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No-Cook Homemade Maple Nut Ice Cream

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"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."
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3 h 10 m servings 354 cals
Original recipe yields 16 servings (2 quarts)


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  • Prep

  • Ready In

  1. 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.
  2. Chill milk mixture in the refrigerator for 30 minutes.
  3. Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.
  4. 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

Per Serving: 354 calories; 19.8 g fat; 36 g carbohydrates; 8.5 g protein; 47 mg cholesterol; 107 mg sodium. Full nutrition

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