Maple Spiced Snickerdoodle Ice Cream
8x8 baking pan
Making your own ice cream is pleasantly easy, and incredibly delicious. This maple spiced snickerdoodle ice cream combines all the flavours you love about snickerdoodles with the sweet spices of our Pure Infused Maple Syrup. Once you taste this delightful ice cream, you will make sure to have extra on hand in your freezer at all times.
14 oz. Sweetened condensed milk
2 cups heavy whipping cream
¼ cup Pure Infused Maple Syrup – Vanilla, Cinnamon, and Star Anise
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
2 Tbsp brown sugar
¼ cup brown sugar
1 tsp cinnamon
1 Tbsp Pure infused maple syrup- Vanilla, Cinnamon, and Star Anise
1 tsp heavy cream
- To make the ice cream combine the sweetened condensed milk, Pure infused maple syrup, cinnamon, cloves, nutmeg, brown sugar, vanilla, and salt. In a separate bowl, or in a bowl of a stand mixer, whip the heavy whipping cream to stiff peaks. Fold in the condensed milk mixture into the whipped cream being careful not to deflate the whipped cream.
- To make the sugar swirl, stir together the brown sugar, cinnamon, pure infused maple syrup, and heavy cream.
- Gently pour half of the cream mixture into an 8x8 baking pan, or a loaf pan. Dollop half of the sugar mixture all over the cream. Using a butter knife, or a toothpick, swirl the sugar mixture through the cream. Pour the rest of the cream over top and repeat with the rest of the sugar mixture.
- Cover with plastic wrap and freeze for at least 6 hours, or preferably overnight. Ice cream will last for up to 3 months covered in the freezer.
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