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.
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!
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 No-Churn Ice Cream
- 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
- 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!)
- 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.
- Freeze until solid, at least 6 hours.
- 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.