Nutty Walnut Oil Ice Cream

Oil in ice cream? I know it sounds strange, but trust me when I say this is sure to be a crowd-pleaser.

Inspired by one of my new favorite ice cream books, Salt & Straw Ice Cream Cookbook, this is a riff on their Arbequina Olive Oil Ice Cream that is a standard in their scoop shop repertoire. This simple scoop is creamy and smooth – not at all oily, I promise – with a flavor that is subtly sweet and even a little savory. Consider it the new vanilla.

I loved it atop warm peach cherry cobbler, the subtle nuttiness serving as the perfect complement to oats and warm fruit. I imagine it would also pair beautifully with a slice of apple pie or crisp. Or enjoy a scoop all on its own, topped with a few chopped walnuts to enhance the nut flavor.

Best of all, it is oh so simple to make.

Walnut Oil Ice Cream


  • ½ c granulated sugar
  • 2 Tbsp. dry milk powder
  • ¼ tsp xanthan gum
  • 2 Tbsp. light corn syrup
  • 1 1/3 c whole milk
  • 1 1/3 c heavy cream
  • ¼ c walnut oil
  • ½ tsp kosher salt


Stir together the sugar, dry milk, and xanthan gum in a small bowl.

Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat as necessary to prevent simmering. Continue about 3 minutes, or until the sugar has fully dissolved. Remove the pot from the heat.

Add the cream to and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, ideally 24 hours.

Combine the ice cream base, walnut oil, and salt in a bowl and whisk until the oil is well dispersed. Note, it’s OK if there are still visible little droplets on the surface. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions.

Transfer ice cream into an airtight freezer-safe container. Cover surface of ice cream with a sheet of parchment paper, pressing into the ice cream, then cover with container lid. Freeze at least 6 hours.

Yields: 1 ½ Pints

Adapted from: Salt & Straw Ice Cream Cookbook

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