Homemade Honey Ice Cream

There’s something magical about the simplicity of honey ice cream — rich, floral, and perfectly sweet without being cloying. This Homemade Honey Ice Cream is made with just a few wholesome ingredients, but it delivers major flavor and creamy, dreamy texture.

This honey ice cream takes it a step further with orange blossom water and a pinch of flaky sea salt — turning this frozen treat into a refreshing, refined dessert perfect for warm weather or elegant entertaining.

No vanilla extract here — just honey as the star and a subtle citrusy floral note that keeps things light and unexpected.

Why You’ll Love This Recipe:

Naturally sweetened with real wildflower honey

1. Creamy, custard-style base with smooth texture

2. Orange blossom water adds a gentle floral note

3. Sea salt enhances and balances sweetness

4. No refined sugar or artificial flavors

Final Thoughts:

This Homemade Honey Ice Cream is a warm-weather dream — rich and creamy, but subtly floral and naturally sweet. With just a touch of citrusy orange blossom and a pinch of sea salt, it’s a refreshing departure from vanilla and a gorgeous way to let high-quality honey shine.

Whether you enjoy it in a cone, scoop it over berries, or serve it with a drizzle of extra honey and sea salt, this ice cream is proof that simple ingredients = stunning results.

Yield: 1 quart

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Homemade Honey Ice Cream

Prep time: 15 MinChill Time: 4 H & 00 MChurn Time: 25 MinFreeze Time: 2 H & 00 MTotal time: 6 H & 40 M

There’s something magical about the simplicity of honey ice cream— rich, floral, and perfectly sweet without being cloying. ThisHomemade Honey Ice Cream is made with just a few wholesome ingredients, but it delivers major flavor and creamy, dreamy texture.

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Ingredients

• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• ½ cup wildflower honey (or your favorite local variety)
• 4 large egg yolks
• 1 teaspoon orange blossom water (optional but recommended)
• Pinch of fine sea salt
• Flaky sea salt for topping (optional)

Instructions

1. In a medium saucepan, combine the milk, heavy cream, and honey. Heat gently over medium heat, stirring until small bubbles form around the edges — do not boil. Remove from heat.
2. In a separate bowl, whisk the egg yolks until pale. Slowly drizzle in about ½ cup of the warm milk mixture, whisking constantly to temper the eggs. Then slowly whisk the tempered yolks back into the saucepan with the rest of the milk mixture.
3. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil.
4. Remove from heat. Stir in orange blossom water and a pinch of fine sea salt. Pour the custard through a fine mesh sieve into a clean bowl to remove any bits. Cover and chill for at least 4 hours or overnight.
5. Once chilled, churn in your ice cream maker according to manufacturer instructions (usually about 20–25 minutes).
6. Transfer to a lidded container and freeze for at least 2 hours for a firmer texture. Before serving, let soften slightly at room temperature for easier scooping.

Notes

No orange blossom water? Try rosewater (sparingly), lemon zest, or omit it entirely.

Add texture: Stir in crushed pistachios, toasted almonds, or honeycomb candy after churning.

Make it herbal: Infuse the milk with a sprig of thyme or lavender before straining for extra depth.

Dairy-free version: Use full-fat coconut milk in place of the cream/milk and add an extra yolk.

Nutrition Facts

Calories

2168

Carbs

169 g

Cholesterol

1182 mg

Fat

159 g

Fiber

0 g

Net carbs

169 g

Protein

33 g

Sat. Fat

95 g

Sodium

507 mg

Sugar

168 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.