Ever wanted breakfast for dessert? How about a recipe for No-Churn Maple Syrup and Pancake Ice Cream, a recipe from the Willy Wonka side of my brain! The beauty is that you don’t need any special equipment or pre-freeze any bowls to enjoy this delicious treat. A beautiful maple syrup-rippled creamy base with syrup-soaked chunks of thick pancakes, perfect for a fun addition to a brunch!
The ice cream only takes 4 ingredients to make and less than 15 minutes to bring together, you just need a small amount of patience to allow the ice cream to freeze.
I’ve made this recipe even easier by using shop-bought pancakes, I know, I was feeling lazy but wanted something delicious. If you want to make your own, then you can use this American Pancake recipe to make them yourself. You want to use thick fluffy pancakes rather than thin crepe-style pancakes as you want them to soak up the maple syrup before being folded into the cream base.
For the maple syrup you want to get the best you can afford as the flavour is the main element of the ice cream base along with the cream and condensed milk. You want to avoid the maple syrup-flavoured golden syrup as you don’t get the true maple syrup flavour and more golden syrup coming through.
Equipment You'll Need
No Churn Maple Syrup and Pancake Ice Cream Recipe
- Total Time: 15 minutes
- Yield: Serves 8
Description
Serves 8
Ingredients
- 475ml Double Cream
- 397g Condensed Milk
- 180g American/Scotch Pancakes, cut into eighths
- 230ml Maple Syrup
Instructions
- Line an 8″ Square tin with parchment paper and set aside. In a large bowl, place in the pancake pieces and pour over the maple syrup, set aside to soak while you make the base.
- In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the double cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
- When the double cream is fully whipped, fold in the condensed milk, and mix lightly for about 1 minute or until fully combined. The mixture will be thick.
- Fold in the pancake/ maple syrup mixture, saving some to drizzle over the top. Lightly mix in to keep the mixture light.
- Pour the mixture into the prepared tin, and finish with the last lot of the pancake/syrup mixture. Cover well with cling film and place in the freezer for at least 6 hours or overnight.
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When the chill time is complete, remove from the freezer and serve in a waffle cone or bowl with extra maple syrup if you would like.
- Prep Time: 15 minutes
- Category: Ice Cream
- Cuisine: American
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