• Vanilla honey ice cream

    Vanilla honey ice cream

    This is a very simple recipe for vanilla ice cream using honey instead of sugar. It’s sinfully simple.

    I have not purchased commercial ice cream for a few years now, so this was a very welcome treat. It is so rich to me that I only have a few spoon fulls and I’m satisfied. I was inspired to substitute honey for sugar after reading this recipe at 101 Cookbooks.

    Since I rarely have a vanilla bean around, this recipe is using vanilla in alcohol (bourbon to be exact). If your vanilla is not in alcohol and you are using low-fat milk, you can add drop of alcohol (about a teaspoon) to prevent the ice cream from freezing so solidly that it is difficult to scoop out later.

    Lately, I’ve been using heavy cream and half & half for even creamier ice cream. For yogurt, I use either yogurt made from heavy cream (creme fraiche) or half & half.

     
     
    Posted in Desserts, Egg-Free, Gluten-Free, Paleo, Vegetarian  |  7 Comments
     
     

    7 Responses to Vanilla honey ice cream

    1. Caiti Jayne says:

      This looks great! Do you think I could sub the heavy cream for coconut milk? we just dont have access to real cream here. i can get grass fed whole milk and yogurt from our local market, and even some creme fraiche from the grocery store which looks relatively “clean.” but the only cream available is the coffee or whipping cream in the grocery store by farmers or scotsburn and its so filled with nonsense i would never touch it.

    2. xania says:

      Hi – how much is a drop of alcohol – to keep ice cream from freezing to hard? Should I add a tsp? Tbsp? Thanks

      • Erica says:

        just edited it a bit. I don’t add alcohol anymore, but I’d say about 1 teaspoon. I didn’t find it made that much of a difference. Now I just leave it out to defrost for around 10 minutes.

    3. Erin says:

      I followed the directions and my ice cream did not come out firm. It is pretty thin. Any suggestions? Do you think less vanilla would work? I used 3 Tsp.

    4. Sandy says:

      Try adding the vanilla after you take the mixture off the heat. I have always heard you don’t add the vanilla and “cook” it.

      I made this, adding the vanilla after it was cooked, and it came out perfect. Great recipe!

    Leave a Reply

    Your email address will not be published. Required fields are marked *




  • Free recipes & inspiration

     
     
     
     
  • Recent comments

    • Erica on Pumpkin Custard

      Yes, but you may need to add water to the cream to get the right consistency. Check on the container...
      Posted Nov 16, 2017
    • Erica on Wonton Meatball Soup

      I think it is :) Let me know how it goes.
      Posted Nov 16, 2017
    • Nancy on Wonton Meatball Soup

      This looks good! Am printing out the recipe right now!
      Posted Nov 16, 2017
    • Akshaya on Pumpkin Custard

      Can we use the coconut cream that comes in a container instead of refrigerating coconut milk and taking the cream...
      Posted Nov 16, 2017
    • Erica on Cream-filled Cakes and Cupcakes

      I recommend using coconut whipped cream as a substitute. You can use my recently posted recipe here: http://comfybelly.com/2017/11/pumpkin-custard-2
      Posted Nov 15, 2017
    • Erica on Cream-filled Cakes and Cupcakes

      Yes, or at least soften it. I'll add that to the recipe. This is an old recipe, so not as...
      Posted Nov 15, 2017
     
     
  • Sources & tips

     
     
  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
     
     
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
     
     
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
     
     
  • By recipe

     
     
  • By ingredient

     
     
  • Cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
     
     
  •  target=
     
     
     
     
  • Recently