Cinnamon Black Walnut Ice Cream

Cinnamon Black Walnut Ice Cream

7 Reviews 1 Pic
  • Prep

    35 m
  • Ready In

    35 m
Recipe by  CookinginFL

“Make this delectable ice cream in your 4-quart ice cream maker - it is sure to be a hit!”

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Adjust Servings

Original recipe yields 4 quarts



  1. In a large bowl, stir together the heavy cream, half-and-half, sugar, walnuts, vanilla, cinnamon, and salt. Cover and refrigerate for 30 minutes. Pour the mixture into the bowl of an ice cream maker and freeze as directed by the manufacturer.

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Reviews (7)

Rate This Recipe


I got the summer craving for homemade ice cream last week so I pulled out my 6qt. and this recipe. I made it for dessert at my restaurant as a special and it was a hit. The cinnamon is subtle I might double it the next time, but a great creamy combination for a no-cook recipe. It's not an inexpensive batch though, as Black Walnuts cost more, but well worth it.



I hope everyone not only enjoys the ice cream, but the fun involved in making it! If anyone would be willing to submit a picture of this recipe, I would greatly appreciate it! :-D



This is very good. We added a splash of cinnamon extract to add a little more flavor. I'm making it again this week!

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Amount Per Serving (12 total)

  • Calories
  • 672 cal
  • 34%
  • Fat
  • 54 g
  • 83%
  • Carbs
  • 41.9 g
  • 14%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Cinnamon Ice Cream


next recipe:

Burnt Almond and Cherry Chocolate Ice Cream