Maple Crunch Ice Cream is a heavenly dessert that combines the smooth, rich taste of ice cream with the sweet, buttery flavour of maple syrup and the delightful surprise of crunchy pieces of candy. This no-churn recipe is incredibly easy to make and doesn’t require any special equipment, making it accessible for everyone to try at home.
Ingredients:
- 1 teaspoon vanilla extract
- 200g light condensed milk
- 600ml double cream
- 4 tbsp maple syrup (preferably strength 2)
- 50g Werther’s Originals (about 10 bonbons), crushed
Method:
In a large bowl, combine the condensed milk, vanilla extract and maple syrup. Stir until well combined.
In a separate bowl, whip the double cream until it forms soft peaks. Take care not to over-whip.
Gently fold the whipped cream into the condensed milk mixture until just combined, keeping the light and airy texture.
Fold in the crushed Werther’s Originals, making sure they are evenly distributed throughout the mixture.
Pour into a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
Once set, scoop the ice cream into bowls or cones and enjoy your homemade maple crunch ice cream!
