Sea Salt Honey Nut Ice Cream
A delightful fusion of sweet and salty, combining honey, crunchy walnuts, and a hint of sea salt to create a creamy and indulgent dessert that’s perfect for any occasion.
Ingredients
Base Ingredients
- 1 can sweetened condensed milk 14 oz / 414 ml
- 2 tsp pure vanilla extract
- 1/2 cup half-and-half
- 1 1/2 cups heavy cream
Flavor Ingredients
- 2/3 cup chopped walnuts
- 1/3 cup raw honey
- 1 tsp Fleur de Sel or sea salt
Instructions
Preparation
- In a medium bowl, whisk together the sweetened condensed milk, vanilla, and half-and-half until fully smooth. Set aside.
- In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the condensed milk mixture into the whipped cream until smooth; add the chopped walnuts and fold just enough to distribute them evenly.
Layering
- Transfer half of the mixture into an 8 x 8-inch baking pan or a similar freezer-safe container, then spread it into an even layer.
- Drizzle half of the honey over the surface, then sprinkle with half of the Fleur de Sel or sea salt.
- Add the remaining ice cream mixture on top, then finish with the rest of the honey and the remaining salt.
- Use a butter knife or fork to lightly swirl the honey and salt through the mixture.
Freezing
- Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
Ensure to cover leftovers well with foil or plastic wrap and keep frozen for up to 3 weeks.