Creamy & Sweet Honey Caramel Ice Cream Recipe

There’s something irresistibly indulgent about a scoop of homemade ice cream—especially when it’s infused with rich honey and luscious caramel. This Honey Caramel Ice Cream Recipe is the perfect blend of natural sweetness and creamy luxury, offering an elevated take on traditional vanilla. Whether you’re looking to impress guests at a dinner party or just want to treat yourself to something special, this frozen dessert will become a staple in your recipe collection.

Honey brings a naturally floral note and balances the decadence of the caramel, while the custard base provides a rich and smooth texture. This ice cream tastes as though it came from an artisan creamery but is surprisingly easy to make at home. No artificial flavoring—just real, wholesome ingredients that speak for themselves.

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Prep Time, Active Time, Resting Time, Total Time:

• Prep Time: 20 minutes

• Active Time: 30 minutes

• Resting Time (Chill + Freeze): 6–8 hours

• Total Time: 7–9 hours

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Cuisine: American

Course: Dessert

Servings: 6–8 servings

Calories (per serving): Approximately 310 kcal

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Equipment Needed:

• Medium saucepan

• Whisk

• Mixing bowls

• Ice cream maker (optional but recommended)

• Fine-mesh sieve

• Freezer-safe container with lid

• Silicone spatula

• Candy thermometer (for caramel)

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Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• 5 large egg yolks

• ½ cup honey (use good-quality floral honey)

• ¼ cup granulated sugar

• Pinch of salt

• 1 teaspoon pure vanilla extract

For the Caramel Swirl:

• ¾ cup granulated sugar

• ¼ cup water

• ½ cup heavy cream (room temperature)

• 1 tablespoon unsalted butter

• Pinch of sea salt (optional, for salted caramel effect)

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Nutrition Information (per serving):

• Calories: 310 kcal

• Fat: 21g

• Saturated Fat: 13g

• Cholesterol: 170mg

• Carbohydrates: 30g

• Sugar: 28g

• Protein: 4g

• Fiber: 0g

• Sodium: 65mg

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Instructions:

Step 1: Make the Caramel Swirl

1. In a clean saucepan, combine the ¾ cup sugar and ¼ cup water over medium heat.

2. Without stirring, allow the sugar to dissolve and boil until it turns a deep amber color. This should take about 7–10 minutes.

3. Remove from heat and carefully whisk in ½ cup heavy cream. The mixture will bubble up vigorously—this is normal.

4. Stir in 1 tablespoon butter and a pinch of sea salt if using.

5. Set aside to cool completely. It will thicken as it cools.

Step 2: Prepare the Ice Cream Custard Base

1. In a medium saucepan, heat 2 cups heavy cream and 1 cup milk over medium heat until just steaming—do not boil.

2. In a separate mixing bowl, whisk together the 5 egg yolks, ½ cup honey, ¼ cup sugar, and a pinch of salt until pale and creamy.

3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and avoid scrambling.

4. Return the entire mixture to the saucepan and cook over low-medium heat, stirring constantly with a silicone spatula, until it thickens slightly and coats the back of a spoon (around 170°F/77°C).

5. Remove from heat and stir in 1 teaspoon vanilla extract.

6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.

Step 3: Chill the Custard

1. Let the custard cool at room temperature for 30–45 minutes.

2. Cover and refrigerate for at least 4 hours or overnight. A chilled base helps the ice cream churn better and prevents ice crystals.

Step 4: Churn the Ice Cream

1. Once chilled, pour the custard into your ice cream maker and churn according to manufacturer’s instructions (typically 20–25 minutes).

2. The mixture should thicken to a soft-serve consistency.

Step 5: Layer and Swirl

1. In a freezer-safe container, add a layer of churned ice cream, then spoon a generous amount of caramel on top.

2. Repeat layers until all the ice cream and caramel are used.

3. Use a butter knife to gently swirl the caramel through the ice cream—avoid overmixing.

Step 6: Freeze Until Firm

1. Cover the container and freeze the ice cream for 4–6 hours, or until it’s scoopable.

2. When ready to serve, let it sit at room temperature for a few minutes to soften slightly.

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Serving Suggestions:

• Garnish with: Crushed honeycomb candy, a drizzle of extra caramel, or roasted almonds for texture.

• Pair with: Warm apple pie, baked pears, or even as a topping on pancakes or waffles.

• Make it boozy: Add a tablespoon of bourbon or dark rum to the custard before churning for a richer adult version.

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Tips & Variations:

• No ice cream maker? After chilling the custard, pour it into a shallow pan and place it in the freezer. Stir every 30 minutes for about 3–4 hours to break up ice crystals until smooth.

• Vegan version: Use coconut cream and plant-based milk, and substitute honey with agave syrup or maple syrup. Use a cornstarch slurry for thickening instead of egg yolks.

• Add-ins: Mix in chocolate chips, toasted pecans, or bits of sponge cake for more texture and fun.

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Why You’ll Love This Honey Caramel Ice Cream Recipe:

This Honey Caramel Ice Cream Recipe delivers a luxurious taste that’s both nostalgic and gourmet. The honey adds a natural sweetness and depth that’s different from regular sugar, while the homemade caramel swirl is rich, buttery, and melts in your mouth. Together, they form a flavor combo that feels indulgent but not overly sugary.

Making your own ice cream also allows you to control the ingredients—no preservatives, stabilizers, or artificial flavors. It’s pure, homemade goodness from start to finish.

Whether you’re a seasoned dessert lover or a first-time ice cream maker, this recipe is forgiving and customizable, with guaranteed delicious results. Perfect for summer days, holiday desserts, or whenever your sweet tooth calls.