Craving a sweet treat that’s easy to make at home? This homemade no-churn graham cracker and honey ice cream delivers creamy indulgence without the need for an ice cream maker. With crunchy graham cracker bits swirled into a smooth, honey-sweetened base, each scoop tastes like a bite of pure nostalgia. Whether you’re cozying up indoors or celebrating a special moment, this easy dessert comes together in just a few steps—no special equipment or ice cream machine required!
I’ve never attempted a no churn ice cream recipe, but now I think I’m hooked! This was just so, so good. Homemade ice cream is just intensely better than store-bought ice cream. And this, I think I may dare to say this might be my new favorite ice cream… That is until I get a wild hair and make another no churn ice cream flavor.
What ingredients are necessary for making Homemade No Churn Graham Cracker and Honey Ice Cream?
Please refer to the recipe card for precise measurements.
- sweetened condensed milk
- a vanilla bean (vanilla bean paste or vanilla extract)
- pink salt
- heavy cream
- graham crackers and graham cracker crumbs
What ingredients are needed to make the Honey Swirl Sauce?
Please refer to the recipe card for precise measurements.
- butter
- honey
- cornstarch
Is there any equipment necessary for making No Churn Ice Cream?
I recommend a stand mixer fitted with a whisk attachment, or a hand mixer for this recipe. Using a mixer makes it so much easier to create the stiff peaks you need in the whipped cream that’s necessary for binding the ice cream mixture.
I also recommend a large bowl and a whisk for mixing, parchment paper, plastic wrap, and a bread loaf pan.
Having an airtight container, or better yet a freezer safe container for storage, will help ensure your ice cream stores well.
How to Prepare Homemade No Churn Graham Cracker and Honey Ice Cream:
Please refer to the recipe card for precise measurements.
Start with preparing the graham cracker ice cream base:
Chill a metal bowl (preferably your stand mixer bowl) in the freezer for 15 minutes.
In a separate, medium sized bowl whisk together condensed milk, vanilla bean (or extract), and pink salt.
Remove the bowl from the freezer and add the cold heavy whipping cream to the bowl. Beat on low and gradually increase from low, to medium speed, to high. Beat on high speed until stiff peaks form.
Pour the sweetened condensed milk mixture into the heavy cream, sprinkle in the crushed graham crackers, and use a spatula to gently fold the ingredients together until combined.
Pour the ice cream into a prepared loaf pan lined with parchment paper. Place a piece of plastic wrap tightly over the surface of the ice cream to avoid freezer burn.
Freeze for 2 hours.
Prepare the Honey Swirl Sauce
While the ice cream is freezing, prepare the honey sauce for the swirl by melting the butter in a small pan over low heat.
Sprinkle over the cornstarch and stir.
While continuously stirring, pour in the honey and heat just until the mixture boils.
Remove from heat and let cool completely.
Finishing the No Churn Graham Cracker and Honey Ice Cream:
2 hours into the freeze, remove the partially hardened ice cream from the freezer and carefully pour in the chilled honey swirl sauce. Using a butter knife, gently stir the honey around in the cream to make “swirl patterns”.
Drop in the larger graham cracker pieces all over the top of the ice cream and in between the swirls for some added texture. (Push a few down into the ice cream, but be careful not to mess up your pretty swirls!)
I absolutely LOVED this ice cream flavor in a waffle cone!
FAQs:
- Could I use store bought graham cracker crust instead of actual graham crackers in this recipe?
- You could, absolutely! Left over store bought crust is a great option for graham cracker crumbs. The only thing I would consider is that there are often extra sweeteners in store bought graham cracker crust. Perhaps dial back on the honey swirl amount in lieu of the extra sweetness from the crust crumbs.
- Could I use a different flavor of graham crackers for this recipe?
- Absolutely! I would love to try this recipe with the cinnamon or chocolate graham crackers! With the cinnamon, I’d probably recommend an apple or caramel swirl, with the chocolate, maybe a mocha or hot fudge? (I think I’m talking myself into a new recipe!)
Storage:
As mentioned, I recommend storing this no churn ice cream in an airtight, freezer safe container.
I like to use these deli tubs! They are so versatile for ingredient prep, storage, and in this case – amazingly delicious graham cracker ice cream storage!
Keep an eye out for more no churn ice cream recipes! This was fun!
I hope you loved this Homemade No Churn Graham Cracker and Honey Ice Cream recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Graham Cracker and Honey No Churn Homemade Ice Cream
8
servings30
minutes4
minutesKeep the screen of your device on
Ingredients
- Graham Cracker No Churn Ice Cream
14 ozcan can sweetened condensed milk
1 scraped vanilla bean (or 2 tsp vanilla extract)
pinch fine pink salt
2 cups heavy whipping cream (cold)
2 tbsp cup crushed graham crackers.
2 graham crackers, broken into large chunks
- Honey Swirl Sauce
4 tbsp butter
2 tsp cornstarch
1 cup honey
Directions
- Prepare the ice cream base:
- Chill a metal bowl (preferably your stand mixer bowl) in the freezer for 15 minutes.
- In a separate, medium sized bowl whisk together condensed milk, vanilla bean (or extract), and pink salt.
- Remove the bowl from the freezer and add the cold heavy whipping cream to the bowl. Beat on low and gradually increase the speed to high. Beat on high speed until stiff peaks form.
- Pour the sweetened condensed milk mixture into the heavy cream, sprinkle in the crushed graham crackers, and use a spatula to gently fold the ingredients together until combined.
- Pour the ice cream into a bread pan lined with parchment paper. Place a piece of plastic wrap tightly over the surface of the ice cream making sure no areas are exposed.
- Freeze for 2 hours.
- Honey Swirl Sauce
- While the ice cream is freezing, prepare the honey sauce for the swirl by melting the butter in a small pan over low heat.
- Sprinkle over the cornstarch and stir.
- While continuously stirring, pour in the honey and heat just until the mixture boils.
- Remove from heat and let cool completely.
- Finishing the No Churn Graham Cracker and Honey Ice Cream:
- hours into the freeze, remove the partially hardened ice cream from the freezer and carefully pour in the chilled honey swirl sauce. Using a knife, gently stir the honey around in the cream to make “swirl patterns”.
- Drop in the larger pieces of graham crackers all over the top of the ice cream and in between the swirls for some added texture. (Push a few down into the ice cream, but be careful not to mess up your pretty swirls!)
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