26+ Healthy & Quick Homemade Black Walnut Ice Cream Recipes You Need to Try

Black walnut ice cream is a hidden gem in the world of homemade desserts.

With its rich, earthy flavor and distinctive crunch, black walnuts take this classic frozen treat to a whole new level.

Whether you’re a fan of classic ice cream or you love experimenting with new, bold flavors, this versatile ingredient is sure to bring something special to your next batch.

From simple vanilla-based recipes with black walnut chunks to more adventurous creations like black walnut bourbon or coffee ice cream, there’s no limit to the possibilities.

If you’ve ever wanted to create the perfect homemade black walnut ice cream, you’re in for a treat!

In this article, we’ll walk you through 26+ incredible recipes that will help you explore the delicious world of black walnut ice cream.

Get ready to indulge in rich flavors, unique combinations, and, of course, the satisfying crunch of black walnuts in every scoop.

26+ Healthy & Quick Homemade Black Walnut Ice Cream Recipes You Need to Try

Homemade black walnut ice cream is a delightful way to elevate your dessert game with its deep, nutty flavors and smooth, creamy texture.

With these 26+ recipes, you now have endless options to explore and create your own signature ice cream flavor.

Whether you’re seeking something classic, like the simple black walnut and vanilla combo, or you’re craving something more adventurous with bourbon or chocolate, these recipes are sure to satisfy your cravings.

Make it a fun experience by getting creative with mix-ins, toppings, and presentations, and share the joy with friends and family.

The world of homemade black walnut ice cream is rich and diverse, offering an indulgence that’s perfect for any occasion.

So, grab your ice cream maker, and let’s get churning!

Classic Black Walnut Ice Cream

This classic black walnut ice cream brings out the rich, nutty flavor of the black walnuts, which are toasted to enhance their depth. A creamy vanilla base is complemented by the roasted nuts, making it a perfect treat for those who appreciate a balance between sweetness and a subtle, earthy bitterness.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp corn syrup
• 4 large egg yolks

Instructions:

1. In a dry skillet over medium heat, toast the black walnuts until fragrant and slightly browned. Remove from heat and set aside to cool.
2. In a saucepan, combine the milk, heavy cream, and half of the sugar. Warm the mixture over medium heat until it’s hot but not boiling.
3. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Gradually pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and corn syrup. Let the custard cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Once the ice cream reaches a soft-serve consistency, fold in the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This rich and creamy black walnut ice cream is a timeless dessert that will captivate anyone who loves the earthy taste of black walnuts. The toasted nuts add a satisfying crunch and a deep, roasted flavor that enhances the velvety smoothness of the ice cream. Perfect for a family gathering or a quiet evening indulgence, this homemade treat is bound to become a favorite!

Black Walnut and Honey Ice Cream

Infused with the natural sweetness of honey, this black walnut ice cream recipe offers a unique twist on the classic. The addition of honey complements the deep flavor of the black walnuts, creating a balance of sweet and savory. It’s a treat for those who love the flavor complexity and richness of homemade ice cream.

Ingredients:

• 1 ½ cups black walnuts (chopped)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup honey (preferably raw)
• 4 large egg yolks
• ½ tsp vanilla extract

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until they release their nutty aroma. Set aside to cool.
2. In a saucepan, combine the heavy cream, milk, and honey. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking continuously.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture. Stir constantly over medium heat until the custard thickens enough to coat the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and let the custard cool to room temperature. Refrigerate for at least 2 hours to chill thoroughly.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s directions.
7. During the last few minutes of churning, add the toasted black walnuts to the mixture.
8. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

The addition of honey adds a gentle sweetness that enhances the naturally bitter flavor of the black walnuts. This variation offers a harmonious blend of flavors that appeals to both nut lovers and those with a penchant for honeyed treats. The crunchy walnuts provide texture and a delightful contrast to the silky smooth ice cream.

Maple Black Walnut Ice Cream

This recipe combines the comforting sweetness of maple syrup with the robust flavor of black walnuts, resulting in a decadent and slightly smoky ice cream. The maple syrup brings out the rich, woody flavor of the walnuts, while the creaminess of the base creates an irresistible treat.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup maple syrup
• 1 tsp vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Remove from heat and allow them to cool.
2. In a medium saucepan, combine the heavy cream, milk, and maple syrup. Warm over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks with a pinch of salt until smooth and pale. Gradually add some of the hot cream mixture into the egg yolks while whisking to prevent the eggs from scrambling.
4. Return the egg and cream mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
5. Remove the custard from heat and stir in the vanilla extract. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. When the ice cream reaches a soft-serve consistency, gently fold in the toasted black walnuts.
8. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

Maple syrup’s sweetness provides the perfect contrast to the earthy black walnuts, creating a well-balanced and sophisticated ice cream flavor. The roasted walnuts add a delightful crunch and depth, making each bite a new experience. This maple black walnut ice cream is an indulgent, full-flavored dessert that’s perfect for special occasions or a comforting treat after a long day.

Brown Butter Black Walnut Ice Cream

The deep, nutty flavor of brown butter adds an extra layer of richness to this black walnut ice cream. The toasted black walnuts are complemented by the warm, slightly caramelized flavor of browned butter, making it an indulgent and sophisticated dessert. Perfect for those who enjoy more complex flavors, this ice cream is sure to be a crowd-pleaser.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• ¾ cup brown sugar (packed)
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a dry skillet, toast the black walnuts over medium heat until fragrant and slightly browned. Set aside to cool.
2. In a medium saucepan, melt the butter over medium heat. Stir constantly as it cooks, allowing it to foam and then brown. Once it reaches a deep amber color and gives off a nutty aroma, remove from heat and set aside to cool slightly.
3. In another saucepan, combine the heavy cream, whole milk, and brown sugar. Heat over medium heat until it’s hot but not boiling.
4. In a separate bowl, whisk the egg yolks until smooth and slightly thickened. Gradually add some of the hot cream mixture into the egg yolks while whisking to temper the eggs.
5. Pour the egg mixture back into the saucepan with the remaining cream mixture. Stir constantly over medium heat until the custard thickens and coats the back of a spoon.
6. Remove from heat, stir in the browned butter, vanilla extract, and a pinch of salt. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s directions.
8. In the last few minutes of churning, add the toasted black walnuts.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The rich flavor of brown butter adds a decadent depth to this ice cream, while the toasted walnuts provide a satisfying crunch. This is a perfect treat for anyone who loves both sweet and savory desserts, offering a complex flavor profile that will satisfy even the most discerning palate.

Black Walnut and Chocolate Chip Ice Cream

Combining the deep, earthy flavor of black walnuts with the sweetness of chocolate chips, this recipe results in a harmonious and satisfying dessert. The richness of the black walnuts is beautifully balanced by the chocolate, making each scoop an irresistible bite of heaven.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• ½ cup mini chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until slightly browned and fragrant. Remove from heat and set aside to cool.
2. In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in some of the hot cream mixture to temper the eggs, whisking constantly.
4. Return the egg mixture to the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens.
5. Remove from heat and stir in the vanilla extract. Allow the custard to cool to room temperature before refrigerating for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, fold in the toasted black walnuts and mini chocolate chips.
8. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This black walnut and chocolate chip ice cream is a decadent combination of crunchy nuts and creamy chocolate, making it the perfect dessert for any chocolate lover. The nuts add a savory element that balances out the sweetness, while the chocolate chips melt perfectly into the custard, making this a comforting and indulgent treat.

Black Walnut Coffee Ice Cream

For coffee lovers, this black walnut coffee ice cream provides the perfect balance of bold flavors. The richness of the black walnuts pairs wonderfully with the deep coffee flavor, creating a sophisticated ice cream that is both refreshing and comforting. A must-try for anyone who enjoys the combination of coffee and nuts!

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup strong brewed coffee (cooled)
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until they are fragrant and golden brown. Remove from heat and set aside to cool.
2. In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture to the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens.
5. Remove the custard from heat and stir in the cooled brewed coffee and vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, fold in the toasted black walnuts.
8. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This coffee-flavored black walnut ice cream is a perfect treat for those who enjoy a bit of bitterness paired with sweetness. The coffee enhances the earthy flavor of the black walnuts, creating a bold yet creamy dessert that will delight your taste buds with every spoonful.

Caramel Swirl Black Walnut Ice Cream

This caramel swirl black walnut ice cream is a decadent treat, featuring a rich, buttery caramel ribboned through the creamy, nutty base. The toasted black walnuts provide a delightful crunch that contrasts beautifully with the smooth, sweet caramel, making this a luxurious dessert perfect for special occasions.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until fragrant and slightly browned. Set them aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in some of the hot cream mixture into the egg yolks to temper the eggs, whisking constantly.
4. Return the egg and cream mixture to the saucepan and cook over medium 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 custard cool to room temperature. Refrigerate the custard for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts and swirl in the caramel sauce gently to create a ribbon of caramel throughout the ice cream.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The rich, smooth caramel complements the deep, earthy flavor of the black walnuts, creating an irresistible combination. This ice cream has a perfect balance of sweet, savory, and crunchy textures that will make it a standout dessert for any gathering.

Spiced Black Walnut Ice Cream

Infused with a blend of warm spices, this spiced black walnut ice cream is a comforting and flavorful twist on the classic recipe. Cinnamon, nutmeg, and a hint of allspice add depth and complexity, enhancing the natural richness of the black walnuts. This ice cream is perfect for the colder months or whenever you’re craving something cozy.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until golden brown and fragrant. Remove from heat and set aside to cool.
2. In a saucepan, combine the heavy cream, milk, sugar, cinnamon, nutmeg, allspice, and salt. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture to the egg yolks to temper them, whisking constantly.
4. Return the egg and cream mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and allow the custard to cool to room temperature. Refrigerate for at least 2 hours.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This spiced version of black walnut ice cream offers a cozy, aromatic flavor profile that pairs beautifully with the crunch of the black walnuts. It’s the ideal dessert for autumn and winter, delivering a comforting, indulgent treat that feels like a warm hug in a bowl.

Black Walnut Coconut Ice Cream

This black walnut coconut ice cream combines the nutty richness of black walnuts with the tropical sweetness of coconut. The coconut flavor adds a creamy, exotic touch, perfectly complementing the toasted black walnuts. It’s a unique and delicious dessert that transports you to an island paradise with every bite.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup sweetened shredded coconut
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ cup coconut milk (full-fat)

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until they are fragrant and golden brown. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, sweetened shredded coconut, and sugar. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper the eggs, whisking constantly.
4. Return the egg mixture to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract and coconut milk. Let the custard cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts and shredded coconut.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut-infused black walnut ice cream is a tropical twist on the classic, blending the sweet and creamy coconut with the earthy, crunchy black walnuts. It’s an exotic and indulgent treat that brings a bit of sunshine to any occasion.

Maple Pecan Black Walnut Ice Cream

For a perfect autumn-inspired treat, this maple pecan black walnut ice cream combines the rich sweetness of maple syrup with the nutty flavor of black walnuts and crunchy pecans. The creaminess of the ice cream is elevated by the deep caramelized flavor of maple, creating a dessert that’s both comforting and indulgent.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 1 cup pecans (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup pure maple syrup
• ½ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts and pecans in a dry skillet over medium heat until fragrant and golden brown. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, maple syrup, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract and a pinch of salt, and let the custard cool to room temperature. Refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts and pecans.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The maple syrup provides a warm, rich sweetness that pairs wonderfully with the toasted black walnuts and pecans. This ice cream is a delightful way to enjoy the flavors of fall, combining sweet, nutty, and creamy elements into one delicious treat.

Gingerbread Black Walnut Ice Cream

This gingerbread black walnut ice cream brings the flavors of the holiday season to life with a perfect blend of spicy gingerbread and crunchy black walnuts. The warming spices of cinnamon, ginger, and cloves, paired with the earthy nuts, create a uniquely festive and comforting dessert that’s perfect for any winter occasion.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar (packed)
• 4 large egg yolks
• 1 ½ tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until they are fragrant and golden brown. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, brown sugar, ginger, cinnamon, cloves, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper the eggs, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and allow the custard to cool to room temperature. Refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The warming gingerbread spices make this ice cream the perfect holiday treat. Paired with the crunch of black walnuts, it’s a comforting and flavorful dessert that embodies the spirit of winter. Serve it with a dusting of cinnamon or a drizzle of caramel for an extra indulgence.

Black Walnut Lemon Zest Ice Cream

For a refreshing and bright take on black walnut ice cream, this lemon zest version combines the nutty flavor of black walnuts with a citrusy burst of lemon. The tangy lemon zest balances the richness of the walnuts, resulting in a perfectly refreshing and creamy ice cream that is both light and indulgent.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tbsp lemon zest (freshly grated)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until they are fragrant and slightly browned. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the lemon zest, vanilla extract, and a pinch of salt. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This lemon zest black walnut ice cream is a beautiful contrast of flavors, with the tartness of the lemon zest cutting through the richness of the black walnuts. It’s a perfect summer dessert, light yet creamy, and incredibly refreshing.

Chocolate Black Walnut Ice Cream

This chocolate black walnut ice cream is a decadent fusion of rich, velvety chocolate and crunchy, earthy black walnuts. The deep cocoa flavor pairs perfectly with the roasted black walnuts, creating an indulgent dessert that chocolate lovers and nut enthusiasts will both enjoy. It’s a dessert that balances sweetness with a touch of bitterness from the chocolate, making it a true treat.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 4 oz dark chocolate (finely chopped)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until fragrant and slightly browned. Set aside to cool.
2. In a saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper the eggs, whisking constantly.
4. Return the egg mixture to the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the chopped dark chocolate, vanilla extract, and a pinch of salt. Stir until the chocolate is completely melted and the mixture is smooth. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This chocolate black walnut ice cream is a decadent treat that combines the richness of chocolate with the texture and flavor of toasted black walnuts. The slight bitterness of the dark chocolate contrasts beautifully with the sweet, earthy nuts, making this dessert irresistible for anyone who loves the combination of chocolate and 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 for you. The smooth, aromatic coffee flavor adds an extra depth to the creamy ice cream base, while the toasted black walnuts provide a lovely crunch. This is a bold, energizing dessert that pairs wonderfully with after-dinner conversations or a warm afternoon.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 2 tbsp instant coffee (or espresso powder)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until fragrant and golden brown. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
3. Dissolve the instant coffee in a small amount of warm milk or water, and then add it to the cream and milk mixture. Stir well to incorporate.
4. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper the eggs, whisking constantly.
5. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
6. Remove from heat, stir in the vanilla extract, and allow the custard to cool to room temperature. Refrigerate for at least 2 hours.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. In the final minutes of churning, add the toasted black walnuts.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This black walnut coffee ice cream offers a balanced blend of rich coffee flavor and crunchy black walnuts. It’s the perfect pick-me-up dessert for coffee lovers who want something more exciting than the usual cup of joe.

Black Walnut and Brown Sugar Ice Cream

For a dessert with a deep caramelized flavor, this black walnut and brown sugar ice cream combines the nutty richness of black walnuts with the warm, molasses-like sweetness of brown sugar. The result is a creamy, indulgent ice cream that feels like a hug in a bowl. This dessert is perfect for any occasion when you want something that’s sweet but also full of depth and flavor.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup brown sugar (packed)
• ¼ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, brown sugar, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium 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 custard cool to room temperature. Refrigerate for at least 2 hours.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This black walnut and brown sugar ice cream has a wonderful combination of nutty richness and deep caramelized sweetness. The brown sugar adds an extra layer of complexity to the flavor, making it a perfect dessert for those who enjoy a more sophisticated ice cream experience.

Maple Black Walnut Ice Cream

This maple black walnut ice cream is a luscious, fall-inspired treat that blends the earthy flavor of black walnuts with the sweetness of pure maple syrup. The creamy base has a subtle maple flavor that pairs beautifully with the toasted black walnuts, giving this dessert a rich, cozy feel. It’s perfect for those crisp autumn evenings or as a delightful seasonal dessert for family gatherings.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup pure maple syrup
• ½ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until fragrant and slightly browned. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, maple syrup, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and allow the custard to cool to room temperature. Refrigerate for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This maple black walnut ice cream is an irresistible combination of rich, creamy maple flavor and crunchy, earthy walnuts. It’s a perfect way to enjoy the flavors of autumn in a cool, indulgent treat.

Honey Cinnamon Black Walnut Ice Cream

If you’re looking for a warm and spicy ice cream flavor with a sweet touch, this honey cinnamon black walnut ice cream is a delightful option. The honey and cinnamon blend beautifully with the nutty black walnuts, making for a rich, comforting dessert that has just the right balance of sweetness and spice. It’s perfect for an after-dinner treat or a cozy afternoon snack.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, honey, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the cinnamon, vanilla extract, and a pinch of salt. Let the custard cool to room temperature before refrigerating for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The honey cinnamon black walnut ice cream brings together the sweet, warm flavors of honey and cinnamon with the rich crunch of black walnuts. This ice cream will become a new favorite for anyone who enjoys a little spice with their dessert.

Black Walnut Pecan Ice Cream

For those who enjoy a mix of nuts, this black walnut pecan ice cream combines the earthy flavor of black walnuts with the buttery richness of pecans. The blend of these two nuts adds layers of texture and flavor, making each spoonful a delightful mix of crunchy and creamy. This ice cream is a perfect dessert for nut lovers, bringing together two distinct nutty flavors in a single, indulgent treat.

Ingredients:

• 1 cup black walnuts (chopped and toasted)
• 1 cup pecans (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts and pecans in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper the eggs, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature before refrigerating for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts and pecans.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The black walnut pecan ice cream is a nut lover’s dream come true. The combination of black walnuts and pecans creates a delightful contrast in flavor and texture, making each bite exciting. This ice cream is perfect for anyone who enjoys a blend of flavors in their dessert.

Black Walnut and Bourbon Ice Cream

For those who enjoy a boozy twist on a classic ice cream, this black walnut and bourbon ice cream is the perfect blend of nutty richness and deep, smooth bourbon flavor. The bourbon complements the black walnuts, giving the ice cream a subtle warmth and complexity. This dessert is ideal for special occasions or for those looking to elevate their ice cream game with a bit of sophistication.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 2 tbsp bourbon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the bourbon, vanilla extract, and a pinch of salt. Let the custard cool to room temperature before refrigerating for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This black walnut and bourbon ice cream has a sophisticated flavor profile that’s rich and complex. The bourbon adds a warming element, making it an indulgent treat perfect for winter or after a delicious dinner.

Black Walnut Coffee Ice Cream

If you’re a fan of coffee and nuts, this black walnut coffee ice cream is the ultimate indulgence. The deep, bold flavor of coffee pairs wonderfully with the earthy crunch of black walnuts, creating a dessert that is both energizing and comforting. The combination of creamy ice cream and the slightly bitter coffee flavor balances out the richness of the black walnuts, making for a harmonious and unforgettable treat.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tbsp instant coffee (or brewed espresso)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the instant coffee, vanilla extract, and a pinch of salt. Let the custard cool to room temperature before refrigerating for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This black walnut coffee ice cream combines two beloved flavors—coffee and nuts—into one creamy, dreamy dessert. The nuts add texture, while the coffee infuses the ice cream with a rich depth, making this a decadent treat for coffee lovers.

Black Walnut Chocolate Chip Ice Cream

For anyone who loves the combination of chocolate and nuts, this black walnut chocolate chip ice cream is an irresistible option. The crunchy, slightly bitter black walnuts pair perfectly with the sweet, creamy base and the delightful bursts of chocolate. This ice cream is a crowd-pleaser, with the perfect balance of rich flavors and textures.

Ingredients:

• 1 ½ cups black walnuts (chopped and toasted)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 cup mini chocolate chips
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the black walnuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the hot cream mixture into the egg yolks to temper them, whisking constantly.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature before refrigerating for at least 2 hours.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, add the toasted black walnuts and mini chocolate chips.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This black walnut chocolate chip ice cream is a perfect balance of sweetness, nuttiness, and chocolatey goodness. The addition of black walnuts gives a unique twist on the classic chocolate chip ice cream, making it an unforgettable treat.

Note: More recipes are coming soon!