I love honey. I love it in my tea and I love it in my yogurt. For me, it’s one of my favorite toppings to add a little sweetness without being over the top, which is one of the reasons I love it so much! The other day I thought to myself if it’s good with everything else, why not add it to ice cream? That’s how I came up with the recipe for my no churn honey vanilla ice cream. Today’s recipe marries homemade vanilla ice cream with savory honey. My light and creamy honey vanilla ice cream is the perfect no churn treat to enjoy on the porch at the end of a hot summer day!
The best thing about this no churn ice cream is its smooth texture. Honey doesn’t freeze, meaning this creamy ice cream is soft even after being in the freezer all day. Ready to eat it? Simply grab spoons and dig in whenever you’re ready!
Ready to channel your inner bear and devour this yummy homemade no-churn honey vanilla ice cream? Let’s get started!
What ingredients will I need to make no churn honey vanilla ice cream?
Not only is this ice cream delicious, but it also has a simple recipe to follow. With only five basic ingredients in total, you can whip this homemade no churn ice cream up in no time!
- sweetened condensed milk
- vanilla extract or vanilla bean paste
- pinch of salt
- honey – consider picking up local honey to support your community, if not, just grab some from the grocery store!
- heavy whipping cream, chilled
- sea salt (optional)
What Equipment do I need to make this no churn ice cream?
A no churn ice cream recipe is my favorite way to make ice cream, especially with two little ones at home. I can easily make ice cream whenever I want without worrying about a noisy ice cream maker! If you would prefer to use an ice cream machine to make this easy recipe, that’s fine too! Need a suggestion for which ice cream maker to buy? I recommend this one on Amazon which has amazing reviews.
For this delicious recipe you will need:
- a medium bowl
- an electric mixer or stand mixer with a whisk attachment
- rubber spatula
- loaf pan
How to make no churn homemade honey ice cream:
- In a separate medium mixing bowl combine sweetened condensed milk, vanilla extract, honey, and a pinch of salt. Then set aside.
- On high speed, using a hand mixer or a stand mixture with the whisk attachment, beat heavy whipping cream together until stiff peaks form.
- Slowly (one cup at a time) add whipped heavy cream to the sweetened condensed milk mixture. Carefully fold the ingredients into the large bowl of the mixer together with a rubber spatula until no streaks remain. It should look fluffy. If you are using sea salt, sprinkle some in this no churn ice cream base, for extra flavor.
- Pour the ice cream mixture into a loaf pan. Spread evenly with a rubber spatula. Drizzle 2 tablespoons of honey over the top. If using sea salt, sprinkle some over the top.
- Place in the freezer for 6-8 hours or overnight.
- Ice cream will be ready to eat as soon as you take it out of the freezer.
- As an extra step, if you’re a whipped cream lover like me, consider adding some to top it off.
How long does no churn honey vanilla ice cream keep?
No churn ice cream lasts in the freezer for up to 2 weeks.
How do I store homemade ice cream?
To store homemade ice cream, put it in a freezer-safe airtight container inside of your freezer. If you don’t have an airtight freezer-safe container, simply cover the ice cream in the loaf pan with plastic wrap.
Like this recipe? Here are some other no churn ice cream recipes to try.
- No churn strawberry shortcake ice cream recipe
- No churn brownie ice cream recipe
- No churn vanilla ice cream recipe
- No churn oreo ice cream recipe
- No churn chocolate chip ice cream recipe
- No churn peanut butter chocolate chip ice cream recipe
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this honey vanilla ice cream recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
Ashley Rae
No Churn Honey Vanilla Ice Cream
My light and creamy honey vanilla ice cream is the perfect no churn treat to enjoy on the porch at the end of a hot summer day!
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 2 tsp vanilla extract or vanilla bean paste
- Pinch of salt
- ½ cup Honey
- 2 cups heavy whipping cream, chilled
Instructions
- In a separate medium bowl combine sweetened condensed milk, vanilla extract, honey, and pinch of salt. Set aside.
- On high speed, using an electric mixer or a stand mixture with the whisk attachment, beat heavy whipping cream together until stiff peaks form.
- Slowly (One cup at a time) add whipped cream to the sweetened condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain. It should look fluffy.
- Pour the ice cream mixture into a loaf pan. Spread evenly with a rubber spatula. Drizzle 2 TBS honey over the top.
- Place in the freezer for 6-8 hours or overnight.
- Ice cream will be ready to eat as soon as you take it out of the freezer.
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