Honey Ice Cream Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This honey ice cream pie is my go to dessert when I want something elegant but don't have all day to spend in the kitchen. The whole thing comes together in under an hour, which is perfect for surprise guests or when cravings strike. I love using raw honey in the filling because it adds natural sweetness while providing enzymes and antioxidants that refined sugar just can't match. The combination of a buttery almond crust and creamy honey ice cream center is absolutely irresistible, and honestly, most of the ingredients are probably already in your pantry. Trust me, this one will become a favorite.
Ella x
Ingredients
- 200 galmonds
- 400 ggranulated sugar
- 200 mlhoney
- 300 mlheavy cream
- 4large eggs
- 100 gunsalted butter
- 1 mlpure vanilla extract
- 6 gsalt
- 800 gice cream mix(store-bought or homemade)
Detail level
Instructions
- 1
Preheat oven to 180°C (350¿tF).
- 2
In a medium bowl, mix together almonds, granulated sugar, and salt until well combined.
Tip: Helpful tip: Use a food processor to grind the almonds for a finer texture.
- 3
In a large bowl, whisk together honey, heavy cream, large eggs, and vanilla extract until smooth.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Tip: Don't overmix the batter.
- 5
Pour the batter into a pie dish and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 6
Bake for 20-25 minutes or until the edges are lightly golden.
Tip: Let the pie cool completely on a wire rack.
- 7
Press the crust mixture into the pie crust and refrigerate for at least 30 minutes.
Tip: Helpful tip: Use a cookie cutter to create fun shapes.
- 8
Scoop the ice cream mix into the pie crust and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 9
Freeze the pie for at least 2 hours or until set.
Tip: Helpful tip: Use a fork to create a slotted edge.
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