I mean how do you answer these questions?! I’m flummoxed.

Well, okay, except for that last question. What’s that ice cream doin’? Well, honey, it’s bein’ frickin’ delicious, that’s what! And it’s so easy, too. This Sea Salt & Honey Ice Cream is made with only two base ingredients – that’s right, two! No eggs, no custard, no machines.

I start with Kevin & Amanda’s inspiring no-churn base recipe, which uses two cups of heavy whipping cream and one can of sweetened condensed milk. Diet food this is not.

And then I stir in a nice amount of sweet-and-sticky honey and a little sea salt. Mmmmmm. And then cover and freeze! Several hours later, out comes the creamiest, richest, and quite possibly most incredible ice cream I’d ever made, machine or otherwise.

I love this recipe for entertaining. Take five minutes early in the day, whip up the ice cream, and put it in the freezer. Then when dinner’s over, just sneak into the kitchen and scoop this creamy-delicious-sweet-and-salty stuff into cups, bowls, or cones, and serve your happy guests.

Offer them the option of a drizzle of chocolate syrup or caramel syrup for an extra treat.

Either way, it’s rich, decadent, and special-occasion-worthy. In fact, I pretty much can only have this in my house for special occasions only, because it’s just too tempting!

If you’re a fan of salted caramel, I’m willing to bet you’ll love this one, too. Flecks of briny sea salt highlight honey’s floral sweetness – this right here is just luxe, creamy decadence. So, so good.

So what’s that ice cream doin’? Something very, very awesome, my dear.

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