It’s no secret that I love ice cream. And honey. Those two things together make magic.
In my never-ending quest to make the perfect ice cream, I think I’ve come pretty close with honeycomb ice cream. It has the perfect ratio of sweetness to fat, with a smooth creamy texture punctuated by semi-frozen crystals of honeycomb. And, even better? It doesn’t freeze solid into a brick like most of my ice creams do in my freezer. Somehow it retains its creamy texture, and resists freezer burn.
The only problem is that honeycomb is both expensive and hard to find. I usually buy it when I see it, and it’s usually around $16 a pound or so. I would say use it judiciously: either eat it whole, put a small amount in a high quality tea, or the best application (in my opinion) mix it into vanilla ice cream!
This recipe is wonderful on its own, but it pairs really well with a salted caramel sauce, fresh strawberries, or even a few dark chocolate chips. I was being very intuitive when I was making this ice cream so the measurements might be a bit off, but this is the best I can remember.
Honeycomb Ice Cream
- 1 can organic full-fat coconut milk
- 1.5 cups of homemade almond milk
- ~0.5 lb of honeycomb in honey
- 1 tablespoon vanilla extract
- 1 tablespoon of collagen hydrolysate dissolved in 0.25 cup of water this acts as a stabilizer so that the ice cream keeps its texture
1. First, dissolve collagen hydrolysate in water by mixing together with a spoon. Then, place all ingredients except the honeycomb in a blender.
2. Blend ingredients on high until fully blended. Pour as much of the liquid honey into the blender as you can, then blend on high.
3. Break the honeycomb into smaller chunks and either mix in by hand or with the blender on low. You do not want to fully break down the honeycomb, since it adds a wonderful texture to the ice cream. You can also save some honeycomb to mix into the ice cream later while it is churning in the ice cream maker. Once it's uniformly spread in the ice cream base, pour the ice cream into an airtight container.
4. Refrigerate for 4 hours or more, or you can freeze for 1 hour and then pour into your ice cream maker and follow the manufacturer's instructions.