Maple Walnut Ice Cream

Maple Walnut Ice Cream is a vintage New England recipe that will quickly become your favorite! | theviewfromgreatisland.comvi
Maple Walnut Ice Cream has to be one of the great flavors of all time. This New England classic is sweetened with pure maple syrup, and loaded with crunchy toasted walnuts for a memorable, fall themed frozen treat.

Maple Walnut Ice Cream has to be one of the great flavors of all time. This New England classic recipe is sweetened with pure maple syrup, and loaded with crunchy toasted walnuts for a memorable, fall themed frozen treat.

Maple Walnut Ice Cream is one of the great flavors of all time! ~

Any of you who follow me probably know that I tend to be ‘enthusiastic’ about food, and I’ll often tell you that this or that recipe is amazing, my favorite, the best, etc., etc. So maybe you’ve gotten jaded and won’t believe me when I tell you this is the ice cream to end all ice creams. It’s always been one of my favorite flavors but the problem is you rarely see it outside of New England. It’s one of those flavors that is sadly losing the battle against time, so I couldn’t be more thrilled to share this recipe with you today. I know you’re going to flip over it.

Maple Walnut Ice Cream is the perfect fall flavor, sweetened only with pure maple syrup and loaded with crunchy toasted walnuts... |

This ice cream has such a lovely, distinctive flavor that I really think the best way to enjoy it is just as is, maybe with a dusting of chopped walnuts on top. It’s got the flavor and texture to rival the most premium ice cream you’ve ever had, and IMO it’s the perfect fall dessert. But I can imagine some of you might want to go a step further and scoop in on top of a piece of apple or pumpkin (maybe even pecan?) pie. Go right ahead, I won’t stop you 😉

The best ice cream flavor in the world - Maple Walnut Ice Cream - you won't be able to resist! |

This recipe is a tad more involved than some of the super easy ice cream recipes I post. You will need to toast the walnuts so they develop that deep flavor, and boil down maple syrup to concentrate it. Then there’s an egg custard which forms the the base before you pour it into your ice cream machine. But honestly, it’s straightforward and SO worth it. I made the base the day before and then churned it the next morning. It only takes about 15-20 minutes in my ice cream machine, and then the hard part comes…waiting for it to harden in the freezer.

A fabulous Maple Walnut Ice Cream Recipe that will be your new favorite flavor! |

Maple Walnut Ice Cream ~ this stuff is good! |

Hungry yet? This maple walnut ice cream is just phenomenal, I hope you make it. The recipe is just slightly adapted from New England Today Food.


Which ice cream machine do I recommend?

I get asked all the time about what machine I use. I use and recommend Cuisinart. I’ve had my machine for years without any issues, I think because there are no fussy electronic parts to break down ~ it’s a simple motor that turns the freezer bowl for churning the ice cream and it works quickly and perfectly every time.

  • The machine I use, and it’s the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes. Click HERE or click on the image for more info.

Maple Walnut Ice Cream is a vintage New England flavor that deserves a comeback! |

Maple Walnut Ice Cream is a vintage New England recipe that will quickly become your favorite! | theviewfromgreatisland.comvi
3.75 from 35 votes

Maple Walnut Ice Cream

Maple Walnut Ice Cream has to be one of the great flavors of all time.  This New England classic recipe is sweetened with pure maple syrup, and loaded with crunchy toasted walnuts for a memorable, fall themed frozen treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Yield 8 servings
Author Sue Moran


  • 1 1/2 cups walnut halves
  • 3/4 cup maple syrup
  • 1 3/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 5 large egg yolks beaten
  • 1/4 tsp salt


  • Put the walnuts in a dry skillet over medium heat and toast them while stirring almost constantly, for about 5 minutes, or until they are fragrant and turning golden. Watch them carefully because once the oils in the nuts heat up they can burn very fast. Set aside to cool, and then chop.
  • Put the maple syrup in a large saucepan and bring to a boil. let simmer until reduced to 1/2 cup, about 8-10 minutes. The syrup will boil up initially, so stay by the pan.
  • Add the cream, milk, and salt to the pan, and stir.
  • Drizzle a cup of the warm cream mixture into the egg yolks, while whisking constantly. Add another cup, and then return it all to the saucepan and continue to cook over medium heat, stirring almost constantly, until the mixture thickens. Do not let it boil.
  • Strain through a fine mesh strainer into a bowl and cover with plastic. Refrigerate until completely chilled, or over overnight.
  • Process the chilled mixture according to your ice cream machine's instructions. Add the walnuts in during the last few minutes of processing.
  • Spread the soft ice cream in a loaf pan or container, cover tightly, and put in the freezer until firm, 6-8 hours, or overnight.

Cook's notes

  • DO NOT skip toasting the walnuts, it makes all the difference.
  • It should go without saying, but use pure maple syrup, not an imitation syrup like Aunt Jemima, etc.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


don’t forget to pin it!

Maple Walnut Ice Cream pin


my favorite ice cream maker (the photo is clickable)







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    Please rate this recipe!

  • Reply
    September 5, 2021 at 4:05 pm

    This is my childhood favorite flavor of ice cream. Growing up in Connecticut, it was everywhere. Now, in Florida, not so much. I was recently in Maine, had some there, and thought that I absolutely needed to make it. And here is your recipe, just in time! Thank you for reading my mind, Sue!

  • Reply
    November 15, 2020 at 11:10 am

    I’d love to try this for Thanksgiving! I was wondering if you think I could substitute maple cream for the maple syrup (although I’d use a smaller amount). The maple cream is made from 100 percent maple syrup; its concentrated.

    • Reply
      November 15, 2020 at 12:54 pm

      You probably can, I don’t see why not, as long as it melts. You will not need to reduce it, I don’t think.

  • Reply
    November 3, 2020 at 1:00 pm

    5 stars
    This turned out fabulous! I used 1/2 C walnuts & added a Tablespoon of rum and 1 teaspoon of vanilla. The alcohol helps to keep ice cream soft as it freezes and does not get icy or hard to scoop.

  • Reply
    October 27, 2020 at 2:36 pm

    Although it makes sense that this is a New England favorite, I grew up on maple nut ice cream in Montana. It was a big treat when my friend and I stopped at the depot for a ride home from jr high or high school and Dad (he was Asst Superintendent) gave us money for a maple nut ice cream cone from the Beanery. Wilcoxson’s here in Montana makes it and I buy it regularly at our local Albertson’s grocery. Thanks for the recipe. I hope it helps to popularize my favorite ice cream flavor!

  • Reply
    Roberta Lilly
    September 1, 2020 at 8:15 pm

    5 stars
    Hi, I just got a Cuisinart ice cream maker and I am trying this recipe now. Other recipes require a mixer prior to putting in the ice cream maker, I noticed yours did not require that. I went ahead and mixed it with the mixer partially before putting it in the ice cream maker, will this make a difference? Thank you. I can tell it is going to be a show-stopper!

  • Reply
    Sara Burgess
    August 3, 2020 at 6:25 am

    5 stars
    My friends loved it! I loved it! The toasted walnuts made it so delicious!

  • Reply
    May 30, 2020 at 7:55 pm

    5 stars
    I consider myself a Maple Walnut expert. It’s the only flavor I ask for when I am home in NH or Massachusetts. I’ve tried them all. Now that I’m in WV, it’s an impossible flavor to find. This recipe is awesome. And yes! The toasted walnuts make all the difference. Thanks so much!!

    • Reply
      May 30, 2020 at 9:13 pm

      I can’t wait to make another batch!

  • Reply
    March 15, 2020 at 11:54 am

    This is my New England childhood ice cream, and it was my mother’s favorite ice cream flavor too! I could cry just thinking about it. It’s never available anymore, at least in other places than New England. Once in awhile I see it in a specialty ice cream shop, and I always order it. People have looked at me quizzically! Lol! I am so making this. Thank you for your lovely recipes.

  • Reply
    November 16, 2019 at 2:30 pm

    Definitely too many nuts. But if you like that many, just sprinkle some on top when you serve it.
    My main comment though, is that it is best when done with black walnuts. And since they are more expensive and more flavorful, using less is the right way to go.

    • Reply
      February 26, 2020 at 8:20 am

      Why do you strain it Thanks

      • Reply
        June 22, 2020 at 6:52 am

        You strain the mixture to remove any bits of cooked egg for a silkier texture.

  • Reply
    ruth e beltran
    September 22, 2019 at 12:35 pm

    How much does this make I have a gallon Ic Cream Maker so do I need to double this recipe?

    • Reply
      September 22, 2019 at 12:43 pm

      This makes just over a quart, so you could double the recipe for your larger machine.

  • Reply
    March 11, 2018 at 6:25 pm

    I am also going to make a batch with soy milk! My granddaughter is allergic to dairy. I made cinnamon ice cream with soy milk everyone loved it! I will let you know how it turned out!

  • Reply
    nancy nelson
    November 25, 2017 at 3:51 pm

    OMG I found someone who loves maple as much as I do! Safeway had maple nut ice cream for years then suddenly it was gone, I was devastated! Is there any way this can be made without an ice cream machine?

    • Reply
      nancy nelson
      November 25, 2017 at 3:53 pm

      Oops sorry question answered, I missed the earlier post! (eye roll!)

    • Reply
      November 25, 2017 at 6:33 pm

      I really hate it when a favorite food is discontinued ~ I think maple walnut is considered old fashioned! I may post a no churn recipe is there’s interest 🙂

  • Reply
    Janice watts
    May 5, 2017 at 8:08 am

    II made it and liked it although a bit too many nuts for my taste. My dad and hubbies thought way too many nuts and didn’t want more. I will make again with maybe 1/2 cup of nuts.

    • Reply
      May 5, 2017 at 8:12 am

      Good to know Janice, and thanks for the feedback, it helps everybody!

  • Reply
    September 11, 2016 at 5:00 am

    Must taste super delicious!

  • Reply
    Laura | Tutti Dolci
    September 8, 2016 at 8:52 pm

    Now this is just the ice cream I need to make with that jar of Canadian maple syrup in the pantry. What a heavenly flavor!

  • Reply
    Chris Scheuer
    September 8, 2016 at 7:33 pm

    Oh my word, this looks incredibly creamy and delicious. I’m loving anything maple, to me it’s the perfect way to start the fall season.

  • Reply
    September 8, 2016 at 6:51 am

    Can the Icecream be made without an Icecream maker?

    • Reply
      September 8, 2016 at 8:57 am

      This recipe requires a machine, Shradha, but I do have several other recipes that don’t. (this one, for instance: I highly encourage you to get an ice cream machine if you like the idea of making your own, they aren’t very expensive (you can get a good one for around $50) and are SO fun to play with!

  • Reply
    Karen @ Seasonal Cravings
    September 8, 2016 at 3:32 am

    Summer ice cream with fall flavors! Love it!

  • Reply
    September 7, 2016 at 1:02 pm

    I have not had anything like this in ages, love it Sue!!

    • Reply
      September 8, 2016 at 8:59 am

      The minute this batch was all gone I was craving more!

  • Reply
    2 sisters recipes
    September 7, 2016 at 10:53 am

    I believe you Sue! It’s my favorite ice cream too! I have to start making this flavor again! Thanks for the reminder !
    Hope you had a lovely Labor Day weekend.

  • Reply
    Mary Ann | The Beach House Kitchen
    September 7, 2016 at 9:34 am

    I love the sound of this ice cream Sue! Perfect for fall!

  • Reply
    John/Kitchen Riffs
    September 7, 2016 at 8:57 am

    Definitely worth the time to make this properly. Maple and walnuts (or pecans) are dynamite together, aren’t they? Great ice cream — thanks.

    • Reply
      September 7, 2016 at 9:18 am

      This would be great with pecans, too, but I think maple/walnut is the classic!

  • Reply
    Tina Dawson | Love is in my Tummy
    September 7, 2016 at 8:55 am

    A drizzle of chocolate sauce and I’d be right as rain with a bowl of these! Not long before fall sets in, must enjoy these before that!

  • Reply
    Andrea @ Cooking with Mamma C
    September 7, 2016 at 8:20 am

    You are the queen of ice cream and frozen treats, so if you say this is the best, I believe you! I’d love this scooped on pecan pie..yum!

  • Reply
    Ali @ Home & Plate
    September 7, 2016 at 8:05 am

    This is my kind of ice cream. I love the maple and the walnuts combination. Perfect for fall and love the originality! Pinning.

  • Reply
    Binky @ Binky's Culinary Carnival
    September 7, 2016 at 7:56 am

    Wow! That looks amazing! Your photography is just beautiful, too!

  • Reply
    September 7, 2016 at 7:53 am

    I am drooling right now! I love EVERYTHING about this ice cream!!! Pinning for later.

  • Reply
    September 7, 2016 at 7:25 am

    Drooling! Looks so yummy!

  • Reply
    September 7, 2016 at 7:16 am

    Wow, it’s perfect for this period of the year!
    Thanks form sharing.

    • Reply
      September 7, 2016 at 7:21 am

      Thanks Manu — I hope you try it, it’s really good!!

  • Reply
    Tricia @ Saving room for dessert
    September 7, 2016 at 5:05 am

    This is the perfect flavor for fall! Love, love, love those toasted walnuts and the creamy texture looks wonderful. We’ve been craving ice cream – so this is a welcome recipe! Thanks Sue – sharing and pinning!

    • Reply
      September 7, 2016 at 6:55 am

      We all agreed this is really extra special, I think it’s all those egg yolks, but still, this ice cream is amazing. I need more!

  • Reply
    Liz S.
    September 7, 2016 at 3:22 am

    I absolutely LOVE maple walnut ice cream! Such an underrated flavor. Thank you for sharing this recipe!

    • Reply
      September 7, 2016 at 6:56 am

      I so agree, and I love that this ice cream has plenty of maple flavor without any extract, I was thinking I’d have to use it, but when I took my customary taste (or two) right from the machine, it was perfect.

  • Reply
    [email protected]'s Recipes
    September 7, 2016 at 3:09 am

    So creamy!! I love the Fall flavour in this ice treat.

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