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!
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.
Serving: 1serving = ½ cup | Calories: 318kcal | Carbohydrates: 2.9g | Protein: 2.8g | Fat: 31.7g | Fiber: 0.4g