The dish to eat in Burlington · United States

Maple creemee

Name: Maple soft serve at home
Yield: 6
Cuisine: United States
Ingredients: 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 3/4 cup (180 ml) dark maple syrup; 2 tbsp (25 g) sugar; 2 tbsp (16 g) nonfat dry milk powder; 1 tbsp (8 g) cornstarch; 1/4 tsp kosher salt; 1/2 tsp vanilla extract; Maple sugar or crushed maple candy, to serve

Photo: Whoisjohngalt, CC BY-SA 4.0, via Wikimedia Commons · source

Vermont soft serve made with real maple syrup.

In Vermont, soft serve is a creemee, and the one to have is maple. Burlington's come from waterfront stands in summer and from Mr. Creemee on Pine Street all year. Get it with maple sprinkles.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Burlington

Mr. Creemee
South End
Order: A maple creemee
The Little Gordo team's year-round shop at 377 Pine St.
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Burlington Bay Market & Café
Waterfront
Order: Maple, or a maple and black raspberry twist
Known for its maple and black raspberry creemees by the lake.
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Ice Cream Evan's
Waterfront
Order: Maple creemee with maple sprinkles
A waterfront stand a Vermont Public listener named as a favorite in 2025.
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All three are on Chef Amazing’s list The best maple creemee in Burlington, which you can save and take with you.

Cook it at home: Maple soft serve at home

Serves 6Time 30 min plus chilling and churning

A home take on the maple creemee: a rich, eggless maple base churned in an ice cream maker and eaten soft, straight from the machine. Use dark, robust maple syrup for the strongest flavor.

Pans and tools

Saucepan
Whisk
Ice cream maker
Zip-top bag for piping (optional)

You’ll need

2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
3/4 cup (180 ml) dark maple syrup
2 tbsp (25 g) sugar
2 tbsp (16 g) nonfat dry milk powder
1 tbsp (8 g) cornstarch
1/4 tsp kosher salt
1/2 tsp vanilla extract
Maple sugar or crushed maple candy, to serve

Steps

Whisk the sugar, milk powder, cornstarch and salt in a saucepan. Whisk in the milk a little at a time until smooth.
Set over medium heat and cook, whisking, until it just simmers and thickens slightly, 5 to 7 minutes. Take it off the heat.
Whisk in the cream, maple syrup and vanilla.
Pour into a bowl, cover and chill until very cold, at least 4 hours or overnight.
Churn in an ice cream maker until it looks like thick soft serve, 20 to 25 minutes.
Serve right away, piped from a zip-top bag with the corner cut off, and top with maple sugar.

Chef’s tips

It is best eaten straight from the machine; frozen longer it sets like ice cream.

Dark, robust syrup tastes more of maple than golden syrup.

The base keeps 2 days in the fridge.

Contains: ['dairy'].

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