Bulgur Ice Cream with raisin syrup and walnut crumble

Infuse your ice cream with the flavor of bulgur to create delicious new dessert combinations. Gently toast the bulgur first to bring out its roasted, nutty aromas. Once your bulgur ice cream is ready to enjoy, finish with a light drizzle of our sweet raisin syrup and a sprinkling of our walnut crumble for added crunch. You’ll be glad you did!

Bulgur Ice Cream with raisin syrup and walnut crumble (4 servings)

Bulgur ice cream


  • 40 g bulgur
  • 33⅓ oz milk
  • 17 g milk powder
  • 150 g granulated sugar
  • 30 g glucose
  • 10 g inverted sugar
  • 3 g salt
  • 3 g stabilizer

In a saucepan, toast the bulgur wheat until it turns golden brown. Add the milk and infuse for at least 6 hours. Sieve and discard the bulgur wheat. Return the bulgur-infused milk to the saucepan.

Stir in the remaining ingredients and bring to a boil. Remove from heat and allow the mixture to rest for at least 6 hours more, then transfer to an ice cream maker.

Raisin syrup


  • 50 g raisins
  • 100 g water
  • 75 g granulated sugar

Add the raisins and water to a small saucepan; bring to a boil. Sieve and return the liquid to the flame. Reduce the syrup until desired thickness.

Walnut crumble


  • 30 g wheat flour
  • 40 g walnut powder
  • 20 g unsalted butter
  • 40 g granulated sugar

Preheat the oven to 180ºC/356ºF.

Combine all of the ingredients in a bowl and mix until they form a crumble. Spread the crumble over a thin baking sheet and transfer to the oven. Bake until golden brown, about 5 minutes. Check the crumble to make sure it does not burn while baking; stir if necessary.

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