Eggless Maple Walnut Ice Cream
Prep time: 
Total time: 
Serves: 6
  • 150g (or 1½ cup) unsalted walnuts, chopped into large pieces
  • 300ml (or 1¼ cup) whipping cream, chilled
  • 80ml (or ⅓ cup) maple syrup
  • 200ml (or ¾ cup + 4 teaspoons) sweetened condensed milk, chilled
  1. Start off by toasting the walnuts in a dry frying pan over low heat until they smell beautifully toasty and have turned an even golden brown (check out the 'Basics' section of this site for details on toasting nuts). Once the walnuts are toasted, place them on a plate in a single layer and set aside to cool.
  2. In a medium sized bowl, combine the cream and maple syrup. Using a mixer fitted with the whisk attachment (or a whisk, obviously) whip the cream mixture until stiff peaks form (but don't whip it into butter). Set aside. In another bowl, again using a mixer fitted with the whisk attachment, whip the condensed milk until it ribbons. Lift the beaters to see whether the mixture falls from the beaters in ribbons (check the picture in the post).
  3. Using a rubber spatula, gently fold the cream and two thirds of the cooled walnut pieces into the whipped condensed milk. Pour the mixture into a plastic or stainless steel bowl and place it in the freezer.
  4. After an hour, take the bowl out of the freezer and give the mixture a good stir with a fork to break up the ice crystals (usually they have only formed on the sides of the bowl at this point). Continue to check and stir the mixture every hour until the ice cream is frozen, this will take probably 3 hours.
  5. Serve the ice cream with the remaining walnut pieces sprinkled over the top. If you don't want to serve straight away, cover the bowl with a lid and take the ice cream out of the freezer 20 minutes before serving to soften.
Recipe by The Tough Cookie at