This No Churn Graham Ice Cream is sweet golden deliciousness in every spoonful. Chewy and sweet honey ripple with soft chunks of gluten free graham crackers make this ice cream the most amazing treat!
In a small saucepan set over medium heat, whisk the butter and honey constantly, until they are both combined.
Once incorporated, remove from heat and let it cool for about 15 min while you make the ice cream.
Break up your Graham crackers into chunks using your hands. Set aside.
In a large bowl, whisk together the sweetened condensed milk, the vanilla and the salt.
In a separate large bowl, whisk the heavy cream until soft peaks form.
Using a spatula, pour the sweetened condensed milk mixture into the whipping cream. Whisk again until stiff peaks form.
In a 9 x 5 loaf pan, pour ⅓ of the ice cream.
Sprinkle ⅓ of the Graham crackers on top.
Drizzle about ⅓ of the honey butter mixture and then take a butter knife and swirl it all together. Repeat this pattern 2 additional times (3 times total) to fill the loaf pan.
If the honey butter mixture starts to solidify too much, just put it in a microwave safe bowl and heat in 10 second increments until easy enough to drizzle.
Cover the loaf pan with plastic wrap and then aluminum foil and place in the freezer overnight. It’s no churn so it needs a long time to solidify. Enjoy!
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Notes
This Ice Cream can stay frozen for up to 14 days. Please be aware sometimes people with nut allergies can have reactions to honey due to cross contamination with pollen. Please talk with your doctor before consuming honey if you have peanut/tree nut allergies.