who is ready for ice cream season?!?! bonus points when it is a no churn, one bowl, salted honey ice cream! seriously, this recipe is so easy. i am sure you are all familiar with what i call magic ice cream. a recipe that involves very minimal ingredients & steps. you simply just whip heavy cream, fold it into condensed milk, add your favourite flavours or mix ins, freeze it & within hours you have ready to eat ice cream. this technically means if you make it right.. NOW, you will have ice cream ready for dessert tonight.
this post also features some goodies from the online shop uncommon goods! they carry a variety of unique gifts & kitchen + bar tools made by different small makers. they carry quite a few of my favourite artist in the shop like beehive handmade & peg and awl. the basis of the shop is to incorporate functional yet creative (uncommon) goods. designs that serve a purpose, solve a problem or are just simply beautiful. both the soap stone ice cream scoop & the hot and cold ice cream bowls can be found in the shop! it is the most unique ice cream scoop i have ever seen. i love the double ice cream bowls too that help keep the ice cream extra cold & your hands warm. while i made my own salted honey for this recipe by mixing in raw honey & sea salt uncommon goods carries the bees knees salted honey product too! hand made in brooklyn by bushwick kitchen, a condiment company i love (don't get me started on the siracha). so if you are in the market for some unique gifts this spring/summer, check out the beautifully curated shop & the recipe for my no churn ice cream below!
- 1 1/4 cup sweetened condensed milk
- 2 tablespoons raw honey
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 2 cups whipping cream
- in a large mixing bowl add the condensed milk, honey, sea salt & vanilla. whisk until combined.
- in a separate bowl add the whipping cream & beat until stiff peaks are formed.
- add one cup of the whipping cream into the condensed milk mixture & gently fold in.
- fold in the remaining whipped cream & pour into a freezer safe loaf pan or container.
- drizzle with additional honey & sprinkle with sea salt.
- freeze for a minimum of 4 hours & voila! ready to eat ice cream.