No-Churn Maple Apple Ice Cream

No-Churn Maple Apple Ice Cream

The sweet combination of cinnamon, maple and apple makes a delightful chilled topping for desserts. A great addition to hot turnovers, pie, crisps, crumbles and even pancakes.


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 (we suggest: Acadian Maple or Sugar Moon Farm)

1 tsp cinnamon, ground

*For your apples, shop local at Scotian Gold, Stirling Fruit Farms, Masstown Market, Noggins Corner Farm Market or your closest Farmers’ Market


Melt butter in a small frying pan on medium heat. Add apple pieces, one tablespoon of local maple syrup and a pinch of cinnamon. Saute until apples are soft, but still hold their shape, then let cool.

In a large mixing bowl combine sweetened condensed milk, one tablespoon of maple syrup and cinnamon. Stir well. Gently fold whipping cream into condensed milk mixture, then spoon into a loaf pan or small casserole.

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. Place the pan on a level surface in the freezer for four hours, or overnight.

Serve with any dessert (or even pancakes). This ice cream pairs especially well with these Apple Cinnamon Turnovers.

Recipe provided by: Jessica Emin, @eatwithjessie Recipe and photo courtesy of Taste of Nova Scotia