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Rich and Creamy Chocolate Orange Ice Cream With Candied Nuts Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.


Who doesn't love ice cream? It is such a lazily delicious treat, so easy and simple to eat, not at all like more complicated and formal desserts. Ice cream is sweet, creamy, and comes in a wide variety of flavors. Cool and refreshing on a hot summer day, relaxing and uncomplicated the rest of the year, it is truly a dessert for all seasons. It is no wonder why it is such a popular dessert, perhaps the most popular in the United States.

If you tend to buy ice cream from the store, this recipe will show you how much better it can be when you make it at home with premium ingredients. Milk? Overrated. Use heavy cream instead! And load it up with egg yolks to make it richer and creamier.

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My recipe makes a delightful soft serve ice cream, almost a cross between some sort of pudding and ice cream, so wondrously easy to scoop and to eat. The candied nuts provide a bit of contrasting crunch, and the orange provides a light fruitiness to balance the rich, decadent chocolate.

This recipe is entirely my own, although I did take the idea for the candied nuts from The Georgian Feast, a Georgian cookbook that I quite like.


  • 2 cups heavy cream
  • 1 cup sugar
  • 6 egg yolks
  • 1/2 cup cocoa powder
  • 1/3 cup chocolate chips
  • 1 teaspoon vanilla
  • 8 ounces honey (preferably orange honey)
  • 1 cup coarsely chopped walnuts
  • 2 oranges, juice of (feel free to include the zest if one desires more orange flavor, but this means straining)


  1. In a large saucepan, combine the heavy cream, chocolate chips, and cocoa powder. Over high heat, melt the ingredients until they are smooth and without any roughness.
  2. In a mixing bowl, combine the vanilla, sugar, orange juice, and egg yolks. Dish a small portion of the chocolate liquid into this and stir. Add all contents of the mixing bowl back into the saucepan. Over low heat, cook for 15 minutes, stirring occasionally to prevent burning, to form a thicker custard.
  3. Allow the chocolate mixture to cool. Simultaneously, bring the honey to boiling in a saucepan, and then add in the coarsely chopped walnuts. Cook over high heat, stirring vigorously, for 10 minutes, then pour the mixture out onto a moistened wooden board. Allow the mixture to solidify for a few minutes then break this apart into smaller nut clusters and combine these with the chocolate custard.
  4. Process the nut-chocolate custard mixture in your ice cream maker per its instructions.

© 2019 Ryan Thomas

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