This no churn honey nut ice cream is easy to make and delicious on a hot summer day. Vanilla, almonds, walnuts and honey are perfect additions to 2-ingredient no churn ice cream!
Summer is here and it is HOT outside. The best way to beat the heat is by making ice cream!
I own two traditional ice cream makers (long story – who needs two, right?) but I just didn’t feel like breaking them out. Luckily, I found this great tutorial on how to make no churn ice cream and used it to make this delicious recipe for no churn honey nut ice cream.
No Churn Honey Nut Ice Cream Recipe
Making no churn ice cream is incredibly simple. Start with sweetened condensed milk and heavy whipping cream. You can make ice cream with just those two ingredients but I needed to do more than that.
First, I added some Rodelle vanilla extract to the condensed milk to give it that extra special vanilla flavor.
Then, when I was pouring the finished mixture into a pan, I added almond slivers and chopped walnuts. I also drizzled honey all over it. ALL over it – I just can’t get enough honey.
In fact, I’ve even been known to sprinkle honey on all the ice cream I eat. I have a honey-problem.
It only takes 6 hours for the ice cream to set in the freezer so you can make this in the morning and enjoy it and the end of the day.
In my opinion, that is way better than going to an ice cream shop or grocery store.
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- ½ cup almond slivers
- ½ cup chopped walnuts
- ¼ cup honey
- Pour the sweetened condensed milk into a large bowl. Stir in the vanilla extract.
- In another bowl, whip the heavy cream until it holds stiff peaks (about 3 minutes). Mix a scoop of the whipped cream into the condensed milk and stir until combined.
- Pour the remaining whipped cream into the condensed milk mixture and fold the mixture until combined.
- Transfer half of the mixture into a freezer container. Sprinkle half of the almond slivers and half of the chopped walnuts on top. Drizzle half of the honey on top of the nuts.
- Repeat with the remaining ice cream mixture, nuts and honey, pouring it on top of the first half. Drag a knife through the entire mixture to spread out the honey and nuts.
- Press a piece of wax paper against the surface and freeze for at least six hours before eating. Mixture will keep for up to 2 weeks in the freezer.
Adapted from The Kitchn
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 42gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 92mgSodium: 88mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 7g
Nutrition information is automatically calculated and may not be correct.