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Vanilla Honey Ice Cream

Indulge in the delicate and light texture of our vanilla honey ice cream, sweetened with the perfect amount of natural honey to achieve a fluffy and irresistible sweetness.

vanilla honey ice cream in a bowl

Alright, it’s no secret I love ice cream. But I think for every interesting, fun flavor you need a solid base. Because with a solid base, you can create anything you want. Add any kind of candy or syrup and go wild with your creations.

This recipe is a fantastic base to add goodies, but I also think it is incredible on its own. It’s light, fluffy and packed with flavor. The combination of the honey and vanilla almost makes it taste like a malt. 

vanilla honey ice cream in a container

And here’s something worth noting; when I use vanilla in my recipes, especially ones where the vanilla taste is important, like ice cream and cheesecake, I use double vanilla. It goes by many names – the packages will usually say things like “twice as strong”, “baker’s vanilla”, “double strength”, etc. Or you can use a homemade version (I have one for you in the works!).

It just gives recipes that extra something – once I tried it I could never go back!

For this recipe, you’ll need an ice cream maker. After churning, this ice cream should be an incredible soft serve consistency. I like to freeze it to get a harder, fluffy ice cream.

Tools you’ll need

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until next time. x

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Vanilla Honey Ice Cream

vanilla honey ice cream scooped out
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vanilla honey ice cream in a bowl

Vanilla Honey Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Light, fluffy and delicate, Vanilla Honey Ice Cream is the homemade dessert I serve to all my guests!

  • Total Time: 35 minutes
  • Yield: 1 quart 1x


  • 2 large pasteurized eggs
  • 1/2 cup honey
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 2 tsp double vanilla


  1. In a mixing bowl, whisk the eggs until pale and fluffy.
  2. Stir in the honey and whisk until fully mixed and the honey has dissolved.
  3. Stir in the heavy cream, milk and vanilla until just combined.
  4. Pour slowly into ice cream maker and churn according to manufacturer directions (this is typically 25-30 minutes).
  5. Transfer to an airtight container and freeze overnight, or until firm.



  • mixing bowl
  • whisk
  • ice cream maker
  • 1 quart freezer safe airtight container

Pasteurized eggs are safe to eat raw, like in this recipe.

  • Author: Cori (Sarah) Dyer
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American
  • Diet: Vegetarian

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  1. So is there no need to use heat and temper the eggs, make a custard? Or are you just using raw eggs? Thank you in advance for clarifying!

  2. This is the best, scoopable ice cream! Just add 1/2 cup of cocoa powder to make it fudgesicle flavored!!

  3. I made this recipe the other night and took it to a party for dessert! Everybody loved it! It was delicious!! I would like to use the same recipe to make either strawberry or blueberry ice cream. Would I just add frozen berries? And what do you recommend- frozen or fresh berries!

  4. I’m sugar free and this has been my go-to ice cream! It is perfectly sweet and has that amazing ice cream texture. Highly recommend

  5. My daughter 11yrs old found this recipe and wanted to try it. We all loved it. Next time we will make a bigger quanty! Thanks for sharing.

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