Toasted walnut molasses ice cream is simultaneously rich and refreshing and is the perfect sweet treat to transition from winter to spring.
Ice cream is one of my favorite sweet treats, and it’s something that I crave year round. I do especially love ice cream in the warmer months, but no matter the season I would never turn down a scoop (or three!). We had some crazy warm weather here in Pittsburgh this past week, so I’ve definitely had ice cream on the brain.
A few months ago I tried molasses ice cream at a local scoop shop and it blew my mind. I love love love molasses cookies, but I never would have thought to combine the cozy, wintry flavor of molasses with cold, refreshing ice cream. But it totally works and is just so delicious, especially with some toasted walnuts added to the mix!
This is the perfect ice cream to transition into spring. The flavor reminds you of winter and cozy nights spent snuggled under a blanket, but the cold ice cream is a nod to the warm weather to come. It’s the perfect home-churned treat for these last few weeks of winter!
Toasted Walnut Molasses Ice Cream
1/2 cup chopped walnuts
3/4 cup sugar
2 cups heavy whipping cream
1 cup whole milk
2 T full-flavor molasses
Note: You will need an ice cream maker for this recipe. I use (and highly recommend!) this Donvier ice cream maker.
Freeze the canister of your ice cream maker overnight.
Preheat an oven or toaster oven to 300°F. Spread chopped walnuts on a tray and toast for 15 minutes, until lightly browned but not burnt. Set the walnuts aside to cool.
In a large bowl, whisk the eggs for about 2 minutes until light and fluffy. Whisk in the sugar a little bit at a time, then whisk for 1 minute once all the sugar is added. Add the cream, milk, and molasses and whisk until combined.
Assemble your ice cream maker with the pre-chilled canister. Add the ice cream mixture to the canister of the ice cream maker and churn according to your ice cream maker’s directions. When the ice cream is nearly finished churning, add about three quarters of the toasted walnuts and churn them into the ice cream.
Serve the ice cream in cones or bowls and top with the remaining toasted walnuts.
If not eating immediately, transfer the ice cream to a loaf pan, sprinkle with remaining toasted walnuts, cover with foil, and store in the freezer.
Ice cream base adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book.