No Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream Recipe By The Wood and Spoon Blog By Kate Wood. This is a no-churn recipe made with sweetened condensed milk, whipped cream, and clover honey. The nuts are cooked baked in butter and salt. Each bite of ice cream is sweet and salty, very creamy and almost naturally sweetened. Make the whole recipe in less than 30 minutes, very fast and easy. Recipe on

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This no churn honey salted almond ice cream is rich and the perfect blend of salty and sweet. It comes together easily and quickly!


For the salty almonds

  • 2/3 cup almonds (or another nut, if preferred), unsalted and chopped
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt

For the ice cream

  • 2 cups heavy whipping cream
  • 1/4 cup honey
  • 1 can of sweetened condensed milk
  • 1 teaspoon vanilla bean paste (or vanilla extract)


To prepare the nuts

  1. Preheat the oven to 350 degrees. Stir the nuts, melted butter, and salt together in a small bowl to combine. Spread out on a sheet pan and bake in the oven, stirring occasionally, until toasted, about 10 minutes. Be careful not to burn. Allow to cool to room temperature.

To prepare the ice cream

  1. In the bowl of a stand mixer, combine the whipping cream, honey, sweetened condensed milk, and vanilla, and whip until stiff peaks form.
  2. Fold in the nuts until evenly dispersed. Spread mixture out into a loaf pan or another freezer safe container. Cover and allow to freeze until solid, about 6 hours.


  • You can use any type of nut you prefer! I really like almonds, but walnuts, pecans, or even pistachios would taste brilliant here!
  • Use good quality honey. The honey really needs to shine here so use a variety that you enjoy the taste of.