There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.

this RECIPE

Homemade Honey Vanilla Ice Cream is so good!

The combination of honey + vanilla is amazing. Add the two to ice cream and you have the most luscious, delicious flavor. It’s simply divine.

Bowl of vanilla ice cream topped with fresh strawberries and chocolate fudge sauce.

I'm crazy about ice cream. You are too right?!

I love all ice cream flavors from classic flavors like chocolate ice cream to mint chocolate chip and seasonal fruit flavors like strawberry ice cream to peach ice cream to blackberry honey ice cream to orange creamsicle ice cream and extra special flavors like brownie cheesecake ice cream to blueberry cheesecake. I mean really, I pretty much love them all.

There's nothing like the flavor of classic vanilla ice cream.

But my husband's favorite is vanilla ice cream. He prefers the simple, creamy, rich flavor of vanilla. I don't blame him, I love it too of course. Vanilla is also a favorite of my kiddos. So this flavor tends to be one that I make more often.

Honey vanilla ice cream pairs well with any dessert!

Eat this honey vanilla ice cream by the spoonful, top it with fresh fruit and homemade chocolate fudge sauce, add it to a milkshake, eat it with a slice of cake or à la mode with pie, cobbler, crisps, crumbles, galettes and more!

You can't go wrong with this naturally sweetened delectable ice cream.

Honey Vanilla Ice Cream

Name: Honey Vanilla Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 cups raw cream or organic/grass-fed whipping cream (See About page for Resources); 1 tablespoon + 1 teaspoon gluten free organic vanilla extract; ¼ - ½ cup light colored raw honey (I use local raw clover creamed honey); 2 tbsp grass-fed collagen (<-- this is the only brand I use and recommend) - optional

Yield: 1 quart

Prep Time: 30 minutes

Total Time: 30 minutes

There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.

Ingredients

3 cups raw cream or organic/grass-fed whipping cream (See About page for Resources)
1 tablespoon + 1 teaspoon gluten free organic vanilla extract
¼ - ½ cup light colored raw honey (I use local raw clover creamed honey)
2 tbsp grass-fed collagen (<-- this is the only brand I use and recommend) - optional

Instructions

Add cream, vanilla and honey to blender.
Blend on a lower setting just until smooth and combined, about 3-5 seconds. Be careful not to blend too long, you don’t want the cream to turn to butter or get a lot of air in the mixture. If any foam forms on the top, remove this with a spoon.
Pour mixture into ice cream maker.
Turn machine on and mix according to your ice cream maker’s instructions.
Ice cream will start to have a “soft serve” texture when it is done. This is my family’s favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.

Notes

YOU WILL NEED: Blender, Ice Cream Maker

Serving Suggestions: Serve as is, with chocolate fudge sauce, sea salted caramel sauce, fresh fruit, a slice of chocolate cake, pie, cobbler, crumble or crisp.

Dairy-Free Option: Substitute full-fat coconut milk for the dairy. I use this and this brand.

If you can’t find raw cream, try to find a cream from grass-fed cows that is not ultra-pasteurized.

Recommended Products

Nutrition Information:

Yield: 8 Serving Size: ½ cup
Amount Per Serving: Calories: 318Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 105mgSodium: 25mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 3g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats and one just for Frozen Treats too. Come follow along.

MORE TREATS YOU MIGHT ENJOY

Healthy Frozen Hot Chocolate

Instant Pot Stuffed Peaches

Real Food Chocolate Fudge Sauce

Paleo Brownie Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Grass-fed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!

SaveSave

Comments

Trish - Sweetology101

September 07, 2011 at 7:02 pm

wow this looks fantastic! I love the flavor combo so much! way to go and thanks for sharing it with us. take care.

Emily Sunwell

September 08, 2011 at 12:32 am

Hi Trish 🙂 Thank you so much and thanks for hosting!

Renee Kohley

August 22, 2016 at 10:29 am

Look at those simple, real food ingredients! I love this recipe! Thank you!

- Emily Sunwell-Vidaurri
  
  August 24, 2016 at 9:35 am
  
  Thanks so much Renee 🙂
  
Claire

June 26, 2018 at 3:12 pm

Have you ever tried this with half raw milk half cream? I've never seen an ice cream recipe which used just straight cream.

- Emily Sunwell-Vidaurri
  
  June 28, 2018 at 4:12 pm
  
  Hi Claire, plenty of recipes within the real food and traditional foods movement use all cream for ice cream, but by all means, if you'd prefer to do a 50:50 mixture, go for it. 🙂 I don't use 100% cream in my other ice cream recipes, but I do for vanilla because it makes the texture so much better and more similar to the texture you get from store-bought mainstream ice cream. This is how my family prefers vanilla ice cream. I hope you get to enjoy some.