Honey ice cream is the perfect blend of pure honey and vanilla; a smooth, creamy treat that’s both sweet and delicate. The pistachio honey brittle topping adds a crisp texture that perfectly complements the rich and silky ice cream.
After you make this, you’ll want to try other homemade ice cream recipes. Try my Hazelnut Ice Cream with Chocolate Shell, White Rabbit Ice Cream Recipe, Butter Pecan Ice Cream Sandwiches, Strawberry Ice Cream with Basil Oil, and No-Churn Strawberry Cheesecake Ice Cream.
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I’ve found that honey does more than just sweeten ice cream—it adds a luscious, almost velvety texture that you can’t get with sugar alone. When I take that first scoop, the rich, natural sweetness of the honey really stands out. It gives the churned ice cream a smoothness that lingers, turning a simple bowl into something truly indulgent.
The flavor of this ice cream topped with pistachio brittle is reminiscent of what you would taste in middle eastern desserts. It’s a beautiful combination of flavors and I can’t wait for you to try it! The pistachio brittle gives the dessert a buttery crunch that perfectly complements the creamy texture. The cherry-on-top is adding olive oil just before going in for a big scoop.
If you haven’t tried olive oil with ice cream, trust me, it’s a must-try and balances the sweet ice cream and brittle perfectly. It’s a fresh, satisfying flavor that makes this one of my favorite desserts to whip up.
Why This Recipe Works
- Better Than Storebought – This honey ice cream delivers a richer, smoother texture than store-bought options like Häagen-Dazs.
- Amazing Flavor – The combination of pure honey and vanilla creates a nuanced, natural sweetness that stands out. The pistachio honey brittle complements the ice cream, as its crunchy counterpart.
- Simple Process – While the process does take some time, most of it is just waiting for the ice cream to set in the freezer. The actual steps are simple and easy to follow, so you can achieve a luxurious dessert without much effort.
Tools You’ll Need
Ingredients You Will Need for Honey Ice Cream
Here is a breakdown of what you will need to make this honey ice cream. For actual measurements, see the recipe card at the end of this post.
Honey Ice Cream
- Dairy – I use a mix of heavy cream and whole milk for a rich, creamy base. The 2% milk powder helps with the texture, making the ice cream even smoother and more luscious. You can use whole milk powder if you prefer a slightly richer flavor.
- Sugar – Sugar is essential for sweetness and helps balance the flavors, giving the ice cream that classic taste we all love.
- Honey – The star of this recipe! Honey not only adds a natural sweetness but also contributes to the creamy texture, making each spoonful silky and smooth.
- Xanthan Gum – A little goes a long way with xanthan gum. It acts as a stabilizer, preventing ice crystals from forming, which means a smoother, more consistent texture in the final product.
- Pure Vanilla Extract – I always go for Nielson Massey vanilla extract. It adds depth and enhances the honey’s natural flavors, giving the ice cream a warm, inviting aroma.
- Kosher Salt – I use Diamond Crystal kosher salt to balance the sweetness. It might seem like a small amount, but it really makes the other flavors pop.
Pistachio Honey Brittle
- Salted Butter – The butter adds richness and a savory note that balances the sweetness of the brittle. It also helps create that perfect, crunchy texture.
- Honey – Just like in the ice cream, honey plays a dual role here. It sweetens the brittle and adds a lovely, sticky texture that helps bind everything together.
- Sugar – Sugar caramelizes during cooking, giving the brittle its classic sweet and crunchy texture. It also pairs beautifully with the honey to create a deep, complex flavor.
- Water – The water helps dissolve the sugar and honey, allowing them to cook evenly. It’s a small but important step in getting that perfect brittle consistency.
- Kosher Salt – It’s a salty contrast to the sweet brittle, enhancing the overall flavor.
- Baking Soda – Baking soda is key to getting the brittle to that perfect, airy crunch. It reacts with the honey and sugar, creating tiny bubbles that make the brittle light and crisp.
- Unsalted Roasted Pistachios – I love using unsalted roasted pistachios for their rich, nutty flavor. They add a satisfying crunch and pair beautifully with the honey, making the brittle irresistible.
Garnish
- Quality olive oil – Drizzling olive oil over ice cream might sound unusual, but it enhances the creamy texture.
How To Make Honey Ice Cream
Below is a summary of how to make honey flavored ice cream. For a complete and detailed list of steps, see the recipe card at the end of this post.
Ice Cream Base
- Add all ice cream base ingredients except vanilla extract to a medium saucepan and whisk to combine. Turn the heat to medium and keep a consistent whisk until the mixture slightly thickens, about 4 minutes. Do not allow the mixture to come to a simmer, if needed, lower the heat.
2. Turn off heat and stir in vanilla.
3. Transfer the mixture to a refrigerator-safe container. Allow to come to room temperature, then cover and place in the refrigerator for at least 5 hours, best if overnight. While base chills, start making the pistachio brittle.
4. Churn the ice cream according to your ice cream maker’s instructions.
5. Transfer the churned ice cream into a container and freeze until it sets further or enjoy as-is with desired amount of pistachio brittle.
Pistachio Honey Brittle
- Lay out two pieces of parchment paper and grease with 1 teaspoon of butter. In a deep saucepan over medium heat, combine butter, honey, sugar, and water and bring to a low simmer.
- Use a heat-proof spatula to keep a constant stir for 3 minutes. Add cinnamon and fit pan with a candy thermometer.
- Stir every minute until temperature reaches 300°F. Remove from heat and stir in salt and baking soda. Mixture will bubble and foam, as expected.
- Add pistachios and stir, making sure there are no thick clumps and nuts are thoroughly coated. Quickly and carefully pour mixture onto one piece of parchment paper and try to pour into a line.
- Place the second piece of parchment on top and use rolling pin to smooth out brittle.
This part needs to be done quickly as the brittle will harden as it begins to cool. Try to get the brittle as thin as ⅛ of an inch. Allow brittle to cool completely then remove top parchment paper.
6. Break into bite-sized pieces and store in an air-tight container.
Tips and Tricks
- Chill the ice cream base for at least 5 hours. Overnight is even better. This helps the flavors meld together and ensures a smoother texture when churning.
- Use a quality honey. Since honey is a key ingredient, opt for a high-quality, pure honey. It will enhance the natural sweetness and add a deeper, more complex flavor to your honey ice cream.
- Watch the temperature. When making the pistachio honey brittle, keep a close eye on the candy thermometer. Reaching exactly 300°F is crucial for achieving the perfect brittle texture—crunchy, but not too hard.
- Spread the brittle quickly. Once you pour the brittle mixture onto the parchment paper, work quickly with the rolling pin to spread it thin. The brittle will harden fast, so this step is key to getting the desired thickness.
- Don’t skip the xanthan gum. Even though it’s a small amount, the xanthan gum is key to preventing ice crystals from forming, which keeps your ice cream smooth and creamy.
Variations
- Choose a light flavored olive oil – This aids in balancing the sweetness and adds a welcomed combination of sweet and savory.
- Brittle – Swap out the pistachio honey brittle for a honey almond brittle. Simply use roasted almonds instead of pistachios in the brittle recipe, adding a nutty, crunchy contrast to the creamy ice cream.
Frequently Asked Questions
Can you substitute honey for sugar when making ice cream?
Yes, you can substitute honey for sugar when making ice cream. Honey adds a natural sweetness and a smoother, creamier texture to the ice cream. It’s actually sweeter than sugar so you may need to adjust the amount. Honey also helps prevent ice crystals from forming.
Does honey melt ice cream?
Honey doesn’t melt ice cream, but it does make it softer. Its natural properties prevent the ice cream from freezing solid, giving it a creamier, more scoopable texture.
Can I make the ice cream without an ice cream maker?
Use the no-churn method to make ice cream without an ice cream maker. After chilling the base, pour it into a shallow container, place it in the freezer, and stir it every 30 minutes until it reaches the desired consistency.
Looking for More Dessert Recipes?
- Honey Butter Toast with Strawberries
- Cherry Panna Cotta Recipe
- Mango Smoothie Recipe
- Strawberry Dutch Baby Recipe
- Brown Butter Chocolate Chip Cookies with Toffee
- Brown Butter Rice Krispie Treats
Loving this Recipe for Honey Ice Cream?
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Honey Ice Cream with Pistachio Brittle
Equipment
- Ice Cream Maker
- Candy Thermometer
- Heat-proof spatula
- Rolling Pin
Ingredients
Honey Ice Cream
- 1⅓ cups heavy cream
- 1⅓ cups whole milk
- ⅓ cup sugar
- ⅓ cup honey
- 2 tablespoons 2% milk powder, can use whole milk powder
- ¼ teaspoon kosher salt, Diamond Crystal
- ¼ teaspoon xanthan gum
- 2½ teaspoons orange blossom water, Cortas brand
- 1 teaspoon pure vanilla extract, I use Nielson Massey
Pistachio Honey Brittle
- 3 tablespoons + 1 teaspoon salted butter
- 2½ tablespoons honey
- 1 cup sugar
- 3 tablespoons water
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 6 ounces unsalted roasted pistachios
Garnish
- quality olive oil, optional
Instructions
Ice Cream Base
- Add all ice cream base ingredients except vanilla extract and orange blossom water to a medium saucepan and whisk to combine. Turn the heat to medium and keep a consistent whisk until the mixture slightly thickens, about 4 minutes. Do not allow the mixture to come to a simmer, if needed, lower the heat.
- Turn off heat and stir in vanilla and orange blossom water.
- Allow to come to room temperature, then transfer the mixture to a refrigerator-safe container. Cover and place in the refrigerator for at least 5 hours, best if overnight. While base chills, start making the pistachio brittle.
- Churn the ice cream according to your ice cream maker's instructions.
- Transfer the churned ice cream into a container and freeze until it sets further or enjoy as-is with desired amount of pistachio brittle.
Pistachio Honey Brittle
- Lay out two pieces of parchment paper and grease with 1 teaspoon of butter. In a deep saucepan over medium heat, combine butter, honey, sugar, and water and bring to a low simmer.
- Use a heat-proof spatula to keep a constant stir for 3 minutes. Add cinnamon and fit pan with a candy thermometer.
- Stir every minute until temperature reaches 300°F. Remove from heat and stir in salt and baking soda. Mixture will bubble and foam, as expected.
- Add pistachios and stir, making sure there are no thick clumps and nuts are thoroughly coated. Quickly and carefully pour mixture onto one piece of parchment paper and try to pour into a line.
- Place the second piece of parchment on top and use rolling pin to smooth out brittle. This part needs to be done quickly as the brittle will harden as it begins to cool. Try to get the brittle as thin as ⅛ of an inch. Allow brittle to cool completely then remove top parchment paper.
- Break into bite-sized pieces and store in an air-tight container.
To Serve
- Scoop desired amount of ice cream into a bowl then top with brittle. Drizzle with olive oil and enjoy!
