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Two Easy No Churn Ice Creams Featuring Bee Local Honey

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Salty Blackberry + Whiskey Honey No-Churn Ice Cream

INGREDIENTS

2 cups heavy whipping cream
7 ounces (1/2 can) of sweetened condensed milk
1 tablespoon vanilla extract
2 pints fresh blackberries
1/4 cup Bee Local Barrel Aged Honey
1 teaspoon Jacobsen Salt Co. Flake Sea Salt

DIRECTIONS

In a food processor, purée one pint of black berries. Strain through a fine mesh sieve into the bowl of a standing mixer (or medium bowl if using a hand mixer), pressing as much juice through without the seeds. Add the honey, vanilla extract, and sweetened condensed milk and mix to combine. 

Add the heavy cream and whip mixture into stiff peaks with the whisk attachment. Gently fold in the remaining pint of blackberries. Try not to over-mix as your ice cream will become dense. Spoon the ice cream into a freezer safe container and freeze for 6 hours or overnight.

Toasted Walnut & Salty Honey No-Churn Ice Cream

INGREDIENTS

1 cup chopped walnuts
2 cups heavy whipping cream
7 ounces (1/2 can) of sweetened condensed milk
1 tablespoon vanilla extract
1/2 cup Bee Local Yakima Valley Honey
1 teaspoon Jacobsen Salt Co. Flake Sea Salt

DIRECTIONS

Preheat oven to 350F. 

Spread walnuts out on a baking sheet and toast for 7-10 minutes, tossing halfway through. Keep a close eye as they can burn quickly. Set aside to cool. 

In a stand mixer with whisk attachment or a large bowl with a hand mixer, add whipping cream, sweetened condensed milk, honey, and vanilla. Whip until stiff peaks form. Gently fold in toasted walnuts. Spoon the ice cream into a freezer safe container and freeze for 6 hours or overnight.

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