Honey is a pantry staple at our house and while it’s delicious on toast, in oatmeal, yogurt bowls and even dressings, I am slightly obsessed with honey in ice cream. My husband recently worked in Scotland for a few months and he couldn’t stop talking about an ice cream he had there with real bits of honeycomb in it. I knew I had to try a version myself and I am so glad that I did. Homemade ice cream is one of my favorite things to make all summer long and this recipe did not disappoint. This recipe for real deal honeycomb ice cream is for all of my honey lovers out there.
Have you ever eaten actual honeycomb? It’s actually delicious and is commonly seen on cheeseboards, but as you can see here it’s amazing in ice cream as well or even as a topping on any dessert. The actual honeycomb that bees make is loaded with vitamins and minerals and is so good for you, which is why it’s great to find honeycomb and eat it on a regular basis. I am not here to tell you that this ice cream is “healthy” by any means, but I do love that the only sugar in the recipe comes from honey itself and not a refined white sugar. Honey also helps to keep the ice cream a softer consistency in the freezer compared to most homemade ice creams without preservatives due to the fact that honey does not freeze completely. This means it’s ready to be scooped and eaten whenever you are.
This honeycomb ice cream recipe could not be more simple to make with no egg tempering required, and just milk, cream, honey, vanilla, and a pinch of salt. That’s it, can you believe it? And even though it’s made with literally 5 ingredients, the flavors are simple yet delicious, letting the honey shine through.
You might be wondering where you can find honeycomb for yourself. I happen to find mine at my local grocery store that carries a local honey company and they have one jar with honeycomb inside. However, most farmer’s markets and local honey companies should have it as well. I know you can also order it online if you can’t find honeycomb where you are. The other option is you can make this without the honeycomb and simply use honey. I do love the texture of the frozen honeycomb throughout the ice cream providing little chewy and crunchy bits with every bite!
It’s SO good! I cannot wait for you to give this one a try!
Ingredients:
2 Cups Whole Milk
2 Cups Heavy Cream
1/2 Cup Honey
I 3” Honeycomb Square (usually can find these at local markets, or from a local honey companies)
1/8 Tsp. Salt
1 Tsp. Vanilla Extract
Directions:
Heat milk, honey, salt, and vanilla over medium heat until honey has dissolved. Remove from heat.
Add milk and honey to the heavy cream and stir to combine.
Refrigerate overnight or up to 4 hours to chill thoroughly.
Add chilled ice cream mixture to the ice cream maker according to machine’s directions and churn for 30 minutes until the ice cream becomes soft serve.
Crumble up honeycomb and add bits of honeycomb to the ice cream and let the machine churn another minutes. Remove to an airtight container.
Freeze in an airtight container overnight.
Serve the next day for a harder consistency with an extra drizzle of honey if desired.
Note: Honey does not freeze totally so this leaves the ice cream having the perfect scoopable texture.
How good does this ice cream look? I am here to tell you the taste is amazing too! I hope you will make this honeycomb ice cream before the end of summer, I know you are going to love it.
