Honey & Cornbread Ice Cream

Honey & Cornbread Ice Cream // take a megabite

It was 70 degrees yesterday! I wore a dress with ankle boots and NO tights. This means that summer can happen in a state that won a snow record. A state that had snow multiple feet high for months. Consider this ice cream me raising the roof to summer beccause I want to serve it as a side dish to pulled pork sandwiches and right with some grilled everything.

Honey & Cornbread Ice Cream // take a megabite

You see, this is honey ice cream with cornbread mixed in. And I like to serve it with MORE cornbread and MORE honey and a pinch of salt. I can’t wait for you guys to try this. It’s the honey-est, honey. So if you’re like me and you love cornbread so much that you could eat half a pan home alone, then this is for you. Or maybe if you’re into putting honey on your toast, and biscuits, then this is for you. Let’s bring it to a BBQ because, oh man, it’s supposed to be 77 today!

Honey & Cornbread Ice Cream // take a megabite

Honey & Cornbread Ice Cream (1 hefty quart)
Adapted from here using Jeni’s ice cream base


  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz. (3 T) cream cheese, softened
  • pinch fine sea salt
  • 1 1/4 cups heavy cream
  • 1/2 cup honey
  • 2 T cup sugar
  • 2 T light corn syrup
  • cornbread (recipe below)


  1. Make ice cream. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl stir together the cream cheese and salt until smooth.
  2. Combine the remaining milk, cream, honey, sugar, and corn syrup in a 4-quart saucepan. bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cover bowl with plastic wrap and chill ice cream base for a few hours or over night.
  3. Freeze in your ice cream maker according to the manufacturer’s instructions. Once fully churned layer in a one-quart container with crumbled corn bread. Top ice cream with plastic wrap and an airtight lid. Freeze for at least 4 hours. Serve with additional corn bread crumbles, honey and sea salt.

Cornbread // take a megabite
Let’s eat this ice cream with pulled pork?

My favorite Super-easy Corn Bread
Recipe from Quaker


  • 1 1/4 cup all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 t baking powder
  • 1/2 t salt (optional)
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten


  1. Preheat oven to 400 degrees. Grease 8 or 9 inch pan.
  2. Combine dry ingredients (flour, corn meal, sugar and baking powder).
  3. Stir in milk, oil and egg, mixing until until dry ingredients are moistened.
  4. Pour batter into prepared pan. Bake 20-25 minutes or until light gold brown and toothpick inserted in the center comes out clean. Cool completely and crumble for serving with/churning in ice cream.

Yay! Click HERE for a printable pdf of the recipes above.

Insta-living // take a megabite

Churn it up // Upcoming sneak peek
Ganache // Elliot tanning

37 thoughts on “Honey & Cornbread Ice Cream”

  1. Hey, I was just looking at this recipe again because I’m going to make it today, but could you clarify how much sugar is meant to be in the ice cream? I think 2 TBSP makes more sense than 2 cups but it’s kind of ambiguous.

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