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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).
This recipe looks easy and delicious. <br><br>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.
<p>really</p>
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. http://www.instructables.com/id/1-ingredient-Ice-Cream/
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?&nbsp;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!
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.<br><br>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. <br><br>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&nbsp;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&nbsp;beet sugar which the body processes as a nutrient.<br /> <br /> 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.<br /> <br /> Webwopper
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. <br> <br>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?<br />
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 &nbsp;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.)<br /> <br /> Some Honey manufacturers (notice I don't call them beekeepers) are now admitting that the contents of their jars contain corn syrup.&nbsp;So read your labels.<br /> &nbsp;<br /> 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.<br /> <br /> The main site with data on this is the Organic Beekeepers Yahoogroup.&nbsp; <a href="http://groups.yahoo.com/group/Organicbeekeepers" rel="nofollow">http://groups.yahoo.com/group/Organicbeekeepers</a><br /> <br />
I'm not too informed on this HFCS news, but this would be a great moment to bump Wepwopper and also include...<br /> <br /> Buy your honey <strong>local</strong>! It does offer (<em>albeit mild</em>) allergen resistance for your home area, it can help support your friendly neighborhood bee keeper, and a lot better chance your honey will be <em>honey</em>.<br /> <br /> 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 :)<br />
what about adding chocolate syrup would it work
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?<br /> <br />
blender, no. <br>Mixer, yes. <br>Just don't walk away while its going. Lokisghodi is right about the butter. As long as you don't just leave it running that shouldn't be an issue though.
I'd say you have to do it by hand because if you whip it too much cream turns into butter.
Great! I love whipped cream. The milk fat content helps to stabilize the mix so you don't have to keep it moving. I think if you blend the whipping cream and then add your syrup or fruit it would work. Some start with the whipping cream and background flavors such as vanilla and then add your fruit or cinnamon in a two step process. But the best thing about this is you do it and then forget it. No worry about it setting. You can always add fresh fruit when its done.
I'm definitely trying this.
Is all purpose cream similar to a whipping cream??<br>
How much honey should u use, the whole bottle??
1/2 cup
i dont own a whip i guess no ice cream then
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I think you can also just use sugar :D
I use Sweetened Condensed Milk... 1lt Cream 2x Sweetened Condensed Milk Vanilla Essence / Chocolate Syrup (To Taste)
Well, I just stuck my mix into the freezer.&nbsp; I&nbsp;used a bit of cocoa powder instead of vanilla...we shall see.<br />
&nbsp;Wow, I can't believe how picky some of you can be. I knew what she meant before she changed the title. Why didn't you just Private Message her to tell her you felt it was misleading instead of &nbsp;leaving it in the comments to make a big deal out of it?
I like the vanilla ice cream sprinkled with ground cinnamon.
In the South we have an old spread called honey-butter which is just honey whipped with real butter. I love honey-butter ('specially made with whole milk from Jersey cows). So I have to try this recipe!&nbsp; Thanks for the instruction.
OMG we're up north and we make that too :D<br />
Honey butter!&nbsp; I used to have that on toast as a kid-thanks for the fond memories
Hi I think the link to your site OR your own site may have been hacked. I got taken to a site that tried to download malware to my machine when&nbsp;I clicked the link to read your original article :(<br />
I was hacked. This issue is now fixed. Thanks for the headsup.
@bowmaster -- thank you. Please let me know how is turns out. I&nbsp;made a strawberry batch and it was very good.<br /> <br /> @bloke2022 and kibbler --&gt; Thank you -- You are both correct, I did mean an 'ice cream' maker/machine. I&nbsp;don't have one (and don't want or have room for one), yet I love homemade ice cream. <br /> <br /> I guess my title is technically incorrect. I used my arm which is a simple lever, a whisk, an electric beater, and then of course a freezer :)<br /> <br /> I may just change the title :)<br />
The title is great. <br /> <br /> ...or did you change it already?<br />
Can't wait to try it.&nbsp; Thanks so much.&nbsp; Can use heavy cream.<br /> <br /> Here are some tips for adding flavors, link after.<br /> <font face="Arial"><font color="#ff0000" size="2"><b>lavorings: add per 2 - 3 cups of heavy cream or to taste.</b></font> </font> <table border="0" cellpadding="0" cellspacing="0" width="294"> <tbody> <tr> <td valign="top" width="1"><font face="Arial" /></td> <td valign="top" width="317"><font face="Arial"> </font> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td valign="baseline" width="42"><img alt="bullet" height="15" hspace="13" src="http://www.baking911.com/_themes/copy-of-citrus-punch/citbul1a.gif" width="15" /></td> <td valign="top" width="100%"><font face="Arial"><font face="Arial" size="2"><b><font color="#ff0000"> <a rel="nofollow">Vanilla</a> or Almond:</font> </b>add 2 teaspoons of vanilla extract or 1-1/2 teaspoons vanilla extract plus 1/2 teaspoon real almond extract.</font><font size="2"> </font></font></td> </tr> </tbody> </table> <font face="Arial"> </font></td> </tr> <tr> <td valign="top" width="1"><font face="Arial" /></td> <td valign="top" width="317"><font face="Arial"> </font> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td valign="baseline" width="42"><img alt="bullet" height="15" hspace="13" src="http://www.baking911.com/_themes/copy-of-citrus-punch/citbul1a.gif" width="15" /></td> <td valign="top" width="100%"><font face="Arial"><font face="Arial" size="2"><b><font color="#ff0000">Chocolate:</font> </b>add 2 tablespoons sifted cocoa with 2 tablespoons of sugar, and 1 teaspoon vanilla extract. </font></font></td> </tr> </tbody> </table> <font face="Arial"> </font></td> </tr> <tr> <td valign="top" width="1"><font face="Arial" /></td> <td valign="top" width="317"><font face="Arial"> </font> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td valign="baseline" width="42"><img alt="bullet" height="15" hspace="13" src="http://www.baking911.com/_themes/copy-of-citrus-punch/citbul1a.gif" width="15" /></td> <td valign="top" width="100%"><font face="Arial"><font face="Arial" size="2"><b><font color="#ff0000">Coffee:</font> </b>add 2 teaspoons instant coffee granules, 2 tablespoons sugar and 1 teaspoon vanilla extract. Make sure coffee granules dissolve. </font></font></td> </tr> </tbody> </table> <font face="Arial"> </font></td> </tr> <tr> <td valign="top" width="1"><font face="Arial" /></td> <td valign="top" width="317"><font face="Arial"> </font> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td valign="baseline" width="42"><img alt="bullet" height="15" hspace="13" src="http://www.baking911.com/_themes/copy-of-citrus-punch/citbul1a.gif" width="15" /></td> <td valign="top" width="100%"><font face="Arial"><font face="Arial" size="2"><b><font color="#ff0000">Liqueurs: </font></b>one teaspoon to 1 tablespoon of your favorite Liqueur. </font><font size="2">Rum or whisky is good. </font></font></td> </tr> </tbody> </table> <font face="Arial"> </font></td> </tr> <tr> <td valign="top" width="1"><font face="Arial" /></td> <td valign="top" width="317"><font face="Arial"> </font> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td valign="baseline" width="42"><img alt="bullet" height="15" hspace="13" src="http://www.baking911.com/_themes/copy-of-citrus-punch/citbul1a.gif" width="15" /></td> <td valign="top" width="100%"><font face="Arial"><font size="2"><b><font color="#ff0000">Freshly grated lemon or orange zest:</font></b> add about 1 - 2 teaspoons each or one or the other.&nbsp; </font></font></td> </tr> </tbody> </table> <font face="Arial"> </font></td> </tr> <tr> <td valign="top" width="1"><font face="Arial" /></td> <td valign="top" width="317"><font face="Arial"> </font> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td valign="baseline" width="42"><img alt="bullet" height="15" hspace="13" src="http://www.baking911.com/_themes/copy-of-citrus-punch/citbul1a.gif" width="15" /></td> <td valign="top" width="100%"><font face="Arial"><font size="2"><b><font color="#ff0000">Spices: </font></b> sprinkle some ground spices such as cinnamon, freshly grated nutmeg and/or a pinch of cloves on top of the whipped cream before serving.&nbsp; </font></font></td> </tr> </tbody> </table> <font face="Arial"> </font></td> </tr> <tr> <td valign="top" width="1"><font face="Arial" /></td> <td valign="top" width="317"><font face="Arial"> </font> <table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td valign="baseline" width="42"><img alt="bullet" height="15" hspace="13" src="http://www.baking911.com/_themes/copy-of-citrus-punch/citbul1a.gif" width="15" /></td> <td valign="top" width="100%"><font face="Arial"><font size="2"><b><font color="#ff0000">A special holiday treat</font></b> is to add bourbon and a generous grating of fresh nutmeg for eggnog-flavored whipped cream!</font></font></td> </tr> </tbody> </table> </td> </tr> </tbody> </table> http://www.baking911.com/howto/cream_whip.htm<br />
This sure sounds like an easy and wonderful recipe! For all you flavored ice cream fans, Rum extract is also really good too instead of Vanilla or both. I put that with raisins in my ice cream and looking forward to trying that in this recipe too? <br />
Nice 'ible.&nbsp; More people should&nbsp;make their own desserts!&nbsp; Speaking from experience, I can suggest that this is eaten within a day of making it; ice cream made with honey tends to get grainy and hard pretty quickly.&nbsp;
i'm curious why you used honey rather than granulated sugar. i only ask because i'm not a fan of the taste of honey.<br />
For better results, chill the bowl and beaters prior to whipping the cream&nbsp; in Step 1. <br />
This recipe is incredibly easy. It would be interesting to add different flavors and ingredients like brownies, caramel, etc. You could even try selling some!
That is awesome. I cannot believe how easy this recipe is. Will definitely give it a try when I get home. Thanks.<br />
&nbsp;This method of freezing after whipping produces more of a frozen mousse than an ice cream - it's also how the Italian dessert &quot;semifreddo&quot; is made, although that usually contains whipped eggs and whipped cream. Try freezing it in a loaf pan or other mold and then unmold it by dipping the vessel in hot water. Slices can be served alone, but it also makes easy ice cream sandwiches!
Thank you Goesto11 for the info. Unlike frozen mousse, this has the very texture of ice cream. <br />
&nbsp;Genius.

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