As promised, I give you the no-churn salted honey ice cream recipe. Let me tell you, being a self proclaimed ice cream addict, I love me some good frozen deliciousness. I was a bit skeptical to make ice cream at home without an ice cream maker, but I am so glad I did because this recipe is bomb.
I was an ice cream maker for one of the local ice cream shops here in Seattle called Molly Moon’s and I didn’t think ice cream could get much better. Their ice cream has the perfect smooth consistency and rich flavor. But, dare I say, this no-churn ice cream recipe is a close rival! This is super exciting for me because I spend way too much money on pints every week.
So, friends, as the weather continues it’s steady climb into summer, get ready for super easy, delicious ice cream made right at home with just a mixer and a freezer. This recipe is perfect for showing off your impeccable culinary skills.
Salted Honey Ice Cream
- 1 pint heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup local honey
- 3/4 teaspoon natural sea salt
Place the bowl and whip of a stand mixer in the freezer while you gather and measure all of your ingredients, this will help the cream to whip quickly.
Pour the heavy whipping cream in the frozen bowl and whip on medium low for a few minutes, then switch to high speed. Whip until you have stiff peaks.
Remove the bowl from the stand mixer and, using a spatula, fold in the honey, salt and sweetened condensed milk. Be sure not to over mix.
Pour the mixture into a glass baking dish or food container, cover tightly and freeze over night or for at least 8 hours.
Scoop, top with more honey and sea salt if desired and enjoy!