This Ninja Creami maple walnut ice cream tastes like fall in a pint, creamy maple sweetness, buttery candied walnuts, and that cold spoonful you keep “testing” straight from the freezer. It’s an old-school ice cream flavor made easy, with no eggs, no gums, and zero stress.
If you’re new to the machine, my Ninja Creami Beginner’s Guide walks you through freezing, spinning, and Respins so your first pint comes out smooth instead of crumbly.
I brought home a gorgeous bottle of real maple syrup from a recent Canada trip, and there was no chance it was staying “just for pancakes.” I’ve been drizzling it into coffee, salad dressings, and candied nuts — and of course, straight into a Creami pint.
This one lives right next to my Maple Ube Latte Ice Cream, Pumpkin Cheesecake Ice Cream, and Pumpkin Spice Latte Ice Cream as peak fall comfort. Cozy, nutty, lightly sweet, and dangerously scoopable.
Jump to:
- Why You'll Love This
- Ingredients
- Add-Ins & Swaps
- Step-by-Step Instructions
- 🍒Topping & Serving Ideas
- 👪Serving Size
- 🌀Tools You’ll Need
- Recipe Tips & Troubleshooting
- Recipe FAQs
- Coffee and Espresso Ice Cream Flavors
- Cheesecake Style Ninja Creami Ice Cream Recipes
- Did you try this recipe?
- Ninja Creami Maple Walnut Ice Cream
Why You'll Love This
- No heavy cream — just half-and-half for a smooth, no-fail texture
- No eggs, gums, pudding mix, or protein powder
- Rich maple flavor that tastes homemade (not artificial)
- Scoopable texture straight from the pint — no thaw time needed
- Family-approved fall flavor that’s easy to prep
- Cozy fall flavor the whole family loves
- Perfect balance of creamy + nutty
Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Half and Half – creamy base that won’t churn into butter in the Creami.
- Sweetened Condensed Milk – adds sweetness and scoopable texture.
- Cream Cheese – gives body and richness without needing egg yolks.
- Pure Maple Syrup – real maple flavor that deepens as it freezes.
- Vanilla Bean Paste or Extract – adds warmth and aroma.
- Candied Maple Walnuts – crunchy, toasty, sweet perfection (I used my 3-Ingredient Candied Maple Walnuts).
- Pinch of Salt – sharpens the maple flavor.
Add-Ins & Swaps
- No candied nuts? Toasted walnuts work great too.
- No maple syrup? Try maple extract plus 2 extra tablespoon condensed milk.
- Want a salted maple vibe? Add a few flakes of sea salt after the Respin.
- Go full fall mode: Add ¼ teaspoon cinnamon or nutmeg to the base before freezing.
Step-by-Step Instructions
- Step 1. Blend the base. In a blender, combine half and half, condensed milk, cream cheese, maple syrup, vanilla, and salt. Blend until completely smooth. our the base into a Ninja Creami Deluxe 24-oz pint.
- Step 2. Freeze. Freeze flat for at least 24 hours until solid.
- Step 3. Spin the base. Remove from freezer, install in the Creami bowl, and select Ice Cream. If the texture looks crumbly, add a tablespoon of half-and-half and hit Respin. It should turn perfectly creamy.
- Step 4. Add the walnuts.
Use the Mix-In cycle to fold in chopped candied maple walnuts.
- Step 5. Enjoy immediately or freeze 10–15 minutes for a firmer texture.
🍒Topping & Serving Ideas
- Drizzle with extra maple syrup 🍁
- Sprinkle more candied or toasted walnuts
- Add a dollop of whipped cream
- Dust with cinnamon or flaky salt
- Sandwich between two oatmeal cookies for a frozen treat
👪Serving Size
This recipe is made for the Ninja CREAMi Deluxe, yielding 4 servings per pint.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Recipe Tips & Troubleshooting
- Crumbly texture? It’s under-spun. Add a splash of half-and-half and Respin once or twice.
- Too soft? Pop it back in the freezer for 20 minutes before scooping.
- Grainy feel? Your base might not have blended fully — make sure the cream cheese is smooth before freezing.
- Still not sure why your texture looks off? Check my full Ninja Creami FAQ and Troubleshooting Guide for real fixes that actually work.
Recipe FAQs
You can, but it’s riskier — heavy cream can turn buttery if over-spun.
Always add them during the Mix-In cycle, never before freezing.
Yes! Use ½ teaspoon extract plus an extra tablespoons of condensed milk for sweetness.
Yep — just divide between two Deluxe pints and freeze both.
Coffee and Espresso Ice Cream Flavors
Cheesecake Style Ninja Creami Ice Cream Recipes
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Maple Walnut Ice Cream
Equipment
- 1 Ninja Creami Deluxe 11 in 1 Ice Cream Maker
- 1 Ninja Creami 24 ounce container pint
- 1 Blender
Ingredients
- 1 cup half and half
- ¼ cup sweetened condensed milk
- 2 ounces full-fat cream cheese
- 3 Tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste or extract
- ½ cup chopped candied maple walnuts
- Pinch of salt
Instructions
- Blend half and half, condensed milk, cream cheese, maple syrup, vanilla, and salt until smooth.
- Pour into a Ninja Creami Deluxe pint and freeze 24 hours.
- Spin using Ice Cream setting.
- If crumbly, add 1 tablespoon half-and-half and Respin.
- Add candied walnuts using Mix-In cycle.
- Enjoy immediately or freeze 10–15 minutes for a firmer texture.
Notes
- Half-and-half prevents the “butter problem” heavy cream can cause.
- Always blend cream cheese fully for a silky base.
- Add nuts after spinning to keep them crisp.
- Works great with toasted walnuts if you don’t have candied ones.
- Freezes well up to 2 weeks — Respin to revive texture.
Rose says
Crunchy walnuts in that rich maple ice cream… this one tastes like a cozy fall dessert in a pint. So simple but so good — hope you guys give it a try!