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

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

About: I love to recycle and upcycle.

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

Ingredients:

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.

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    56 Comments

    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.

    1 reply

    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. https://www.instructables.com/id/1-ingredient-Ice-Cream/

    1 reply

    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

    1 reply

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

    OMG D3! I used to be addicted to Folgers crystals in ice cream mmmm mmmmm! I think I dissolved it in a teaspoon of water first, to mix into solid ice cream.

    I've tried out my own version of your recipe mommyknows1. I hate to measure cream because it all sticks inside the cup, so I dump 1/3 full of a big insulated drinking mug with heavy whipping cream (bought at the Cash and Carry for 7+ bucks a half a gallon) + an egg yellow, a teaspoon of vanilla (made with 1/4 teaspoon of vanilla bean powder in a 5th of vodka for 6 months ) and a tablespoon of regular old sugar. (I still avoid sugars so you'll only see me having this on Saturdays or holidays :) ) I whip it with my little electric whip attachment on my Hamilton Beach Hand Blender until it nearly fills the mug with very stiff peaks. I pour it into a serving sized plastic container and freeze until solid, 3-5 hours depending on cold of the freezer. Makes 1 and 1/2 cups of ice cream.

    I've also mixed cocoa powder into the ice cream which is yummy too. Just stir it in before beginning to whip or it will go everywhere! :)

    Be careful using honey. It may not be *honey* but honey flavored high fructose corn syrup better known as HFCS. It goes straight to your fat cells and is the cause of depressed imune systems and many diseases, the scourge of our modern era. Better to use ordinary sucrose or beet sugar which the body processes as a nutrient.

    I wish I could assure you that honey could be bought at a health store, but unless you know the beekeeper and if their practices are organic, it's iffy.

    Webwopper

    5 replies

    Say, that's what the ingredients panel is for, man. Sounds like you've been snookered into eating HFCS. But the only switcheroo I know of is in those little packets you get at KFC and occasionally at restaurants where you do occasionally come across honey-flavored HFCS. Which is just eeeeevil. But really it's not hard to find normal honey and they always have it at health food stores (I would still read the labels though. I don't know if you can even get organic honey unless you keep the bees contained under tight security and a 100% controlled diet. They'll bring home whatever nectar they collect, whether it's organic or not. Coz if you remember... honey is made from bee slobber, LOL. As to the body processing sucrose or beet sugar as a *nutrient*, well uh the nutrients that might have been there are long gone by the sugar making process. Sucrose destroys your immune system and robs the calcium from your teeth and bones, adds empty calories (yes, I realize this is ICE CREAM we're talking about here), and spikes your blood sugar whereas honey is much better for your glycemic index, actually works to improve your immune system, and retains any nutrients that might have been in it. Don't be feeding the troll any HFCS, sucrose, or beet sugar... feed him honey flavored ice cream! And to Mommyknows1: This recipe sounds terrific. Especially with some golden rum laced into it. nom!

    The old test for unadulterated honey was would it form sugar crystals if it were left in a cool place? YES, Its pure honey, No, It was adulterated.

    One New York City bee keeper discovered his bees were making RED HONEY from the sweet juice from a marishino cherry factory across the river. It made the news.

    Huh? I know there are concerns about HFCS but honey? I am not aware of any issues around adulterated or ersatz honey. Do you have any information to back up your assertion?

    I've recieved an update on this. You can trust certified organic honey but not ordinary bought-in-the-market honey. It will either have HFCS mixed in the bottle  to stretch the honey or the Bees will have been fed HFCS to increase their honey production. (this second practice is one of the causes of CCD, Colony Collapse Disorder.)

    Some Honey manufacturers (notice I don't call them beekeepers) are now admitting that the contents of their jars contain corn syrup. So read your labels.
     
    When buying from a Beekeeper, ask if they feed HFCS to the bees. The practice of feeding 'sugar syrup' to the bees is not *as* harmful to us or the bees.

    The main site with data on this is the Organic Beekeepers Yahoogroup.  http://groups.yahoo.com/group/Organicbeekeepers

    I'm not too informed on this HFCS news, but this would be a great moment to bump Wepwopper and also include...

    Buy your honey local! It does offer (albeit mild) allergen resistance for your home area, it can help support your friendly neighborhood bee keeper, and a lot better chance your honey will be honey.

    And sometimes the locals use really cute little glass jars you can use to re-purpose for other tasty goods. Like I dunno... hot salsa :)

    what about adding chocolate syrup would it work

    1 reply

    Should be working. For cakes you sometimes dissolve real chocolate in heated (not cooking) cream, let it cool and whip then. Guess that would work as chocolate ice cream, too.

    Can I use my blender to whip the cream or do I have to do it by hand?