Creamy chocolate honey custard ice cream that’s absolutely delicious, and sweetened with honey. That’s right! There’s no processed sugar in this recipe at all. Homemade ice cream is my favorite and this recipe is the perfect example of a sugar free treat where you don’t miss the sugar.
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Happy Monday to you. Hope you had a good weekend.
Mine was great. The weather was perfect and we enjoyed time outside watching a kid’s soccer game, taking a beautiful walk in the sunshine, and enjoying a delicious BBQ. I’m loving springtime.
You may or may not have noticed that my site had a few issues last night and early this morning. Sorry about that. It should be fixed now (I hope).
So enough blabbing. I know I’m here for the food (and you probably are to) so let’s get to it.
Honestly good ice cream is maybe my favorite treat. Like ever.
And homemade ice cream takes my favorite treat to a whole new level. Seriously.
Not long ago I posted this amazingly delicious Vanilla Honey Custard Ice Cream Recipe. Have you tried it yet?
Oh my. It is delicious. And 100% honey-sweetened.
And so is this chocolate honey custard ice cream that I’m sharing with you today. In fact I’d say that vanilla ice cream and this chocolate ice cream are like soul sisters in the honey-sweetened ice cream world.
My ingredient & equipment preferences
I already talked about my preferences for cream, honey and vanilla over in the vanilla ice cream post so go check out those if you are wondering about that.
As for the cocoa powder, I usually just make this with the regular old Hershey’s cocoa that you get in the baking section of the grocery store, but feel free to try it with whatever kind you’d like.
I use my handy Cuisnart ice cream maker (aff. link) to churn the ice cream.
After it’s churned, this ice cream comes out soft and creamy. A bit like the consistency of a Wendy’s frosty. You can eat it that way if you absolutely can’t stand to wait another minute (and I don’t blame you one bit). But I actually prefer it after it’s hardened in the freezer for 2 hours or more. Perfect textured ice cream is pretty amazing and worth the wait.
Sprinkle a few chocolate flakes on top and dig in. Delicious!
Update 5/2/2020: I updated the recipe with a quicker chill method that I often use. Also if you are concern about using raw egg (see my thoughts on that in this mayo post), I’ve included an alternate cooking method that you can use that works great.
Chocolate Honey Custard Ice Cream {Honey-Sweetened}
Creamy chocolate honey custard ice cream that's absolutely delicious, and sweetened with honey.
Ingredients
- 1 cup milk see note
- ⅔ cup (8 ounces) raw honey see note
- ½ cup (2 ounces) cocoa powder
- 1 egg
- pinch of salt
- ½ tablespoon pure vanilla extract see note
- 2 cups heavy whipping cream
Instructions
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In a microwave safe bowl or medium saucepan heat milk in microwave or over medium heat until bubbles just begin to form around edges (see note for alternative method if you are concerned about using a raw egg).
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Remove saucepan from heat (or bowl from the microwave). Add raw honey and stir until completely dissolved. Whisk in cocoa powder until dissolved and smooth. Add egg and salt and whisk until smooth. Add vanilla extract and cream and stir until thoroughly mixed in. Cool to touch.
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Give the mixture a good stir and place it in gallon freezer bag. Submerge the bag in ice water for 30 minutes until chilled completely. If making in advance, pour mixture into a bowl and cover with plastic wrap. Press plastic wrap directly over mixture so it doesn't develop a film on top. Then chill in the refrigerator for 6 hours or up to 24 hours.
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Process ice cream in your ice cream maker following the manufacturer’s instructions. Scrape mixture into a container with a lid. Freeze ice cream for at least 2 hours before serving or up to a week.
Recipe Notes
1. I always use whole milk in this recipe, but feel free to experiment with other kinds.
2. I use raw honey in this recipe. If you use regular honey from the store keep in mind that it is not always the same. Often honey from the store has been watered down or mixed with corn syrup so it turns out different.
3. For best results, use a good quality vanilla extract rather than an imitation vanilla. We love 
4. This recipe does use a raw egg. If you are opposed to that (see this mayo post for my thoughts on it), you can follow this method so the egg gets cooked. Whisk the egg and milk into a saucepan. Heat on the stove over low heat slowly until bubbles form on sides and mixture starts to thicken. Then remove from heat and add the other ingredients as the recipe states.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Great recipe! We are living in temporary housing so our ice cream maker is packed away so I made this in a loaf pan in the freezer. Took it out twice and whipped it up in the Kitchen Aid mixer, then refroze. Texture was wonderful and the flavor pleased everyone. Thank you!
Thanks r.a., glad you liked the recipe and I love that you shared a method that works without an ice cream maker!
Thanks so much for this recipe! It is divine! 😀 We used raw goat’s milk and raw cream – phenomenal!
I’m glad you liked it Frances! The goat’s milk and raw cream would be amazing!
Mouth watering! I Love ice cream 🙂
Me too! 🙂
The “ten minutes” of prep time is obviously not true. And this is even before we get to the “6-24 hours” of refrigeration prior to putting it into the ice cream maker. Then there’s the lack of any discussion about using raw egg. They make pasteurized eggs that you can buy in a carton that would be way more appropriate than possibly subjecting yourself to salmonella. I slowly heated my mixture up to 160 degrees and managed to not make scrambled eggs out of it. If I made this again I’d try adding a bit of cinnamon. But overall it’s a tasty ice cream for someone wanting to avoid cane sugar.
Hey Dave thanks for your feedback. You are right about the raw egg. I do have some discussion about it on my blog, but not on this post. And you’re also right that the chilling time did not get included in the recipe. I’ll go back and update it. Thanks again. 🙂 The cinnamon would be an interesting variation too.
Heather this recipe is fantastic! And you are so kind in your responses. I’m amazed how cranky people can be about a free recipe 😆.
Your comment made me chuckle Kirsten—so true! Glad you enjoyed the recipe too. 😉