g; fat 19.8g; cholesterol 47.3mg; sodium 106.8mg. Full Nutrition
Advertisement
Advertisement