Creamy Homemade Walnut Ice Cream Recipe – Easy & Delicious

Walnut ice cream is a delightful frozen dessert that combines the rich, nutty flavor of walnuts with the creamy texture of traditional ice cream. This homemade version is perfect for those who appreciate the crunch and earthy taste of walnuts in every bite. Made with fresh cream, milk, and toasted walnuts, this recipe delivers a luxurious and satisfying treat. Whether served on its own or as an accompaniment to a warm dessert, this walnut ice cream is bound to become a favorite among ice cream lovers.

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Nutrition Information (Per Serving)

• Calories: 280 kcal
• Carbohydrates: 22g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 40mg
• Fiber: 1g
• Sugar: 18g
• Calcium: 120mg

Prep Time

• Preparation Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 4 hours (for chilling and freezing)
• Total Time: 4 hours 25 minutes

Cuisines & Course

• Cuisine: American, European
• Course: Dessert
• Servings: 6

Equipment Needed

• Saucepan
• Mixing bowls
• Whisk
• Ice cream maker
• Freezer-safe container
• Spatula
• Measuring cups and spoons

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup walnuts, toasted and chopped
• ¼ teaspoon salt
• 2 tablespoons maple syrup (optional, for extra flavor)

Instructions

Step 1: Prepare the Walnut Base

1. In a dry pan over medium heat, toast the walnuts for 3-4 minutes until fragrant. Be sure to stir occasionally to prevent burning.
2. Allow the toasted walnuts to cool, then chop them into small pieces. Set aside for later use.

Step 2: Heat the Cream Mixture

3. In a medium saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
4. Remove from heat and set aside to cool slightly.

Step 3: Prepare the Egg Custard

5. In a separate bowl, whisk together egg yolks, the remaining sugar, and salt until the mixture becomes pale and slightly thick.
6. Gradually pour a small amount of the warm milk mixture into the egg mixture while whisking continuously to prevent the eggs from scrambling.
7. Slowly add the tempered egg mixture back into the saucepan, stirring constantly.
8. Cook the mixture over low heat, stirring continuously with a spatula, until it thickens and coats the back of a spoon (around 170°F or 77°C).

Step 4: Strain & Chill

9. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
10. Stir in the vanilla extract and maple syrup (if using).
11. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
12. Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.

Step 5: Churn the Ice Cream

13. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
14. When the ice cream reaches a soft-serve consistency, fold in the chopped toasted walnuts.

Step 6: Freeze & Serve

15. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.
16. Serve the walnut ice cream in bowls or cones and enjoy!

Tips for the Best Walnut Ice Cream

• Use fresh walnuts: Freshly toasted walnuts provide the best flavor and crunch.
• Don’t skip the chilling step: Chilling the custard before churning ensures a smooth and creamy texture.
• Maple syrup addition: This adds a subtle caramel-like flavor that pairs beautifully with the walnuts.
• Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Enjoy this Walnut Ice Cream Recipe as a homemade treat for family and friends!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.