As soon as the weather cooled down, I started craving maple, so I made this Low Carb Maple Walnut Ice Cream in the Ninja Creami with almond milk, cream cheese, and maple extract, at just 2g carbs per serving. It's creamy, full of maple flavour, and loaded with crunchy walnut pieces in every scoop.
Summarize & Save This Recipe On
Jump To:
- Why this low carb maple walnut ice cream works
- What You Need for Maple Walnut Ninja Creami Ice Cream
- Step by step instructions
- How to Make Low Carb Maple Walnut Ice Cream in the Ninja Creami
- Recipe Tips for Sugar Free Maple Ice Cream
- Recipe Variations & Swaps
- Macros and Nutrition
- How to Store Maple Walnut Ninja Creami Ice Cream
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
I tested this maple walnut Ninja Creami ice cream using the same base that's worked in my other nut-based creamis, and folding the walnuts in by hand after the spin is what keeps them crunchy.
If you love nutty flavours, try my Low Carb Pistachio Almond Ice Cream, my Low Carb Cinnamon Pecan Crunch Ice Cream, or my Sugar Free Butter Pecan Ice Cream next.
Why this low carb maple walnut ice cream works
- Just 2g total carbs and 93 calories per serving
- No eggs, no heavy cream, and no cooking
- Maple extract gives real maple flavour without any maple syrup
- Cream cheese adds to the creamy texture
- Walnuts are folded in after spinning, so they stay crunchy instead of getting ground up
- The same base as my pistachio almond ice cream, so if you've made one you can make the other
What You Need for Maple Walnut Ninja Creami Ice Cream
- Unsweetened vanilla almond milk: the light, low carb base, and the vanilla gives the maple some extra depth
- Cream cheese: blended in for a creamy texture and a little richness
- Powdered sweetener: dissolves completely in the cold base, so you don't get any grittiness
- Vanilla and maple extract: the maple extract carries the whole flavour, and the vanilla softens it
- Guar gum (optional): helps thicken the base for a smoother spin
- Walnut pieces: the crunch, and a few extra make a good topping
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to Make Low Carb Maple Walnut Ice Cream in the Ninja Creami
STEP 1: Blend the almond milk, cream cheese, sweetener, vanilla extract, maple extract, and guar gum until completely smooth, then taste and adjust the maple flavour
STEP 2: Pour the base into the Ninja Creami pint and freeze for at least 24 hours, until solid
STEP 3: Process on the Lite Ice Cream setting, adding a splash of milk and respinning if it looks crumbly
STEP 4: Fold the chopped walnuts in by hand so they stay crunchy, then top with a few extra walnuts
Fold the walnuts in by hand with a spoon instead of using the Mix-In setting. The Mix-In cycle chops the walnuts into small bits, but folding keeps them in bigger pieces, so you get real crunch in every scoop of this maple walnut ice cream.
Recipe Tips for Sugar Free Maple Ice Cream
- Blend until there are no cream cheese specks left, since small chunks freeze as icy bits
- Add maple extract a little at a time, because a small amount goes a long way
- Freeze the pint on a flat surface so the top freezes level and spins evenly
- A dry or crumbly first spin is normal, and a splash of milk and a respin usually fixes it
- Chop the walnuts into small pieces so they spread evenly through the ice cream
Recipe Variations & Swaps
- Pecans: swap the walnuts for chopped pecans for a butter pecan style twist
- Maple cinnamon: add ¼ teaspoon cinnamon to the base for a warmer fall flavour
- Richer base: replace ½ cup of the almond milk with heavy cream for a thicker scoop (macros will change)
- Sweetener: use any powdered sweetener you like, such as monk fruit or allulose blends
- Skip the guar gum: it still works, the texture is just a bit less thick
Macros and Nutrition
Each serving of this low carb maple walnut ice cream has 93 calories and 2g total carbs, with 8g fat from the cream cheese and walnuts. The recipe makes 4 servings.
| Calories | 93 |
| Fat | 8g |
| Total Carbs | 2g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 2g |
How to Store Maple Walnut Ninja Creami Ice Cream
- Store covered in the freezer for up to 2 weeks
- Let it sit 5 to 10 minutes before scooping if it's frozen solid, or respin briefly
- The walnuts stay crunchiest the day you fold them in, so add them to only what you'll eat if you're saving some for later
Frequently Asked Questions
Yes, but it adds extra liquid and can change the carbs depending on the brand. Maple extract gives a stronger maple flavour with no added carbs.
A crumbly or powdery pint after the first spin is common with light bases. Add a splash of milk or cream and respin on Lite Ice Cream until it's smooth.
It's made without sugar, eggs, or heavy cream, and each serving has 2g total carbs, so it fits a keto maple walnut ice cream craving too.
Recipe Card
Low Carb Maple Walnut Ice Cream (Ninja Creami)
Ingredients
- 2 cups (473.18 ml) unsweetened vanilla almond milk
- ¼ cup (31.25 g) powdered sweetener sugar substitute
- 1 teaspoon (4.93 ml) vanilla extract
- ½ teaspoon (2.46 ml) maple extract
- 2 oz (56.7 g) cream cheese
- ¼ teaspoon (0.7 g) guar gum optional
- ¼ cup (29.25 g) chopped walnut pieces
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Add the almond milk, cream cheese, powdered sweetener, vanilla extract, maple extract, and guar gum (if using) to a blender. Don't add the walnuts yet
- Blend on high until completely smooth, with no visible chunks of cream cheese
- Taste and adjust. Add more maple extract for a stronger maple flavour, or more sweetener if you like it sweeter
- Pour the mixture into the Ninja Creami pint container
- Freeze for at least 24 hours, until completely solid
- Put the frozen pint in the Ninja Creami and process on the Lite Ice Cream setting
- If it looks crumbly, powdery, or dry after the spin, add a splash of milk or cream and respin until smooth and creamy
- Fold the chopped walnut pieces in by hand so they stay crunchy
- Scoop into bowls and top with a few extra chopped walnuts
Notes
- Soften the cream cheese first so it blends in faster
- Use powdered sweetener, not granulated, because granulated won't fully dissolve in the cold base
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Tastes just like the maple walnut I grew up loving, only with 2g carbs a scoop.