Food and Recipes Desserts Ice Cream Black Walnut Ice Cream Worth A Double Scoop Be the first to rate & review! 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. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on August 19, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close 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 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 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.) Caitlin Bensel; Food Stylist: Torie Cox 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. 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. Caitlin Bensel; Food Stylist: Torie Cox 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. Caitlin Bensel; Food Stylist: Torie Cox Top with remaining cream mixture; sprinkle evenly with remaining 1/4 cup walnuts. Caitlin Bensel; Food Stylist: Torie Cox Freeze ice cream: Cover with plastic wrap, and freeze until firm enough to scoop, at least 6 hours or up to 12 hours. Caitlin Bensel; Food Stylist: Torie Cox Keep covered in freezer up to 3 weeks. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print