Maple Creemees

"Inspired by my trips to Vermont in the winters, here is a twist on Maple Creemees made with @maplesyrupvermont! #ad Maple Creemees is a staple in Vermont in the summers and winters! It's a soft-serve ice cream made with maple syrup usually best when served at sugar houses! I added pistachios and cardamom to a maple syrup ice cream for creamy, rich ice cream! This is a Swedish-style ice cream that doesn't require cooking the eggs, however, you can heat up the mixture to 165F if you prefer over low heat on the stove! Also, this is legit the most perfect fusion of kulfi and soft serve, so delicious and just the right amount of sweetness from the maple syrup. You can find the recipe on @thefeedfeed website — link is in my bio! #vermontmaplesyrup #feedfeed #VTMapleMakesItBetter"
-- @milkandcardamom
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  • Recipe Card
Prep time 45mins
Serves or Makes: 1 Quart

Recipe Card


  • 3/4 cup Vermont Maple Syrup
  • 2 eggs
  • 3/4 teaspoon ground cardamom
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 1/3 cup pistachios, coarsely chopped


  • Step 1

    In a bowl, whisk Vermont Maple Syrup, eggs, and cardamom for 2 minutes. Add heavy cream, milk, and salt and whisk until well combined.

  • Step 2

    Pour the mixture into your ice cream maker and churn. Once the ice cream is 5 minutes from being done, add the pistachios while the ice cream is being churned.

  • Step 3

    Once done, you can serve it as soft serve by spooning the ice cream into a piping bag fitted with a star tip and piping the ice cream into cones or bowls. Otherwise, you can spoon the ice cream into a container, cover with parchment paper and freeze for 15 minutes before serving for a scoopable texture.