Date and Walnut Ice Cream

Name: Date and Walnut Ice Cream
Cook time: 2 min
Total time: 2 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp Cornflour; 170 g Pitted dates (chopped finely); 100 g Golden Caster Sugar; 2 large Eggs; 590 ml Milk; 80 g Walnuts (toasted tightly); 1.5 tsp Vanilla Essence; 0.125 tsp Salt; 360 ml Double Cream

by katplaystennis • 2026

Why some badges are missing

Not vegan: Milk → try oat milk
Not dairy-free: Milk → try oat milk
Not egg-free: Eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: Walnuts → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: Pitted dates
Not low-histamine: Walnuts
Not low-GI / diabetic-friendly: Pitted dates
Not kidney-friendly: Pitted dates

Based on listed ingredients — always check labels for allergies.

Prep

—

Cook

Serves

Rating

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Ingredients

Kitchen Help

Shopping list

1 tbsp Cornflour
170 g Pitted dates — chopped finely
100 g Golden Caster Sugar
2 large Eggs
590 ml Milk
80 g Walnuts — toasted tightly
1.5 tsp Vanilla Essence
0.13 tsp Salt
360 ml Double Cream

Tools

· bowl
· heavy saucepan
· whisk
· ice-cream maker

Instructions

Step by step

1
Whisk sugar, cornflour, salt, and eggs together in a bowl.
2
In a heavy saucepan heat the milk up to boiling point, but do not boil.
3
Add this to the egg mixture in a steady stream, whisking constantly.
4
Cook the custard over moderate heat, stirring constantly, until it comes to a simmer and simmer, about .
5
Stir in the vanilla and dates and then chill the custard until completely cold.
6
Stir in the cream and freeze in an ice-cream maker (or hand churn). Note that you can make this with Full Fat Yogurt if a lower fat content is preferred.
7
Stir in the walnuts as it begins to set. A second Churn is recommended, so this is the perfect time to add them