black walnut ice cream recipe

Written BySheba G Updated On
black walnut ice cream recipe
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The Best black walnut ice cream recipe

I’ve been making black walnut ice cream for years, and it’s a recipe that never fails to impress. The rich, nutty flavor of the walnuts pairs perfectly with the creamy texture of the ice cream. It’s a classic dessert that’s perfect for any occasion, whether you’re hosting a dinner party or just need a sweet treat after dinner.

My family loves it, and I love how easy it is to make – just blend together some heavy cream, sugar, eggs, and chopped walnuts, and freeze until set. The best part is that it’s made with real ingredients, so you can feel good about what you’re serving your loved ones. Plus, the walnuts add a boost of omega-3s and antioxidants to this otherwise indulgent dessert.

I’ve even made it for my kids’ birthday parties – they love helping me scoop it into cones and enjoying the fun flavors of vanilla and chocolate chip cookies mixed in. We always get rave reviews at potlucks and gatherings when I bring this ice cream to share. It’s truly a crowd-pleaser!

The first time I made this recipe was when I was experimenting with different flavors for my holiday cookie exchange party. I wanted something unique and exciting to serve alongside all the usual suspects like sugar cookies and gingerbread men. After some trial and error, I landed on this black walnut ice cream recipe that has since become a staple in my household.

It’s become a tradition now – every year around Christmas time, I whip up a batch (or two) of this delicious ice cream to serve at our family gatherings. And let me tell you, it never disappoints! My kids are always begging for more of that creamy goodness, and my husband raves about how ‘professional’ it tastes – like something from an ice cream shop!

One thing that really sets this recipe apart is the simplicity of its ingredients list: just heavy cream, sugar, eggs, vanilla extract, and chopped walnuts. That means no artificial preservatives or flavor enhancers here – just pure, wholesome goodness in every bite.

Black Walnut Ice Cream

Black Walnut Ice Cream

4.6 from 780 votes

This rich and creamy ice cream features the distinct, earthy flavor of black walnuts. The custard base is infused with toasted black walnuts for a deep nutty taste.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time4 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Custard Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup pure maple syrup
1/2 teaspoon salt
6 large egg yolks
2 teaspoons vanilla extract

For the Walnut Infusion

1 cup black walnuts, roughly chopped

👨‍🍳Directions

1Preheat your oven to 350°F.
2Spread the chopped black walnuts on a parchment-lined baking sheet and toast for 8 to 10 minutes, until they are fragrant and lightly browned, shaking the pan halfway through.
3Let the walnuts cool completely.
4In a medium saucepan over medium heat, combine the heavy cream, whole milk, 1/2 cup of the sugar, maple syrup, and salt.
5Stir occasionally and heat until the mixture is steaming and small bubbles form around the edge, about 5 minutes, but do not let it boil.
6While the cream mixture heats, in a large bowl whisk together the egg yolks and the remaining 1/4 cup of sugar until the mixture is pale and thick, about 2 minutes.
7Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them.
8Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking constantly.
9Cook over medium-low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of the spatula and reaches 170°F on an instant-read thermometer, about 5 to 7 minutes.
10Remove the custard from the heat and stir in the vanilla extract.
11Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
12Stir in the toasted black walnuts, then cover the bowl with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming.
13Refrigerate the custard for at least 4 hours, or until it is completely chilled (40°F or below).
14Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions, typically for 20 to 25 minutes, until it reaches a soft-serve consistency.
15Transfer the churned ice cream to an airtight container, pressing a piece of parchment paper directly onto the surface.
16Freeze for at least 4 hours, or until firm, before serving.

🔧Equipment

Medium saucepan
Whisk
Fine-mesh strainer
Large bowl
Ice cream maker
Baking sheet
Parchment paper
Spatula
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 32g💛Saturated Fat: 16g❤️Cholesterol: 220mg🧂Sodium: 250mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 7g

📝Notes

For a smoother texture, you can strain out the walnut pieces before churning, then stir them back in after churning. Black walnuts have a very strong flavor, so adjust the amount to your preference. The ice cream will keep in the freezer for up to 2 weeks.

Watch Video Of How Black Walnut Ice Cream Works

This black walnut ice cream recipe is truly a winner in our household – whether we’re serving it at family gatherings or just enjoying it as a sweet treat after dinner.

One thing I love about this recipe is how versatile it is: we can easily double or triple the batch size if we need to serve a large crowd.

And because it freezes so well, we can make it ahead of time and store it in our deep freezer for up to 3 months – perfect for those busy weeknights when we need something quick but still delicious.

❓ Frequently Asked Questions About Black Walnut Ice Cream

Q: What type of walnuts should I use?

In this recipe, we recommend using English walnuts for their rich, buttery flavor. If you can’t find English walnuts, you can substitute with black walnuts or even pecans.

Q: Can I use low-fat or non-fat cream?

No – we highly recommend using heavy cream for the best results. Low-fat or non-fat cream will result in an inferior texture and taste.

Q: How long does this ice cream take to freeze?

This ice cream typically takes around 2 hours to set in the freezer if you’re using an electric ice cream maker or around 4 hours if you’re doing it manually by hand.

Q: Can I add mix-ins like chocolate chips or nuts?

Absolutely! Feel free to get creative with your mix-ins – some popular options include dark chocolate chips, chopped hazelnuts or almonds.

Q: Is this recipe suitable for vegetarians?

Yes – this recipe is vegetarian-friendly as long as you’re using vegetarian-friendly vanilla extract.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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