Hot Honey Ice Cream

Hot Honey and ice cream.. if you’ve not tried the combo then you’ve not lived!

Blow some minds at your next meal with our easy, no churn hot honey ripple recipe..

Serves: 4–6

Ingredients:

  • 600ml double cream

  • 1 tin (397g) sweetened condensed milk 

  • 1 tsp vanilla extract

  • WilderBee Original Hot Honey (for rippling and drizzling)

  • Crispy honeycomb (optional) 

Method:

  1. Whip cream, vanilla and condensed until it becomes a thick consistency. 

  2. Fold through a generous amount of hot honey, being sure to leave it visible throughout

  3. Pour into a freezer-safe tub. Drizzle hot honey over the top and swirl gently with a spoon.

  4. Freeze for 6 hours or overnight.

  5. Scoop and serve with an extra drizzle and crispy honeycomb.

Dan Shearman

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