Food » Honey Vanilla Ice Cream (no eggs)
Posted: | Last updated: by Erin K. Browne 8 Comments
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I'm not usually a food snob, but when it comes to homemade ice cream I pretty much exclusively use a custard base that includes egg yolks. There's a creamy, thick, richness that the eggs add that makes any other homemade ice cream pale in comparison.
But! I gave a pure dairy-based homemade ice cream another try, and I think you all will really enjoy this one. It's simpler and more straightforward than the recipes that use egg yolks, and the resulting ice cream is still very creamy.
This honey vanilla ice cream is a basic recipe that's delicious on its own or paired with any of your favorite baked goods, like a warm brownie or a slice of cake. Because the honey is so sweet on its own, I decided not to add any additional sugar.
Even though this ice cream contains no eggs, you will need an ice cream maker. We use a basic Cuisinart ice cream machine that we've had for years, and it gets the job done just fine. They're inexpensive, too! Once you start experimenting with homemade ice cream, discover how easy it is, and realize that it's waaaay better than anything store bought, you'll get your money's worth and more.
Though we're all staying home and staying well right now, there's nothing wrong with holding onto some of the perks of the warmer season, and this homemade honey vanilla ice cream is an ideal way to do just that. Enjoy!
Honey Vanilla Ice Cream
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5 from 1 review
- Author: Erin Browne
- Yield: 6-8 servings 1x
Ingredients
Scale
- 1 ¾ cup heavy cream
- 1 ¼ cup whole milk
- Pinch of salt
- 1 TBS vanilla bean paste or pure vanilla extract
- 1 TBS vodka, optional (see notes)
- ½ cup honey
Instructions
- In a heavy bottom pan over medium heat, add the cream and salt and heat until steaming and a slight skin forms on surface, but do not let it boil.
- Remove from heat and add the milk and vanilla, mixing well. Allow to come to room temperature, and then chill in the refrigerator for 2-4 hours, or overnight.
- When the mixture is well-chilled, stir in the vodka (if using) and churn in ice cream machine according to manufacturer's instructions. About 5 minutes into the churning process, drizzle in the honey.
- Once done, transfer freshly-churned ice cream into a freezer safe container and freeze until solid.
Notes
A good quality paste or extract works equally well in this recipe, but the paste will give you a lovely speckled vanilla bean appearance.
Make sure the heavy cream you use is at least 36% milk fat. Since there are no eggs in this recipe, it will need the extra fat for thickness and creaminess. Avoid using low fat milk instead of whole milk.
The vodka will lower the freezing point of this ice cream and make it not freeze so hard, as well as prevent excess crystallization. It will not change the flavor of the ice cream, but if you're not into adding any bit of alcohol, you can leave it out.
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About Erin K. Browne
Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program
Reader Interactions
Comments
Jack Scott MacdonaldThis is a great crowd pleaser! Doubles up nicely. For a twist I add toasted almonds in 2 or 3 batches as I move it to my freezer storage container and sprinkle some on the top. Thanks, love this recipe and it's variability 🙂
Reply
- Karen
This ice cream is delicious. I have made it as a treat for my family but also as a go to for dinner parties. It’s always a hit! And they are impressed that it’s home made!! I can’t eat a number of ingredients that are in store bought ice cream so this is a great way to still have a sweet treat! We love it!!
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- Erin
I'm so happy to hear that!! Thanks for sharing.
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- Alexa
This recipe looks simple yet amazing! I can't wait to try it! I was wondering if you knew of the base could be substituted for lactose free options (lactose free cream, etc...)?
Reply
- Erin
Hey Alexa! Yes, you can use lactose free milk to make the base. I'd recommend using the whole milk variety as the fat will help keep the ice cream more creamy. The resulting texture will be a bit different than using "regular" milk and especially without the fat/thickness from the cream.
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- Dean
I don't see in the recipe where the honey is added.
Reply
- Dean
Nevermind. I see it now.
Reply
