Here’s a wholesome and indulgent Date & Walnut Ice Cream recipe that’s naturally sweetened and rich with earthy, nutty flavor—perfect for a refined dessert that still feels comforting:
Date & Walnut Ice Cream
Servings: 6–8
Time: 4–6 hours (including chilling and freezing)
Dairy-free and refined sugar-free option available
Ingredients
- 1½ cups whole milk (or almond/coconut milk for vegan)
- 1 cup heavy cream (or full-fat coconut cream for vegan)
- 1 cup pitted Medjool dates (about 10–12)
- 1/3 cup chopped walnuts (plus extra for topping)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1–2 tbsp maple syrup (only if you want it sweeter)
- Optional: 1 tbsp brandy or dark rum (enhances flavor + softens texture)
Instructions
- Soften the Dates
- Soak pitted dates in hot water for 10 minutes if they’re not very soft. Drain and blend into a smooth paste with 2–3 tablespoons of the milk.
- Make the Ice Cream Base
- In a bowl, whisk together the milk, cream, vanilla extract, and salt. Stir in the date paste until fully combined and smooth. Taste and adjust sweetness, adding maple syrup if desired.
- Chill the Mixture
- Cover and refrigerate the mixture for 2–4 hours, or overnight for best results.
- Churn the Ice Cream
- Pour into your ice cream maker and churn per the manufacturer’s instructions (usually 20–30 minutes). Add the chopped walnuts in the final 5 minutes of churning.
- Freeze to Set
- Transfer to a container and freeze for at least 4 hours or until firm.
- Serve
- Let soften slightly before scooping. Top with extra walnuts or a drizzle of date syrup if desired.
This Date & Walnut Ice Cream is comforting, caramel-like, and naturally sweet, making it a nostalgic yet elegant frozen dessert. Want to add a hint of spice, like cinnamon or cardamom?
