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No-Churn Maple Ice Cream

1 14-ounce can sweetened condensed milk
6 tablespoons Trees Knees Maple in your favorite flavor
1/4 teaspoon kosher salt
2 cups heavy cream, very cold
Mix-ins, optional

Place a 9” x 5” loaf pan in the freezer to chill.

Whisk together condensed milk, maple syrup, and salt in a large bowl. Pour cream in a separate bowl and beat with an electric mixer until soft peaks form, about 2-3 minutes.

Fold about a third of whipped cream into maple mixture with a spatula until combined. Add mix-ins, if using, and the remaining whipped cream, then fold until incorporated. Pour into chilled loaf pan, cover, and freeze for 4 hours.
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