40+ Irresistible Black Walnut Ice Cream Maker Recipes You Need to Try

40+ Black Walnut Ice Cream Maker Recipes to Satisfy Your Nutty Cravings

Ice cream lovers know that the key to creating an unforgettable frozen treat lies in the unique flavor combinations.

And when it comes to indulgent, sophisticated ice cream, few ingredients are as versatile as black walnuts.

Known for their earthy, rich taste and crunchy texture, black walnuts can elevate any ice cream recipe, making them a perfect addition to your homemade ice cream maker creations.

Whether you’re a fan of creamy, nutty textures or rich flavor contrasts, there’s a black walnut ice cream recipe here that will tempt your taste buds.

From classic combinations to adventurous spins on traditional flavors, we’ve rounded up over 40 delicious black walnut ice cream maker recipes that will make you fall in love with this unique ingredient all over again.

Let’s dive into the world of creamy, nutty goodness with these must-try recipes!

40+ Irresistible Black Walnut Ice Cream Maker Recipes You Need to Try

Wrap-Up Your Ice Cream Journey with Black Walnuts!

After exploring these 40+ black walnut ice cream maker recipes, you’re well-equipped to take your ice cream-making skills to the next level.

Whether you enjoy bold, chocolatey flavors, refreshing fruit combinations, or indulgent, creamy creations, black walnuts bring an extra layer of depth and crunch to each recipe.

The versatility of this humble nut means you can experiment with countless variations to suit your flavor preferences.

So grab your ice cream maker, toast those walnuts, and get ready to enjoy a homemade treat that’s as unique as it is delicious.

With these recipes, you’ll never run out of nutty inspiration for your next batch of homemade ice cream!

Creamy Black Walnut Ice Cream

Indulge in the rich, earthy flavor of black walnuts with this creamy ice cream recipe. With a smooth base of heavy cream and milk, combined with the nutty texture and taste of toasted black walnuts, this ice cream is a true treat for walnut lovers. It’s perfect for a refreshing dessert after a hearty meal or simply as a flavorful afternoon snack.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped
• 1 tbsp honey (optional for sweetness balance)

Instructions:

1. In a medium saucepan, combine the milk and cream. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
3. Gradually pour the hot milk and cream mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the vanilla extract and honey, if desired. Let the mixture cool to room temperature.
6. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. After the ice cream has thickened, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

This creamy black walnut ice cream offers a delightful balance of texture and flavor. The toasted walnuts add a satisfying crunch while infusing the ice cream with their rich, nutty essence. Whether served on its own or paired with other desserts like a warm brownie, this ice cream will quickly become a favorite in your freezer. The combination of creamy custard and black walnuts creates an unforgettable dessert experience.

No-Churn Black Walnut Ice Cream

For those who want to skip the ice cream machine, this no-churn black walnut ice cream is the perfect solution. It requires only a few simple ingredients—whipped cream, sweetened condensed milk, and black walnuts. With no need for churning or cooking, this recipe is easy and quick, offering all the creaminess and nutty flavor of traditional ice cream.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup black walnuts, chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form.
2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and salt.
3. Gently fold the whipped cream into the sweetened condensed milk mixture, being careful not to deflate the whipped cream.
4. Fold in the chopped black walnuts, ensuring they are evenly distributed throughout the mixture.
5. Transfer the mixture into a loaf pan or an airtight container and smooth the top.
6. Freeze for at least 6 hours, or until the ice cream is firm and scoopable.

This no-churn black walnut ice cream is an incredibly convenient way to enjoy a creamy, nutty dessert without any fuss. The sweetness from the condensed milk complements the rich flavor of the walnuts, creating a dessert that’s both indulgent and satisfying. It’s perfect for last-minute gatherings or when you want a quick homemade treat without the need for an ice cream maker.

Black Walnut Coffee Ice Cream

This black walnut coffee ice cream recipe is perfect for those who enjoy the combination of coffee and nuts. The deep, roasted flavor of black walnuts pairs perfectly with the rich, bitter notes of coffee, creating a sophisticated ice cream that’s both energizing and comforting. Ideal for an after-dinner treat or a mid-afternoon pick-me-up, this ice cream is an exciting twist on traditional flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 3/4 cup brewed strong coffee (cooled)
• 5 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup toasted black walnuts, chopped

Instructions:

1. In a medium saucepan, combine the milk, cream, and sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.
2. In a separate bowl, whisk together the egg yolks.
3. Slowly pour the warm milk and cream mixture into the egg yolks while whisking to temper them.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly.
5. Remove from heat and stir in the cooled coffee and vanilla extract.
6. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. When the ice cream begins to thicken, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The combination of black walnuts and coffee in this ice cream creates a rich, robust flavor that’s both satisfying and energizing. The bitterness of the coffee balances the nuttiness of the walnuts, resulting in an ice cream that feels indulgent yet refined. This flavor profile is perfect for those who crave something a bit more sophisticated than traditional vanilla or chocolate ice cream.

Black Walnut Maple Ice Cream

This Black Walnut Maple Ice Cream is the ultimate fusion of earthy nuts and the sweet richness of maple syrup. The combination of toasted black walnuts and pure maple syrup creates a dessert that’s comforting, with just the right amount of sweetness. This ice cream is perfect for fall, but its cozy flavor profile makes it a treat that can be enjoyed all year round.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup maple syrup (preferably pure)
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and maple syrup. Heat over medium heat until the mixture is warm and slightly simmering.
2. In a separate bowl, whisk the egg yolks with the sugar until thickened and pale.
3. Slowly pour the warm milk mixture into the egg yolks while whisking constantly to prevent curdling.
4. Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours or until firm.

The sweet maple syrup combined with the toasted black walnuts gives this ice cream a comforting, rustic flavor that’s both creamy and crunchy. The richness of the maple syrup pairs perfectly with the earthy, slightly bitter taste of the walnuts. Whether you’re serving this for Thanksgiving or just a cozy evening, this ice cream will add a special touch to any dessert table.

Black Walnut Chocolate Swirl Ice Cream

Indulge in the perfect blend of rich chocolate and earthy black walnuts with this Black Walnut Chocolate Swirl Ice Cream. The creamy base is complemented by a decadent swirl of chocolate fudge and the satisfying crunch of toasted walnuts, making each scoop a delightful combination of textures and flavors. This dessert is ideal for chocolate lovers who also appreciate the unique, bold flavor of black walnuts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup cocoa powder
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream (for chocolate fudge swirl)

Instructions:

1. In a saucepan, combine 1 cup of heavy cream, milk, sugar, and cocoa powder. Heat over medium heat, stirring until the mixture is smooth and warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly add the warm milk and cocoa mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. While the custard chills, make the chocolate swirl by heating the remaining 1/4 cup of heavy cream in a small saucepan. Add the chocolate chips and stir until melted and smooth.
8. Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
9. In the last few minutes of churning, add the toasted black walnuts and gently fold in the chocolate fudge swirl.
10. Transfer to an airtight container and freeze for 4-6 hours before serving.

This Black Walnut Chocolate Swirl Ice Cream is a dream come true for anyone who loves the combination of chocolate and nuts. The chocolate fudge swirl adds a rich, indulgent layer to the creamy base, while the toasted black walnuts bring a crunchy texture and bold, nutty flavor. It’s an ice cream that combines indulgence with sophistication, perfect for any occasion.

Spiced Black Walnut Ice Cream

Warm, aromatic spices like cinnamon and nutmeg transform this Black Walnut Ice Cream into a comforting, spiced dessert. The blend of cinnamon, clove, and black walnuts offers a perfect balance of earthy richness and aromatic warmth. Ideal for holiday gatherings or cozy evenings, this spiced version of black walnut ice cream provides a festive twist to a classic favorite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, milk, sugar, cinnamon, nutmeg, and cloves. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. When the ice cream is almost finished churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

This spiced black walnut ice cream brings the cozy warmth of cinnamon, nutmeg, and cloves into a creamy, nutty base. The black walnuts add their signature crunch and earthiness, perfectly complementing the aromatic spices. It’s the ideal dessert for autumn and winter, and it’s sure to be a crowd-pleaser at any holiday celebration or gathering.

Black Walnut Honeycomb Ice Cream

This Black Walnut Honeycomb Ice Cream is a delightful treat combining the nutty richness of toasted black walnuts with the irresistible crunch of honeycomb toffee. The creamy ice cream base is complemented by chunks of honeycomb candy, creating a unique texture and sweet complexity. This ice cream will leave you craving more with every spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp honey
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped
• 1 cup honeycomb toffee, broken into chunks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally until the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the honey and vanilla extract, and let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts and honeycomb chunks.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The crunchy honeycomb chunks add an unexpected but delightful sweetness to the earthy, nutty flavor of black walnuts in this ice cream. The combination of creamy texture, the crunch of honeycomb, and the richness of the walnuts creates a dessert that’s truly irresistible. It’s the perfect ice cream to serve at a gathering or to enjoy as a special treat on your own.

Black Walnut Coconut Ice Cream

This Black Walnut Coconut Ice Cream combines two rich, creamy ingredients—coconut milk and heavy cream—with the earthy flavor of toasted black walnuts. The tropical coconut taste adds a silky smooth texture and a refreshing contrast to the slightly bitter taste of black walnuts. A true indulgence, this ice cream is perfect for a hot summer day or as a decadent winter treat.

Ingredients:

• 1 cup canned coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped
• 1/2 cup unsweetened shredded coconut (optional for extra texture)

Instructions:

1. In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is warm.
2. Remove the saucepan from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is almost done churning, fold in the toasted black walnuts and shredded coconut, if using.
6. Transfer to an airtight container and freeze for 4-6 hours before serving.

The creamy coconut base of this ice cream pairs beautifully with the deep, earthy flavor of the black walnuts. The addition of toasted walnuts adds a satisfying crunch, while the coconut adds a silky texture that makes each bite feel indulgent. This ice cream is perfect for those who enjoy both tropical and nutty flavors in one dessert.

Black Walnut Praline Ice Cream

A decadent twist on traditional praline ice cream, this Black Walnut Praline Ice Cream features crunchy caramelized black walnuts swirled throughout a creamy, vanilla custard base. The toffee-like praline pieces add a delightful sweetness and crunch to each spoonful, creating a perfect balance of flavors and textures.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped
• 1/2 cup brown sugar (for praline)
• 2 tbsp butter
• 1/4 cup heavy cream (for praline)

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally until the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. While the custard chills, make the praline by combining the brown sugar, butter, and heavy cream in a small saucepan. Heat over medium heat, stirring until the mixture becomes a smooth caramel.
8. Stir in the toasted black walnuts and continue cooking for another 1-2 minutes. Remove from heat and let cool slightly.
9. Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
10. During the last few minutes of churning, gently swirl in the black walnut praline mixture.
11. Transfer to an airtight container and freeze for 4-6 hours before serving.

The caramelized praline pieces bring a rich sweetness and irresistible crunch to this Black Walnut Praline Ice Cream. The combination of the creamy custard base and the crunchy, caramelized nuts creates a dessert that’s both decadent and comforting. Ideal for special occasions or as a luxurious treat, this ice cream is sure to impress anyone who loves a bit of extra sweetness in their frozen desserts.

Black Walnut Coffee Ice Cream

For coffee lovers, this Black Walnut Coffee Ice Cream offers a harmonious blend of bold coffee flavor and the rich, earthy taste of black walnuts. The creaminess of the ice cream base is infused with espresso, creating a deeply satisfying dessert that pairs beautifully with the crunch of toasted black walnuts. This flavor profile makes for a perfect after-dinner treat or a pick-me-up dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 tbsp espresso powder
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, milk, sugar, and espresso powder. Heat over medium heat, stirring occasionally until the mixture is warm and the sugar is dissolved.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

This Black Walnut Coffee Ice Cream is perfect for those who enjoy rich coffee flavor paired with the unique crunch of black walnuts. The espresso adds a depth of flavor, while the walnuts provide texture and an earthy contrast to the coffee’s richness. It’s a sophisticated dessert that works well as both a sweet treat and a conversation starter for your next gathering.

Black Walnut Bourbon Ice Cream

This indulgent Black Walnut Bourbon Ice Cream combines the deep, woody flavor of bourbon with the hearty crunch of toasted black walnuts. The rich, creamy ice cream base is complemented by the warming notes of bourbon and the slightly bitter, earthy flavor of the walnuts. The result is a dessert that’s both decadent and comforting, perfect for those who enjoy a sophisticated flavor profile.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1/4 cup bourbon
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the bourbon and vanilla extract.
6. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The smooth bourbon flavor adds a touch of warmth to the creamy custard base, while the toasted black walnuts offer a crunchy, earthy texture that beautifully complements the rich flavor. This Black Walnut Bourbon Ice Cream is the perfect adult treat, offering a sophisticated twist on a classic ice cream flavor. It’s ideal for a cozy evening or to serve as a showstopper at your next dinner party.

Black Walnut Cherry Ice Cream

This Black Walnut Cherry Ice Cream combines the sweet-tartness of cherries with the nutty richness of black walnuts, creating a dessert that’s both vibrant and satisfying. The sweet cherries add a burst of fruity flavor, while the walnuts lend a depth of earthy crunch, making each scoop a delightful contrast of textures and tastes.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 cup fresh or frozen cherries, pitted and halved
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. While the custard chills, prepare the cherries. If using fresh cherries, chop them into small pieces; if using frozen cherries, let them thaw and chop.
8. Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
9. During the last few minutes of churning, add the cherries and toasted black walnuts.
10. Transfer to an airtight container and freeze for 4-6 hours before serving.

The combination of sweet, juicy cherries and crunchy black walnuts makes this ice cream a unique treat. The cherries’ tartness perfectly balances the richness of the creamy base and the nuts’ earthy flavor. This Black Walnut Cherry Ice Cream is the ideal summer dessert but can be enjoyed year-round for a refreshing and indulgent treat.

Black Walnut Maple Ice Cream

This Black Walnut Maple Ice Cream marries the natural sweetness of pure maple syrup with the deep, earthy flavor of black walnuts. The creamy texture of the ice cream is perfectly complemented by the crunch of the toasted walnuts, while the maple syrup adds a warm, rich sweetness that elevates the overall flavor. This dessert is perfect for anyone who loves the classic combination of nuts and syrup in a decadent frozen treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup pure maple syrup
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat, stirring until the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The combination of maple syrup and black walnuts brings together a flavor profile that’s both comforting and indulgent. The smooth, creamy ice cream balances the nutty crunch of walnuts with the sweet, rich maple flavor, creating an irresistible dessert that can be enjoyed any time of year. It’s a must-try for maple and nut lovers alike.

Black Walnut Cinnamon Ice Cream

This Black Walnut Cinnamon Ice Cream is a cozy, spiced treat that blends the warm flavor of cinnamon with the earthy crunch of toasted black walnuts. The creamy ice cream base is subtly spiced, while the walnuts add texture and richness. This ice cream is a perfect fall or winter dessert, offering a comforting warmth with every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cinnamon. Heat over medium heat, stirring occasionally until the mixture is warm and the sugar is dissolved.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The cinnamon-spiced base offers a lovely warmth that pairs wonderfully with the crunchy, nutty black walnuts. This Black Walnut Cinnamon Ice Cream is a cozy, comforting dessert that’s perfect for cooler weather or any time you want a rich and flavorful ice cream experience. It’s an ideal treat for those who love a spiced twist on traditional nut ice cream.

Black Walnut Pistachio Ice Cream

This Black Walnut Pistachio Ice Cream combines two delicious nuts—black walnuts and pistachios—in a creamy, rich ice cream base. The nutty flavors of both ingredients complement each other beautifully, with the pistachios providing a milder, buttery taste while the black walnuts add a deeper, more robust flavor. The result is a wonderfully balanced dessert with a delightful crunch in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup shelled pistachios, chopped
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts and chopped pistachios.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

This Black Walnut Pistachio Ice Cream is a sophisticated and flavorful treat that combines the richness of two nuts in a creamy base. The pistachios add a buttery, slightly sweet flavor that balances the earthy, crunchy black walnuts, creating a beautifully textured and well-rounded dessert. It’s perfect for nut lovers and those looking for an ice cream with a bit of extra depth and character.

Black Walnut Honeycomb Ice Cream

This Black Walnut Honeycomb Ice Cream is a delightful blend of creamy, sweet ice cream with crunchy honeycomb toffee and toasted black walnuts. The sweetness of the honeycomb is perfectly balanced by the earthy, nutty flavor of black walnuts, creating a decadent treat that’s both crunchy and creamy. This unique combination makes for an unforgettable dessert that’s sure to impress anyone with a sweet tooth.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup honey
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped
• 1/2 cup honeycomb toffee, broken into pieces

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and honey. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts and honeycomb pieces.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The combination of rich honeycomb toffee and toasted black walnuts creates a delightful contrast of sweet and nutty flavors in this ice cream. The creamy custard base perfectly complements the crunchy additions, making each bite an enjoyable experience. This Black Walnut Honeycomb Ice Cream is an indulgent treat that will have your guests coming back for more, and it’s ideal for anyone looking to add a little extra sweetness and texture to their homemade ice cream.

Black Walnut Banana Ice Cream

This Black Walnut Banana Ice Cream combines the natural sweetness of ripe bananas with the deep, nutty flavor of black walnuts. The bananas add a smooth, creamy texture to the ice cream, while the black walnuts provide a rich crunch that elevates the dessert. This ice cream is a fantastic choice for those who love fruit-based desserts with a nutty twist.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the mashed bananas and vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The creamy, rich banana base pairs beautifully with the crunchy black walnuts, making this Black Walnut Banana Ice Cream a treat for the senses. The sweet bananas lend a smooth texture, while the nuts add a delightful crunch and depth of flavor. This ice cream is a perfect way to enjoy the simple combination of fruit and nuts in a refreshing, homemade dessert.

Black Walnut Brown Sugar Ice Cream

This Black Walnut Brown Sugar Ice Cream brings together the rich, caramel-like sweetness of brown sugar with the robust flavor of toasted black walnuts. The deep sweetness of the brown sugar base enhances the earthiness of the walnuts, creating a comforting dessert that feels both indulgent and homely. It’s perfect for anyone who enjoys desserts with a rich, almost molasses-like sweetness and nutty depth.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, brown sugar, and granulated sugar. Heat over medium heat, stirring until the sugars dissolve and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The warm, caramel-like sweetness of the brown sugar provides the perfect balance for the earthy, crunchy black walnuts in this ice cream. The rich, velvety texture of the custard allows the flavors to meld together beautifully, creating a dessert that is both comforting and sophisticated. This Black Walnut Brown Sugar Ice Cream is ideal for those who crave the nostalgic, cozy flavor of brown sugar paired with the satisfying crunch of nuts.

Black Walnut Coffee Ice Cream

If you’re a fan of coffee and nuts, this Black Walnut Coffee Ice Cream is the perfect dessert. The deep, roasted flavors of freshly brewed coffee combine beautifully with the earthy, crunchy texture of toasted black walnuts, creating a rich and satisfying treat. The creamy base and the slight bitterness of the coffee pair perfectly with the slightly sweet and nutty black walnuts for a delicious balance of flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup freshly brewed coffee (strong)
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and brewed coffee. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm coffee-cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

The bold, robust flavor of coffee paired with the crunchy black walnuts creates a sophisticated and indulgent ice cream. The coffee offers a delightful bitterness that contrasts nicely with the creamy custard base, while the walnuts add texture and a nutty richness. This Black Walnut Coffee Ice Cream is perfect for coffee lovers who enjoy a complex, flavorful frozen treat with a satisfying crunch.

Black Walnut Chocolate Fudge Ice Cream

This Black Walnut Chocolate Fudge Ice Cream is a rich, decadent dessert that combines the smooth, velvety flavor of chocolate fudge with the crunch of toasted black walnuts. The creamy ice cream base is infused with a generous amount of chocolate, while the black walnuts bring a delightful nutty crunch, making each bite a perfect balance of textures. This indulgent treat is perfect for chocolate and nut lovers alike.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium heat, stirring until the sugar and cocoa are dissolved and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm chocolate-cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the chocolate chips and vanilla extract. Stir until the chocolate is melted and smooth.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

This Black Walnut Chocolate Fudge Ice Cream is a dream come true for anyone who loves rich chocolate and crunchy nuts. The creamy, chocolatey base is full of indulgent flavor, while the black walnuts add an exciting texture and nutty flavor. It’s the perfect dessert for special occasions or when you’re craving something truly decadent and satisfying.

Black Walnut Coconut Ice Cream

This Black Walnut Coconut Ice Cream is a tropical-inspired treat that blends the creamy sweetness of coconut with the rich, nutty flavor of black walnuts. The combination of coconut milk and heavy cream creates a smooth and velvety texture, while the toasted black walnuts add a delightful crunch and depth of flavor. This ice cream is ideal for those who enjoy a nutty, slightly tropical twist in their frozen desserts.

Ingredients:

• 1 cup coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cup toasted black walnuts, chopped
• 1/2 cup shredded coconut, toasted

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm coconut-cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the toasted black walnuts and shredded coconut.
9. Transfer to an airtight container and freeze for 4-6 hours before serving.

This Black Walnut Coconut Ice Cream brings together tropical coconut flavors with the earthy, crunchy texture of black walnuts. The creamy coconut milk base provides a rich backdrop for the toasted walnuts and coconut, creating a uniquely flavorful dessert. It’s perfect for anyone who enjoys exotic, nutty ice cream flavors with a hint of sweetness and crunch.

Note: More recipes are coming soon!