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Toasted Walnut Orange Ice Cream

 Toasted Walnut Orange Ice Cream
This is an ice cream I created when I remembered my Mother's Cranberry sauce for Thanksgiving and how good it tasted. It has a creamy texture and a delight hint of orange.—Patricia Magner, Rathdrum, Idaho
8 ServingsPrep: 20 min. + freezing


  • 1 tablespoon butter
  • 1/4 cup walnut halves
  • 1 cup half-and-half cream
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup whole-berry cranberry sauce
  • 2 tablespoons thawed orange juice concentrate
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a small heavy skillet, melt butter over medium heat. Add walnuts;
  • cook and stir until toasted, about 4 minutes.
  • In a large bowl, beat half-and-half and sugar until sugar is
  • dissolved, about 2 minutes. Stir in the whipping cream, cranberry
  • sauce, orange juice concentrate, vanilla and walnuts.
  • Fill cylinder of ice cream freezer; freeze according to
  • manufacturer’s directions. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving. Yield: 1
  • quart.
Nutritional Facts: 1/2 cup equals 384 calories, 28 g fat (17 g saturated fat), 100 mg cholesterol, 52 mg sodium,

2 of 2

Toasted Walnut Orange Ice Cream (continued)

Nutritional Facts: 30 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.