Blueberry-Honeycomb No-Churn Ice Cream

Homemade ice cream that doesn’t require an ice cream maker? You bet! Swirls of blueberry sauce are combined with sweet and crunchy honeycomb for the ultimate gourmet-style ice cream treat.

Blueberry-Honeycomb No-Churn Ice Cream
(creamy scoop shop-style ice cream)
Serves 8

What you need:
1 cup fresh blueberries
2 tablespoons Savannah Bee Company honey (we used Acacia Honey) 
1½ teaspoons fresh lemon juice
2 cups heavy cream
2 teaspoons vanilla extract
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 (5.6-ounce) Savannah Bee Company Raw Honeycomb, cut into bite-size pieces

What to do:

1. Wash Up!

2. Make the Blueberry Swirl: Combine the blueberries, honey, and lemon juice in a small saucepan over medium heat. Simmer for 6 minutes or until the blueberries burst and the juice thickens. Set aside to cool completely.

3. Make the Vanilla Ice Cream Base: Combine the heavy cream, vanilla, and salt in a large bowl. Beat with an electric mixer until stiff peaks form. Fold in the sweetened condensed milk.

4. Layer the Ice Cream: Spoon half of the vanilla ice cream base into a large loaf pan (10-inch is ideal). Top with half of the cooled blueberry mixture and half of the honeycomb. Repeat the layers again. Use a long skewer or chopstick to swirl the blueberry and honeycomb into the vanilla base.

5. Freeze the Ice Cream: Cover the pan and transfer to the freeze. Freeze 8 hours or until the ice cream is firm.

To Serve: Scoop the ice cream into serving bowls or your favorite ice cream cones…we love a waffle cone for this!

Pro Tip: Place the blueberry sauce over an ice water bath to cool quicker.

#savethebees