Maple walnut ice cream is one of my all-time favourites. This homemade maple ice cream recipe is keto, sugar-free, and absolutely amazing. It’s no-churn and stays scoopable even after days in the freezer! And at less than 3g total carbs, you can afford to indulge in this creamy low carb treat.
Okay, so I am usually a chocolate girl through and through. It’s a rare day that you can tempt me with anything other than chocolate. But when it comes to ice cream, I have a few other flavors I absolutely adore, and maple walnut ice cream is one of them. Maybe it’s the Canadian in me, I don’t know. But maple flavored treats have a special place in my heart. And when you taste this no churn ice cream, it’s going to have a special place in your heart too.
I feel like I’ve spent the summer perfecting my keto ice cream game. Both churned and no-churn recipes. And I feel like I have found the secret to perfectly scoopable sugar-free ice cream. Here’s the deal:
You have to use two different sweeteners – you can’t just use erythritol. You can use some erythritol sweetener, like Swerve, but you have to also use another sweetener that helps keep the ice cream soft. Such as Bocha Sweet. I hear that xylitol can do the same as well. And allulose may have the same affect too, although I haven’t tried it.
I know some people won’t be happy to hear this because Bocha Sweet isn’t cheap. But it’s worth it, believe me. You know I am a huge fan of Swerve, which is an erythritol based sweetener. But erythritol and ice cream are not a great match, as the ice cream freezes rock hard once it’s been in the freezer longer than a few hours. Using some Bocha Sweet makes a huge difference, but you don’t actually want to use it full strength. Using only Bocha Sweet results in keto ice cream that is TOO soft and goopy – it stays like soft serve the whole time. That’s why the mix of the two sweeteners works so well.
I’ve found that using half Swerve and half Bocha Sweet results in ice cream that stays perfectly soft in the freezer.Check out this video as proof. This was after a full 24 hours in the freezer…and it stayed that way for the whole week until we finished it up.
How To Make Maple Walnut Ice Cream
For a no-churn ice cream like this, you want a thickened cream base. I basically used my sugar-free condensed milk recipe, except that I replaced the vanilla extract with maple extract. And since maple walnut ice cream typically has a darker appearance than vanilla, I used Swerve Brown for one half of the sweetener. If you can’t get Swerve Brown, you can also do regular Swerve with 1 teaspoon of molasses. The other half of the sweetener was Bocha Sweet.
Once the condensed milk was done, I let it cool and refrigerated it for a few hours. Then I whipped up some more cream, folded the two together, and stirred in some chopped walnuts. Don’t toast the walnuts for this ice cream, as they can get kind of bitter. You could replace the walnuts with pecans, or you could skip them altogether.
Then I simply spread the mixture in an ceramic dish and placed it in the freezer. No churn ice cream takes a long time to freeze so I left it there overnight. And the next day, it was soft and scoopable, straight out of the freezer! It’s some of the best low carb ice cream I have ever made.
Want more amazing keto ice cream? Check out my best Keto Desserts here!
Low Carb Maple Walnut Ice Cream
- 2 ½ cups heavy whipping cream divided
- ¼ cup Swerve Brown
- ¼ cup Bocha Sweet
- 2 tablespoon butter
- 1 ½ teaspoon maple extract
- ¼ teaspoon xanthan gum
- ⅓ cup chopped walnuts
- In a medium saucepan over medium heat, bring 1 ¼ cups of the whipping cream and the two sweeteners to a simmer. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.
- Remove from heat and whisk in the butter and maple extract. Sprinkle the surface with xanthan gum, whisking vigorously to combine. Let the mixture cool to room temperature and then refrigerate until chilled, about 2 hours.
- In a large bowl, beat the remaining whipping cream until it holds stiff peaks. Fold in the chilled maple/cream until well combined. Stir in the chopped walnuts.
- Transfer the mixture to an airtight container and freeze until firm, about 5 hours.
You are genius! This recipe is amazing. This is the most successful ice cream recipe for me. It is so tasty and scoopable. I am hiding from my kids and eating it at the moment 🙂 I will be making your other ice creams as well. Thank you!
This is so good!I love making all your No churn ice cream recipes!I have three of your books and they have greatly saved my life! Thank you for all you do!
Great to hear!
Jeanette Agnew says
Hi Carolyn you are a wizard Im convinced. This recipe is amazing so easy and perfect since I do not own an ice cream maker. I cant wait to finish this batch and try the base (condensed milk and whipped cream) With other flavors like rocky rd or chocolate. Any tips would be greatly appreciated im going to search your site for ideas thanks so much
Hi! Can i use granulated allulose for bocha sweet and a monkfruit erythritol blend for the swerve brown? Will the texture be the same?
It looks amazing but you say condensed in it but the recipe ingredients do not have the sweetened condensed listed……how much sweetened condensed milk?
Please read the instructions carefully… you are making the condensed milk in the first few steps.
Made this, easy and delicious ????
Miriah Baxter says
If I wanted to use an ice cream maker because I am addicted to and love all my kitchen appliances, would I just mix the condensed mix with the unwhipped cream and then put it in the ice cream maker or would it still be better to whip the extra cream before the ice cream maker?
Where do you buy Bocha sweet in Canada?
Thank you, Carolyn, for your scrumptious recipes! They have saved our sanity! No need to feel deprived when eating a healthy diet! I discovered your site early this year when searching for a ketogenic version of the Who Foods’ legendary Chantilly cream layer cake. I have been a loyal fan ever since. Have even bought all of your cookbooks on Kindle. You have covered everything I have needed so far — even the Derby Pie! ???? This recipe will be my project today, testing my new donut pan. Will let you know the result!
Lisa Cussans says
I read somewhere recently that a bit of vodka added to an ice cream recipe will prevent it going rock hard, I thought you might like this tip. Apologies if you are the original source of the tip!
I am. But if you make the ice cream with the recommended sweeteners, it will not be rock hard.
IIf I made this with non dairy condensed milk what would make a good substitute for the second addition of whipped cream? Maybe egg white merengue?
I’m honestly not sure. Coconut cream, I guess?
Hi Carolyn, thank you for posting this — it looks amazing. I have an ice cream churn and prefer to use it as much as I can. Will a no churn recipe like this work in a churn, or would it need adapting in any way? Thanks!
Julie tucker says
I would like to know that to . I just bought one and I was wondering the same thing
This was already asked and answered in previous comments.
Lisa MacDonald says
Hi! Can I sub Allulose for bocha sweet?
Yes, that should work.