No-Churn Maple Apple Ice Cream

Recipe provided by: Jessica Emin via Taste of Nova Scotia


300 ml sweetened condensed milk
500 ml whipping cream, whipped to form peaks
1 cup apple, cut into small pieces
1 tsp butter
2 tbsp maple syrup
1 tsp ground cinnamon


  1. In a small frying pan on medium heat, melt butter.
  2. Add apple pieces, one tablespoon of local maple syrup and a pinch of cinnamon.
  3. Sauté until apples are soft, but still hold their shape, then let cool.
  4. In a large mixing bowl combine sweetened condensed milk, one tablespoon of maple syrup and cinnamon. Stir well.
  5. Gently fold whipping cream into condensed milk mixture, then spoon into a loaf pan or small casserole dish.
  6. Cover the top of the ice-cream with plastic-wrap, pressing the plastic directly to each part of the ice-cream’s surface to prevent ice crystals from forming.
  7. Place the pan on a level surface in the freezer for four hours, or overnight.
  8. Serve with any dessert (or even pancakes). This ice cream pairs especially well with Apple Cinnamon Turnovers.