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Author Notes: Six-ingredient, no-cook ice cream anyone can make in the afternoon and enjoy for dinner that night. The flavors of buckwheat honey and sea salt combine with the texture of fig compote. Pure heaven! —Nancy's Cravings
Food52 Review: Now that Spring has sprung down here in Raleigh my thoughts are turning to hot days and ice cream, though it is hard to find the time to get to the local ice cream shop. I am craving a creamy ice cream with deep vanilla flavor and this No Cook Fig, Buckwheat Honey and Sea Salt Ice Cream hits the spot. Want to know the great thing about this recipe? NO ICE CREAM MAKER NEEDED and it is not even missed because it comes out creamy and airy. The surprising ingredient is the buckwheat honey with its reminiscence of molasses and a hint of citrus to help round out the sweet vanilla flavor. Try sprinkling on extra sea salt just before eating to give that salt kick and crunch. Yum! Move over ice cream shop, turns out, I just need a freezer. —Ann Zaleta
- 2 cups heavy cream
- 2 tablespoons pure vanilla extract
- One 14-ounce can sweetened condensed milk
- 1 teaspoon flaky sea salt
- 3 tablespoons fig compote
- 3 tablespoons buckwheat honey
- With a whisk attachment, beat the cream and vanilla until stiff peaks form.
- Slowly fold in the condensed milk; add sea salt.
- Place liquid in a freezer safe container for 2 hours.
- Once the ice cream is partially frozen, fold in fig compote, being careful to leave it visible in swirls, Do the same with the buckwheat honey.
- Freeze the ice cream overnight (or for at least 6 hours) before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Honey