Black Walnut Ice Cream Worth A Double Scoop

Black walnut ice cream is an old-fashioned favorite. Smooth, sweet, and creamy, this frozen dessert is loaded with lots of delicious black walnut flavor thanks to a nut butter that incorporates with the cream. This recipe is made with a no-churn technique; it uses whipped cream and sweetened condensed milk, which keep the ice cream scoopable and creamy and prevent it from getting icy in the freezer.

Southern Living No-Churn Black Walnut Ice Cream
Photo:

Greg DuPree; Food Stylist: Emily Nabors Hall; Shell Royster

Active Time:
25 mins
Freeze Time:
6 hrs
Total Time:
6 hrs 25 mins
Servings:
12
Southern Living Black Walnut Ice Cream ingredients

Caitlin Bensel; Food Stylist: Torie Cox

Ingredients

  • 1 1/2 cups toasted chopped black walnuts, divided

  • 2 1/2 cups heavy whipping cream

  • 1 1/2 tsp. vanilla extract

  • 1/8 tsp. kosher salt

  • 1 (14-oz.) can sweetened condensed milk

Directions

  1. Make walnut paste:

    Place 1 cup of the walnuts in a blender; process on medium speed until a loose paste forms, 1 minute to 1 minute, 30 seconds, stopping to scrape down sides as needed. Scrape 1/4 cup of the walnut paste into a large bowl. (Reserve remaining walnut paste for another use.)

    Southern Living Black Walnut Ice Cream measuring out the walnut paste

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Combine ice cream ingredients:

    Gradually beat in cream with a hand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute, 30 seconds. Increase speed to medium-high, and beat until medium peaks form, 4 to 5 minutes.

    Southern Living Black Walnut Ice Cream beating the whipped cream

    Caitlin Bensel; Food Stylist: Torie Cox

    Beat in vanilla and salt on low speed until just combined. Gradually beat in sweetened condensed milk on medium-low speed until well combined, about 2 minutes.

    Southern Living Black Walnut Ice Cream adding the sweetened condensed milk to the mixture

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Add ice cream to loaf pan:

    Spoon half of cream mixture (about 2 1/2 cups) into a 9- x 5–inch loaf pan; sprinkle evenly with 1/4 cup of the walnuts.

    Southern Living Black Walnut Ice Cream layering the ice cream and nuts in a loaf pan

    Caitlin Bensel; Food Stylist: Torie Cox

    Top with remaining cream mixture; sprinkle evenly with remaining 1/4 cup walnuts.

    Southern Living Black Walnut Ice Cream sprinkling with nuts

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Freeze ice cream:

    Cover with plastic wrap, and freeze until firm enough to scoop, at least 6 hours or up to 12 hours.

    Southern Living Black Walnut Ice Cream covering with plastic wrap to freeze

    Caitlin Bensel; Food Stylist: Torie Cox

    Keep covered in freezer up to 3 weeks.

    Southern Living Black Walnut Ice Cream freezing the ice cream

    Caitlin Bensel; Food Stylist: Torie Cox

Related Articles