Honey Coffee Ice Cream | Easy No-Egg Recipe

This honey coffee ice cream is one of the easiest and most delicious ice creams I have made in a while. This is an egg-free recipe, so no need to make a cooked custard. With two main ingredients and a few simple flavourings, it comes together fast.

Waggle Honey recently launched their new espresso honey. It is a new addition to their range of creamed honey, which I developed for them. Honey and coffee go so well together and it inspired this ice cream.

I used single cream and their espresso honey as the base. Because the coffee flavour can soften in ice cream, I added a teaspoon of good instant coffee to boost the taste. A little vanilla bean paste and a small pinch of salt bring balance.

What’s the secret to perfect ice cream, the ingredients, the machine or both?  I’ve been testing a few ice cream recipes, and they’ve been created with an innovation from Cuisinart that’s soon to be re-launched in South Africa.  And here’s the scoop – there’s a whole new range coming soon, no matter what kind of home chef (or ice cream maker) you are. Watch this space.

Serve this honey coffee ice cream as is or pair it with a warm pudding. It works beautifully with chocolate or nut-based desserts.

Tips and tricks for honey coffee ice cream

Chill the ice cream mix well before churning it. Either leave it in the fridge overnight or pop it in the freezer to chill it quickly. I like using a metal dish for this. A small metal loaf tin works very well.

Pre-freeze your storage container before decanting the ice cream into it. This prevents the ice cream from melting too much when you transfer it from the machine.

Work quickly. Get the honey coffee ice cream out of the machine bowl and into the storage container as fast as possible. The less time it spends at room temperature, the better the texture will be.

Use quality coffee. Cheap instant coffee will give you a bitter, unpleasant taste. Invest in a good brand or use espresso powder for a richer flavour.

Don’t skip the salt. That tiny pinch makes all the difference. It balances the sweetness and brings out the coffee notes.

Taste as you go. Before churning, taste the mixture. Want it sweeter? Add a bit more honey. Want more coffee punch? Stir in a little extra coffee granules.

FAQs for Honey Coffee Ice Cream

Can I make this ice cream without a machine?

Yes. Freeze the mixture in a shallow tin. Stir every 30 minutes until set. The texture will not be as smooth, but it still tastes lovely. Alternatively, follow the method I have used in this vegan chocolate ice cream recipe.

Can I use double cream instead of single cream?

You can, but the result will be much richer and heavier. Single cream gives you a lighter texture that’s easier to scoop. If you only have double cream, consider diluting it with a little milk to reduce the fat content.

What can I substitute for espresso honey?

Regular honey works fine. Just add an extra ½ teaspoon of instant coffee or espresso powder to compensate for the missing coffee flavour in the honey.

How long does homemade ice cream last in the freezer?

Homemade ice cream is best enjoyed within two weeks. After that, ice crystals start to form and the texture deteriorates. Always store it in an airtight container to maintain quality.

Why is my ice cream too hard to scoop?

This particular ice cream should not be too hard to scoop. Some homemade ice cream freezes harder than store-bought versions because it doesn’t contain commercial stabilisers. Let it sit at room temperature for 5 minutes before scooping. You can also dip your scoop in warm water between servings.

Can I make this recipe dairy-free?

You can try using coconut cream as a substitute. The flavour will change, and the texture may not be quite as creamy. Coconut cream has a different fat structure than dairy cream, so results may vary. I have not tested it, but I have had success with this vegan lime and coconut ice cream.

Do I have to use vanilla paste, or will extract work?

Either works perfectly. Vanilla paste gives you those pretty specks throughout the ice cream, but vanilla extract delivers the same flavour. Use whichever you have on hand.

Can I add mix-ins like chocolate chips or nuts?

Absolutely. Add them during the last minute of churning so they distribute evenly without sinking to the bottom. Chopped dark chocolate or toasted nuts all work beautifully with this flavour profile. I used toasted almonds with this recipe.

Can I use brewed coffee?

No. It adds too much water and can make the ice cream icy. Stick to instant or espresso powder.

Can I double the recipe?

Yes. Make sure your machine can handle the volume.

Serving Suggestions for Honey Coffee Ice Cream

This honey coffee ice cream is versatile. Here are a few ways to enjoy it:

• Serve it in a cone for a classic treat
• Pair it with warm chocolate brownies or cookies
• Serve with chocolate cake or with biscotti on the side
• Drizzle extra Waggle espresso honey on top for added richness
• Add a shot of espresso over a scoop for an affogato-style dessert
• Sandwich it between two cookies for homemade ice cream sandwiches

What’s your favourite way to serve ice cream? Let me know in the comments.

Try my favourite ginger miso ice cream recipe.

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