Black Walnut Ice Cream

Black Walnut Ice Cream Recipe

Indulge in the rich, nutty flavors of homemade Black Walnut Ice Cream. This creamy dessert features the distinct taste of black walnuts, providing a unique and gourmet treat perfect for any occasion. Whether enjoyed on its own or as a complement to pies and cakes, this ice cream is sure to be a hit.

Why You’ll Love This Black Walnut Ice Cream Recipe

  • Rich, nutty flavor from black walnuts
  • Creamy and smooth texture
  • Easy to make with straightforward instructions
  • Perfect for gourmet desserts or casual snacking

Ingredients You’ll Need

  • 1 cup black walnuts, chopped
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the chopped black walnuts on a baking sheet and toast for 8-10 minutes, until fragrant. Let cool.
  2. Prepare the Custard Base: In a medium saucepan, combine the milk, 1 cup of heavy cream, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
  3. Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually add a ladle of the hot milk mixture to the egg yolks, whisking constantly to prevent the eggs from cooking. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly.
  4. Cook the Custard: Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon (170-175°F or 77-80°C). Remove from heat.
  5. Add Flavorings: Stir in the remaining heavy cream, vanilla extract, salt, and toasted black walnuts. Allow the mixture to cool to room temperature.
  6. Chill the Mixture: Cover the custard and refrigerate for at least 4 hours or overnight until completely chilled.
  7. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  8. Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Serving Suggestions

  • Serve scoops of black walnut ice cream in bowls or cones.
  • Pair with chocolate sauce or caramel drizzle.
  • Use as a topping for warm apple pie or brownies.
  • Garnish with additional toasted black walnuts for extra crunch.

How to Store Black Walnut Ice Cream Recipe

Store the black walnut ice cream in an airtight container in the freezer. It will keep for up to 2 weeks. For the best texture, let it sit at room temperature for a few minutes before scooping.

Additional Tips

  • Substitute half-and-half for heavy cream for a lighter texture.
  • Add a splash of bourbon or rum for an adult twist.
  • If the custard curdles, strain it through a fine-mesh sieve before chilling.

Black Walnut Ice Cream Recipe

Recipe by Rose HernandezCourse: DessertCuisine: AmericanDifficulty: Moderate


Prep time


Cooking time






  • 1 cup black walnuts, chopped

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup granulated sugar

  • 5 large egg yolks

  • 1 teaspoon vanilla extract

  • Pinch of salt


  • Toast walnuts at 350°F (175°C) for 8-10 minutes.
  • Heat milk, 1 cup of cream, and sugar until hot.
  • Temper egg yolks with a hot milk mixture.
  • Cook custard until thickened.
  • Stir in cream, vanilla, salt, and walnuts. Cool.
  • Chill mixture for 4 hours or overnight.
  • Churn in the ice cream maker.
  • Freeze until firm.


  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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