Ice Cream Friday: Sea Salt and Honey

Sea Salt and Honey Ice Cream

Every week I say to myself, “This Ice Cream Friday I should make a sorbet.”

And then I never do.

Part of the reason is I’m not a fan of fruity desserts and will always choose the gooey, chocolatey, caramel-ish options over crumbles, sorbets or fruit-stuffed pies.

But mainly the reason is when summertime fruits are at their peak, I can’t bear to blend or cook them – I just want to enjoy them whole and unchanged.

So instead, I whipped up a dairy-free sea salt and honey ice cream that is the perfect complement to summer fruit. Blueberries, cherries, raspberries, blackberries, apricots, peaches, plums, whatever – scatter ’em like crazy over this sweet-salty goodness.

I barely adapted this recipe from a dairy-based version by Kitchen Treaty, swapping in coconut milk instead of whipping cream. I also used a little less honey in the ice cream itself, as I prefer to drizzle it over the ice cream before serving. I found a raspberry blossom honey at my local farmer’s market that is fruity and spectacular, but you can use whatever kind of honey you have on hand – or use maple syrup for a vegan version.

Also, since I’m suddenly into salted sweets, I added the full amount of salt listed in the recipe. If you’re still hesitant about salt in your dessert, then start off with a quarter teaspoon and adjust as needed. If you’re anything like me, you’ll come around.

Ice Cream Friday: Sea Salt and Honey
Prep time
Total time
gluten-free, dairy-free, soy-free, nut-free, egg-free, grain-free
Recipe type: Ice Cream
Serves: 6-8 servings
  • 3 cups coconut milk
  • ¼ - ½ tsp sea salt
  • 2 tbsp honey, plus more for drizzling
  • Fruit (optional)
  1. Blend the coconut milk, ¼ tsp salt and honey. Taste and adjust salt if necessary.
  2. Freeze according to your ice cream maker's instructions, or put the mixture in the freezer until solid.
  3. When ready to serve, drizzle with extra honey and fruit.


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