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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 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.

Notes

You can pasteurize your own eggs at home.
Freeze for up to 2-4 weeks in a freezer safe container