counter create hit

WW Maple Walnut Ice Cream

Delicious Keto-Friendly Maple Walnut Ice Cream


Indulge in the creamy, nutty goodness of homemade Maple Walnut Ice Cream without compromising your ketogenic lifestyle. This recipe blends the richness of heavy cream with the subtle sweetness of sugar-free maple syrup, the crunch of toasted walnuts, and the smooth texture of a classic ice cream base. Perfect for anyone following a low-carb or keto diet, this ice cream is a delightful treat that can be enjoyed guilt-free.

Ingredients and Preparation


  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 3/4 cup powdered erythritol (or any keto-friendly sweetener)
  • 4 large egg yolks
  • 1/4 cup sugar-free maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, toasted


Toast the Walnuts

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C).
  2. Toast the Walnuts:
    Spread the chopped walnuts evenly on a baking sheet. Toast them in the oven for about 5-7 minutes, or until they become golden and fragrant. Watch them closely to prevent burning.

Prepare the Ice Cream Base

  1. Heat the Cream and Milk:
    In a medium saucepan, combine the heavy cream and unsweetened almond milk. Heat the mixture over medium heat until it reaches a gentle simmer. Avoid bringing it to a boil.
  2. Whisk the Egg Yolks (Optional):
    In a separate bowl, whisk together the egg yolks and powdered erythritol until well combined.
  3. Temper the Eggs (Optional):
    Slowly pour a small amount of the hot cream mixture into the egg yolks while continuously whisking to temper the eggs. Gradually add more hot cream until the egg mixture is warmed.
  4. Combine and Cook:
    Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.

Add Flavors and Chill

  1. Add Flavors:
    Remove the mixture from heat and stir in the sugar-free maple syrup and vanilla extract.
  2. Chill:
    Allow the ice cream base to cool to room temperature, then refrigerate it for at least 4 hours or overnight. This ensures the base is well chilled before churning.

Churn the Ice Cream

  1. Churn:
    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  2. Add Walnuts:
    During the last few minutes of churning, add the toasted walnuts. This allows the nuts to be evenly distributed throughout the ice cream.

Freeze and Serve

  1. Freeze:
    Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
  2. Serve and Enjoy:
    Scoop out this delightful Maple Walnut Ice Cream and savor the perfect blend of sweetness and crunch.

Tips for Making the Perfect Keto Maple Walnut Ice Cream

Choosing the Right Sweetener

  • Use powdered erythritol or any keto-friendly sweetener of your choice. Powdered sweeteners blend more smoothly into the ice cream base.
See also  Sugar-free ice cream in 5 minutes! No cream! No milk! HEALTHY dessert!

Toasting the Walnuts

  • Keep a close eye on the walnuts while toasting to prevent burning. Toasted nuts add a rich, deep flavor that enhances the overall taste of the ice cream.

Tempering the Eggs

  • If you choose to temper the eggs, do it slowly to avoid curdling. This step ensures a smoother, creamier texture.

Cooling the Ice Cream Base

  • Cooling the base thoroughly before churning is crucial. It helps achieve a better texture and prevents the ice cream from becoming icy.


  • Store the ice cream in an airtight container in the freezer to maintain its creamy texture and prevent freezer burn.

Frequently Asked Questions

Can I make this ice cream without an ice cream maker?

Yes, you can. Pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals until it reaches a smooth consistency.

What can I use instead of erythritol?

You can use any keto-friendly sweetener such as stevia, monk fruit sweetener, or allulose. Adjust the quantity according to your taste.

Can I use regular milk instead of almond milk?

Yes, but using regular milk will increase the carbohydrate content, which may not be suitable for a strict keto diet. Unsweetened almond milk is preferred for its low carb content.

How long can I store this ice cream?

This homemade ice cream can be stored in the freezer for up to 2 weeks. For the best texture, consume it within the first week.

Can I add other mix-ins?

Absolutely! Feel free to add keto-friendly chocolate chips, shredded coconut, or other nuts like pecans for variety.

What is the best way to serve this ice cream?

Let the ice cream sit at room temperature for a few minutes before scooping. This makes it easier to scoop and enhances the creamy texture.

Is this ice cream suitable for diabetics?

Yes, as long as the sweetener used does not spike blood sugar levels. Erythritol and other keto-friendly sweeteners are generally safe for diabetics.

Can I make this ice cream dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk or a similar dairy-free alternative. Ensure the replacement is keto-friendly and has a high-fat content.

How can I prevent ice crystals from forming?

Ensure the base is thoroughly chilled before churning, and store the ice cream in an airtight container. Stirring the mixture during the freezing process also helps prevent ice crystals.

What if I don’t have sugar-free maple syrup?

You can use a few drops of maple extract combined with a bit more of your keto-friendly sweetener to achieve a similar flavor profile.

Enjoy making and indulging in this delicious Keto Maple Walnut Ice Cream, a perfect treat for warm days and special occasions!