Everyone enjoys this no-bake chocolate éclair dessert since it’s so quick and simple to create. For quick desserts, I always keep the ingredients on hand. Before serving, it’s recommended to let it sit for the night.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- ½ cup superfine sugar
- 2 cups light cream
- 1 cup half-and-half cream
- ½ teaspoon black walnut extract
- ½ cup chopped black walnuts
Instructions
- In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 37 mg |
| Sugars | 13 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. As with some of the other reviewers, I added more extract (1 1/2 tsp), and increased the sugar to 1 cup, and sweetness is perfect. Someone mentioned they couldn’t find the black walnut extract..I found it on Amazon.com.
awesome. quik and easy and great flavor. made batch with almond milk too. best ice milk ever! be sure to toast those nuts before freezing them! for my machine, i made half recipe/pint and added 2 Tblsp of carton ready whole EGG for extra protein and to not have to heat custard. this is a way to give you quik gelato with the cream/milk base. was still tasty with nut milk too.
I love a good black walnut so this was right up my alley. Had all ingredients except light cream. I substituted 2 percent milk and it came out great. Will be making this again
I made this recipe and it was delicious. The only changes I made was instead of lite cream I uses heavy whipping cream and used vanilla extract in place of black walnut extract because I couldn’t find it.
Made a double recipe this afternoon with my Dad. So nostalgic, haven’t had this in many years. We added extra black walnut extract before freezing – on the advice of another reviewer, and I think they were right. After freezing, I thought it needed a little more sugar (used powdered)and that salt would really improve the flavor. We liked it much better after the additions, and it was wonderful. Thanks.
Excellent! Like all uncooked, non-custard ice creams, it is best eaten within hours of making it. But when you have an ice cream freezer and the recipe is this easy, you can easily make small batches every night if you want to. This recipe fed six eager people with a couple of bowls for left-overs.
I was looking for a homemade version of Marble Slab’s Black Walnut ice cream, so naturally I chose to make this one first. I left out the Black Walnuts as I wanted a smooth texture without add-ins. The texture of the ice cream was good for a “no-cook” ice cream recipe. The flavor was somewhat lacking. I think if I make this one again I will double the amount of Black Walnut extract.
Super Recipe, best Black Walnut Ice Cream that we have tried.
For years Black Walnut has been my favorite Ice Cream , I tried this recipe and it was a great hit & so easy to make .