Tuesday Treat

Salted Honey Ice-Cream

This is my new favourite no-churn ice-cream – it uses condensed milk so does not require an ice-cream maker. It is seriously good! I have taken the recipe from Skye McAlpine’s cookbook, ‘A Table for Friends’, she has completely nailed the balance of flavours – the sweetness of the honey is toned down with the bitterness of dark chocolate and a little sea salt. It really is divine, you must try it!…

(Go to my Desserts Page for Coffee & Cardamom Ice-Cream and Strawberry Ice-Cream – both of these are also easy, no-churn recipes!)

600g double cream

1 x 397g tin of condensed milk

80g runny honey

½ teaspoon sea salt flakes

100g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), chopped,  plus more to serve

  1. Whisk the cream until stiff peaks begin to form (take care not to over whip as you want the texture to be smooth).
  2. Gently fold the condensed milk into the cream, then drizzle in the honey, sprinkle with salt and fold all the ingredients evenly together.
  3. Toss in the chopped chocolate and gently stir through so that it is peppered throughout the mixture.
  4. Pour the mixture into a freezer-safe container and to stop ice crystals forming, cover the mixture with a sheet of greaseproof paper before putting the lid on.
  5.  Freeze for 6-8 hours or overnight. The ice-cream will keep in the freezer for up to 3 months.
  6. Scoop to serve and sprinkle with chopped chocolate.

2 thoughts on “Tuesday Treat

    1. Lucky you having hot weather, here in London we’re still waiting for summer to arrive…but I hear that the weather is changing for the better by the end of the week….either way this ice-cream is the perfect treat to have in your freezer!

      Liked by 2 people

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