Honey Allspice Ice Cream

You’ll be craving this lightly sweet and lightly spiced honey allspice ice cream once you get a taste!

Honey Allspice Flavor Pairings

While you can eat this on its own and be perfectly happy, this honey allspice ice cream is a great pairing for other desserts. So if you feel like going vanilla a la mode is not EXTRA enough for you, this honey allspice ice cream is the answer. Also, vanilla beans have been quite expensive as of late, and hard to come by.

I thought of this ice cream flavor because I was looking for a special ice cream to go with with my nectarine mascarpone tart. As I learned from making that tart, nectarines have a flavor affinity with both honey and allspice. When paired with fresh nectarines, honey allspice ice cream provides a cold, creamy texture with the delicate flavor of spice.

I also find the honey allspice flavor to be reminiscent of fall – it would also pair well with an apple crisp, gingersnaps / ginger bread, or pumpkin pie spice desserts.

🍳Recommended Equipment

  • medium-size pot
  • whisk
  • ice cream machine – I use the KitchenAid ice cream attachment which includes a freezer bowl, paddle, and adaptors to use with my KitchenAid stand mixer
  • ice cream storage container
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Adjust Servings
1cup whole milk
½cup sugar
2tablespoons honey
½teaspoon ground cinnamon
½teaspoon ground allspice
¼cup cream cheese
1teaspoon sea salt
2cups heavy cream
1teaspoon vanilla extract



Warm milk, sugar, honey, and spices

In a medium pot over medium heat, warm 1 cup milk, ½ cup sugar, and 2 tbsp honey until sugar and honey are dissolved.
Then take off the heat and add ½ tsp cinnamon and ½ tsp allspice. Mix well; it should be quite fragrant.
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Whisk cream cheese into warm milk

Whisk in ¼ cup room temp cream cheese until dissolved. Make sure cream cheese is room temperature or it will become lumpy.
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Add salt, cream, and vanilla

Whisk in 2 cups cold heavy cream to start to cool down the mixture.
Then add 1 tsp salt and 1 tsp vanilla extract.
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Cool mixture

Cool mixture in fridge for at least one hour, but preferably overnight.
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Make ice cream according to manufacturer's instructions

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