Turkish · Dessert
Turkish Honey Walnut Ice Cream
A Turkish-inflected no-churn ice cream built on the honey-and-walnut pairing beloved across Anatolian desserts, where toasted walnuts fold through a cream base sweetened with honey and condensed milk. The result is dense, rich and lightly caramel-nutty, closer in spirit to a frozen baklava filling than a plain vanilla scoop.
$1
15 minsPrep
4 minsCook
379 minsTotal
EasyLevel
Nutrition per serving
388Calories
4.8gProtein
28.4gFat
30.2gCarbs
28.7gSugar
0.9gFiber
244mgSodium
61mgChol
13.3gSat Fat
197mgPotassium
116mgCalcium
0.5mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Turkish Raki
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop and set aside to cool.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
In a separate bowl, whisk together the condensed milk, honey, vanilla extract and salt until fully combined.
4
Gently fold the whipped cream into the condensed milk mixture in three additions, keeping as much air in the mixture as possible.
5
Fold in two-thirds of the toasted walnuts, reserving the rest for topping.
6
Pour the mixture into a small loaf tin or freezer-safe tub, smooth the top, and scatter the reserved walnuts over the surface.
7
Cover with a layer of parchment pressed onto the surface, then cover tightly with a lid or foil.
8
Freeze for at least 6 hours, ideally overnight, until firm enough to scoop.
9
Scoop into two bowls or cones, drizzling with a little extra honey if desired, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 75g75g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 30g30g Honey
- 25g25g Walnut, toasted and roughly chopped, 1
- 3g3g Vanilla Extract
- 1g1g Salt
