Honey Ice Cream

I was starting to get seriously worried the other day when I realized I have hardly posted any ice cream this summer. Actually I only posted one, the Strawberry Sour Cream and Chili Peppers. Well I had to remedy the situation right away. I fell on a honey ice cream recipe in a magazine. I liked the idea but not that recipe, so online I went a hunting! I did keep the idea of the peppercorns.

Honey ice cream is actually hyped up vanilla ice cream. The main difference is that the ice cream is sweetened with honey instead of sugar. But oh what a wonderful difference.

Remember the Barbecue Tomatoes Stuffed with Oka recipe I recently posted? You all went crazy for this local Oka cheese. Originally this cheese was  manufactured by the Trappist monks who were located in the town of Oka near Montreal. The monks sold the cheese making rights in 1996 and had a new Abbaye Val Notre Dame monastery built – wait for it – the village where my parent’s cottage is, Saint-Jean-de-Matha. I happen to stop in the shop recently and bought a few of their products, including a wonderful non pasteurized clover flowers honey. I chose this honey for my ice cream.

Ξ Honey Ice Cream Ξ
adapted from Always Order Dessert


1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 vanilla bean, split lengthwise
8 peppercorns
1 pinch sea salt
1/2 cup good quality honey
1 tbsp bland alcohol (optional)


In a small saucepan, combine the whole milk, heavy cream, 1/2 vanilla bean, peppercorns, sea salt, and honey. Heat on medium heat just until it starts to simmer, then remove from heat and let cool to room temperature. Transfer to an air-tight container, and let chill in the refrigerator for at least 3 hours.

Once chilled, remove the vanilla bean and peppercorns, mix in the alcohol and then pour into your ice cream maker, freezing according to manufacturer’s instructions. If you like drizzle with honey when serving.

13 comments to Honey Ice Cream

  • Adolfo Stever

    I always like the taste of Greek yogurt. Most of the time i use it as a substitute for sour cream. ‘”,,;


  • Looks to me like you’re doing some very interesting things with icecream. I think peppercorns are a really creative way to spice up an otherwise predictable vanilla!

  • I bet honey does make a huge difference in this amped up vanilla ice cream! Love the use of peppercorns too, for a little back of the palate heat…perfect.

  • A little sweet, a little spice. That’s a great way to go into summer with ice cream flavors.

  • Liz

    I bet that honey is spectacular! Great idea to use it in your ice cream…it sounds delectable :)

  • Honey ice cream…oh how wonderful! This looks amazing Evelyne, and would really cool down these warm days!
    Hope you had a great weekend :)

  • It is really hot here! This ice cream looks perfect for this weather!

  • Honey is a yummy ice cream flavor! I’ve been on a banana honey ice cream kick lately. Being so busy, frozen bananas make it quick and easy to whip up home made ice cream. Of course it doesn’t compare to your beautiful recipe but serves the craving well!

  • I’ve never made ice cream before but this is extremely tempting. Because I love honey and I love vanilla ice cream, I don’t care how hyped up it is, this sounds delicious.

  • Ev..I’ve not made any ice cream this summer yet, but you’ve made me want to! I think this honey vanilla ice cream base might be a great vessel for some crazy mixins I’m mulling over. Thanks for the inspiration! :)

  • It sounds lovely. I never thought of adding honey or peppercorns.

  • Hi Evelyne! Haha hopefully we will still have some warm days coming up (SF is going to be warmer (75-80F) this weekend!!), so you can make more ice cream for us! I’ve never tried honey ice cream either. I kind of forgot there is such an option – simple but I bet it’s so delicious!!

  • Miss Evelyne,
    I have never tasted honey ice cream. Bloody Brilliant! My boyfriend is a honey fiend.. I’ll have to butter him up with some of this. :)