All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This maple walnut ice cream is a nostalgic yet refined dessert that perfectly balances rich, creamy texture with the bold, earthy sweetness of real dark maple syrup.
What makes it truly special is the use of a cooked custard base, lending a velvety smoothness that sets it apart from no-churn or quick-freeze recipes.
The inclusion of Grade A Dark Color maple syrup brings robust flavor depth, while the walnuts add heart-healthy fats and satisfying crunch.
With its combination of protein-rich eggs, calcium-packed dairy, and natural sweetener, this dessert delivers more than indulgence—it’s a comfort food with nourishing benefits.
It’s also a fantastic make-ahead treat, ideal for meal-prep enthusiasts or those hosting a weekend dinner.
Pair it with warm apple pie or enjoy it solo with a drizzle of extra syrup—either way, it’s bound to be a household favorite.
Must-Have Tools for Perfect Results
Cuisinart ICE-21P1 1.5-Quart Ice Cream Maker
Essential for churning the custard into creamy perfection. This machine ensures even freezing and smooth texture every time. It’s compact, user-friendly, and ideal for making small-batch gourmet desserts at home.
All-Clad Stainless Steel Saucepan (3-Quart)
This heavy-duty saucepan is perfect for reducing maple syrup and cooking the custard evenly without scorching. A staple for sauces, custards, and reductions, it’s an investment piece every serious cook should have.
OXO Good Grips Fine Mesh Strainer
Used for straining the custard to ensure a silky-smooth texture. Beyond ice cream, it’s great for broths, sauces, or dusting powdered sugar on desserts.
KitchenAid Digital Instant-Read Thermometer
Ensures your custard reaches the ideal temperature without overheating the eggs. This precise tool is indispensable for recipes where temperature control is key, including meats, candy, and bread-making.
Prepworks by Progressive Nut Chopper
Chops walnuts quickly and uniformly. Great for nuts, chocolate, or dried fruits—an excellent tool for consistent texture in all kinds of baking and toppings.
Maple Walnut Ice Cream
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Fine mesh strainer
- 1 Whisk
- (1) Ice Cream Machine
- (1) Chef’s Knife (or Nut Chopper)
- (1) Storage Container with Lid
- 1 instant-read thermometer (optional but recommended)
Ingredients
- 1 cup dark maple syrup preferably Grade A, dark and robust
- 2 cups heavy cream
- 1 cup light cream or evaporated milk
- 1 pinch kosher salt
- 2 large eggs
- ½ cup walnuts coarsely chopped (plus extra for topping, optional)
- ⅓ cup maple flakes optional, plus more for garnish
Instructions
- Simmer and Reduce the Maple Syrup: Pour the maple syrup into a sturdy medium saucepan. Set over medium-high heat and bring it to a lively simmer. Let it boil gently for 3 to 4 minutes, stirring occasionally, until the syrup thickens slightly and reduces to about ¾ cup. This step intensifies the maple flavor.
- Incorporate the Creams and Salt: Lower the heat to medium and slowly pour in the heavy cream, light cream (or evaporated milk), and a pinch of salt. Stir the mixture often as it heats back up, then remove it from the heat just before it reaches a boil.
- Temper the Eggs Gently: In a mixing bowl, whisk the eggs until fully blended. To prevent curdling, slowly drizzle in about ⅓ to ½ of the warm cream mixture, whisking constantly. This brings the eggs up to temperature gradually.
- Cook the Custard Base: Return the tempered egg mixture to the saucepan with the remaining cream. Place it over low heat and cook gently, whisking the entire time. Watch for it to thicken slightly without boiling—aim for a silky texture and a temperature around 175–180°F, if using a thermometer.
- Strain and Chill Completely: Pour the custard through a fine mesh strainer into a clean bowl to remove any bits of cooked egg. Cover with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least 3–4 hours, or until completely cold.
- Churn the Ice Cream: Pour the chilled custard into your ice cream machine and churn according to the manufacturer’s instructions. When the mixture starts to thicken but is still soft, add in the chopped walnuts and maple flakes (if using). Continue churning until fully frozen and creamy.
- Freeze for Firmer Texture: Transfer the ice cream to a freezer-safe container. Press a piece of parchment or wax paper over the top before sealing with a lid. Freeze for at least 2–3 hours or until firm enough to scoop.
- Serve and Garnish: Scoop into bowls or cones, and top with additional walnuts or maple flakes if desired. Serve alongside warm apple desserts or enjoy it all on its own.
Notes
- Maple Syrup Selection: For deep, rich flavor, use Grade A Dark Color and Robust Taste syrup (formerly known as Grade B). Lighter grades work but deliver a more subtle maple note.
- Toast the Walnuts: To deepen their nutty flavor, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring constantly until golden and aromatic.
- What Are Maple Flakes? These are dehydrated bits of maple syrup that add extra crunch and pure maple punch. Optional, but highly recommended if available.
- No Maple Flakes? You can skip them, or swap in a handful of crushed maple candy or an extra sprinkle of chopped walnuts.
- Make Ahead Tip: This ice cream holds well in the freezer for up to one week. For best texture, let it sit at room temperature for 5–10 minutes before scooping.
Chef’s Secrets to Creamy Perfection
Creating rich, luxurious maple walnut ice cream at home comes down to two key elements: custard technique and quality ingredients.
The base uses tempered eggs, which means slowly warming them with hot cream to avoid scrambling—this is the heart of classic, French-style ice cream.
Don’t rush the process; whisking constantly and keeping the custard below a boil is critical for that silky, scoopable texture.
For flavor, real dark maple syrup is non-negotiable. Lighter syrups don’t carry the depth needed to stand out in a creamy base.
And don’t forget the walnuts—toasting them before adding enhances their nuttiness, adds complexity, and keeps them crisp in the frozen dessert.
Finally, always chill the custard completely before churning.
A cold base ensures smoother results and a shorter churning time in your machine, which leads to creamier ice cream.
Serving Ideas That Elevate Flavor
Maple walnut ice cream is a dessert that shines on its own, but it also plays beautifully with others.
Serve it alongside warm apple crisp, pear cobbler, or a slice of pecan pie for a soul-soothing dessert duo.
A scoop over buttermilk waffles or banana bread makes an indulgent brunch treat.
For an elegant twist, drizzle with extra maple syrup and a pinch of flaky sea salt before serving.
Hosting a dinner party? Turn this into a plated dessert by adding caramelized apples, a tuile cookie, or even a shot of espresso for a maple affogato.
You can also use leftovers in milkshakes or ice cream sandwiches—a fun way to transform and extend the experience.
How to Store It Right
Homemade ice cream doesn’t have the stabilizers store-bought versions do, so proper storage is key to maintaining texture and flavor.
Transfer the freshly churned ice cream to a shallow, freezer-safe container with a tight-fitting lid.
Press parchment paper or plastic wrap directly onto the surface before sealing; this prevents ice crystals from forming. Store in the back of the freezer—not in the door, where temperature fluctuations are more common.
For best quality, enjoy within one week. Before scooping, let the container sit at room temperature for 5–10 minutes to soften slightly.
Avoid repeated thawing and refreezing, which can make the texture icy and diminish the creaminess.
Frequently Asked Questions (FAQs)
1. Can I make this ice cream without an ice cream maker?
Yes, you can, but expect a different texture. Freeze the custard base in a shallow dish and stir vigorously every 30 minutes for about 3–4 hours. While it won’t be as smooth, it still delivers great flavor.
2. What if I don’t have maple flakes?
Maple flakes are optional but add an extra crunch and concentrated flavor. If you don’t have them, try finely chopped maple candy or a few extra toasted walnuts for texture.
3. Can I substitute the light cream?
Absolutely. You can use evaporated milk or half-and-half instead. It slightly reduces the fat content but still maintains a creamy consistency and rich flavor.
4. How do I toast the walnuts?
Place chopped walnuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and golden. Remove immediately to prevent burning and let cool before using.
5. How long will homemade ice cream last?
For optimal taste and texture, consume within 7–10 days. After that, the ice cream may develop ice crystals or lose flavor intensity, especially if the container is not sealed tightly.
This recipe is inspired by thespruceeats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
