No-Churn Black Walnut Ice Cream Recipe

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.

What Are Black Walnuts?

Native to North America, black walnuts are different from the English walnuts you’re probably used to finding at the supermarket, both in flavor and appearance. Black walnuts are smaller and more difficult to crack than English walnuts, with a bold, earthy, and robust flavor that’s much more pronounced than their English counterparts.

Black walnuts are typically harvested in the fall, and are often used in baking and cooking applications where their strong flavor can be highlighted.

Ingredients for No-Churn Black Walnut Ice Cream

Just five ingredients are needed to create this ice cream, with toasted black walnuts adding a deep, earthy flavor into the mix. To make no-churn black walnut ice cream, you’ll need:

• Toasted chopped black walnuts: Adds a bold, nutty flavor and crunchy texture to the ice cream.
• Heavy whipping cream: Whipped for a light and airy texture after freezing.
• Vanilla extract: Adds depth to the ice cream.
• Kosher salt: Enhances the overall flavor, bringing out the nuttiness of the walnuts.
• Canned sweetened condensed milk: Sweetens and gives the ice cream a creamy texture.

How To Make No-Churn Black Walnut Ice Cream

If you thought making homemade ice cream was a drawn out process, get ready to be amazed. A walnut paste is whipped with cream until light and fluffy, and mixed to combine with condensed milk, salt, and vanilla. Freeze, and you’re ready to serve! Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Make walnut paste: Process 1 cup walnuts in a blender to a loose paste. Transfer 1/4 cup to a large bowl.
• Step 2. Combine ice cream ingredients: Gradually beat in cream until combined; continue to beat to medium peaks. Beat in vanilla and salt on low speed. Gradually beat in sweetened condensed milk until combined.
• Step 3. Add ice cream to loaf pan: Spoon half into a 9- x 5–inch loaf pan; sprinkle evenly with 1/4 cup walnuts. Top with remaining cream and walnuts.
• Step 4. Freeze ice cream: Cover and freeze until firm enough to scoop.

No-Churn Black Walnut Ice Cream Variations

To change up this ice cream recipe, consider these variation ideas:

• Nuts: Swap the black walnuts with standard walnuts, pecans, or hazelnuts.
• Mix-ins: Fold in chocolate chips, white chocolate chunks, toffee bits, toasted coconut, or bourbon-soaked raisins for a fun twist.
• Swirls: Swirl in caramel sauce, fudge sauce, Nutella, or dulce de leche for a unique spin.
• Flavorings: Add spices, including ground cinnamon, nutmeg, ginger, or cardamom. You can also add depth to the ice cream with a sprinkle of instant espresso powder, or a splash of almond extract, maple extract, bourbon, or rum.

Our Tips for the Best No-Churn Ice Cream

For the best no-churn ice cream, keep these tips in mind:

• Use black walnuts: While standard (English) walnuts will do the job, black walnuts add a rich, bold flavor to the ice cream that takes it to the next level.
• Chill your bowl: Whip the cream in a chilled bowl for a faster process with better volume.
• Add salt: Add salt to taste to balance the sweetness of the condensed milk, and enhance the walnut flavor.
• Add alcohol: For the creamiest, most scoopable no-churn ice cream, a splash of vodka, rum, or other liquor can lower the freezing point and reduce iciness.
• Freeze properly: Keep your ice cream well-sealed to avoid freezer burn. You can also top the ice cream with a layer of parchment paper right on the surface before wrapping or covering for even more protection.

How To Store No-Churn Black Walnut Ice Cream

After freezing the ice cream for at least six hours, it’s ready to serve. Past that point, store the ice cream covered in the freezer for up to three weeks. Top with a sheet of parchment paper and wrap tightly to help avoid freezer burn.

Ways To Serve Black Walnut Ice Cream

The bold, nutty flavor of black walnuts, tempered by the sweet, creamy ice cream base, is an ideal complement for a variety of desserts. Serve as a classic sundae with caramel sauce, whipped cream, and a sprinkling of additional toasted nuts, or as an ice cream float with cream soda or root beer. You can also serve scoops over warm brownies, blondies, or pecan or apple pie, or sandwiched between chocolate chip or oatmeal cookies for one-of-a-kind ice cream sandwiches.

More No-Churn Ice Cream Recipes You’ll Love

There’s no need to break out an ice cream maker. These simple, convenient recipes make it easy to create delicious homemade ice creams with very little effort: