YUM! This Maple Ice Cream Recipe is easy to make and absolutely delightful to serve. It’s NO BAKE & NO CHURN; you know how I love recipes that are scrumptious, but save time in the kitchen.
I’ve included all of the ‘how-to’s’ in making an edible bowl for some scrumptious dessert serving fun. The phyllo dough bowl adds just the right crunch to the entire layer of flavor.
Although this ice cream is delicious all by itself, it’s even more perfect with a drizzle of fresh maple syrup on top and fresh blueberries to finis it off.
It’s a perfect recipe for dessert anytime (or Mother’s Day)!
Maple Ice Cream by Jodie Fitz
1 cup whipping cream
14 oz. sweetened condensed milk
¼ cup maple syrup
1 teaspoon vanilla extract
Whip together the whipping cream, maple syrups and vanilla extract until it’s stiff like a whipped cream. Fold in the sweetened condensed milk. Freeze the ice cream in the freezer overnight.
Preheat the oven to 350 degrees.
Cut the layered phyllo dough into 2 inch x 4 inch strips. You will need three to four of the cut layered strips for each muffin shell.
Baste the muffin tin cups. Lay the strips into each cup by crisscrossing them to fill and form a phyllo cup. Baste the phyllo cup lightly with canola oil.
Bake the cups for 5- 7 minutes; until lightly browned. Let them cool & serve a scoop of the maple ice cream in them.
Garnishing: The maple ice cream is delicious all on its own, but you can drizzle some maple syrup and top it off with fresh blueberries for an extra special finish of flavor.
Need an easy snack or breakfast items for Mother’s Day brunch?
Check out these Strawberry Roll Ups! They’re equally easy to make, but simply mouthwatering to serve.
I have even used these in the lunchbox as a sandwich alternative = a versatile and useful recipe.