Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Maple Ice Cream
2 c
heavy cream
0.75 c
whole milk
0.5 c
maple syrup*
Grade B is best for this, if you have a choice.
*Show Note
0.25 tsp
kosher salt
Maple Ice Cream

This incredibly easy maple ice cream recipe skips the eggs and the chilling time for the base. It’s lighter in texture, and the main ingredient—maple syrup—has the chance to shine. But most importantly, it’s quick. Most homemade ice cream recipes require all that custard-making and so much chill time before the base can even be churned. But this recipe comes together quickly and doesn’t require any chilling.

1 quart

  1. Combine the cream, milk, maple syrup, and salt in a quart-sized jar. Top with the lid and give it a good shake to combine the ingredients.
  2. Pour the mixture into your ice cream maker and churn according to the machine’s instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Alana Chernila

Alana Chernila is the author of "The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making" and "The Homemade Kitchen: Recipes for Cooking with Pleasure." She has contributed to Martha Stewart Living magazine and Food52. For more of her writing, visit eatingfromthegroundup.com.