Honey Pecan \’Ice Cream\’



  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

Whip the heavy cream until it is thick and frothy (you don’t need an electric whisk, handheld will do fine. Just beat vigorously for about 5 minutes). Set aside.
Whisk together the eggs, egg yolk, honey and vanilla extract in a large bowl til it is a slick, yellow liquid.
Fold the egg yolks into the whipped cream. Add the pecans.
Pour the liquid into four individual ramekins (or one big bowl if it’s all for you, which is totally acceptable – I don’t know what kind of day you’ve had). Put in the freezer overnight. I’m talking a good 12 hour stretch because this bad boy takes a while to freeze. Gravity being what it is, those pecans are going to want to settle at the bottom so, a few hours into the freezing, you might want to remove it from the freezer and stir it up before returning and letting it solidify further.
To serve cut into chunks and drizzle with cocoa powder, more honey or toasted pecans. Go crazy and make a whole damn sundae!


  • 2 large eggs
  • 4 egg yolks
  • 4 tbsps honey
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans


Recipe Type: , Tags:

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Saturday Morning Banana Pancakes : The Not So Desperate Housewife

    Saturday Morning Banana Pancakes

  • 3 Little Pigs Stuffed Poblano

    3 Little Pigs Stuffed Poblano

  • Kiwifruit-Muffins-4

    Kiwifruit And Flaxseed Muffins

  • Foccacia-Bread

    Clean Eating Foccacia Bread

  • image

    Chocolate Fudge Sauce

Recipe Comments

Comment (1)

Leave a Reply

Sign Up for the Newsletter &



Get Instant Access!