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)
What you need:
1 cup fresh blueberries
2 tablespoons Savannah Bee Company® Acacia Honey, or your favorite Savannah Bee Company® 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.