Two Easy No Churn Ice Creams Featuring Raw Honey

Process

Make the Salty Blackberry No-Churn Ice Cream

In a food processor, purée one pint of black berries. Strain through a fine mesh sieve into the bowl of a standing mixer (or medium bowl if using a hand mixer), pressing as much juice through without the seeds. Add the honey, vanilla extract, and sweetened condensed milk and mix to combine. 

Add the heavy cream and whip mixture into stiff peaks with the whisk attachment. Gently fold in the remaining pint of blackberries. Try not to over-mix as your ice cream will become dense. Spoon the ice cream into a freezer safe container and freeze for 6 hours or overnight. Finish with a sprinkle of flake sea salt.

Make the Toasted Walnut & Salty Honey No-Churn Ice Cream

Preheat oven to 350F. 

Spread walnuts out on a baking sheet and toast for 7-10 minutes, tossing halfway through. Keep a close eye as they can burn quickly. Set aside to cool. 

In a stand mixer with whisk attachment or a large bowl with a hand mixer, add whipping cream, sweetened condensed milk, honey, and vanilla. Whip until stiff peaks form. Gently fold in toasted walnuts. Spoon the ice cream into a freezer safe container and freeze for 6 hours or overnight. Finish with a sprinkle of flake sea salt.