Maple Walnut Ice Cream With Maple Extract (Ninja Creami)
This maple walnut ice cream recipe is a Ninja Creami ice cream made with maple extract, pasteurized egg whites, sugar in the raw, cream, and walnut pieces. It creates a rich maple flavor similar to classic store-bought maple walnut ice cream while using ingredients that are easy to find at most grocery stores. If you enjoy maple ice cream, this maple walnut version adds texture and crunch from walnut pieces mixed throughout the pint.
Maple walnut ice cream is often made with maple syrup, maple sugar, or a cooked custard base. This version takes a simpler approach by using maple extract for flavor and pasteurized egg whites for stabilization, creating a smooth, creamy, and scoopable homemade ice cream without needing specialty ingredients.
Quick Answer
This homemade maple walnut ice cream combines maple extract, pasteurized egg whites, sugar in the raw, cream, and walnut pieces to create a smooth, creamy maple ice cream in the Ninja Creami.
After making my maple walnut ice cream with maple sugar, I wanted to see whether I could create a similar result using ingredients that were easier to find locally. The finished ice cream reminded me much more of the maple walnut ice cream sold in grocery stores, with a stronger maple flavor than the maple sugar version.
The strength of the maple extract in the ice cream base was intentional. Through testing other Ninja Creami recipes, including my rum and raisin ice cream, I found that extract flavors become noticeably milder after freezing and spinning. Because frozen desserts naturally mute flavors, this recipe uses a larger amount of maple extract to ensure the finished ice cream still has a rich maple flavor.
Cost Rating: 🍳 1 Pan — Low Cost (Yield One Pint)
Cost guideline:
Cost Per Batch: ~$5.25–$5.75
Cost Per Serving: ~$1.30–$1.45 (based on 4 servings)
Most of the cost comes from the cream and walnuts. While many maple walnut ice cream recipes rely on premium maple sugar or larger amounts of pure maple syrup, this version uses maple extract and sugar in the raw instead.
Because both ingredients are widely available in grocery stores, this recipe is generally less expensive to make than a maple sugar version while still providing a rich maple flavor. The recipe produces one Ninja Creami pint, making it a practical small-batch dessert.
Why You’ll Love This Maple Walnut Ice Cream
Rich Maple Flavor: Maple extract creates a rich maple flavor similar to classic store-bought maple walnut ice cream. If you enjoy a more natural flavor, my maple sugar version may be a better fit.
Creamy Texture: The combination of cream and pasteurized egg whites creates a smooth, creamy texture that remains easily scoopable after spinning.
Grocery Store Ingredients: Everything needed for this recipe can be found at a regular grocery store without hunting down specialty maple products.
Egg White Base: Pasteurized egg whites help provide structure while allowing the maple flavor to remain the star of the recipe instead of competing with a cream cheese base.
Budget-Friendly Alternative: Maple extract and sugar in the raw create a rich maple flavor at a lower cost than recipes that rely heavily on maple sugar.
Budget Tip:
If you enjoy baking, salads, or homemade ice cream, consider buying walnut halves and pieces in larger bags when they go on sale. Walnuts store well in the freezer and can last for months, helping reduce the cost per batch compared to purchasing smaller packages as needed.
How to Make Maple Walnut Ice Cream With Maple Extract
Add the pasteurized egg whites and Sugar in the Raw to a medium bowl or measuring cup. Blend them together until the mixture is evenly combined. Sugar in the Raw has larger crystals than regular white sugar, so it will take longer to mix in and may not dissolve completely before freezing.
Pour in the 18% cream and stir until smooth. Add the maple extract and mix again. The maple flavor will seem quite strong at this stage, but it will mellow once the ice cream freezes and spins.
Pour the mixture into a Ninja Creami pint container. Add enough 3.25% milk to reach the max fill line if needed, then stir the mixture one final time.
Place the lid on the container and freeze on a level surface for at least 24 hours. The base should be completely frozen before processing.
Remove the pint from the freezer and place it into the outer bowl of the Ninja Creami. Process using the Ice Cream setting.
After the first spin, use a spoon to create a hole approximately 1½ inches wide and 2 to 3 inches deep in the center of the ice cream. Add the walnut halves and run the Mix-In cycle.
The walnut pieces will break down slightly during mixing and distribute throughout the pint while still maintaining a pleasant texture. Serve immediately for a soft scoopable texture or freeze briefly if you prefer a firmer consistency.
Ingredients:
Unlike recipes that require maple sugar or specialty ingredients, this homemade maple walnut ice cream can be made entirely with ingredients commonly found in most grocery stores.
Pasteurized egg whites: Help stabilize the ice cream base and add protein without contributing the tangy flavor of a cream cheese base. This allows the maple extract and walnut flavors to remain the focus of the finished ice cream.
Sugar in the Raw: Adds sweetness along with deeper caramel notes than regular white sugar. Those caramel notes complement the maple extract and help create a richer maple flavor throughout the finished ice cream.
18% cream: Creates the rich, creamy texture expected from homemade maple walnut ice cream while keeping the base smooth and scoopable after spinning.
Maple extract: Supplies most of the maple flavor in this recipe. It creates a stronger maple flavor than maple sugar while remaining easy to find in most grocery stores. If you prefer a stronger maple flavor, this version is the better choice. If you enjoy a more subtle and natural maple flavor, my maple sugar version may be a better fit.
3.25% milk: Helps bring the base to the proper volume for the Ninja Creami pint container without making the ice cream overly rich.
Walnut halves: The nuts provide the classic nutty flavor associated with traditional maple walnut ice cream. The Mix-In cycle breaks them into walnut pieces throughout the pint while still leaving noticeable texture in every scoop.
Substitutions and Add-Ins for Maple Walnut Ice Cream
This recipe offers some flexibility, but a few ingredients are important to maintaining the intended texture and flavor.
Pasteurized egg whites: Can be replaced with another tested Ninja Creami base, but doing so will change both the flavor and texture of the finished ice cream. They are an important part of this specific recipe.
Sugar in the Raw: Light brown sugar can be substituted for a deeper caramel flavor. Granulated sugar can also be used, though the finished ice cream will have a slightly cleaner sweetness.
18% cream: Heavy cream or heavy whipping cream can be used for a richer result. The finished ice cream will be denser and more indulgent.
Maple extract: Should not be substituted. It provides the primary maple flavor and is essential to the identity of this recipe.
3.25% milk: 2% milk can be used if needed. The finished ice cream may be slightly less rich, but the difference is minimal since only a small amount is used.
Walnut halves: Walnut pieces can be substituted without affecting the recipe. Pecans can also be used, though the flavor profile will move away from a traditional maple walnut ice cream.
Chocolate chips: A small handful can be added during the Mix-In cycle if you enjoy a maple chocolate flavor combination.
Extra walnuts: Additional walnut pieces can be added during the Mix-In cycle for a more heavily textured ice cream.
How Different Milks and Creams Affect Ice Cream Texture
Different dairy products create different textures in homemade ice cream. While skim milk and 2% milk can be used in Ninja Creami recipes, they often create a more icy texture and may require additional re-spins. For a lighter ice cream, I generally recommend half-and-half (10%), which provides a good balance between a lighter dessert and a creamy finished texture.
For recipes that benefit from a richer texture, I often use 18% cream, such as in my Blue Raspberry Ice Cream, Homemade Orange Creamsicle Ice Cream, and Banana Ice Cream recipes. When I want an especially rich and indulgent ice cream, I use 35% heavy cream, as seen in my Taro Blackberry Ice Cream, Pistachio Ice Cream with Pistachio Halva, and Strawberry Rhubarb Ice Cream recipes.
Pasteurized egg whites can also be used to help stabilize an ice cream base without adding the flavor of cream cheese. You’ll see that approach in this maple walnut ice cream recipe as well as my Chocolate Coffee Bean Ice Cream and Banana Ice Cream recipes.
If you’d like to learn more about maple ingredients, see my article on What Is Maple Sugar? and compare how maple sugar, maple extract, and maple syrup each contribute different flavors to homemade ice cream.
Best Ice Cream Dairy Choices For Your Creami
| Dairy Base | Texture | Richness | Best For |
|---|---|---|---|
| Skim Milk (0%) | Most icy | Low | High-protein recipes where calories matter more than texture |
| 2% Milk | Slightly icy | Low-Moderate | Lighter ice cream recipes |
| 3.25% Milk (Whole Milk) | Smoother | Moderate | Traditional homemade ice cream bases |
| 5%–6% Milk | Creamy | Medium-High | Richer texture without using cream |
| Half-and-Half (10%) | Smooth and creamy | High | Lighter ice cream with good texture |
| 18% Cream | Rich and creamy | High | Balanced Ninja Creami ice cream recipes |
| Heavy Cream (35%) | Very rich and dense | Very High | Premium-style ice cream recipes |
| Oat Milk | Creamier than most plant milks | Moderate | Dairy-free recipes |
| Almond Milk | Often icy without stabilizers | Low | Lower-calorie dairy-free recipes |
| Coconut Milk | Rich and creamy | High | Dairy-free recipes needing extra body |
| Rice Milk | Thin and often icy | Low | Can be used, but usually benefits from additional stabilizers |
Expert Tips, Serving and Storing Suggestions
Tip #1: Trust the extract level. Maple extract tastes stronger in the liquid base than it does after freezing. The flavor mellows during freezing and spinning, which is why this recipe uses more extract than many people expect.
Tip #2: Freeze for a full 24 hours. A fully frozen base spins more evenly and produces a smoother texture. If the center is still soft, the finished maple walnut ice cream may not process properly.
Tip #3: Add the walnuts during the Mix-In cycle. Adding the walnuts after the first spin keeps larger walnut pieces throughout the pint. If they are blended into the base before freezing, they lose much of their texture.
Tip #4: Use pasteurized egg whites. Pasteurized egg whites are safer than raw shell eggs and provide consistent results. They also blend easily into the base without requiring any cooking.
This maple walnut ice cream is best served immediately after the Mix-In cycle when it is smooth, creamy, and easily scoopable.
The rich maple flavor pairs well with warm brownies, apple desserts, pumpkin desserts, and fall baking recipes. If you’re serving it during cooler weather, try scooping it over warm apple crisp or alongside a slice of apple pie.
Because the walnuts remain in noticeable pieces throughout the ice cream, each scoop provides both maple flavor and walnut texture. A small sprinkle of extra walnut pieces on top makes a simple garnish.
If you enjoy maple desserts, this recipe also pairs naturally with my Maple Walnut Ice Cream With Maple Sugar, allowing you to compare how maple sugar and maple extract create different flavor profiles.
Store leftover maple walnut ice cream in the original Ninja Creami pint container with the lid attached.
After serving, use the back of a spoon to level the surface of the remaining ice cream before returning it to the freezer. This helps create a more even surface for future spins.
For the best texture, keep the ice cream frozen and process again using the Re-Spin setting if it becomes too firm after extended storage.
FAQ
Maple Walnut Ice Cream With Maple Extract (Ninja Creami)
Equipment
- Ninja Creami Pint With Lid
- Ninja Creami Machine
- Medium Bowl or Large Measuring Cup
- spoon
Ingredients
- ¼ Cup Pasteurized Egg Whites
- ¼ Cup Turbinado Sugar Sugar In The Raw
- 1 Cup 18% Heavy Cream
- 4 Tsp Maple Extract
- Homogenized 3.25% Milk To Max Fill Line
Instructions
- Add the pasteurized egg whites and Sugar in the Raw to a medium bowl or large measuring cup/directly in pint. Stir until evenly combined. The sugar may not dissolve completely.
- Pour in the 18% cream and stir until smooth.
- Add the maple extract and mix well.
- Pour the mixture into a Ninja Creami pint container.
- Add enough 3.25% milk to reach the max fill line and stir one final time.
- Place the lid on the pint container and freeze on a level surface for at least 24 hours.
- Remove the pint from the freezer and process using the Ice Cream setting.
- After the first spin, use a spoon to create a hole about 1½ inches wide and 2–3 inches deep in the center of the ice cream.
- Add the walnut halves to the center hole.
- Run the Mix-In cycle.
- Serve immediately for a smooth, creamy texture or freeze briefly for a firmer scoop.
Notes
- Sugar in the Raw has larger crystals than regular white sugar and may not fully dissolve before freezing. Stir until evenly combined and don’t worry if a few crystals remain.
- If a frozen hump forms on the surface of the pint during freezing, scrape it level before spinning. A warmed metal spoon works well for pressing down and smoothing raised areas.
- Avoid softening the entire pint in the microwave before processing. This can make the finished ice cream overly soft after spinning.
- If the ice cream looks crumbly after the first spin, press gently with your finger before adding liquid or running a Re-Spin. Sometimes the ice cream has simply loosened and will compress back into a smooth, scoopable texture.
