Homemade ice cream doesn’t have to be complicated and this No-Churn Vanilla Ice Cream with Honey proves it. Made with just a few wholesome ingredients and no special equipment, it’s an easy, elegant treat, smooth, creamy, and naturally sweetened with golden honey. No condensed milk, no refined sugar, just real ingredients and a little patience.
The base begins with whole eggs gently whisked with honey and vanilla over a bain-marie, creating a light, airy foam that forms the heart of the ice cream. Once cooled, it’s folded into soft whipped cream, turning it into a luscious, mousse-like mixture that freezes into the perfect scoopable texture.
This ice cream carries the cozy flavor of real vanilla and the gentle sweetness of honey in every bite. It’s rich but not heavy, simple but far from boring. Serve it as is or pair it with fruit, cookies, or pie. However you enjoy it, this version reminds us that you don’t need a machine — or a long ingredient list — to make something truly satisfying.
How to make no-churn vanilla ice cream with honey
Begin with making the honey-vanilla base. In a heatproof bowl, whisk together the whole eggs, honey, and vanilla until well combined.
Next, set the bowl over a bain-marie (a pot of gently simmering water). Whisk constantly for 5–7 minutes, or until the mixture becomes pale, thickened, and slightly warm to the touch—about 70–75°C (160–170°F).
Remove the bowl from heat, stir in a pinch of salt, and let the mixture cool completely to room temperature.
In a separate bowl, whip the cold whipping cream until stiff peaks form.
Gently fold the whipped cream into the cooled honey-vanilla mixture in batches, being careful to maintain as much air as possible.
Transfer the mixture into an airtight container, cover, and freeze for at least 6 hours or overnight until set.
Hope you will try this amazing frozen dessert. If you do, share the photos with me on Instagram. Would love seeing how it turns out for you. Enjoy!
Other frozen desserts you may like to try
This luscious Triple Chocolate Semifreddo consists of layers of rich chocolate flavors. It offers a heavenly experience for chocolate enthusiasts.
These refreshing Lemon Basil Yogurt Popsicles are a healthy treat perfect for hot summer days. Made with ripe bananas, creamy Greek yogurt, and a touch of honey, these popsicles offers a guilt-free pleasure without compromising on flavor.
This delightful Ice Cream Terrine features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers. My version is a delightful blend of pineapple, blueberries, raspberries, and mango.
YOU MAY ALSO LIKE:
Chocolate Cherry Ice Cream Cake
Grape Summer Dessert
Neapolitan Ice Cream Cake
Baked Alaska
Nutella Ice Cream
Raspberry Almond Ice Cream Cake
Strawberry Ice Cream
Apricot Ice Cream
Blackberry Swirl Yogurt Ice Cream
No-Churn Vanilla Ice Cream with Honey
Ingredients
- 2 eggs
- 1/4 cup (90g) good-quality honey
- 2 tsp (10g) vanilla bean paste
- 1/4 tsp (1g) salt
- 1 ¼ cup (300g) whipping cream , chilled
Instructions
- In a heatproof bowl, whisk the whole eggs, honey, and vanilla until combined.
- Set the bowl over a bain-marie (simmering pot of water) and whisk constantly for about 5–7 minutes, until the mixture becomes pale, thickened, and slightly warm to the touch (about 70–75°C / 160–170°F).
- Stir in a pinch of salt, remove from heat, and let it cool to room temperature.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cooled honey-vanilla mixture in batches, keeping as much air as possible.
- Transfer to an airtight container.
- Cover, and freeze for at least 6 hours, ideally overnight.
- Serve it as is or pair it with fruit, cookies, or pie.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Amazing