Honey Ice Cream

Here's an creamy, naturally sweetened homemade ice cream inspired by the retired Haagen Dazs’ Honey Bee Ice Cream. This vanilla ice cream recipe uses no corn syrup or refined sugar.

Ingredients for Honey Ice Cream

- Heavy cream - Whole milk - Egg yolks - Honey - Salt - Vanilla paste

Heat the mixture


Heat the cream, milk, honey, salt, and vanilla paste in a medium-sized saucepan over medium-high heat for approximately 5 minutes.


Stir frequently, until it just barely begins to simmer. We do not want this to come to a full boil. Rather just melt the honey.


Whisk egg yolks

While the cream mixture is simmering, whisk the egg yolks in a bowl until smooth. Set them aside.


Temper mixture

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.


Cook custard

Pour the egg and milk mixture back into the saucepan while stirring constantly with a wooden spoon.


Check doneness

Cook over medium heat for approximately 10 minutes (stirring constantly) until it is slightly thickened or it registers 180 degrees F.


Let it cool

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.


Make the ice cream

Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. Mine takes about 15-20 minutes.



Transfer it to an airtight container and cover it tightly. Freeze it until firm for at least 3 hours, preferably overnight. Serve when chilled.


Make This Now!

This vanilla ice cream recipe is a beginner friendly ice cream that you can use as a base to make ice cream with other flavors.

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Also try this Honey Chocolate Ice Cream that is made by using this Honey Ice Cream recipe as a base. Sweetened with honey, it is made without using any refined sugars or corn syrup.