If you have never made homemade ice cream with honey before, consider this a sign. Making ice cream at home is not only easy to make, but it also gives you complete control over the ingredients used. This simple vanilla ice cream recipe is made with just a few basic ingredients you probably already have on hand. The best part, you ask? You can use it as a base for (pretty much) any ice cream flavor you like.
Love making ice cream? Put your ice cream maker to good use with Coconut Cashew Ice Cream (dairy-free) or Avocado Ice Cream, or go the no-churn method with Yogurt Bark.
Ingredients for Honey Vanilla Ice Cream
This homemade honey ice cream requires only 6 simple ingredients. Here’s a look at what we need:
- Heavy Cream: Pick up a pint of heavy cream or heavy whipping cream for the creamiest texture.
- Milk: Use full-fat whole milk for the richest texture and flavor.
- Honey: Choose high-quality honey, local or raw honey is even better. As always, the honey flavor will determine the flavor of your ice cream. My favorite types of honey are orange blossom and clover. Maple syrup could also be used but be aware that the flavor profile of the overall ice cream would be different.
- Salt: We are using Kosher salt to season the honey-flavored ice cream. Feel free to give it a finish of Maldon flaky salt upon serving for a salted honey ice cream twist.
- Vanilla: You can use vanilla extract or the luxurious vanilla bean paste (affiliate link). If using vanilla extract, be sure to add it at the end while the ice cream mixture cools to room temperature.
- Raw Egg Yolks: Whole egg yolks add texture and richness to the honey and ice cream. The trick is to temper the egg yolks into the cream mixture, but more on this later.
How to Make Honey Ice Cream Recipe?
If you never thought of making vanilla ice cream with honey, think again! Just like all homemade ice cream recipes, this one requires a bit of patience. But your efforts will be rewarded in the end. Here’s how to do it:
- Heat the cream mixture: In a medium saucepan over medium-high heat, heat the cream, milk, honey, salt, and vanilla paste (if using) for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
- Temper egg yolks: While the cream mixture is coming up to a simmer, place the egg yolks in a medium bowl and whisk until smooth. When the cream mixture has just barely reached a simmer, pour 1 ½ cups of the warmed cream mixture into a measuring cup. Slowly pour the cream mixture into the yolks while continuously whisking as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.
- Cook custard: Pour the egg mixture back into the saucepan while stirring constantly with a wooden spoon. Reduce to medium heat and cook for approximately 10 minutes (stirring constantly) until it is slightly thickened or registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
- Cool ice cream base: Pour the cream mixture into a heat-proof cup or bowl. Allow to cool on the kitchen counter for 30 minutes. Then, cover it with a lid or plastic wrap and place it in the refrigerator for at least 3 hours or up to 24 hours.
- Churn ice cream: After the custard is thoroughly chilled, churn the mixture in an ice cream maker (affiliate link) according to the manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
- Freeze: Transfer the ice cream to an airtight container or a loaf pan and cover it tightly. Freeze the ice cream until firm, at least 2 hours, but preferably overnight. Serve once chilled.
How to Store
This honey milk ice cream will keep for up to 1 week in the freezer if stored properly. Here are my best tips for storage:
- Store in a freezer-safe airtight container, preferably an ice cream tub (affiliate link.) Use the back of a spoon to gently push it down to remove any air.
- Place in the back of the freezer, away from any odorous foods (i.e., fish, onions, etc.).
How to Serve Honey Ice Cream?
Honey-sweetened ice cream will become one of your favorite ice cream flavors you are going to want to put on everything. Some of my favorite ways to serve include:
- Bowl / Cone: Keep it classic by scooping ice cream into a bowl or cone to enjoy all on its own. Use any of your favorite toppings, such as nuts, fresh fruit, or even better, a drizzle of your favorite caramel.
- Make Ice Cream Sandwich: Sandwich a generous scoop of it in between Almond Flour Cookies, or Almond Flour Peanut Butter Cookies for a scrumptious summer treat.
- On Top of Baked Goods: Serve it a la mode style on top of Almond Flour Brownies, Peach Galette, or Easy Apple Crisp.
- Make a Honey Ice Cream Sundae: Create a luxurious ice cream sundae at home by topping it off with dark chocolate, chocolate chips, fresh fruit, or fruit sauce, like my Blueberry Sauce and Maple Whipped Cream.
Expert Tips
- Simmer instead of boiling: Do not bring the cream and honey mixture to a boil. Boiling honey changes its color, texture, and nutrient value. Bringing the mixture to too high of a temperature could also scald the milk as well as break the egg yolk emulsion.
- Use good quality ingredients: Good quality ingredients will always yield a more flavorful ice cream. Use your favorite brands of cream, honey, and vanilla, and pay a little extra for organic, if possible.
- When tempering eggs, be patient: If this is your first time tempering eggs, be patient and confident. It’s always best to work slower rather than faster to avoid scrambling the eggs.
- Use a wooden spoon: A wooden spoon helps to get into the crevices of your saucepan. This is important because we don’t want the milk to scald at the bottom.
- Look for ‘nape’: This is a French term that means the ice cream base is ready when it is thick enough to coat the back of a wooden spoon. You can also use a digital thermometer to check doneness. The egg mixture should reach 180 degrees Fahrenheit before getting it off the heat.
- Strain, if needed: We tested this recipe several times and did not need to strain. However, a few clumps are possible. If that happens to you, straining the mixture through a fine mesh strainer helps to catch any unwanted egg chunks that may have developed during the tempering of the eggs.
- Make sure it is completely cool before churning. The ice cream base must be chilled before churning to ensure the proper functioning of your ice cream maker. Chill in the fridge for at least 3 hours or up to overnight.
- Allow to freeze until firm. While the ice cream can be enjoyed straight from the ice cream machine for more of a soft-serve texture, I find it’s best to freeze for at least 2 hours before enjoying it.
- Cover the “skin”: For extra precaution, place a piece of stretch film directly over the surface of the ice cream before freezing. This can help to prevent a skin from forming.
- Store properly. Store the honey vanilla ice cream in a freezer-safe airtight container or your favorite ice cream tub (affiliate link) to prevent freezer burn. This will allow the ice cream to last a week, if not longer.
FAQs
Is honey a good sweetener for ice cream?
Yes, honey is a delicious natural sweetener for ice cream that adds sweet, floral notes. Go for orange blossom or clover honey for the best flavor.
What is the secret to creamy ice cream?
Heavy cream and full-fat milk will produce the creamiest, dreamiest ice cream. Don’t skip on the fat for this recipe.
Other Honey-Sweetened Recipes You Might Also Like:
If you try this recipe for Honey Ice Cream, please take a minute to rate and comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Honey Ice Cream Recipe
Try this homemade honey ice cream recipe for a super creamy and naturally sweetened treat that is superior to any store-bought brand. Drawing inspiration from Haagen Dazs’ Honey Vanilla Ice Cream, this simple recipe is an excellent delight to savor all year round.
Equipment
Ingredients
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ½ cup honey
- ½ teaspoon Kosher salt
- 1 ½ teaspoon vanilla paste, or pure vanilla extract*
- 4 large egg yolks
Instructions
- Heat the cream, milk, honey, salt, and vanilla paste in a medium-sized saucepan over medium-high heat for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
- While the cream mixture is simmering, whisk the egg yolks in a bowl until smooth. Set them aside.
- Pour 1 ½ cups of the warmed cream mixture into a measuring cup.
- Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.
- Pour the egg and milk mixture back into the saucepan while stirring constantly with a wooden spoon. Cook over medium heat for approximately 10 minutes (stirring constantly) until it is slightly thickened or it registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
- Pour the cream mixture into a heat-proof cup and let it cool on the counter for 30 minutes. Cover it with a lid or stretch film and refrigerate for at least 3 hours or for up to 24 hours.
- Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
- Transfer it to an airtight container and cover it tightly. Freeze it until firm for at least 3 hours, preferably overnight. Serve when chilled.
Notes
- Yields: This recipe yields 1 quart of ice cream.Storage: Store in an airtight container, preferably an ice cream tub (affiliate link.) or a loaf pan that is tightly covered with stretch film. Use the back of a spoon to gently push it down to remove any air.
- Vanilla: If you do not have vanilla paste, you can use vanilla extract. However, be sure to add it at the end while the ice cream mixture cools to room temperature. Otherwise, it will evaporate during the cooking process.
- This recipe has been adapted with minor changes from The Perfect Scoop.
Nutrition
Calories: 549kcal | Carbohydrates: 43g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 295mg | Sodium: 359mg | Potassium: 263mg | Fiber: 0.1g | Sugar: 43g | Vitamin A: 1705IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe looks wonderful, I have made ice cream before sweetened with honey, both vanilla and chocolate. I would love it if you could develop additional flavors with honey or maple syrup as the sweetener.
Sounds good. I will work on it RA.
Recipe was great. A bit too sweet for my preference, so I’ll adjust the amount of sugar/corn syrup next time.
What are your thoughts about adding milk powder? And how would you incorporate it?
Hi there,
So glad to hear that you liked it.
To be honest, I have never used milk powder in my cooking so it is hard to say.
I am wondering, would you use milk powder instead of heavy cream and milk? or just add it in additionally to enhance the milk flavors?
Thanks! I used your trick of freezing part of the custard. I also froze my blender jug for about 20mins and the container I was going to store the ice cream in . I blended the frozen and cold custard with 1/4tsp of xantham gum. Since I was making honey ice cream I subbed honey for the corn syrup.
And the mouth feel is amazing. As good as a bought one!
These tips are super helpful Samantha. Thanks for sharing. I love this recipe because I think it is actually better than store bought ice cream.
Thanks again. Cheers!
I am interested in trying your recipe, but wonder, have you ever tried modifying this recipe for chocolate and/or chocolate-peanut butter? Thank you.
Hi Mary Ellen,
I haven’t made any modifications on this recipe. However, I do have a foolproof chocolate ice cream recipe on the blog. It is a dark chocolate recipe that uses Dutch processed cacao, which I think makes all the difference. https://foolproofliving.com/double-dark-chocolate-ice-cream/
I sometimes modify recipes to create new versions. However, I do not post them unless they are foolproof.
I love peanut butter, but I have never made peanut butter ice cream. Now that I am thinking about it, I probably should. 🙂
I hope this helps. Thank you so much for stopping by.
Best,
Ice
hello
Why did you first freeze half of the mixture?
She froze some of the mixture and added it to the base in order to quickly lower the internal temperature of the entire mixture. This achieves two results…cuts down on the time it takes to make the recipe and the quicker you (flash) freeze the custard the smaller the ice crystals will be and the smaller the ice crystals the creamer the results!!
This looks (and sounds) so amazing, looking forward to trying it!
Oh, nothing beats homemade vanilla ice cream! Yum!
Thank you Purabi. It tastes great too…Cheers!
These ice cream look absolutely delicious 🙂
Thank you Atika. It tastes delicious too..
Cheers!