This past summer was a summer of ice cream for us. Since I bought an ice cream machine five years ago, I haven’t been buying ice cream in stores – it all seems too sweet to me. The only exception is specialty, like mochi and other types of Japanese ice cream.
This summer, it all began with Tarragon and Mint Ice Cream inspired by my home region in the springtime. Then I came across these amazingly perfumy guavas and turned them into ice cream. There were also Balsamic-Strawberry, Basil and Blackberry frozen treats. I believe that there is very little limit when it comes to flavors in ice cream – so many things take on an intriguing taste when frozen.
Bee pollen is one of my breakfast staples – I sprinkle it on yogurt, smoothies or porridge and love its taste and magical immune boosting, digestive aiding health benefits. The idea of including it into an ice cream came to me recently, when I tried Manuka honey for the first time. Generally, I’m not crazy about eating honey straight up and the most important quality that I look for is subtle sweetness – the kind of sweetness I remember from my childhood, when tasting young spring honey. Manuka honey, a honey made by New Zealand bees from the nectar of the native manuka tree, has the kind of flavor I crave – a complex and subtle taste. Apparently, it’s exceptionally good for you when it comes to types of honey, especially when combined with bee pollen. And if you’re anything like me, the first chill in the air won’t stop you from making a batch of this, dare I say, warming ice cream.
Manuka Honey and Bee Pollen Ice Cream
2 cans full fat Thai coconut milk
scant 1/4 cup plus 2 tablespoons Manuka honey
2 tablespoons bee pollen
1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
pinch of sea salt
1 tablespoon vanilla extract – optional
1. Blend coconut milk, 1/4 cup Manuka honey, 1 tablespoon bee pollen, xanathan gum, salt and vanilla (if using) in a blender until smooth. Chill well in the refrigerator for several hours or overnight.
2. Process in an ice cream machine according to the manufacturer’s instructions. Spoon 1/3 of the ice cream into a chilled container, even it out and drizzle some of the remaining 2 tablespoons Manuka honey over. Sprinkle with some of the remaining bee pollen. Repeat with the rest of the ingredients.
3. Freeze for at least 4 hours or overnight. Let sit at room temperature for 10-15 minutes before scooping and serving.
Katrina @ Warm Vanilla Sugar says
This flavour is flat out amazing. So creative, and totally lovely!
Anya says
Thank you, it’s a magical flavor!
Ksenia @ At the Immigrant's Table says
I think this ice cream is actually perfect for those cooling fall evenings when you’re cuddling at home with a good book, as honey is always associated for me with the month of September, Jewish holidays, new beginnings, and the harvest. So thank you for this! On another note, I have recently heard from several people how incredible your book is, and I look forward to getting my hands on it!
Anya says
Thanks so much Ksenia, that is exactly how I think of this ice cream. And the kind words about the book mean the world to us :)
myriam | rhubarb! rhubarb! rhubarb! says
The flavour sounds wonderful. I love finding more ways to use bee pollen. I also like the thought of a warming ice cream.. I wonder what other flavours can be done with that theme.
Anya says
Myriam, I think squash ice cream is also warming. I made Kabocha Squash Ice cream last fall and it definitely fell into this category.
jaime says
so inventive. there’s also something poetic about the idea of using both honey + pollen. I love it.
I’ve never actually used manuka honey for anything edible; I’ve heard great things about its topical uses on the skin. I’d love to try this recipe.
Anya says
Thank you Jaime :)
The Naked Fig says
Mmm. Coconut milk with honey is my favorite kind of ice cream. I love the idea of adding bee pollen! And I’ve never added xantham gum either. I imagine that makes it extra creamy! Can’t wait to try this.
Anya says
Thank you for your comment :) Yes, the gum makes the texture extra creamy.
Olivia says
Anya you HAVE to try meadowfoam honey. It is the most amazing honey I have ever tried! It tastes EXACTLY like marshmallows and vanilla. I recommend trying a familiar honey first and then tasting the meadowfoam honey to get a real taste for the difference in flavor it has in comparison to common honeys. I was seriously amazed when I tried it and I’m not really a person to eat honey our of a jar but with this one I definitely would :)
Anya says
Olivia, wow, that sounds amazing! I will try to get some.
Amy @ Parsley In My Teeth says
Home-made ice cream was a staple of my childhood as well – nothing store-bought can compare. Now I’m on a quest to find Manuka honey here in the States. This sounds amazing!
Anya says
Hi Amy, you can get Manuka at many health food stores, Whole Foods for sure.
Alanna says
I just about fell off my chair when I read the title of this ice cream! It sounds absolutely incredible. The texture looks so perfectly creamy, I can’t believe it’s vegan, and the photos are to die for!
Anya says
Thanks so much Alanna!
Karuna says
Hi Anya,
Next time you get your hands on guava, you should turn them into jam, its divine!!
Anya says
Hi Karuna, that sounds great, thank you for the suggestion!
Kimberly/TheLittlePantation says
I ADORE bee pollen too. So it is great to read there is someone else walking this earth with an equally strong love for the stuff.
Thanks for sharing this lovely recipe
All the best :)
Kimberly
Anya says
Thank you Kimberly, bee pollen lovers unite :)