Honey Chocolate Ice Cream Recipe (Refined Sugar Free!) (2024)

As with most of my easy chocolate recipes, this chocolate honeyice cream has no high fructose corn syrup and no refined sugar. It is sweetened with only the natural goodness of honey.

And if you are a serious ice cream lover, be sure to check out my Avocado Ice Cream and Cashew Coconut Milk Ice Cream.

Ingredients

This chocolate honey ice cream recipe requires just a handful of simple ingredients. We will need:

• Heavy Cream: Heavy cream, sometimes labeled heavy whipping cream, provides a rich and creamy consistency that is so akin to ice cream.
• Whole Milk: Make sure to also use full-fat milk for the richest texture.
• Honey: Seek out high-quality honey from a brand you trust. Whether it is local or raw honey, or both, pick a flavor you like, like orange blossom or clover.
• Unsweetened Cocoa Powder: Unsweetened cocoa powder (not Dutch-processed) provides a rich, earthy, chocolatey flavor. I tested this recipe with both Hershey’s (affiliate link) and Valrhona (affiliate link), and both were equally delicious. For even more powerful antioxidants, try organic Cacao Powder (affilaite link), which is not heated to as high a temperature during processing as traditional cocoa powder.
• Raw Egg Yolks: Egg yolks add richness and create a chocolate custard ice cream dream.
• Vanilla Paste: Although more expensive, vanilla bean paste (affiliate link) adds richness and specks of vanilla bean. If you would like to use pure vanilla extract instead, make sure to add it while the chocolate ice cream base is cooling, so as to not evaporate the alcohol.
• Salt: A pinch of Kosher salt enhances the sweet cream and chocolate notes.

How to Make Chocolate Ice Cream with Honey?

Honey-sweetened chocolate ice cream is just as delicious, if not more so, than traditional ice cream recipes. Here’s how to do it:

1. Heat cream mixture: In a medium saucepan, place the cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt. Cook over medium-high heat, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
2. Whisk egg yolks: While the cream mixture is coming up to a simmer, whisk the egg yolks in a medium bowl.
3. Temper egg yolks: Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup. Gradually and slowly whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
4. Make the chocolate custard: Immediately pour the egg yolk mixture back into the saucepan. Cook over medium to medium-high heat for approximately 8 minutes, stirring constantly with a wooden spoon, until it is slightly thickened. Make sure to also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees Fahrenheit.

5. Chill: Pour the chocolate mixture into a heatproof container or a medium bowl. Keep it uncovered and allow it to cool to room temperature on the counter for 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours.
6. Churn: Once the custard is thoroughly chilled, churn it in your ice cream maker (affiliate link) according to the manufacturer’s instructions. My ice cream maker takes about 20 minutes for it to reach a soft-serve consistency.
7. Freeze: Transfer the now-churned ice cream to an ice cream tub (affiliate link) or a loaf pan and be sure to cover or wrap tightly. Let it freeze for at least 3 hours before serving.

How to Store

Chocolate ice cream with honey will keep for up to 1 week in the freezer. For proper storage, make sure to:

• Store in a designated ice cream tub (affiliate link), or freezer-safe airtight container.
• Store away from any odorous foods (i.e. seafood, onions, etc.), preferably in the back of the freezer.
• Optionally, place a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals.

How to Serve Honey Ice Cream?

Naturally sweetened chocolate ice cream is going to become your favorite homemade ice cream flavor. To really bring out its chocolate flavor, I love to serve it in any of the following ways:

• Bowl / Cone: Scoop into a bowl or cone, and finish with your favorite toppings like fresh fruit, naturally sweetened Strawberry Sauce, dark chocolate chips, melted chocolate sauce, and toasted nuts for a little crunch or flaky sea salt (affiliate link.)
• Over Cake or Brownies: Get a double dose of chocolate by scooping on top of warm Almond Flour Brownies, or any of our Cake Recipes.
• Ice Cream Sandwiches: The rich chocolate flavors are perfect in between two Almond Butter Cookies or Chocolate Chip Cookies.
• Affogato: Pour a shot of hot espresso over a scoop of custard chocolate ice cream for a scoop of Italian flair.

FAQs

Other Ice Cream Recipes You Might Also Like:

• Frozen Yogurt Bark
• Strawberry Coconut Milk Popsicles

If you try this Chocolate Honey Ice Cream recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.