No-Churn Honey Vanilla Ice Cream Recipe
- Cupful Days
- Jul 5, 2025
- 2 min read
Creamy, smooth, and naturally sweet – homemade with just 6 ingredients!
Dreaming of rich, silky ice cream without an ice cream maker? This No-Churn Honey Vanilla Ice Cream is your answer. With a base of whipping cream, egg yolks, and a touch of honey, this recipe delivers a luxurious mouthfeel that rivals premium store-bought ice cream – all from the comfort of your home freezer.
Why This Ice Cream Is Special:
No ice cream maker needed – Just blend, freeze, and re-blend for a creamy texture.
Naturally sweetened – Uses a mix of white sugar and golden honey for depth.
Egg yolk custard base – Gives it richness and stability without extra thickeners.
Velvety smooth – Final blending step eliminates ice crystals for scoopable perfection.
🍦 Ingredients: (makes 1 pint of ice cream 500ml)
75g white sugar
2 egg yolks
65g honey
500g whipping cream
1 tsp natural vanilla extract
Pinch of salt
Instructions:
Powder the sugar
Place white sugar into a blender. Blend until it becomes a fine powder.
Cook the base
In a saucepan, combine egg yolks, honey, whipping cream, vanilla extract, salt, and the powdered sugar.
Cook over medium heat for 6 minutes, stirring constantly. The mixture should reach about 80°C (just below boiling) with light bubbling—do not boil.
Cool and freeze
Pour the cooked mixture into a shallow, freezer-safe container. Let it cool at room temperature for 30 minutes. Then place it in the freezer for 8 hours or until solid.
Blend for smoothness
Once frozen, cut the block into ~4cm chunks. Add to a high-speed blender and blend until smooth.
Final freeze
Pour the blended ice cream into a freezer-safe container. Freeze for another 8–9 hours, or until firm enough to scoop. Serve and enjoy!
💡 Tips & Flavor Variations:
Add crushed nuts or chocolate chips after blending for texture.
Swap vanilla for matcha, lavender, or almond extract for fun twists.
To make it dairy-free, try substituting coconut cream (texture may vary).
