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Vanilla Ice Cream with Chocolate Ganache

Vanilla Ice Cream with Chocolate Ganache



  • Ice cream maker

  • Ice cream maker attachment


  • 1 ½ c. heavy cream

  • 1 ½ c. Maple Hill Whole Milk

  • 2/3 c. sugar

  • 1 tbsp vanilla extract

  • 1/8 tsp. salt

Chocolate Ganache:

  • 1 ¼ c. chocolate

  • 1 c. heavy cream

  • 1 tbsp Maple Hill Salted Butter



  1. Place ice cream maker in the freezer for 24 hours.

  2. In a medium saucepan, combine the cream, milk, sugar, vanilla, and salt. Whisk often over medium-low heat until the sugar is dissolved, and mixture is warmed through.

  3. Pour into a heatproof bowl and chill for 2 hours or up to overnight.

  4. Remove ice cream base and whisk well. Churn ice cream according to manufacturer’s instructions, typically 20-30 minutes. Ice cream will be soft after churning.

  5. Transfer to an airtight container and freeze for 4-6 hours or overnight.

  6. To make the chocolate ganache: bring the heavy cream to a simmer in a small saucepan. Once it started to simmer, immediately remove from heat and pour over the chocolate chips and butter. Allow to sit without mixing for 5 minutes. Whisk to combine.

  7. Once ready to serve the ice cream, allow to sit at room temperature for a few minutes to soften. Top with chocolate ganache and enjoy!

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