Easy Maple Ice Cream for Pie

Life is full of pie over here at the Loverbee house. Pie, pie, a whole lotta pie. What can I say? It's pie season! Most of our clan are pie and ice cream folk. Me? I can take it or leave it - the ice cream, that is. But if there's maple ice cream in the house, you better believe it's going on my pie.

Take pie à la mode to a whole new level with this Easy Maple Ice Cream.

This homemade Maple Ice Cream takes pie à la mode to a whole new level - and it's so easy to make. It's rich, it's creamy, and that maple flavor will send you over the moon for pie and ice cream. It goes just perfectly with any fruit pie, crisp, or cobbler. Move over boring vanilla. You've been topped.

I prefer the flavor of maple flavored syrup over pure maple syrup in this ice cream. But that's just me. It gives the ice cream more of that maple bar flavor that I'm totally addicted to. Pure maple syrup is also delicious and what Matthew prefers. You can give both versions a try and decide for yourself.

Are you ready to see just how easy this is? Okay, pour all of the ingredients into a quart size jar, screw on the lid nice and tight, and shake till the ingredients are all blended together. So easy! If your ingredients are already super cold, you can pour your mixture straight into your ice cream maker.




I like to put my ice cream container in the freezer while my ice cream churns. Then, I spread it in, cover with foil, and freeze for 4 hours or so.

Step aside boring ol' vanilla. Easy Maple Ice Cream is in da house!

When you're ready to scoop, take the ice cream out and let it sit on the counter for 10 minutes to soften up a bit.

Easy Maple Ice Cream for Pie

INGREDIENTS
1 pint whipping cream
3/4 cup whole milk
1/2 cup maple flavored syrup or pure maple syrup
a hefty pinch of Kosher salt

DIRECTIONS
1. Make sure your ice cream maker's freezing component is frozen.
2. Pour all ingredients in a quart size jar, screw on the lid, and shake until blended. Leave in the fridge for 2 to 4 hours until very cold, unless all of your ingredients were already super cold.
3. Pour mixture in your ice cream machine and churn according to your machine's manual. Mine usually takes about 10 to 15 minutes.
4. Scoop into a freezer safe container, cover, and freeze for 4 hours.
5. Take out your ice cream and leave it on the counter to soften for 10 to 15 minutes before scooping.