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Maple Ice Cream.

Maple Cinnamon Crunch Ice Cream

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 1 quart 1x
  • Category: Frozen Desserts, Ice Cream


This Maple Cinnamon Crunch Ice Cream is made with pure maple syrup and fresh cream, and it’s loaded with bits of homemade crunchy cinnamon shortbread cookies.  It takes no time to make and It’s absolutely creamy and delicious!!  


Units Scale


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • Pinch nutmeg
  • 3 large egg whites, beaten to a froth
  • 1/2 stick melted butter
  • 1/2 teaspoon pure vanilla extract


  • 1 cup pure organic maple syrup, Grade A or B. I used Grade A. *See notes below on syrup grades.
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1/8 teaspoon cinnamon
  • 1 cup milk, I used 2%
  • 2 cups heavy whipping cream
  • 2 cups cookie wafer shards (recipe above)



Preheat oven to 350 degrees.  Lightly grease a 9 x 13 baking sheet and set aside.

  1. Whisk together the dry ingredients in a medium bowl.  Add the wet ingredients and mix with a spoon until combined.
  2. Spread the mixture evenly on the prepared baking sheet.  The mixture will be thin.
  3. Bake until golden brown, about 12-15 minutes.  Invert onto a piece of parchment paper.  Allow to cool and cut cookie into small pieces or break into small shards.  Set aside.


  1. Add the maple syrup to a small saucepan.  Simmer over medium heat until syrup has reduced to about 2/3 cup, approximately 30 minutes.  Remove from heat and set aside.
  2. Add the eggs, milk, sugar, salt, and cinnamon to a medium saucepan.  Whisk everything together until the eggs are well blended with the milk.  Place pan over medium heat and stir slowly until mixture begins to thicken.  The mixture should coat the back of a spoon.  Do not allow mixture to come to a boil.  Remove from heat and add vanilla and syrup and mix to combine.  Place pan in a freezer until the custard becomes very cold, about 30 minutes.
  3. Remove the custard from the freezer.  Add whipping cream and whisk to combine.
  4. Add the cookie shards.
  5. Pour mixture into an electric ice cream maker and follow instructions per your ice cream maker.  I ran mine for 25 minutes on ice cream.
  6. Eat the ice cream soft serve as soon as it’s finished churning or freeze it for a couple of hours.  This ice cream is still creamy when frozen, but firmer than soft serve.
  7. Freeze ice cream in an airtight container.


Prep time includes chilling and churning ice cream.

The wafer cookie can be baked 2 to 3 days prior to making the ice cream.

*Grade A syrup is a milder syrup, harvested early in the season.  It’s a light golden color, also known as golden syrup.  This is the grade predominately found in grocery stores.  Grade B syrup is a much darker syrup with a stronger maple flavor.  It is harvested later in the season.  Most home cooks seem to prefer the sweeter tasting grade A syrup over the grade B.  In this recipe I reduced the grade A syrup to give it more of a pronounced maple flavor.

Not all grade A maple syrups are the same.  I tested two organic maple syrups and found one to be far more superior than the other brand.  The winner was Kirkland brand syrup, that I purchased at my local Costco store.  It was excellent!

Cinnamon Wafer Cookie adapted from Food Network.