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    Home » Keto Ice Cream and Frozen Desserts » Keto Maple Walnut Ice Cream

    Published: Aug 21, 2018 · Modified: Jul 19, 2021 by Carolyn

    Keto Maple Walnut Ice Cream

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    20.8K shares
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    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.

    No churn maple walnut ice cream recipe

    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.

    Perfectly scoopable keto ice cream in a white ceramic dish

    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.

    Close up of a scoop of low carb maple walnut ice cream

    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.

    Keto no churn maple walnut ice cream in an old fashioned ice cream dish

    Want more amazing keto ice cream? Check out my best Keto Desserts here!

    Close up of a scoop of low carb maple walnut ice cream

    Low Carb Maple Walnut Ice Cream

    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!
    5 from 29 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: maple walnut ice cream
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Chill Time: 5 hours
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 318kcal

    Ingredients

    • 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

    Instructions

    • 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. 
    Nutrition Facts
    Low Carb Maple Walnut Ice Cream
    Amount Per Serving (1 serving = ½ cup)
    Calories 318 Calories from Fat 285
    % Daily Value*
    Fat 31.7g49%
    Carbohydrates 2.9g1%
    Fiber 0.4g2%
    Protein 2.8g6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Dilek says

      October 15, 2022 at 9:30 pm

      5 stars
      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!

      Reply
    2. Tamara says

      August 19, 2022 at 4:24 am

      5 stars
      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!

      Reply
      • Carolyn says

        August 19, 2022 at 8:40 am

        Great to hear!

        Reply
    3. Jeanette Agnew says

      July 24, 2022 at 5:11 pm

      5 stars
      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

      Reply
    4. Joy says

      May 26, 2022 at 8:13 am

      Hi! Can i use granulated allulose for bocha sweet and a monkfruit erythritol blend for the swerve brown? Will the texture be the same?

      Reply
    5. Darlene says

      May 22, 2022 at 2:15 pm

      5 stars
      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?

      Reply
      • Carolyn says

        May 22, 2022 at 3:45 pm

        Please read the instructions carefully… you are making the condensed milk in the first few steps.

        Reply
    6. Karen says

      March 08, 2022 at 12:11 pm

      5 stars
      Made this, easy and delicious ????

      Reply
    7. Miriah Baxter says

      September 25, 2021 at 9:07 pm

      5 stars
      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?

      Reply
    8. Pat says

      September 25, 2021 at 9:05 am

      Where do you buy Bocha sweet in Canada?

      Reply
    9. Tuula says

      September 25, 2021 at 8:43 am

      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!

      Reply
    10. Lisa Cussans says

      July 22, 2021 at 2:38 am

      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!

      Reply
      • Carolyn says

        July 22, 2021 at 8:12 am

        I am. But if you make the ice cream with the recommended sweeteners, it will not be rock hard.

        Reply
    11. Kitty says

      June 28, 2021 at 1:59 pm

      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?

      Reply
      • Carolyn says

        June 29, 2021 at 7:34 am

        I’m honestly not sure. Coconut cream, I guess?

        Reply
    12. Felicity says

      June 05, 2021 at 1:10 pm

      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!

      Reply
      • Julie tucker says

        August 04, 2021 at 5:45 pm

        I would like to know that to . I just bought one and I was wondering the same thing

        Reply
        • Carolyn says

          August 05, 2021 at 8:18 am

          This was already asked and answered in previous comments.

          Reply
    13. Lisa MacDonald says

      October 24, 2020 at 4:40 pm

      Hi! Can I sub Allulose for bocha sweet?

      Reply
      • Carolyn says

        October 24, 2020 at 6:42 pm

        Yes, that should work.

        Reply
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