Two Ingredient Ice Cream - No 'Ice Cream Machine' Required





Introduction: Two Ingredient Ice Cream - No 'Ice Cream Machine' Required

Are you tired of the frozen modified milk products masquerading as 'ice cream' in the freezer aisle of your grocery store? Yes? Then you'll love this super easy two ingredient ice cream. It's easy to make with REAL wholesome ingredients and you DON'T need an ice cream machine.  Best of all, it's absolutely delicious!

This recipe originally posted on my blog: Real Food - Two Ingredient Ice Cream

Step 1: Ingredients:

Prep: 10 minutes Freeze: 6 hours


1/2 cup of honey
2 1/2 cups of cream (35% fat)

(I added vanilla to my recipe as well. It is not necessary).

Step 2: Directions:

1. Whip 1.5 cups of whipping cream (plus 1 teaspoon of vanilla extract if desired) until it forms stiff peaks, refrigerate.

2. Heat honey on low heat until it is very runny and add the remaining 1 cup of cream. Stir together until well blended (and grate in teensie bit of vanilla bean, if desired).

3. Add honey/cream mixture to the whipped cream. Whisk until well blended.

4. Freeze approximately 6 hours until the mixture is the consistency of ice cream.



    • Science of Cooking

      Science of Cooking
    • Trash to Treasure

      Trash to Treasure
    • Paper Contest 2018

      Paper Contest 2018

    We have a be nice policy.
    Please be positive and constructive.




    how much vanilla extract to add?

    This recipe looks easy and delicious.

    I will say though that this is technically not an ice cream. To be real ice cream it has to have at least 10% milkfat and 20% milk solids non fat.

    I love honey and ginger ice cream so I'm going to ty this with hopped crystallised ginger and see how it goes

    Vanilla bean paste often works better than extract for non-baking purposes, and bean by itself won't do much unless you infuse it in the cream by gentle heating; you might also just leave the vanilla bean in the cream (as a liquid) for a few days before whipping and freezing, though this'll give different results. In any case, flavor won't disperse much further in a crystalized emulsion unless you churn, so better to get it done before freezing.

    Interesting concept, if you don't have a lot of whipping cream left you might be able to use banana as a substitute, prepared as in the 1-ingredient ice cream recipe.

    Thanks for posting this. I myself needed whipping cream and tried this. This works better with an egg white..

    can i put chocolate, or strawberries for flavor? whether to use whipping cream is 35% fat?

    at what point would you add differant flavours to make for example strawberry ice cream

    when you whip the first bowl of cream, or you could probably try replacing the honey with your flavoured syrup. hope this heps!