No-churn ice cream with walnuts, honey, and ricotta: creamy, easy, and ready with just a few ingredients! A fresh and irresistible recipe, perfect for summer, combining the natural sweetness of honey with the crunchiness of pecans.
The homemade no-churn ice cream is one of the simplest and most satisfying preparations to bring to the table. Creamy, fresh, and delicious, it is ideal for the summer when you crave a dessert that doesn’t require much effort. The version we offer today is enriched with two special ingredients: honey, which gives natural sweetness and a velvety texture, and pecans, which provide an irresistible crunchy note.
Moreover, this recipe also includes a touch of fresh ricotta, making the ice cream even softer and creamier, and a splash of hazelnut liqueur, perfect for enhancing the flavors (you can omit it if you are also preparing it for children).
A dessert that doesn’t require special machines, ready with just a few ingredients and perfect to serve at the end of a meal or as a fresh snack on the hottest days.
Discover also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients for Making No-Churn Walnut Ice Cream
- 2 cups heavy cream
- 7/8 cup sweetened condensed milk
- 5 oz ricotta
- 6 oz honey
- 1 cup pecans
- 2 tbsps liqueur (hazelnut)
Tools for Making No-Churn Walnut Ice Cream
- Stand Mixer
- Containers
- Freezer
- Ice Cream Scoop
How to Make No-Churn Walnut Ice Cream
In a large bowl, whip with electric beaters (or a stand mixer) the cream, condensed milk, ricotta, honey, and liqueur (if using).
Work until you get a semi-whipped, soft, and fluffy mixture.
Add the chopped pecans and gently fold in with a spatula.
Pour the mixture into a freezer-safe container, leveling the surface well.
Cover with plastic wrap or a lid and freeze for at least 6 hours (preferably overnight).
Before serving, let the ice cream sit at room temperature for a few minutes, so it will be easier to scoop.
Storage
No-churn ice cream can be stored in the freezer for about 2 weeks in a well-sealed container. I recommend covering the surface with plastic wrap to prevent ice crystals from forming.
Variants and Tips
You can replace pecans with regular walnuts, almonds, or hazelnuts.
Instead of hazelnut liqueur, you can use coffee liqueur, rum, or omit it altogether.
If you love contrasts, add dark chocolate chips to the mixture.
For a lighter version, you can use plant-based whipping cream and sweeten with agave or maple syrup.
FAQs
Can I make it without ricotta?
Yes, you will still get a creamy ice cream, although ricotta provides a more velvety texture.
I don’t have pecans, what can I use?
Almonds, regular walnuts, or hazelnuts are perfect substitutes.
Do I need to stir it during freezing?
No, this recipe is designed to be made without an ice cream maker and without intermediate stirring.
Creamy, fresh, and with the right balance of sweetness and crunchiness, this no-churn ice cream with honey and pecans will win over everyone at first taste!
