Ingredients
2 cups heavy cream for richness
1 cup sweetened condensed milk for sweetness
1/4 cup honey for natural sweetness and floral hint
1 teaspoon ground nutmeg for warm spice
Coconut milk for vegan diets
Low-fat options for calorie control
Instructions
1-Chill the mixing bowl and beaters for 15 minutes to ensure the cream whips up perfectly.
2-Beat the cold heavy cream to soft peaks, which takes about 2-3 minutes for that fluffy base.
3-In a separate bowl, whisk together the sweetened condensed milk, warmed honey, and ground nutmeg until it’s all smooth and blended.
4-Taste the mixture and add a bit more honey or nutmeg if you want to tweak the flavor.
5-Gently fold one-third of the whipped cream into the honey mixture to keep the air in.
6-Fold in the rest of the whipped cream until everything looks uniform and light.
7-Transfer to a freezer-safe container, smooth the top, and sprinkle extra nutmeg if you like.
8-Cover with parchment paper, seal with a lid, and freeze for 6-8 hours until it’s firm.
9-Before serving, let it sit at room temperature for 5 minutes for easier scooping.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Chill the bowl, beaters, and cream thoroughly for faster whipping and better texture.
🥄 Use gentle folding motions from the bottom up to maintain air in the mixture.
🔥 Warm the honey briefly to help it incorporate smoothly without deflating the whipped cream.
- Prep Time: 10 minutes
- Freeze time: 6–8 hours
- Category: Dessert, Ice Cream
- Method: No-Churn, Folding
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/2 cup