Cornbread & Honey Ice Cream

Written By Melissa Guzowski

This cakey ice cream is like nothing you’ve ever tried, I can guarantee. With chunks of cornbread and oozy honey flavored ice cream, I don’t know what I love more: the texture or the flavor.

The trick is to either make or buy your favorite cornbread, and freeze it the night before. This way, when you add it to your ice cream maker towards the end of the cycle, it won’t completely disintegrate and leaves cakey chunks of cornbread still intact.

I especially love making this recipe for Thanksgiving! I think the decadent comfort flavors suit that time of year perfectly. This recipe is also a great one to use up leftover cornbread from dinner or a meal out!

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the process:

Before starting this recipe, you’ll want to make or buy your favorite cornbread. If you make it you’ll of course need to let it cool before moving to the next step. Put the cornbread in a freezer bag and freeze for at least 8 hours.

The first thing you’re going to do is combine the milk, sugar and vanilla in the blender on the lowest setting to make the custard base for your ice cream. Then add in your heavy cream and blend in on lowest setting for only a few seconds so you avoid whipping it.

Then add the blended mixture and the half cup of honey into your ice cream maker. I use a Cuisinart Cool Creations Ice Cream Maker, so this recipe is tailored to using this machine. I love this machine! We make everything from sorbet to ice cream in this machine and it always comes out perfect! It makes whatever ice cream you’ve concocted in 20 minutes, quick and easy.

Set the machine to ice cream and let it run. When there are 5 minutes left on the timer, add the frozen cornbread in golf ball size chunks. The machine will have a few minutes to break it down, still leaving cake chunks of cornbread in your ice cream (which is the goal!) Note: the grainier your cornbread is, the larger I would make the chunks when you add it to your machine, as it will break down faster.

When the timer is finished, put your ice cream into freezer friendly pints and let it freeze. It will need at least 4 hours in the freezer before it is ready to eat and reaches a true “ice cream” consistency.