Traditional recipes

Honey nut ice cream recipe

Honey nut ice cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts

Simple to prepare at home and easily modified to your taste. Have this ready in the freezer for unexpected guests! Try substituting condensed milk for the honey for a less sweet version.

8 people made this

IngredientsServes: 10

  • 50g (2 oz) hazelnuts
  • 125g (4¼ oz) plain chocolate, chopped
  • 4 eggs, separated
  • 125g (4¼ oz) honey
  • 350ml (12 fl oz) double cream
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 160 C / Gas mark 3.
  2. Spread nuts on a baking tray and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
  3. Line a baking tray with aluminium foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Drizzle chocolate evenly over nuts. Place in freezer until firm. Once firm, break into bite-size chunks.
  4. Line a 20cm (8 in) square tin with foil.
  5. In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared tin.
  6. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

Note

This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

by NRIBRAHIM

WOW!! This ice cream was out of this world!!I made it using my ice cream maker and between the combination of whipped egg whites and aeration from the ice cream maker, it turned it to be quite light in texture. If you like denser ice cream and will be using an ice cream maker, I would not recommend whipping the egg whites. In fact, I suspect you could even leave the egg whites out, but try at your own risk.The flavor was excellent. The honey taste was subtle and, if I made it again, I would probably use even a little more than the recipe calls for to give it a stronger honey taste. The chocolate covered hazelnuts were excellent. Of the 20 or so ice creams and sorbets that I've made, this is definitely my favorite.-08 Oct 2001

by SHERRYMAREE

This was nice. The texture is fantastic - really light and delicious and with a quite pronounced honey flavour. However you can really taste the raw egg in this recipe which I find a bit gross. I'd like to tinker with it but wouldn't make it as is, again.-18 Oct 2004


Honey Ice Cream without Ice Cream Maker Recipe

This dessert is about to send you into such a happy place. You’ll never want to part from this honey ice cream ever again.

It makes you weak in the knees and electrifies your taste buds, taking you to a happy kind of place.

This Honey Ice Cream is creamy and perfectly melts in your mouth. Is this real life?

Oh it is, and it is sweet, sweet heaven.

We have all heard that my favorite love of all time will always be ice cream. It’s true I love ice cream. From the day I was born and throughout my entire life, I will choose ice cream over any other dessert.

My apologies to all my lovely cookies, brownies, and puddings. Ice cream wins.

While we were in Mexico, there was ice cream available at every meal. It was a happy time of the day every time.

Except for the one time they tricked me with coconut ice cream in lieu of vanilla ice cream. I quickly ran to take a Benadryl and then passed out in the pool chair.

Luckily, R kept checking up on me to make sure I was OK and also kept spraying sunscreen on me while I slept. Happy to say, nothing too horrible happened from that event (other than the spot right below my butt that R missed covering with sunscreen, and I got burned).

It was peaceful to lie there and just sleep.

Now in the PERFECT world, one would lie in the sun next to the ocean while someone personally delivered (non-coconut) ice cream that is not half-melted.

Which, I found, is a dream to have perfectly cold (not half-melted) ice cream in Mexico. It’s just too hot there.

It’s OK though. Half melted or super cold and fresh from the freezer, I’ll take it either way.

It’s the creamy, sweet, melt in your mouth kind of ice cream that matters.


    1. In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
    2. In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
    3. Churn in an ice cream maker according to the manufacturer's directions.
    4. When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.

    From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang with Christie Matheson. Text copyright © 2010 by Joanne Chang photographs copyright © 2010 by Keller + Keller. Published by Chronicle Books LLC.


    • 1 tablespoon honey
    • 1 teaspoon butter, melted
    • 1 teaspoon low-fat milk
    • 1 teaspoon light brown sugar
    • ½ teaspoon vanilla extract
    • ¼ cup Grape-Nuts cereal
    • 1 ½ cups whole milk
    • 1 14-ounce can nonfat sweetened condensed milk
    • 1 tablespoon vanilla extract
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt

    To make honey crunch: Preheat oven to 350 degrees F. Coat a small baking pan with nonstick cooking spray.

    Mix honey, butter, milk, brown sugar and vanilla in a small bowl until blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin layer in the prepared baking pan. Bake, stirring once or twice, for 5 minutes, or until the cereal has darkened and bubbling has subsided. Spread on a plate and let cool completely. Break up any large clumps and set aside.

    To make ice cream: Mix milk, condensed milk and vanilla in a large bowl until blended. Refrigerate until cold, at least 2 hours or overnight.

    Stir lemon juice and salt into the chilled ice cream mixture. Freeze in an ice-cream maker, following the manufacturer's directions. Halfway through freezing, when ice cream begins to thicken, sprinkle in the honey crunch and continue freezing. If necessary, let the ice cream harden in the freezer for 30 minutes before serving.

    Make Ahead Tip: The honey crunch can be stored in an airtight container at room temperature for up to 3 days. Spoon the ice cream into a resealable plastic container and store in the freezer for up to 4 days.

    Use Grape-Nuts to add low-fat crunch to other dessert recipes and toppings.


    • 1 cup heavy cream
    • 5 large egg yolks
    • ½ cup sugar, divided
    • 2 cups whole milk
    • Pinch of salt
    • 1 cup sliced rhubarb (1/2-inch pieces)
    • ⅓ cup water
    • 2 tablespoons honey
    • ½ vanilla bean, split
    • 2 tablespoons chopped honeycomb

    Set a medium bowl in a large bowl of ice water. Pour cream into the medium bowl and set a fine-mesh sieve over it. Set aside.

    Whisk egg yolks and 1/4 cup sugar in another medium bowl until thick and pale, about 2 minutes. Combine the remaining 1/4 cup sugar, milk and salt in a large saucepan and heat over medium heat until steaming, about 2 minutes. Gradually pour 1/2 cup of the hot milk into the egg yolks, whisking constantly until blended. Pour the egg mixture back into the pan and cook over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of the spoon, about 5 minutes.

    Pour the custard through the sieve into the reserved cream. Whisk until the mixture is cool. Remove the bowl from the ice bath, cover and refrigerate until the custard is cold, at least 4 hours and up to 1 day.

    Meanwhile, preheat oven to 400 degrees F. Place rhubarb in a medium glass or ceramic baking dish. Combine water and honey in a small saucepan. Scrape the seeds from the vanilla bean into the mixture and add the bean too. Bring to a boil, stirring to dissolve the honey, about 1 minute. Pour the syrup over the rhubarb.

    Bake until the rhubarb is tender, about 20 minutes. Let cool for 30 minutes, then cover and refrigerate until cold, at least 1 hour and up to 1 day.

    Whisk the custard and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. Transfer the ice cream to a bowl and fold in the rhubarb mixture and honeycomb. Place the ice cream in the freezer to firm up before serving, 1 to 2 hours.

    To make ahead: Refrigerate custard (Steps 1-3) and rhubarb (Steps 4-5) separately for up to 1 day. Freeze ice cream for up to 1 week.


    Creamy Peach & Honey Popsicles

    Have you noticed that the days are getting shorter? Cookie and I are heading out the door earlier for our evening walk, and I’m scrambling to check off the summer recipes on my list while I still can.

    Peaches are so plump and sweet right now popsicles needed to happen. I killed two birds with one stone with these peach popsicles. They’re super simple—consisting of roasted peaches, honey and yogurt—and they taste just like you’d expect. Delicious, fruity and creamy.

    These popsicles are ultra creamy because I roasted the peaches into jammy submission, which reduces their water content while concentrating their sweet flavor, and opted for full-fat yogurt, too. Speaking of, every time I specify full-fat yogurt in a recipe, I get questions asking if you can use low-fat yogurt instead. If you use lower fat yogurt in this recipe, which has less fat and more water, you’ll get icier popsicles.

    That said, if you don’t share my totally bizarre, nails-on-a-chalkboard-like aversion to icy popsicles (also included: the sound of ice rubbing against ice, please tell me I’m not the only one), you can go ahead and make some with low-fat yogurt.

    However! If you’re worried about fat content, I would argue that a) these are reasonably sized, three-ounce treats and, b) full-fat yogurt still isn’t that high in fat or calories. I’m looking at the container right now and just about a third of the calories come from fat, which is nowhere near heavy cream and still less than your average cheese. It’s also very high in protein. For a dairy-free version, try substituting full-fat coconut milk for the yogurt.

    Before I go, I got the chance to talk to Gabriel of The Dinner Special the other day. He turned our conversation into a podcast and a YouTube video and transcribed it, too! You can listen/watch/read over here, eep! He has interviewed a ton of other bloggers, too, so you might find some new blogs to love while you’re there.


    Special Diet Notes & Options: Nut and Honey Snack Mix

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, optionally soy-free, optionally vegan / plant-based, and vegetarian.

    To keep this nut and honey snack mix gluten-free, be sure to choose certified gluten-free oats and crispy cereal. For soy-free, use the coconut oil option or a dairy-free, soy-free margarine, and for vegan, pick the agave option.

    For a nut-free honey snack mix, use your favorite seed butter or pea butter in place of the almond butter, and sub in seasonal pumpkin seeds for the almonds, or use additional oats.


    Cornflake Ice Cream from a 1937 recipe!

    You're kidding me? They really sold cornflake ice cream at Walmart?! I googled this recipe but couldn't find any other recipes quite like it. Maybe this is more popular than I thought! I'm so glad you can finally have your favorite ice cream again! I'm glad I did this recipe!

    I'm just here to say that cereal as an ice cream topping is disappointingly underused. Not only does it add a nice crunch and flavor, but it also makes your ice cream snack feel more filling (while using less ice cream). Don't know how Iɽ feel about getting it soggy/chewy as part of the ice cream though!

    Check out ⟎real Milk' ice recipe by Christina Tosi - it's delicious. The cornflakes are soaked in cream and then that cream is used to make ice cream. It's a favorite.

    I agree! There's a bunch of cereals that would make an excellent ice cream topping. Fruit loops comes to mind as do lucky charms!

    I personally like vanilla and plain cheerios

    This remind me of Grape-Nut cereal Ice cream that is available in the Canadian Maritime provinces, parts of New England and Jamaica. Obscure but delicious!

    I literally came to the comments to say "so. Grape-Nut ice cream but with cornflakes?" If you - or anyone reading this - live somewhere with a Caribbean population, you can buy this "Great Nut" (because Grape-Nuts is a name brand I guess) ice cream.

    I was going to say it reminded me of grape nut ice cream too, but I thought grape nut was a southern thing, glad to see it’s not because it is so good. Try grape nut fluff sometime, that’s really good.

    I bet Grape-Nut ice cream is good too!

    I know that Gilford's makes a Grape-Nut ice cream (actually a frozen custard) but that brand is only available in the New England area - Gilford's is based out of Maine

    Edit 1 - I was wrong the type that Gilford sells is an ice cream not a custard. The recipes I find online on how to make it at home appear to all be recipes for frozen custard.

    I found this unusual recipe in the Household Searchlight Recipe Book which is from 1937. I thought the ingredients were a rather odd combination and just knew I had to try it out just to see how it tastes. I made a rather short video about it here: https://youtu.be/CiXEFeXA0Xo

    The main flavors in this ice cream come from the brown sugar and citrus juice. The cornflakes were a bit strange in here. I have no idea why someone would think to put cornflakes in ice cream! They obviously don’t stay crunchy they get chewy and lend a slight, odd corn flavor to the overall dish. Which is kind of strange for ice cream. The ice cream itself is pretty good. I think I would make it again next time and instead of cornflakes put pecans and white chocolate chips in it!

    Combine eggs, sugar, salt, and corn starch in top of double boiler. Add milk. Cook over hot water until thick. Let it cool completely. When cool, add cream, juices, and Cornflakes and freeze according to your ice cream maker’s directions. Makes about 12 servings.

    What’s the weirdest ice cream flavor you’ve ever tried? Next time I’m going to make black licorice ice cream. I think that sounds delicious!


    Honey Semifreddo

    A semifreddo is not quite an ice cream, as the name - semi-cold, in translation - suggests. There's no custard to make, and no churning required as it freezes, which makes life very much easier. What you get is a smooth, soft block of chilled, almost frozen cream, with a texture of deep, deep velvetiness. This mellow, honey-flavoured version matches taste to texture. For some reason, sometimes when I make it, I end up with a block of uniformly buff cream at others, I'm left with a honeyed, resin-coloured stripe along the base - or the top as it stands when you turn it out. But that's cooking for you. Either way, it works wonderfully. Pour more amber-coloured honey over as you serve, and scatter with toasted pine nuts, for quite the dreamiest, easiest pudding you could imagine.

    For US cup measures, use the toggle at the top of the ingredients list.

    A semifreddo is not quite an ice cream, as the name - semi-cold, in translation - suggests. There's no custard to make, and no churning required as it freezes, which makes life very much easier. What you get is a smooth, soft block of chilled, almost frozen cream, with a texture of deep, deep velvetiness. This mellow, honey-flavoured version matches taste to texture. For some reason, sometimes when I make it, I end up with a block of uniformly buff cream at others, I'm left with a honeyed, resin-coloured stripe along the base - or the top as it stands when you turn it out. But that's cooking for you. Either way, it works wonderfully. Pour more amber-coloured honey over as you serve, and scatter with toasted pine nuts, for quite the dreamiest, easiest pudding you could imagine.


    More Keto Ice Cream Recipes

    If you like this homemade vanilla ice cream with almond milk, you might also like some of my other keto dessert and ice cream recipes:

      – No ice cream maker? No problem! Three flavor options. – There’s nothing vanilla about this vanilla ice cream, except maybe the fact that it’s only 4 ingredients! It’s the best… and also egg-free. – Light and creamy and ready to eat in just 2 minutes! – For the pb & chocolate obsessed – made with only 5 ingredients. – Just 4 ingredients to make this tart and creamy dessert!