This no-churn honey ice cream requires no ice cream maker, uses only 4 ingredients and contains no sweetened condensed milk. Its naturally sweetened with honey, the old fashioned way!

no churn honey ice cream in a mason jar getting honey drizzled over it and sitting on a wooden counter top

As I move through this new phase of eating less refined sugar, ice cream is one thing I’m not willing to give up. I wanted a version that was naturally sweetened, so I developed this no-churn ice cream made with honey instead.

Most no-churn ice cream recipes rely on sweetened condensed milk, including my original homemade vanilla ice cream recipe, but this version lets the honey shine without being overly sweet.

This is the perfect after dinner treat that can be topped with Saskatoon berry sauce, strawberry sauce, or strawberry jam. It’s also wonderful served with bread pudding, blondies, or Grandma’s old fashioned apple crisp.

Why YOU’LL LOVE THIS RECIPE

No sweetened condensed milk
Naturally sweetened with honey
No ice cream maker required
Easy to scoop straight out of the freezer

honey ice cream with no sweetened condensed milk sitting in a small mason jar on a black cloth napkin

Recipe Ingredients

Heavy Cream: The base of the ice cream that gives it the rich and creamy texture
Eggs: This recipe uses raw eggs. Pasteurized eggs may be used if preferred.
Honey: Adds a natural sweetness that also makes the ice cream softer for scooping.
Vanilla Extract: You can use artificial or pure vanilla extract

See recipe card for quantities.

How to make this recipe

Use these photos as a guide as you move along each step.

egg whites in a glass bowl that have been whipped with an electric hand mixer

Step 1: Beat egg whites with the electric hand mixer until soft peaks form.

whipped cream in a bowl sitting on a wooden counter top

Step 2: Whip the cream with the electric hand mixer until stiff peaks form.

whip cream, honey and vanilla sitting in a clear glass bowl on a wooden counter top

Step 3: Add yolks, honey and vanilla. Mix with electric hand mixer until combined.

egg whites folded into the cream mixture sitting in a clear glass bowl on a wooden counter top

Step 4: Gently fold in the egg whites.

homemade no churn honey ice cream inside of a freezer safe container with an ice cream scoop next to it

Step 5: Add to freezer safe container.

no churn vanilla ice cream in a small mason jar sitting on a wooden counter top

Step 6: Freeze for 30 minutes then gently mix. Repeat 2 more times then allow to freeze until solid, about 6 hours.

NOTE: This recipe uses raw eggs in a traditional preparation. If you are concerned, use pasteurized eggs or pasteurize the eggs at home before using.

Why this ice cream is stirred while freezing

Prevents large ice crystals from forming
Adds air which leads to a softer ice cream
This allows the ice cream to freeze evenly, resulting in a smooth texture similar to churned ice cream

no churn honey ice cream being scooped with an ice cream scoop, close up shot

Storage

Freezing: Store in the freezer for up to 2-4 weeks in a freezer safe storage container.

no churn honey ice cream in a small mason jar sitting on a black cloth napkin

No-Churn Honey Ice Cream (No Condensed Milk)

Refined sugar free ice cream

Prep Time 20

Cook Time 6

Total Time 6 20

Serving Size 10

Ingredients

2 eggs separated (can use pasteurized eggs)
2 cups heavy cream
1/2 cup honey
1 teaspoon vanilla extract pure or artificial

Instructions

Soften honey until pourable in the microwave if needed, then set aside. About 30 seconds should do in the microwave depending on how powerful yours is.
Separate the egg yolks from the egg whites. Place the egg whites into a medium mixing bowl and the yolks in a small bowl.
With an electric hand mixer, beat the egg whites until soft peaks form. Set aside.
In a large mixing bowl whip the cream with the electric hand mixer until stiff peaks form.
Add in the yolks, honey and vanilla to the cream mixture then mix with the electric hand mixer until combined, about 10 seconds.
Gently fold the egg whites into the cream mixture, folding from the bottom to the top.
Add to freezer safe container.
Freeze for 30 minutes then gently mix with spatula. Repeat 2 more times then allow to freeze until firm, about 6 hours.