Greek · Dessert
Cinnamon Honey Milk Ice Cream
A Greek-inflected no-churn ice cream built on whipped cream and condensed milk, laced with honey and cinnamon so the dairy carries the warm spice rather than masking it. No ice cream maker needed — the whipped cream does the aerating work that churning would otherwise do, giving a dense, honeyed scoop with a gentle cinnamon finish.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
343Calories
3.4gProtein
24.2gFat
29.1gCarbs
28.2gSugar
0.6gFiber
155mgSodium
72mgChol
15gSat Fat
168mgPotassium
132mgCalcium
0.2mgIron
0.3mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Chill a mixing bowl and the heavy cream in the freezer for 10 minutes before starting.
2
In the chilled bowl, whip the 90g heavy cream with a hand mixer until soft peaks form, about 2-3 minutes.
3
In a separate bowl, whisk together the condensed milk, whole milk, warmed honey, ground cinnamon and salt until fully combined and the honey has dissolved.
4
Gently fold the whipped cream into the milk mixture in three additions, keeping as much air in as possible, until no streaks remain.
5
Pour the mixture into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for at least 6 hours, or until firm enough to scoop.
7
Scoop into two bowls, drizzle the reserved 8g honey over the top and dust with an extra pinch of cinnamon if desired, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g chilled, whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.9 oz25g whole milk
- 0.7 oz20g warmed slightly to loosen honey
- 0.1 oz2g cinnamon ground
- 0 oz0.5g salt
- 0.3 oz8g for drizzling honey
