Honey Ginger Ice Cream

Honey Ginger Ice Cream

I can’t believe it took me almost a month and a half this Summer to break out my ice cream maker. Even though it doesn’t get as much use as most of my other kitchen appliances, it’s definitely my favorite. How can you not love anything that takes milk and spits out ice cream?

There’s a great ice cream parlor near the house I stay at in Maine that makes their own fun flavors. I made it there once this Summer before being reminded that full-fat dairy ice cream really doesn’t agree with me. Womp womp. I hear they have great ginger ice cream so I thought I’d make my own.

Honey Ginger Honey Drip

This ice cream has fresh and dried ginger for a strong punch of flavor. I always think of ginger and honey going together in recipes so it seemed like a good flavor to introduce here. If you’re vegan or don’t want to include it, you can easily swap it out for another 1/4 cup of sweetener.  

Honey Ginger Ice Cream

Prep time: 25 minutes

Cook time: 0 minutes

Ingredients(Makes 6-8 servings):

  • 1/4 cup honey
  • 3/4 cup sugar
  • 2 15oz cans of coconut milk
  • 2 Tablespoons shaved fresh ginger
  • 1 Tablespoon ginger powder

Honey Ginger Ice Cream Serving


  1. In a large bowl, whisk together all of the ingredients until the sugar has dissolved.
  2. Pour the base into an ice cream maker and freeze according to manufacturer’s directions.
  3. Move the freshly frozen ice cream into an airtight container and let it harden in the freezer for a couple of hours to chill completely.
  4. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften.

Honey Ginger Ice Cream Honey

For an extra touch of flavor you can add some lemon zest into the base; I was a little worried that the three together might be overwhelming and hard to distinguish but now I’m dying to try it.

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7 Responses to Honey Ginger Ice Cream
  1. Hannah-lyz
    August 11, 2012 | 8:15 am

    This sounds lovely! There’s a vegan honey-alternative called Bee Free Honee that vegans could use here =] I’d love to try this.. perhaps with a shot of Malibu (coconut liquer) added to the icecream mix… yum ^^

  2. Vera Zecevic – Cupcakes Garden
    August 12, 2012 | 2:38 am

    What an unusual ingredients combination for ice cream! I’ve never tried honey in ice cream but it sounds me delicious! I will have to try it once.

  3. Amy @ fragrantvanillacake
    August 12, 2012 | 3:21 pm

    This ice cream sounds amazing! I love ginger and honey together, especially in delicious desserts!

  4. Purely Twins
    August 12, 2012 | 9:00 pm

    oh yum!! sounds like the perfect flavor combo

  5. Mishi
    August 13, 2012 | 9:13 pm

    I made this just now, it’s hardening in the freezer. It is my birthday gift to a friend whose nickname is Ginger (he’s a redhead). I’m licking the drum of the ice cream maker clean, oh my god it’s so tasty. I’m not even a huge aficionado of ginger, but in the ice cream it’s sweet and punchy, without being overwhelming. I have two friends who can’t do dairy, so this is so conveniently dairy-free, and I got to use honey from my Dad’s beehives… I’m so excited to share this with my friends!! <3

    Thank you for providing this recipe!

  6. Our Rosh Hashana Menu Plan (2013)
    August 27, 2013 | 1:54 am

    […] than apple crisp + time permitting, I’m going to try this honey ginger pareve ice cream (or I’ll buy some Rice […]

  7. Blackberry Galette | Baker Brousseau
    June 21, 2015 | 6:56 pm

    […] Brush the crust with the beaten egg and sprinkle with sugar. Bake for 30-40 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving (it’s especially delicious when served with ginger ice cream) […]