Summer is finally here, and this Maple & Cherry Ripple Ice Cream is what you need on these warm, sunny days. This recipe is so simple to recreate at home, and takes just 15 minutes to make. Make it in the morning and have it ready for lunch or dinner! The sharpness of tangy black cherries is the ideal accompaniment to the sweet, rich and robust flavours of 100% Very Dark pure Canadian maple syrup. This recipe is also made with sweetened condensed milk, making it the perfect no-churn recipe for those who don’t own an ice cream maker.
This post is kindly sponsored by Maple From Canada UK.
Why I love this Maple & Cherry Ripple Ice Cream?
Embarking on the task of making homemade ice cream can make anyone want to throw in the towel – especially when you don’t own an ice cream maker! Ice cream is great, but no-churn is even better. Here’s why:
- You only need 5 key ingredients
- You don’t need to whisk it – simply make and freeze
- You can use frozen cherries instead of fresh ones
How do I make this Maple & Cherry Ripple Ice Cream?
If you want to make creamy ice cream that isn’t icy, this recipe is a dream. It’s so simple, in fact, that it really only takes 5 steps!
- Boil your cherries with the maple sugar until soft and juicy.
- Whip the cream until stiff peaks form.
- Add the sweetened condensed milk, vanilla extract and maple syrup, then fold in using a spatula.
- Pour into a container (preferably metal, as your ice cream will freeze faster, but plastic will also do). At this stage, you can either add your cherry mixture or pop the container into the freezer for 1-2 hours until slightly more frozen before adding the cherries. This will help avoid them sinking to the bottom.
- Freeze for at least 6 hours, then scoop and enjoy!
Tips for the best no-churn of your life:
- Condensed milk is THE secret ingredient when making no-churn. It’ll make your ice cream smooth and creamy rather than icy, as it has such a low water content.
- If you have some to hand, adding a dash of alcohol to your mixture will keep the ice cream soft and scoop-able, rather than chewy and solid. A teaspoon of rum or whisky are usually good bets!
- Always use a high-quality double or whipping cream for best flavour and texture.
Did you know?
Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.
Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.
Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.
Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.
Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes.
See how I made this Maple & Cherry Ripple Ice Cream over on Instagram!
Maple & Cherry Ripple Ice Cream
Ingredients
- 200 g fresh, or frozen cherries
- 2 tbsp 100% pure Canadian maple sugar
- 2 tbsp 100% pure Canadian maple syrup preferably Very Dark for its strong taste
- 397 g condensed milk (1 can)
- 1 tsp vanilla extract
- 500 ml double cream
Instructions
- Put your cherries and maple sugar into a saucepan, and heat gently until they’re melty and juicy. This should take about 5-10mins depending on whether you’re using frozen or fresh cherries.
- In a separate bowl, whisk your double cream until stiff peaks form. N.B. Be careful: you don’t want to over-whip the cream as it’ll turn lumpy, so as soon as it starts to hold its shape, stop the whisk!
- Pour the can of condensed milk into the bowl, along with the 100% pure Canadian maple syrup.
- Using a spatula, fold everything together gently, so as not to knock any of the air out.
- Once it is mostly combined, use your electric whisk once more to smooth out any lumps.
- Pour into a 1L Tupperware box, loaf tin, or other tub that will hold the quantity.N.B. At this stage, you can either add your cherries and swirl everything together before freezing or freeze your vanilla ice cream for 1-2 hours before adding the cherries. The latter will help avoid your cherries sinking to the bottom.
- Freeze for at least 6 hour or overnight. Serve in waffle cones, or in bowls with a wafer and fresh cherries.
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