26+ Irresistible Homemade Honey Vanilla Ice Cream Recipes You’ll Love

If you’re a fan of rich, creamy ice cream with a touch of natural sweetness, then honey vanilla ice cream should be at the top of your dessert list.

This indulgent treat combines the smooth richness of vanilla with the golden sweetness of honey, making it the perfect summer treat or an elegant after-dinner dessert.

The best part?

You don’t need to head to the store to enjoy it. With these 26+ homemade honey vanilla ice cream recipes, you can create your own delicious, custom version at home.

Whether you like your ice cream with a hint of fruit, a swirl of caramel, or a crunchy topping, there’s a recipe in this collection that will satisfy your cravings.

So, grab your ice cream maker and let’s get churning!

26+ Irresistible Homemade Honey Vanilla Ice Cream Recipes You’ll Love

Homemade honey vanilla ice cream offers the ultimate in creamy indulgence, and with these 26+ recipes, you’re bound to find a new favorite.

From simple, classic versions to inventive twists that include everything from roasted peaches to coconut flakes, these recipes give you the flexibility to experiment and create the perfect ice cream for every occasion.

Whether you’re enjoying a scoop on a sunny day or serving it up as the finishing touch to a special meal, homemade honey vanilla ice cream is always a crowd-pleaser.

So, why wait?

Start creating your very own frozen masterpiece today!

Classic Honey Vanilla Ice Cream

Indulge in the timeless taste of homemade honey vanilla ice cream with this simple yet luxurious recipe. The combination of pure honey and aromatic vanilla creates a smooth, creamy dessert with a delicate sweetness that’s perfect on its own or as a complement to your favorite desserts. This no-fuss recipe requires just a few ingredients, making it an easy treat to prepare anytime.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 4 large egg yolks

Instructions:

1. In a medium saucepan over medium heat, combine the heavy cream, milk, and honey. Stir occasionally until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to temper them.
3. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat, stirring until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for at least 2 hours before serving.

This honey vanilla ice cream is a wonderful blend of natural sweetness and creamy goodness. The honey enhances the richness of the ice cream while the vanilla adds a comforting warmth. Enjoy it in a cone, with fresh fruit, or as a topping for warm desserts like pies and cakes.

Creamy Honey Vanilla Bean Ice Cream

For those who love a deeper vanilla flavor, this honey vanilla bean ice cream is the perfect choice. The tiny vanilla bean specks infuse the ice cream with an intense fragrance, while honey brings a smooth, natural sweetness. The result is a creamy, gourmet treat that feels like a luxurious indulgence with every spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 1 vanilla bean, split and scraped
• 4 large egg yolks

Instructions:

1. In a saucepan over medium heat, combine heavy cream, milk, and honey. Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to the saucepan. Stir and heat the mixture until warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the warm cream mixture to the egg yolks, whisking continuously.
3. Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens slightly (about 5–7 minutes).
4. Remove from heat and discard the vanilla bean pod. Let the mixture cool, then refrigerate for at least 4 hours or overnight.
5. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.

This ice cream has an incredibly rich vanilla flavor with a smooth, velvety texture. The honey gives it a naturally sweet balance, while the vanilla bean specks add a visual and aromatic appeal. It’s the perfect dessert to serve with fresh berries, warm brownies, or even a drizzle of extra honey on top.

Greek Yogurt Honey Vanilla Ice Cream

If you’re looking for a lighter take on classic ice cream, this Greek yogurt honey vanilla version is a fantastic option. It has a rich and creamy texture with a slight tang from the yogurt, perfectly balanced by the natural sweetness of honey. Plus, it’s packed with probiotics, making it a delicious yet healthier indulgence.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 1 ½ cups plain Greek yogurt
• 2 teaspoons pure vanilla extract

Instructions:

1. In a saucepan over medium heat, warm the heavy cream, milk, and honey until combined, stirring occasionally. Do not let it boil.
2. Remove from heat and let the mixture cool slightly. Stir in the vanilla extract.
3. In a large bowl, whisk the Greek yogurt until smooth. Slowly add the cooled cream mixture, whisking continuously until fully combined.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.

This honey vanilla ice cream is creamy yet refreshing, thanks to the slight tanginess of Greek yogurt. It’s a wonderful option for those who prefer a lighter, probiotic-rich treat. Enjoy it topped with granola, fresh fruit, or a drizzle of extra honey for added sweetness.

Honey Vanilla Ice Cream with Almond Crunch

If you’re craving a little extra texture with your creamy dessert, this honey vanilla ice cream with almond crunch offers the perfect balance. The rich, smooth base made from honey and vanilla is complemented by the satisfying crunch of toasted almonds, making it a treat for both the taste buds and the senses.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 1/3 cup sliced almonds
• 4 large egg yolks

Instructions:

1. In a medium saucepan over medium heat, combine the heavy cream, milk, and honey. Stir occasionally until the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking continuously.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. While the mixture chills, toast the sliced almonds in a dry skillet over medium heat, stirring constantly until golden brown and fragrant (about 3–5 minutes). Set aside to cool.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. In the final few minutes of churning, add the toasted almonds. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with almond crunch is a decadent combination of creamy sweetness and nutty crunch. The almond pieces add texture and a slight caramelized flavor that enhances the honey’s natural sweetness. It’s perfect for serving as a standalone dessert or with a drizzle of chocolate sauce for extra indulgence.

Honey Vanilla Ice Cream with Cinnamon Swirl

For a twist on classic honey vanilla ice cream, this version incorporates a cinnamon swirl, adding a warm, spicy kick to the sweet, creamy base. The cinnamon pairs wonderfully with the honey, creating a layered depth of flavor that will leave you craving more.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, milk, and honey. Heat over medium until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. Once the mixture has chilled, add the cinnamon to the ice cream base and stir well. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. Once the ice cream is ready, transfer it to a container, and with a spoon, swirl the cinnamon evenly through the ice cream. Freeze for at least 2 hours before serving.

The combination of honey and cinnamon in this ice cream provides a delightful flavor contrast, creating a sweet yet spicy treat. The cinnamon swirl gives an artistic touch, with its warm aroma infusing the creamy base. It’s a perfect dessert for fall or any time you want a cozy, comforting treat.

Honey Vanilla Ice Cream with Coconut Flakes

Coconut lovers will rejoice with this honey vanilla ice cream, which is enriched with toasted coconut flakes. The nutty, tropical flavor of the coconut complements the honey and vanilla, resulting in an indulgent dessert that’s both creamy and packed with texture.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened shredded coconut
• 4 large egg yolks

Instructions:

1. In a saucepan over medium heat, combine the heavy cream, milk, and honey. Stir occasionally until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. While the mixture chills, toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown and fragrant (about 3–5 minutes). Let the toasted coconut cool completely.
6. Churn the chilled ice cream mixture in an ice cream maker according to the manufacturer’s instructions. In the final few minutes of churning, add the toasted coconut flakes. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with coconut flakes is an irresistible blend of sweet, creamy, and nutty flavors. The toasted coconut adds a delightful crunch and enhances the tropical feel of the dessert. Serve it in a cone, bowl, or alongside your favorite tropical fruit for an extra special treat.

Honey Vanilla Ice Cream with Raspberry Ripple

This honey vanilla ice cream with raspberry ripple is a perfect combination of creamy, sweet vanilla and tangy raspberry swirls. The richness of honey balances beautifully with the natural tartness of the raspberries, creating an ice cream that’s refreshing yet indulgent. It’s an ideal dessert for those who love fruit-infused treats.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 1 cup fresh raspberries
• 2 tablespoons sugar
• 4 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream, milk, and honey over medium heat, stirring occasionally until warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly.
3. Slowly pour the egg mixture back into the saucepan, stirring continuously until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Meanwhile, prepare the raspberry ripple by cooking the raspberries and sugar over medium heat in a saucepan. Stir until the raspberries break down into a sauce, then strain to remove the seeds. Let it cool.
6. Churn the chilled ice cream mixture in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, drizzle in the raspberry sauce to create a ripple effect.
7. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with raspberry ripple brings a beautiful burst of color and flavor. The tartness of the raspberries contrasts the sweetness of the honey and vanilla, making it a refreshing yet indulgent treat for any occasion. It’s especially delightful when served with fresh berries on top.

Honey Vanilla Ice Cream with Salted Caramel

If you’re a fan of the sweet and salty flavor combination, this honey vanilla ice cream with salted caramel will be your new favorite. The richness of the homemade caramel sauce adds a deep, buttery flavor, while the salt helps enhance the sweetness of the honey vanilla base. This creamy ice cream is perfect for those who love complex flavor profiles.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ½ cup granulated sugar (for caramel)
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt
• 4 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream, milk, and honey over medium heat, stirring occasionally until warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool, then refrigerate for at least 4 hours or overnight.
5. For the salted caramel, melt the sugar in a saucepan over medium heat until it turns a deep amber color. Add the butter and stir until smooth, then carefully add the cream and sea salt, stirring until combined. Let the caramel cool to room temperature.
6. Churn the chilled ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, drizzle in the salted caramel, allowing it to swirl throughout the ice cream. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with salted caramel is the ultimate treat for anyone who loves the sweet and savory contrast. The smooth, creamy base is complemented perfectly by the rich, buttery caramel with a touch of sea salt. It’s a sophisticated dessert that pairs beautifully with chocolate desserts or fresh fruit.

Honey Vanilla Ice Cream with Pistachio Pieces

This honey vanilla ice cream with pistachio pieces is a luxurious dessert that blends the natural sweetness of honey with the rich, slightly savory flavor of pistachios. The crunchy pistachio bits add texture to the smooth, creamy base, creating a satisfying and elegant treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ½ cup shelled pistachios, roughly chopped
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally until warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
6. During the final few minutes of churning, add the chopped pistachios, allowing them to be evenly distributed throughout the ice cream. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with pistachio pieces is an excellent choice for those who enjoy nuts in their ice cream. The crunchy pistachios offer a delightful contrast to the smooth and creamy base, while the honey and vanilla flavors remain the perfect backdrop. Serve it with a drizzle of honey or alongside a slice of chocolate cake for an unforgettable dessert.

Honey Vanilla Ice Cream with Choco Hazelnut Swirl

For a rich, nutty, and chocolatey twist on classic honey vanilla ice cream, this recipe features a decadent swirl of choco hazelnut spread. The combination of smooth vanilla and honey ice cream with the crunchy, nutty hazelnuts and creamy chocolate spread offers a comforting and indulgent dessert that’s perfect for any chocolate lover.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ½ cup choco hazelnut spread (like Nutella)
• 4 large egg yolks
• ½ cup chopped hazelnuts

Instructions:

1. In a saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, gently swirl in the choco hazelnut spread, allowing it to create ribbons throughout the ice cream. Add the chopped hazelnuts in the final seconds of churning. Freeze for at least 2 hours before serving.

The creamy, vanilla-based ice cream swirled with rich choco hazelnut spread and crunchy hazelnuts creates a deliciously nutty dessert with the perfect balance of sweetness. It’s an irresistible combination that’s sure to be a hit with both kids and adults alike.

Honey Vanilla Ice Cream with Orange Zest

This honey vanilla ice cream with orange zest is a refreshing and aromatic twist on the traditional recipe. The zesty citrus adds a bright, uplifting flavor that cuts through the sweetness of the honey and vanilla, creating a more sophisticated and invigorating ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• Zest of 1 orange
• 4 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream, milk, and honey over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract and orange zest. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.

The addition of orange zest in this honey vanilla ice cream brings an aromatic citrus flavor that perfectly complements the natural sweetness of honey. It’s a refreshing twist on a traditional dessert, ideal for serving during warm weather or alongside light cakes and pastries.

Honey Vanilla Ice Cream with Lemon Twist

This honey vanilla ice cream with lemon twist is a refreshing dessert that combines the creamy richness of honey and vanilla with the tangy, citrusy brightness of lemon. The zingy lemon cuts through the sweetness and adds a delightful contrast to the smooth, velvety ice cream, making it perfect for summer or any time you crave a light, zesty treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract, lemon zest, and lemon juice. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.

The bright lemon flavor paired with the smooth, sweet vanilla creates a delightful contrast in this honey vanilla ice cream. The lemon twist adds a refreshing tartness, making it the perfect dessert for anyone who loves a little zing in their treat. It’s ideal for serving on its own or alongside a fruity or chocolate dessert.

Honey Vanilla Ice Cream with Cinnamon Swirl

This honey vanilla ice cream with cinnamon swirl brings a warm and cozy twist to the classic honey and vanilla flavor. The addition of cinnamon provides a fragrant, spicy kick that complements the sweetness of honey. The cinnamon swirl creates delightful pockets of flavor throughout the creamy ice cream, making it a perfect dessert for autumn or any time you crave a comforting treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 1 tablespoon ground cinnamon
• 4 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream, milk, and honey over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. For the cinnamon swirl, mix the ground cinnamon with a few tablespoons of the ice cream base. When the ice cream has finished churning, gently swirl the cinnamon mixture into the ice cream for a marbled effect. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with cinnamon swirl is perfect for those who love a little spice with their sweet treats. The warm cinnamon adds an extra layer of comfort to the smooth and creamy ice cream base, making it an irresistible choice for fall or any time you want to enjoy a cozy dessert.

Honey Vanilla Ice Cream with Almond Crunch

This honey vanilla ice cream with almond crunch is a perfect balance of creamy sweetness and crunchy texture. The almonds add a satisfying crunch to the smooth ice cream, and their nutty flavor pairs wonderfully with the honey and vanilla base. This ice cream is a simple yet elegant dessert that will impress anyone who tries it.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ½ cup sliced almonds
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, or until golden brown. Let them cool.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Add the toasted almonds during the last few minutes of churning. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with almond crunch offers a delightful contrast between the creamy base and the crunchy toasted almonds. The honey and vanilla provide a smooth, rich flavor, while the almonds add a wonderful texture and nutty depth. It’s a great option for anyone who loves a little crunch in their dessert.

Honey Vanilla Ice Cream with Coffee Infusion

If you’re a coffee lover, this honey vanilla ice cream with coffee infusion is a treat you won’t want to miss. The coffee adds a deep, rich flavor that pairs beautifully with the sweet, creamy honey and vanilla base. It’s a decadent dessert that offers the perfect balance of sweetness and bitterness, ideal for those who enjoy a coffee-flavored treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 2 tablespoons instant coffee granules
• 4 large egg yolks

Instructions:

1. In a medium saucepan, heat the heavy cream, milk, and honey over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a small bowl, dissolve the instant coffee granules in a tablespoon of hot water. Add the coffee mixture to the saucepan and stir to combine.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
4. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with coffee infusion is a must-try for anyone who loves the bold, slightly bitter flavor of coffee. The rich coffee flavor enhances the sweetness of the honey and vanilla, making it a sophisticated and indulgent treat. It’s perfect for after-dinner dessert or alongside a slice of rich chocolate cake.

Honey Vanilla Ice Cream with Lavender Infusion

This honey vanilla ice cream with lavender infusion brings a floral, aromatic twist to the classic honey vanilla flavor. The lavender adds a soothing, refreshing essence that pairs beautifully with the smooth, creamy base, creating an elegant and sophisticated dessert. This ice cream is perfect for a summer evening or as a delightful addition to a special occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 2 tablespoons dried lavender buds
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, milk, and honey. Add the dried lavender buds and heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. Remove the mixture from the heat and let it steep for about 15 minutes to infuse the lavender flavor. Strain out the lavender buds.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
4. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.

The lavender infusion in this honey vanilla ice cream adds a luxurious and calming touch, making it a unique and beautiful dessert. Its delicate floral flavor is perfect for a relaxing treat or as a refreshing end to a light summer meal.

Honey Vanilla Ice Cream with Strawberry Ripple

This honey vanilla ice cream with strawberry ripple brings a delightful fruity twist to the creamy sweetness of honey and vanilla. The tangy, sweet strawberry puree swirled into the ice cream creates a beautiful marbled effect and adds a burst of fresh, vibrant flavor. It’s a perfect dessert to enjoy during strawberry season or any time you want a sweet, fruity treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons sugar
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. To make the strawberry ripple, combine the strawberries and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices (about 5–7 minutes). Let the mixture cool, then puree it in a blender or food processor.
6. Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions. Once churned, gently swirl the strawberry puree into the ice cream to create a ripple effect. Freeze for at least 2 hours before serving.

The fresh, fruity strawberry ripple in this honey vanilla ice cream adds a vibrant contrast to the smooth and creamy base. The combination of honey, vanilla, and strawberry makes this ice cream a delicious and refreshing treat for any occasion.

Honey Vanilla Ice Cream with Roasted Peach

This honey vanilla ice cream with roasted peach takes advantage of the sweet, caramelized flavors of roasted peaches to complement the creamy richness of honey and vanilla. The roasted peach adds a slightly smoky, tangy depth that enhances the overall flavor profile, making it a perfect dessert for late summer or early fall.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 3 ripe peaches, peeled and sliced
• 2 tablespoons brown sugar
• 4 large egg yolks

Instructions:

1. Preheat your oven to 375°F (190°C). Place the sliced peaches on a baking sheet and sprinkle with brown sugar. Roast in the oven for 25–30 minutes, or until the peaches are soft and caramelized. Allow them to cool.
2. In a saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
4. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once the ice cream mixture has chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. Once the ice cream is churned, gently fold in the roasted peaches, making sure they’re evenly distributed. Freeze for at least 2 hours before serving.

The roasted peaches add a warm, caramelized flavor to this honey vanilla ice cream, making it an unforgettable treat. The combination of honey, vanilla, and roasted fruit is a comforting and sophisticated dessert that’s perfect for late summer or autumn gatherings.

Honey Vanilla Ice Cream with Coconut Flakes

This honey vanilla ice cream with coconut flakes brings a tropical twist to the smooth, sweet combination of honey and vanilla. The coconut flakes add texture and a subtle nuttiness that complements the rich creaminess of the base. This ice cream is perfect for those who enjoy the exotic flavor of coconut and want a creamy, satisfying dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ½ cup shredded coconut, toasted
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Toast the shredded coconut in a dry skillet over medium heat for about 3–4 minutes, or until golden brown. Let it cool.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Add the toasted coconut during the last few minutes of churning. Freeze for at least 2 hours before serving.

The coconut flakes in this honey vanilla ice cream add a delightful crunch and a tropical flavor that pairs wonderfully with the honey and vanilla. The toasted coconut enhances the richness of the ice cream, making it an exotic and refreshing treat.

Honey Vanilla Ice Cream with Banana Swirl

This honey vanilla ice cream with banana swirl combines the smooth sweetness of honey and vanilla with the natural sweetness of ripe bananas. The banana swirl creates a beautiful marbling effect throughout the ice cream, adding extra flavor and richness. It’s a perfect dessert for banana lovers or anyone craving a creamy, fruity treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 2 ripe bananas, mashed
• 2 tablespoons lemon juice
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. In a small bowl, mix the mashed bananas with lemon juice to prevent browning.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, gently swirl the mashed banana mixture into the ice cream. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with banana swirl offers a delicious combination of creamy, sweet honey and the smooth, fruity flavor of ripe bananas. The banana swirl not only adds flavor but also makes the ice cream visually appealing with its beautiful marbled effect. Perfect for a hot day or as a comforting treat year-round.

Honey Vanilla Ice Cream with Caramel Drizzle

This honey vanilla ice cream with caramel drizzle is the epitome of indulgence. The rich, creamy base of honey and vanilla is beautifully complemented by the sweet, buttery caramel drizzle, which adds both sweetness and a hint of complexity to the dessert. It’s a decadent treat perfect for special occasions or when you want to spoil yourself with something luxurious.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons pure vanilla extract
• 1 cup sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream (for caramel)
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
3. Slowly pour the egg mixture back into the saucepan, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. To make the caramel drizzle, heat the sugar in a saucepan over medium heat until it melts and turns golden brown. Carefully add the butter and stir until it melts completely. Slowly pour in the heavy cream and stir until smooth. Let the caramel cool.
6. Churn the chilled ice cream mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, drizzle the caramel sauce over the ice cream and swirl it in gently. Freeze for at least 2 hours before serving.

This honey vanilla ice cream with caramel drizzle is a truly indulgent treat. The rich, creamy ice cream is elevated by the sweet and slightly salty caramel, creating a dessert that’s both comforting and luxurious. Perfect for satisfying your sweet tooth or impressing guests at any gathering.

Note: More recipes are coming soon!