Is Chamomile Honey Ice Cream Your Next Obsession? We Think So!
Tired of the usual ice cream suspects? Vanilla’s fine, chocolate’s good, but sometimes, you just want different, right?
We get it.
Ever wished for a dessert that tasted like calm in a bowl?
Something kinda sunny, kinda sweet, but not too sweet?
Well, pull up a chair, friend, because chamomile honey ice cream might just become your new obsession.
“Chamomile ice cream?” you might be askin’.
Yup, chamomile ice cream.
Sounds a little out there, maybe, but trust us on this one. It ain’t weird at all.
Think about chamomile tea – relaxing, right? And honey? Sweet and golden. Ice cream?
Obviously amazing. Now, imagine all that deliciousness swirled together. Boom. Comfort food meets fancy dessert.
So, forget the same-old, same-old. Let’s whip up some chamomile honey ice cream. Prepare to say “so long” to boring desserts. Forever.
The Magic Behind Chamomile Honey Ice Cream
So, yeah, ingredients are ingredients. But this ain’t just ingredients. This is a flavor thing, a whole different dessert vibe.
Most ice creams? Loud flavors. This one? It whispers. Chamomile’s floral chill, honey’s golden sweet warmth, that creamy dreamy texture. Lemon zest pops in with a surprise zing. Cardamom? Just a hint of spice, rounding it all out.
It’s not just sweet. It’s interesting. It’s not just cold. It’s comforting. Chamomile Honey Ice Cream? It’s dessert zen in a bowl.
Magic, basically.
You’ll get it when you taste it.
The Star Ingredients and Why They Rock
Chamomile Flowers (or Tea Bags)
These little flowers are the heart and soul of our ice cream. They bring a delicate, floral flavor that’s kinda like sunshine and meadows. Plus, chamomile is known for being calming. So, like, dessert that chills you out? Yes, please! You can use dried flowers or tea bags, both work great. Just make sure if you use tea bags, it’s just chamomile, no other flavors messing with our vibe.
Heavy Cream and Whole Milk
Creamy, dreamy texture? That’s these guys working their magic. Heavy cream brings the richness, and whole milk keeps it from being too heavy, you know? It’s all about balance, baby. We need both for that perfect scoopable, melt-in-your-mouth feel. Don’t skimp on the fat here, folks. Fat is flavor!
Egg Yolks
Custard base alert! Egg yolks are our secret weapon for a super smooth and luxurious ice cream. They make it rich and creamy and stop it from getting icy. Tempering eggs might sound fancy, but it’s just warming them up gently so they don’t scramble. Trust us, it’s worth the tiny bit of extra effort for the amazing texture.
Granulated Sugar
Sweetness, plain and simple. Sugar isn’t just about making things sweet, though. It also helps with the texture of the ice cream, keeping it soft and scoopable. We use granulated sugar because it dissolves nicely and gives us a clean sweetness.
Honey
Honey does double duty here. Of course, it adds sweetness, but it also brings its own unique flavor. Think floral, earthy, and just a touch more complex than plain sugar. We like to use a mild honey, like clover or wildflower, so it doesn’t overpower the chamomile. But hey, if you’re feeling fancy, a special honey like Manuka would be amazing too!
Vanilla Extract
Vanilla is like the best supporting actor in any dessert. It enhances all the other flavors and just makes everything taste… well, better. A good quality vanilla extract is key. You can also use vanilla bean paste if you’re feeling extra boujee.
Lemon Zest
Okay, this is our little twist that makes this recipe stand out. Lemon zest! It might sound unexpected, but a little bit of lemon zest brightens up the whole ice cream. It adds a citrusy zing that cuts through the richness and complements the floral chamomile and sweet honey perfectly. It’s like a little kiss of sunshine.
Ground Cardamom
Cardamom? In ice cream? Yep, we’re doing it! Just a pinch of ground cardamom adds a warm, aromatic spice note that takes this ice cream to another level. It’s subtle, but it’s there, adding a layer of complexity that’ll have people asking, “What is that amazing flavor?”
Salt
Don’t forget the salt! A tiny pinch of salt might seem weird in ice cream, but it’s essential. Salt balances out the sweetness and enhances all the other flavors. It’s like magic dust for desserts.
Nutritional Nuggets Find Out What You’re Getting in Each Scoop
Okay, let’s talk nutrition. We ain’t gonna pretend this is health food. It’s ice cream, people! But hey, knowing what’s in it is always good, right? Please remember these are estimates, because, you know, everyone scoops differently.
- Calories: Around 250 calories per serving. Hey, it’s a treat!
- Fat: Lots of fat, mostly from the heavy cream and egg yolks. That’s what makes it creamy and delicious!
- Sugar: Sugar from both granulated sugar and honey. Sweetness overload in the best way.
- Carbohydrates: Mostly from the sugar and honey.
- Protein: A little bit of protein from the egg yolks and milk. Not a protein powerhouse, but hey, every little bit helps!
- Vitamins and Minerals: Some vitamins and minerals from the milk, cream, egg yolks, and honey. Don’t expect a multivitamin, but there’s a little goodness in there.
Italics Alert: If you’re watching your sugar or fat intake, this might not be an everyday treat. But for a special occasion? Totally worth it! Everything in moderation, friends.
Ingredient Swaps And Making it Work for You
Sometimes you just don’t have exactly what a recipe calls for. No worries, we got you covered with some swaps.
Chamomile Flowers/Tea Bags
If you can’t find dried chamomile flowers, chamomile tea bags are totally fine. Just snip ’em open and use the tea inside. Pro tip: Look for loose leaf chamomile tea for the best flavor.
Heavy Cream
Full-fat coconut milk can work in a pinch for a dairy-free option, but it will change the flavor slightly. It will be more coconutty, less…dairy-like. For a richer dairy alternative, try cashew cream (but that’s a whole other recipe to make!).
Whole Milk
Any kind of milk will work, really. 2% milk, skim milk, almond milk, oat milk… they’ll all do the job. Just remember, the higher the fat content, the creamier your ice cream will be. Plant-based milks will also change the flavor a bit.
Honey
Maple syrup or agave can replace honey if you’re vegan or just don’t have honey on hand. The flavor will be different, less floral and more…mapley or agave-y. You could also use brown rice syrup or corn syrup for just sweetness, but you’ll lose that honey flavor.
Lemon Zest and Cardamom
Okay, these are kinda key to our special recipe. But if you really don’t like lemon or cardamom, you can skip them. The ice cream will still be good, just not as extra. You could try other citrus zests like orange or lime, or other warm spices like nutmeg or cinnamon, if you’re feeling adventurous.
Egg Yolks
For a vegan version, this is trickier. Vegan ice cream often relies on stabilizers like cornstarch or tapioca flour. We haven’t tested a yolk-free version of this exact recipe, but you can find plenty of vegan chamomile ice cream recipes online that use those kinds of stabilizers.
Swapping ingredients will change the final flavor and texture. Experiment and find what you like best! That’s the fun of cooking, right?
Let’s Get Churning With Step-by-Step Chamomile Honey Ice Cream Magic
Ready to make some ice cream? Awesome! Here’s the super easy, step-by-step guide. Don’t worry, we’ll hold your hand the whole way.
What You’ll Need (aka Equipment List):
Medium saucepan (for infusing cream and making custard base)
Whisk (for whisking eggs and cream)
Fine-mesh sieve or cheesecloth (for straining chamomile)
Ice cream maker (you need this for proper ice cream texture)
I was genuinely floored by how effortlessly the Ninja churned out velvety ice cream, frosty milkshakes, and refreshing sorbets. Its intuitive programs and roomy containers make dessert prep a breeze—no fuss, just pure indulgence. If you want a foolproof way to whip up irresistible homemade treats, this is the machine for you.
Ninja CREAMi Deluxe Ice Cream & Frozen Treat Maker
Craving that sweet, creamy satisfaction only your favorite ice cream parlor can deliver? The Ninja NC501 brings those decadent delights right to your kitchen. Its intuitive programs and spacious containers make churning out velvety ice cream, frosty milkshakes, or fruity sorbets a breeze. Whether you’re a dessert connoisseur or a curious beginner, this machine’s versatility and ease of use will have you scooping up homemade indulgence in no time. Perfect for any family gathering or personal treat, the Ninja NC501 is the fastest way to sweeten up your day.
Airtight container (for freezing and storing your masterpiece)
Candy thermometer (optional, but helpful for honeycomb)
Small baking sheet (for honeycomb, if you’re making it)
Parchment paper (for honeycomb, again, if you’re going for it)
Chamomile Honey Ice Cream Recipe Time Breakdown
- Prep Time: 20 minutes (mostly steeping and getting organized)
- Cook Time: 15 minutes (infusing, custard base, honeycomb)
- Chill Time: 4 hours minimum (ice cream base needs to be COLD)
- Total Time: About 4 hours and 35 minutes (mostly hands-off chilling and churning)
Method: Ice Cream Making (Custard Base, Churning)
Step 1: Chamomile Cream Infusion – Flavor Town, Population: Chamomile
- Grab your saucepan and pour in the heavy cream and whole milk.
- Toss in your chamomile flowers or tea bags.
- Heat it up over medium heat. We want it steaming, not boiling, okay? Just little bubbles around the edges.
- Take it off the heat and let it sit for 30 minutes. This is where the chamomile flavor gets into the cream. Think of it like a chamomile spa day for your dairy.
Step 2: Honeycomb Candy – Crunchy Sweetness (Totally Optional, But Awesome)
- Line that baking sheet with parchment paper. Trust us, future you will thank you for this.
- In another saucepan (yep, another one, sorry!), combine sugar, honey, and water.
- Medium heat again, stirring until the sugar dissolves.
- Crank up the heat to medium-high and let it boil. No stirring now! Just let it bubble away until it turns amber-y brown and hits 300°F on a candy thermometer. If you don’t have a thermometer, just watch for that amber color. It’s like lava, but sweet.
- Quickly, like lightning quick, take it off the heat and whisk in the baking soda. It’s gonna foam up like crazy! That’s the magic happening.
- Pour it onto your parchment-lined baking sheet and let it cool completely. Don’t touch it while it’s hot, seriously. It’s molten sugar.
- Once it’s hard as a rock, break it into little pieces. Honeycomb achieved! Set it aside for ice cream swirling later.
Step 3: Custard Base – Smooth Operator
- Strain that chamomile cream through your sieve or cheesecloth into a clean bowl. Get rid of those chamomile bits. We just want the flavor, not the plant matter.
- In a separate bowl, whisk together egg yolks, sugar, and salt. Whisk until it’s pale yellow and kinda thick. Like, ribbons will fall off the whisk when you lift it. Fancy, right?
- Slowly, slowly, drizzle that warm chamomile cream into the egg yolk mixture. Whisk constantly while you do this. This is tempering the eggs, warming them up gently so they don’t turn into scrambled eggs in your ice cream. Nobody wants scrambled egg ice cream.
- Pour the whole mixture back into the saucepan.
- Low to medium-low heat now. Stir, stir, stir with a spatula or wooden spoon. Keep stirring until it thickens enough to coat the back of your spoon. You should be able to run your finger through it and the line stays put. Don’t boil it! Boiling is bad for custard.
- Take it off the heat and stir in honey, vanilla extract, lemon zest, and cardamom. Smell that amazingness?
- Pour the ice cream base into a bowl.
- Plastic wrap time! Press it right onto the surface of the ice cream base. This stops a skin from forming. No skin allowed!
- Chill in the fridge for at least 4 hours. Overnight is even better. Cold base = happy ice cream maker.
Step 4: Churning and Freezing – Ice Cream Time!
- Pour that super chilled ice cream base into your ice cream maker.
- Churn according to your ice cream maker’s instructions. Usually, it takes about 20-30 minutes.
- In the last few minutes of churning, gently toss in those honeycomb pieces (if you made them). Or you can swirl them in later, your call.
- Scoop that soft serve-ish ice cream into an airtight container.
- Freeze for at least 2-3 hours to get it nice and firm. Patience, young grasshopper!
Step 5: Serve and Enjoy – Dessert Nirvana
- Scoop out your chamomile honey ice cream.
- Maybe add some extra honeycomb on top for looks. Or a sprinkle of lemon zest. Get fancy!
- Enjoy the mellow, floral, honeyed, slightly citrusy, subtly spicy goodness. You made ice cream magic!
Chamomile Honey Ice Cream Recipe Card
Print
Mellow Chamomile Honey Ice Cream with Lemon Zest & Cardamom Kiss
- Prep Time: 20 minutes
- Chill Time: 4 hours (minimum)
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 1 quart (4 servings) 1x
- Category: Dessert
- Method: Ice Cream Making
- Cuisine: American
Description
Indulge in the soothing embrace of homemade chamomile honey ice cream. This recipe features a delicate floral chamomile infusion, the sweetness of honey, and a bright, aromatic lift from lemon zest and cardamom. It’s a comforting and subtly complex dessert, perfect for a relaxing evening.
Equipment:
- Medium saucepan
- Whisk
- Fine-mesh sieve or cheesecloth
- Ice cream maker
- Airtight container
Ingredients
Chamomile Infused Cream:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup dried chamomile flowers (or 6 chamomile tea bags) Ice Cream Base:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup honey (mild flavored, like clover or wildflower)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, finely grated
- 1/4 teaspoon ground cardamom
Optional Honeycomb Candy (for swirl-in):
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons water
- 1/2 teaspoon baking soda
Instructions
Get Started:
- Pour heavy cream and milk into a medium saucepan.
- Add chamomile flowers (or tea bags).
- Heat over medium heat until steaming, but do not boil.
- Remove from heat.
- Let chamomile steep in the cream mixture for 30 minutes. This infuses the cream.
Make Honeycomb Candy (Optional):
- Line a small baking sheet with parchment paper.
- Combine sugar, honey, and water in a saucepan.
- Cook over medium heat, stirring until sugar dissolves.
- Increase heat to medium-high.
- Boil without stirring until mixture is amber in color and reaches 300°F (hard-crack stage). Use a candy thermometer if you have one.
- Quickly remove from heat.
- Immediately whisk in baking soda. Mixture will foam up.
- Pour onto prepared baking sheet.
- Let honeycomb cool completely and harden.
- Break into small, irregular pieces. Set aside.
Prepare Ice Cream Base:
- Strain chamomile cream mixture through a fine-mesh sieve or cheesecloth into a clean bowl. Discard solids.
- In a separate medium bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
- Slowly drizzle warm chamomile cream into egg yolk mixture while whisking constantly. This tempers the eggs.
- Pour mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula or wooden spoon.
- Continue to cook until mixture thickens slightly and coats the back of a spoon. Do not boil. This takes about 5-7 minutes.
- Remove from heat.
- Stir in honey, vanilla extract, lemon zest, and cardamom.
- Pour ice cream base into a bowl.
- Cover with plastic wrap, pressing plastic directly onto the surface to prevent skin from forming.
- Chill in refrigerator for at least 4 hours, or preferably overnight. The base needs to be cold.
Churn and Freeze:
- Pour chilled ice cream base into your ice cream maker.
- Churn according to manufacturer’s instructions.
- In the last few minutes of churning, gently fold in honeycomb pieces, if using.
- Transfer ice cream to an airtight container.
- Freeze for at least 2-3 hours to fully harden.
Serve:
- Scoop and serve chilled chamomile honey ice cream.
- Garnish with extra honeycomb pieces or a sprinkle of lemon zest, if desired.
Notes
This recipe stands out because of the addition of lemon zest and cardamom. Most chamomile honey ice cream recipes focus solely on the floral and sweet combination. The lemon zest offers a bright, citrusy top note that cuts through the richness of the cream and honey. Cardamom adds a warm, aromatic spice that complements both the chamomile and lemon, creating a more complex and intriguing flavor profile. It elevates the ice cream beyond a simple chamomile and honey dessert.
- You can use either dried chamomile flowers or tea bags. If using tea bags, ensure they contain only chamomile and no other flavorings. Loose flowers often provide a more potent chamomile flavor.
- A mild-flavored honey like clover or wildflower works best. Stronger honeys like buckwheat might overpower the delicate chamomile. Mānuka honey would also be delicious, lending a unique depth.
- Making honeycomb candy is optional but highly recommended for added texture and visual appeal. Be careful when making honeycomb as the sugar mixture gets very hot.
- For a plant-based version, substitute heavy cream and milk with full-fat coconut milk and cashew cream. Use maple syrup or agave in place of honey for a vegan option, though the honey flavor will be missed. Consider adding a touch of almond extract to complement the plant-based milk.
- Store chamomile honey ice cream in an airtight container in the freezer for up to 2 weeks. Homemade ice cream is best enjoyed within this time frame for optimal texture and flavor.
- Serve this ice cream on its own, or pair it with fresh fruit like peaches or berries. It’s also lovely alongside a slice of warm pie or crumble.
Nutrition
- Serving Size: 1 serving
- Calories: 250 calories
- Sugar: ~25 grams
- Sodium: ~50 mg
- Fat: ~15 grams
- Saturated Fat: ~9 grams
- Unsaturated Fat: ~5 grams
- Trans Fat: ~Less than 0.5 grams
- Carbohydrates: ~28 grams
- Fiber: ~Less than 1 gram
- Protein: ~4 grams
- Cholesterol: ~100 mg
Chamomile Honey Ice Cream FAQs – Your Burning Questions Answered
Technically, yes, but it’s not gonna be the same. “No-churn” ice cream is denser and icier. If you must, search online for “no-churn ice cream method” and adapt this recipe, but we highly recommend using an ice cream maker for the best texture.
It’s best within 2 weeks in the freezer, stored in an airtight container. Homemade ice cream doesn’t have all the stabilizers that store-bought stuff does, so it can get icy over time. Eat it up!
Yep! About 6 tea bags should do the trick for this recipe. Just make sure they’re just chamomile, no other flavors added.
Mild honeys like clover or wildflower let the chamomile flavor shine. Stronger honeys like buckwheat can overpower it. But hey, if you love buckwheat honey, go for it! Experiment!
Honeycomb is tricky! Sugar burns fast. Make sure you’re using medium-high heat, watching it closely, and taking it off the heat immediately when it reaches that amber color and 300°F. If it burns, sadly, you gotta start over. But don’t give up! Honeycomb is worth the effort.
Yes, with swaps! Use full-fat coconut milk and cashew cream for the dairy. Maple syrup or agave for the honey (though you’ll lose honey flavor). The egg yolks are trickier, vegan ice cream recipes use stabilizers. Search for vegan chamomile ice cream recipes online for more guidance on that part.
Yep! Chamomile is a delicate flavor. This ice cream isn’t gonna punch you in the face with flavor like mint chocolate chip. It’s subtle, floral, calming. It’s meant to be a chill, sophisticated dessert. If you want a stronger chamomile flavor, you can use more chamomile flowers or steep them for longer. But we think it’s perfect as is.
The Final Bite
So there you have it, friends!
A scoop of chamomile honey ice cream is like a sweet, floral hug in a bowl.
It’s the kinda dessert that whispers “relax” after a long day, or makes a simple dinner feel just a little bit fancy.
If you enjoyed this recipe, and you’re always hungry for more kitchen adventures, then you absolutely must check out the Simply Delicious Newsletter from Edible Exposure Media.
Seriously, it’s packed with tasty recipes and cooking tips to keep your culinary game strong. Click here to subscribe and get your deliciousness delivered straight to your inbox!
Happy churning!
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.