Honey Chocolate Ice Cream Recipe

Ingredients

• 360 ml (1 1/2 cups)double cream
• 360 ml (1 1/2 cups)whole milk
• 170 g (1/2 cup)honey
• 43 g (1/2 cup)unsweetened cocoa powder
• 4 largeegg yolks
• 7.5 ml (1 1/2 teaspoons)vanilla paste or vanilla extract
• 2.5 ml (1/2 teaspoon)kosher salt

Instructions

1. 1

   Warm the mixture

   Put the cream, milk, honey, cocoa powder, vanilla and salt in a medium saucepan over medium-high heat. Cook, stirring frequently, for 7–8 minutes until barely simmering. Do not let it boil.

2. 2

   Whisk the yolks

   Whisk the egg yolks in a medium bowl.

3. 3

   Measure the cream

   Carefully pour 360 ml (1 1/2 cups) of the warmed cream mixture into a measuring jug.

4. 4

   Temper the eggs

   Gradually whisk the warm cream mixture into the yolks, pouring continuously while whisking. Keep whisking to help prevent the eggs from curdling.

5. 5

   Thicken the custard

   Pour the yolk mixture back into the saucepan. Cook over medium to medium-high heat for about 8 minutes, stirring constantly with a wooden spoon and scraping around the bottom edges. Cook until slightly thickened and around 82°C (180°F); do not let it boil.

6. 6

   Chill the custard

   Pour the custard into a heatproof container and leave it uncovered on the counter for 30 minutes. Press cling film onto the surface, cover, and refrigerate for at least 3 hours and up to 24 hours.

7. 7

   Churn the ice cream

   Churn the chilled mixture according to your ice cream maker’s instructions. In the original recipe’s machine, it takes about 20 minutes to reach a soft-serve texture.

8. 8

   Freeze until firm

   Transfer the churned ice cream to a lidded ice cream tub or loaf tin. Cover and freeze for at least 3 hours before serving.

What is honey chocolate ice cream?

This is a custard-style chocolate ice cream, built from a cooked mixture of dairy and egg yolks before it is churned. Ice cream has a long history across many food traditions; this American-style version uses familiar custard-making and churning techniques.

Honey sweetens the cocoa-rich base, while the egg yolks help give the finished ice cream a smooth, substantial texture. Chilling the custard before churning is key to getting a good result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 577 calories, 11g protein, 50g carbs, 41g fat.

The carbohydrates mainly come from the honey and milk, while the cream supplies much of the fat and the yolks contribute both fat and protein. Serve a scoop with fresh berries or another fruit to add contrast and round out the plate.

Why use honey and cocoa?

Honey: it brings sweetness and its own flavour to the custard. Measure it accurately so the balance with the unsweetened cocoa stays as intended.

Cocoa: unsweetened cocoa gives the ice cream its chocolate character without adding extra sweetness. Whisk and stir the heated mixture well so the powder is incorporated.

How to temper the egg yolks

Temper gradually: whisking some warm cream mixture into the yolks raises their temperature gently before they return to the pan. Pour in a steady stream and keep whisking throughout.

Stir the custard constantly as it cooks, including around the base and edges of the saucepan. Keep it below a boil; the recipe’s doneness cue is slight thickening at about 82°C.

Chilling and churning

Cool the custard uncovered for 30 minutes, then press cling film onto its surface before refrigerating. The minimum chill is 3 hours, but the recipe allows up to 24 hours.

Follow your ice cream maker’s instructions rather than relying only on the clock. The stated guide is about 20 minutes to reach a soft-serve texture in the original machine.

Getting the right texture

Before churning: the custard should be thoroughly chilled. A warm base can soften the mixture as it churns, so give it the full chilling time.

After churning: the ice cream will be soft, then firm up during at least 3 hours in the freezer. For easier scooping, let it stand briefly at room temperature before serving.

Serving ideas

Serve it in a bowl or cone, on its own or alongside a simple fruit dessert. Fresh berries can add a tart contrast to the rich cocoa and honey.

For a little crunch, add chopped nuts or chocolate shavings at serving time. Keep toppings separate until serving so they retain their texture.

Recipe notes & tips

• Stir frequently while warming the dairy mixture so the cocoa is well mixed in.
• Pour the warm mixture into the yolks gradually while whisking without pause.
• Scrape the saucepan’s base and edges as the custard thickens.
• Use a heatproof container for cooling the custard.
• Press cling film directly onto the custard surface before refrigerating.
• Churn until soft-serve consistency, then freeze for at least 3 hours.

Variations

• Chocolate pieces: Fold finely chopped chocolate through the churned ice cream before freezing.
• Coffee note: Add a little espresso powder to the cocoa mixture for a deeper flavour.
• Nut topping: Scatter toasted chopped hazelnuts over each serving.
• Berry pairing: Serve with fresh raspberries for a tart contrast.
• Vanilla extract: Use vanilla extract in place of the vanilla paste as listed.

Common mistakes to avoid

• Boiling the dairy: Keep it just below a simmer so it does not boil.
• Adding the cream too quickly: Pour it into the yolks gradually while whisking to reduce the risk of curdling.
• Leaving the pan unstirred: Stir constantly as the custard cooks, especially along the bottom edge.
• Skipping the chill: Refrigerate the custard for at least 3 hours before churning.
• Freezing too briefly: Give the churned ice cream at least 3 hours in the freezer to firm up.

How to store

Keep the ice cream covered in an airtight freezer-safe tub. For easier scooping, let it soften briefly at room temperature before serving; do not thaw and refreeze it repeatedly.

Frequently asked questions