Studded with cashews and swirled with ribbons of raspberry and blackberry jam, this no churn version of Baseball Nut Ice Cream is an ice cream store favorite and simple enough to make at home.
Baseball Nut Ice Cream
If you’re looking for a grand slam scoop of ice cream, step up to the plate and make my version of Baseball Nut Ice Cream.
A classic flavor from the Baskin-Robbins ice cream store archives, this frozen treat has been a favorite of mine and dessert enthusiasts with its creamy texture, nutty richness, and luscious swirls of fruity decadence.
It’s simple to recreate this home run hit in your own kitchen. Gather your ingredients and make this no churn version for the weekend.
While I prefer this ice cream flavor served in a sugar cone, it’s also easily scooped into a bowl and served with sprinkles that match your baseball teams colors.
Baseball Nut Ice Cream Ingredients
This is just an overview, full recipe can be found at the bottom of the post.
- Heavy Cream: Heavy cream is the key the velvety texture in this ice cream. The high fat content helps creates the creamy base.
- Vanilla Extract: Vanilla extract adds a subtle but essential flavor that complements the nutty richness and sweet-tart berry swirls.
- Kosher Salt: Seem unexpected, but helps balance the sweetness and enhances the overall flavors.
- Sweetened Condensed Milk: Provides sweetness and creaminess. Its condensed nature eliminates the need for an ice cream maker.
- Raspberry Jam: Adds bright, tangy flavors.
- Blackberry Jam: Has a rich and deep berry flavor that helps balance and give depth to the overall taste.
- Roasted Salted Cashews: The star players, they add crunch, a nutty undertone and contrast to the mix.
Making Baseball Nut Ice Cream
Here is a quick overview about making this no churn ice cream. Full, printable instructions are in the recipe card at the bottom of the post.
- First you’re going to create your ice cream base, which comes together really easily.
- Jam and cashews are added in a process of layering and swirling, which is how you get the look of ribbons in the final ice cream.
- Chilling and enjoying is all that’s left to do.
Recipe Tips
Remember, making ice cream at home is all about having fun and being adventurous. Enjoy the process, and don’t be afraid to make it your own, even if you change up the flavor.
- Chill Equipment: Before you start, make sure the mixing bowl and beaters (or whisk attachments) of your electric mixer are cold, as well as the loaf pan. You can place them in the freezer for a few minutes before whipping the cream. This helps the cream reach stiff peaks faster.
- Stiff Peaks: When whipping the heavy cream, be patient and keep an eye on it. Stop beating once stiff peaks form. Overbeating can turn the cream into butter, which is not what we want for this recipe.
- Folding Technique: When combining the condensed milk with the whipped cream, use a gentle folding technique. This helps retain the airy texture of the whipped cream and ensures even distribution of ingredients.
- Swirling Jam: For beautiful swirls of jam, dollop it across the ice cream and then use a butter knife to gently create swirls. Don’t overmix; you want distinct swirls of color.
- Nutty Crunch: For added crunch and flavor, use roasted salted cashews. The roasting brings out their nutty goodness, while the touch of salt complements the sweetness of the ice cream.
- Layering: When layering the ice cream mixture, jam, and cashews in the loaf pan, try to distribute them as evenly as possible for a balanced taste in each scoop.
- Level Freezing Spot: Make sure the loaf pan is placed in the freezer on a level surface. This ensures the ice cream sets evenly without any tilt or imbalance.
- Freezing Time: Allow the ice cream to freeze for a minimum of 6-8 hours or preferably overnight. This ensures it reaches the right consistency and is easy to scoop.
- Quality Ingredients: Use high-quality ingredients for the best taste. Fresh and natural vanilla extract, sweet and flavorful jams, and creamy, fresh heavy cream will make a significant difference in the final result.
- Get Creative: Feel free to get creative with your mix-ins and swirls. You can experiment with different types of nuts, add chocolate chips, or use different fruit jams to create your unique signature ice cream.
Scoop, Swirl and Twirl
From the first scoop to the last, these ice cream recipes deliver a smooth, velvety chill pill for those hot summer days.
- This pineapple cheesecake ice cream is a cheesecake-lover’s whimsical dream, no ice cream maker or custard required.
- Chocolate chip cookie dough ice cream, a no churn version you’re going to love.
- Quick & delicious strawberry frozen yogurt – a guilt-free dessert in 10 minutes.
- No special equipment is necessary to make this no churn, ultra-creamy, chocolate pretzel ice cream. You’re going to love every bite of this summer classic.
- Fresh peach and cinnamon ice cream is creamy and has a very wonderful delicate peach and cinnamon flavor.
- This luxurious lemon poppy seed ice cream made with sweet lemon curd is all you need to satisfy your lemon-loving dessert cravings.
- Cherry-chocolate chip ice cream packed with fresh cherries and chunks of chocolate.
- Lucky Charms ice cream is not the end of the rainbow, but just the beginning of some magically delicious, cereal-infused milk with pots of gold and colorful marshmallows in every bite.
- Cherry ice cream made with maraschino cherries is so delicious for summertime!
- This luxurious lemon poppy seed ice cream made with sweet lemon curd is all you need to satisfy your lemon-loving dessert cravings.
Love At First Scoop
When you discover the magic of this ice cream flavor, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. Life’s too short for boring ice cream.
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How to Make Baseball Nut Ice Cream
Baseball Nut Ice Cream (Baskin Robbins Copycat)
Ingredients
Baseball Nut Ice Cream (Copycat Baskin-Robbins):
- 2 cups heavy cream, cold
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 1 (14 oz.) can sweetened condensed milk
- 1/4 cup raspberry jam
- 1/4 cup blackberry jam
- 1/2 cup roasted salted cashews
- ice cream cones for serving
Instructions
Baseball Nut Ice Cream (Copycat Baskin-Robbins):
- Place a 9 x 5 loaf pan into the freezer to chill.
- In a large mixing bowl, use an electric mixer to beat the cold heavy cream, vanilla extract and salt until stiff peaks form.2 cups heavy cream, cold, 1 tsp. vanilla extract, 1/2 tsp. kosher salt
- Gently fold in the sweetened condensed milk until just combined.1 (14 oz.) can sweetened condensed milk
- Remove the loaf pan from the freezer and pour half of the ice cream mixture into the loaf pan.
- In a small bowl, mix together raspberry and blackberry jam until fully combined. Dot half of the jam mixture across the top of the ice cream and use a butter knife to create swirls.1/4 cup raspberry jam, 1/4 cup blackberry jam
- Sprinkle half of the cashews across the top of the ice cream mixture.1/2 cup roasted salted cashews
- Pour the rest of the ice cream mixture into the loaf pan and repeat with the remain jam mixture and cashews.
- Place in the freezer and chill for 6-8 hours in a level spot until the ice cream is set.
- Serve in a bowl or scoop into an ice cream cone.ice cream cones for serving
Notes
Nutrition
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