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    You are in: Home / Dessert / Homemade Vanilla Honey Ice Cream Recipe
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    Homemade Vanilla Honey Ice Cream

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 15, 2012

      The flavor and consistency of this ice cream was fabulous! It didn't get all hard and icy in the freezer either. I gave it four stars because it is ultra sweet! I like the other aspects of the recipe so much, I will play with the honey amount and see if I can get the same consistency and flavor without so much sweetness.

      Edited on 3/15/2012: I have made this a dozen times now. I have found by cutting the honey completely in half we get the perfect sweetness. This is my favorite ice cream recipe!

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    • on November 12, 2007

      I can't be sure, but this may well be the best ice cream I've ever made. The only change I made was to use fat-free condensed milk, in an entirely futile attempt to lower the fat a bit. But otherwise I kept it the same ... I hardly ever use heavy cream when making ice cream, but I'm glad I did! I used maple syrup instead of honey, and it was absolutely, unbelievably, over-the-top scrumptious. Pure, sweet maple flavor, wonderful texture. The good news is that a little goes a long way, so that even though a half cup is 4 WW points, it's worth every one of 'em -- and I didn't feel the need for more. Thanks so much for posting this!

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    Nutritional Facts for Homemade Vanilla Honey Ice Cream

    Serving Size: 1 (129 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 344.6
     
    Calories from Fat 199
    57%
    Total Fat 22.1 g
    34%
    Saturated Fat 13.8 g
    69%
    Cholesterol 80.5 mg
    26%
    Sodium 74.3 mg
    3%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 29.9 g
    119%
    Protein 4.6 g
    9%

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