This rich and creamy homemade chocolate chunk ice cream is surprisingly simple, and filled with almond, honey and bittersweet chocolate throughout. It's a sinfully sweet indulgence that will have you coming back for more time after time!
Honey in Ice Cream?
I've always been fascinated by bees, and after my Costa Rica vacation this year, I learned so much more about bees after doing some tours. There was no way I was going to pass up an event held by the National Honey Board to hear more about bees. There were a few beekeepers I got to chat with, lots of food all made with honey. Mary Helen Leonard was demonstrating how to make honey body scrubs. And of course honey sampling done by Marie Simmons, author of Taste of Honey.
After leaving the event with a full belly and carrying out a bag of SWAG, I decided to make use of the free cookbook from Marie Simmons. What a great book! It has almost 200 pages of cooking with honey. Breakfast, main dishes, salad and vegetable sides, and of course sweets! I decided to try my hand at a modified version of her honey and almond butter ice cream.
Ingredients in Chocolate Chunk Ice Cream
It seems like I don't do much of anything without chocolate being part of the mix. So I figured why not. Seems like this would be great with chocolate. I also added just a little bit of orange zest to the ingredients for a tiny bit of citrus.
- Whole milk
- Heavy cream
- Egg yolks
- Orange zest
- Wildflower honey
- Almond butter
- Almond extract
- Dark chocolate (do not use chocolate chips)
How to Make Homemade Chocolate Chunk Ice Cream
- Heat milk, cream and orange zest until simmering.
- Remove from the heat and let stand for 3 minutes. Strain the mixture to remove the zest.
- Add the milk and cream mixture back to the pan and whisk in the yolks over low heat until the mixture coats the back of a spoon.
- Add the honey, almond butter, and almond extract and stir until thoroughly blended. Refrigerate, uncovered, until chilled.
- Pour into an ice cream maker and process according to the manufacturer's instructions.
- Halfway through the freezing process drizzle in the cooled, melted chocolate.
This ice cream has a rich almond flavor. I used smooth almond butter, but you could also use chunky if you prefer. The chocolate chunks gave the ice cream a much-needed crunch that I was looking for. And since we are going a little bit decadent, I decided these would be best served in a brownie bowl. Why not, right?!?
To make the brownie bowl, just grab a box of your favorite brownie mix, prepare according to instructions and cook in a muffin tin. Once you remove from the oven, take a second tin of the same size, spray the bottom of the pan with Pam, and place it on top of the hot one you just removed from the oven. (Be careful here; remember your first pan is fresh out of the oven and really hot!) Push down and you will see the brownies in the hot pan begin to form cups. Keep the second pan on until the brownies have cooled.
More Recipes You'll Love
We hope you love this somewhat unique twist on a popular ice cream flavor. Homemade Chocolate Chunk Ice Cream made with honey sure is a sweet treat.
Looking For More Recipes?
Subscribe to my free newsletter to get new recipes in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram or Facebook.
Chocolate Chunk Ice Cream
Ingredients
Adapted from Taste of Honey
- 1 ½ cups whole milk
- 1 cup heavy cream
- 4 egg yolks
- ⅛ teaspoon orange zest
- ⅔ cup wildflower honey
- ½ cup almond butter
- ⅛ teaspoon almond extract
- ¼ cup dark chocolate do not use chocolate chips
Instructions
- Place milk, cream and zest in a heavy saucepan. Cook over low heat until simmering. Remove from heat and let rest for 3 minutes.
- Strain the ingredients out to remove the zest.
- Place milk, cream and egg yolks in a heavy saucepan. Slowly whisk to combine. Cook over low heat, stirring gently for 5-7 minutes, or until the milk is hot and it begins to coat the back of a spoon. Remove from heat.
- Add the honey, almond butter, and almond extract and stir until thoroughly blended. Refrigerate, uncovered, until chilled.
- Melt chocolate using a double boiler.
- Process the chilled custard in an ice cream maker. When ice cream is about half way done, start drizzling the melted chocolate into the maker with the ice cream. Once completed per the manufacturers instructions, scoop the ice cream into a freezer container and freeze until ready to serve. It will keep for at least 2 weeks.
Notes
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.
Sara Welch says
This was exactly what I needed on another hot summer day! Easy and delicious; the best way to satisfy my sweet tooth, indeed!
serena says
And it seems this summer is going to be full of crazy hot summer days! Enjoy 🙂
Kay says
Oh wow, I love this chocolate chunk ice cream, it is perfectly creamy and delicious!
serena says
Thanks Kay!
Tara says
Oh yum! Such a flavor-packed ice cream recipe for summer! I love that combination of almond, honey, and chocolate.
serena says
Me too, it's one of my favorite flavor combos.
Denay DeGuzman says
I just tried this delicious chocolate chunk ice cream at a friend's house. The moment I tasted it I knew I had to get the recipe! Thanks so much for sharing it here.
Rosemary says
Yum, how delicious. I just recently discovered ice cream with honey and it does elevate the flavors. I'm excited to try your recipe.
serena says
Enjoy 🙂
Sam @ PancakeWarriors says
Just got an ice cream maker for my birthday, I can't wait to try this out!! Sounds amazing!
serena says
It's a perfect amount for the home model ice cream makers. I just used my kitchenaid attachment for this. Works perfectly. I hope you enjoy the ice cream 🙂
Laura @MotherWouldKnow says
Oh my goodness! This is the most amazing combo I've seen in a long time. I can't wait to try the ice cream and might make the brownie cups too!
serena says
Thanks Laura, it's a really great combo of flavors. The orange zest is easily increased or decreased depending on your desire for orange flavors. I used about double the amounts on this recipe and it was awesome with the brownie. I hope you enjoy it!