Sea Salt & Honey Ice Cream (No Machine Needed!)

Sea Salt + Honey Ice Cream - an irresistibly savory/sweet combination, plus only four ingredients, five minutes to mix together, and no ice cream machine needed!
Our toddler is firmly entrenched in the impossible-question-asking phase. “What’s that smoke doin’?” “What’s mommy’s eyebrow doin’?” “What’s that ice cream doin’?”

I mean how do you answer these questions?! I’m flummoxed.

Well, okay, except for that last question. What’s that ice cream doin’? Well, honey, it’s bein’ frickin’ delicious, that’s what! And it’s so easy, too. This Sea Salt & Honey Ice Cream is made with only two base ingredients – that’s right, two! No eggs, no custard, no machines.

I start with Kevin & Amanda’s inspiring no-churn base recipe, which uses two cups of heavy whipping cream and one can of sweetened condensed milk. Diet food this is not.

And then I stir in a nice amount of sweet-and-sticky honey and a little sea salt. Mmmmmm. And then cover and freeze! Several hours later, out comes the creamiest, richest, and quite possibly most incredible ice cream I’d ever made, machine or otherwise.

Sea Salt + Honey Ice Cream - an irresistibly savory/sweet combination, plus only four ingredients, five minutes to mix together, and no ice cream machine needed!

I love this recipe for entertaining. Take five minutes early in the day, whip up the ice cream, and put it in the freezer. Then when dinner’s over, just sneak into the kitchen and scoop this creamy-delicious-sweet-and-salty stuff into cups, bowls, or cones, and serve your happy guests. It’s rich, decadent, and special-occasion-worthy. In fact, I pretty much can only have this in my house for special occasions only, because it’s just too tempting!

Sea Salt + Honey Ice Cream - an irresistibly savory/sweet combination, plus only four ingredients, five minutes to mix together, and no ice cream machine needed!

If you’re a fan of salted caramel, I’m willing to bet you’ll love this one, too. Flecks of briny sea salt highlight honey’s floral sweetness – this right here is just luxe, creamy decadence. So, so good.

So what’s that ice cream doin’? Something very, very awesome, my dear.

Sea Salt + Honey Ice Cream - an irresistibly savory/sweet combination, plus only four ingredients, five minutes to mix together, and no ice cream machine needed!

Print Recipe

Sea Salt & Honey Ice Cream

If you're a fan of salted caramel, I'm willing to bet you'll love this one, too. Pure luxurious creaminess, honey's slightly floral nuances, and flecks of briny sea salt elevate this all to perfection. Better yet: only four ingredients, and no machine necessary!

Yield: Serves 6 - 8

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Ingredients:

  • 2 cups (1 pint) heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
  • 1/2 teaspoon Fleur de sel sea salt + more for serving if desired

Directions:

  1. Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
  2. Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
  3. Freeze until solid, at least 6 hours.
  4. Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

Ice cream base recipe from Kevin & Amanda.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

36 Responses to “Sea Salt & Honey Ice Cream (No Machine Needed!)”

  1. Julia posted on May 30, 2014 at 5:00 am

    Awww you’re kiddo sounds cute! My nieces and nephews are all young and in their inquisitive years, which I’m sure makes parenting them tough but it’s fun to see everything they’re interested in learning. 

    This ice cream. It needs a full-time job in my mouth. That’s what it should do. No egg yolks?  SOLD!!

    • Karen Raye replied on June 16th, 2014 on 1:35 pm

      You always make me giggle – “full time job in my mouth.” You come up with THE best lines. :) 

  2. Kelli @ The Corner Kitchen posted on May 30, 2014 at 6:58 am

    Whoa!!  I cannot resist a good sweet salty combo and this is amazing!  Pinned!

    • Karen Raye replied on June 16th, 2014 on 1:36 pm

      Thanks, Kelli!

  3. Julie posted on May 30, 2014 at 10:59 am

    Love this recipe and passed it on to the college kiddos.  So easy for them to make and reminiscent of the homemade ice cream we make each summer machine, rock salt, custard and all.  They will appreciate this easy creation!  By the way feel free to pass some over the fence :)

    • Karen Raye replied on June 16th, 2014 on 1:38 pm

      We inherited an old-fashioned ice cream machine recently and as much as I love this easy no-churn recipe, I’ve got to admit I look forward to trying the rock salt version out! As far as passing food over the fence goes – I *often* have extras! Be careful what you wish for! Hee hee. ;)

  4. Kristine @ Kristine's Kitchen posted on May 31, 2014 at 6:42 am

    I totally remember the question-asking phase with my daughter! She’s five, and it’s slowed down some, but I know we’ll soon be there with my son.

    Your photos of this ice cream make me wish I had a bowl right now, even though it’s not yet 7am. I’m loving the honey-sea salt combo!

  5. Jeri Ann Guth posted on May 31, 2014 at 8:41 am

    Any suggestions for making a lactose free version? Soy milk? Coconut whipped cream? This would be the perfect flavor for my daughter, who is unfortunately lactose intolerant. Any suggestions would be most appreciated! Please respond to provided email, if indeed, you have suggestions! Thank you, and Happy Summer!

    • Karen Raye replied on June 16th, 2014 on 1:44 pm

      Hi Jeri Ann, unfortunately I have very little experience with dairy-free ice creams (except for eating them! ;) I’ve heard some folks have success with canned full-fat coconut milk but that alone wouldn’t do it as a base. I actually just read this from The Kitchn earlier today and must say this dairy-free ice cream (that uses the canned coconut milk) looks pretty darn good! http://www.thekitchn.com/how-to-make-vegan-ice-cream-cooking-lessons-from-the-kitchn-204755 Hope that helps. :)

  6. CakePants posted on May 31, 2014 at 12:31 pm

    Oh my…this looks like heaven on earth! I can’t believe how easy this recipe is – this is some dangerous knowledge, indeed!

  7. Jamie posted on May 31, 2014 at 12:56 pm

    I love salted caramel desserts so I’m sure I’d love this!  It sounds so easy to make too which could be dangerous for me because I’ll probably make it too often. :)

  8. Alanna posted on May 31, 2014 at 5:13 pm

    What beautiful photos! This ice cream is gorgeous, and I can’t believe it’s so simple. Glad to have found your site via Foodgawker and looking forward to reading more!

  9. Tony posted on June 1, 2014 at 2:53 pm

    This is a total win. This is the easiest ice cream, by far, that I’ve ever made, but you’d never know it. The end result is super creamy. The combination of the evaporated milk and the sea salt *really* gives the impression of salted caramel. And the touch of honey was so good – it would never have occurred to me to try honey with ice cream, but it really, really worked. We’ll be making this frequently, especially when we have guests over the next night and want to impress.

    • Karen Raye replied on June 16th, 2014 on 1:45 pm

      Yay! I am so happy you liked it. :) I’ve decided it’s the easiest summer entertaining dessert ever. The bonus is that everyone will eat it all and then I won’t have any left over in the freezer tempting me. Because I have ZERO willpower when I know its in there! :)

  10. carmen smith posted on June 1, 2014 at 7:16 pm

    Since I have an ice cream freezer for my kitchenaid I am going to try to make it in the freezer. Sounds so yummy!

  11. Lauren @ Living the Savory Life posted on June 2, 2014 at 12:50 am

    I have the perfect Lavender Honey to use for this recipe! It will go down a real treat. And even though I have one, I’m not always keen to pull out my machine so this is perfect.

  12. aviva posted on June 2, 2014 at 8:26 am

    any chance one can use a vitamix instead??

  13. Emily @ Life on Food posted on June 5, 2014 at 4:07 am

    I have been obsessed with honey lately. I know I would love this flavor. It looks amazing!

  14. Rebecca @ Dorm Room Baker posted on June 5, 2014 at 5:55 am

    Wow. I’ve been debating getting an ice cream machine for ages, but now you’ve just given me the perfect excuse not to. Ugh, this is going to be so dangerous as soon as I can get it in and out of the freezer! 

  15. Kaitlyn posted on June 6, 2014 at 1:24 pm

    This looks delicious! I just found a shop that sells bacon dipped in dark chocolate and sprinkled with sea salt (sounds crazy but so good).This sounds like the perfect thing for summer!

  16. J. Lea Lopez posted on June 6, 2014 at 9:36 pm

    I am IN LOVE! A friend on Twitter said she was making this today and I was so intrigued I ran out to the store for the ingredients and I made it too. I can’t believe how easy it was. And talk about yummy! Creamy, sweet, a hint of salt. I used buckwheat honey and it’s great. I have a feeling I’m going to be making this a lot.

  17. Libbi posted on June 14, 2014 at 4:03 pm

    I’m obsessed with this! I cannot believe how well it turned out. My favorite drink from Starbucks is the salted carmel mocha so I’ve made the ice cream and added hot cocoa mix instead of honey and I’ve got caramel sauce to drizzle on top. I can’t wait! 

    • Karen Raye replied on June 15th, 2014 on 9:23 am

      It is SO SO addicting. What it is about sweet and salty?!! The ice cream base is super versatile so I love that you mixed it up (literally). I’d love to hear how it turned out!

  18. Libbi posted on June 14, 2014 at 4:04 pm

    **caramel oops! Got too excited. lol 

  19. mari posted on June 25, 2014 at 6:26 pm

    Made this today and my mouth watered all day waiting to have it for dessert tonight! Which my husband and I just did…..and it is heaven on earth!! libbi, my favorite drink @ star bucks is also the Salted Caramel Mocha….doesn’t it just make you mad that it is a fall and winter drink only and they don’t keep the salt in stock for the spring and summer months! At least that’s the way it is here in Southern IN. and Ky. Any way this ice cream is the best I’ve ever tasted! Salted caramel is my down fall….I took it a step further and drizzled a home made whiskey caramel sauce over the top for serving! I love all your recipes ….keep them coming !!

    • Karen Raye replied on June 29th, 2014 on 4:36 pm

      Whiskey caramel sauce — my mouth is watering. Like actually watering, not just saying that. :) So glad you liked the recipe!

  20. Elise posted on June 27, 2014 at 9:26 am

    This recipe sounds fantastic! I would love to try it with my ice cream maker – are there any big changes to the directions if you use an ice cream maker, or do you just complete steps 1 and 2 normally and throw it in the machine? 

    • Karen Raye replied on June 29th, 2014 on 4:33 pm

      Hi Elise, I’ve not made this in my ice cream maker (though I have made many, many other homemade ice creams that way). I think it should work out okay if you just complete the recipe up to the point you would throw it in the fridge and instead put it in the ice cream maker. It might be more soft-serve consistency right out of the ice cream maker but as I’m sure you know that’s not atypical. If you do try it please let us know how it turned out that way!

  21. lindsay posted on July 8, 2014 at 10:40 am

    So simple yet makes such a big impression! Every time I make it I get asked for the recipe! In my freezer it needs a bit more than 6 hours more like 8 hours. Thank you for yet another wonderfully delicious yet simple recipe!

  22. Emily posted on July 8, 2014 at 11:30 am

    This sounds delicious!!! I have a big box of
    Kosher salt – will that work for the sea salt?

    • Karen Raye replied on July 9th, 2014 on 9:19 pm

      Hi Emily, I think it will work in a pinch! You might just want to go a little lighter on the kosher salt as fleur de sel tends to be a little milder.

  23. Estelle posted on July 19, 2014 at 8:21 am

    This ice-cream just went into my freezer and I can already tell it’s going to threaten my willpower something fierce. I’ve licked the bowl before washing it and the unfrozen cream already tasted like heaven. Luckily, I halved the recipe so that it might not be a complete carnage when I dig in tonight.

    • Karen Raye replied on July 21st, 2014 on 6:16 am

      I seriously cannot have it in the house (well, freezer). Halving is a good idea! Luckily it’s pretty decadent so a tiny bit goes a long way … so there is that. :) Hope you enjoyed!

  24. Sarah | Drool-Worthy posted on July 28, 2014 at 12:50 pm

    YES! Just what I’ve been looking for — this looks amazing and your pictures are beautiful!

  25. Lisa posted on October 16, 2014 at 1:43 pm

    Thanks for the great recipe. I just made it so I have hours to go before it’s totally frozen. It tastes amazing but it’s lumpy. What did I do wrong? Is it the condensed milk ? Help !!

    • Karen Raye replied on October 18th, 2014 on 6:56 am

      Hmm, I’m not sure! Are the lumps big or small?

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