Easy Salted Honey and Pistachio Icecream

Salted Honey and pistachio Ice-cream - eggless

This is the easiset ice cream to make as you don't need an ice cream maker; just whisk it up with an electric whisk and freeze. I use a 1 lb cake tin but you can increase the measurements and freeze it in a tub if you like.
I made two versions of this icecream; one with honeycomb and one without. The icecream without the honeycomb won the vote from everyone as they said it was a little too sweet. However you may have a sweeter tooth so why not try it with honeycomb or spinkle it on top!
See our honeycomb recipe on this site.
Prep Time 30 minutes
Cook Time 12 hours
Servings 6


  • Electric whisk, freezer, 1lb loaf cake tin, spoon, parchment paper, cling wrap


  • 300 g double cream
  • 200 g condensed milk
  • 1/4 tsp maldron salt or similar
  • 50 g crushed salted roasted pistachios



  • Line a 1 lb cake tin with parchment paper
  • You can use either an electric mixer with whisk attachment or electric whisk.
  • Whisk the condensed milk and double cream together until it's really thick; like clotted cream
  • Stir in the honey and salt.
  • Using a spoon fill the cake tin with the mixture.
  • Sprinkle the crushed pistachios and/ or honeycomb on top.
  • Wrap the tin with a couple of layers of cling wrap and freeze for at least 12 hours.
  • The ice cream is ready - serve with wafers!


Hi I'm Loraine the owner of Devoted To Bakes. I am an Artisan trained baker and I have 10 years experience teaching workshops, camps and events for both adults and kids. I teach home bakers how to produce great results from a home kitchen.  

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