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Little Debbie Honey Bun Ice Cream Recipe
Vanilla Ice Cream base with chunks of Little Debbie Honey Buns and a Honey Butter glaze – you are going to love this copycat recipe and it only has six common ingredients! Honey Bun Ice Cream will be the highlight of your summer!
- Total Time8 hours 30 minutes
- Yield7 1x
Ingredients
Scale
- 2 cups of Heavy Cream
- 1 cup of Sweetened Condensed Milk
- 5 Honey Buns (chopped up)
- 1 1/2 cups of Powdered Sugar
- 2 tablespoons of Milk
- 3 tablespoons of Butter
- 3 teaspoons of Honey
Instructions
- Start by beating your heavy cream on high until stiff peaks form.
- Add in your condensed milk and honey buns. Mix until well combined.
- In a separate bowl add powdered sugar, milk, butter, and honey.
- Whisk until smooth.
- Line a metal bread pan with parchment paper.
- Fill ½ way with ice cream mixture and top with glaze. Fill the rest of the way with ice cream mixture.
- Cover and freeze overnight.
- Serve on top of a warm honey bun, and enjoy!
Notes
- Use a silicone loaf pan. If you want to skip the parchment paper, make the ice cream in a silicone loaf pan. This makes removing it from the pan very easy.
- Be Patient. You can’t rush the freezing time. At a minimum, the ice cream needs to freeze for 6 hours, but preferably overnight (or at least 8 hours) for the best texture.
- Warm Honey Bun. Pop a honey bun in the microwave for 10-15 seconds to warm it up, then add a scoop of the honey bun ice cream on top – you’ll be in heaven!
- Prep Time: 30
- Freeze Time: 8 Hours
- Category: Dessert
- Method: Freezer
Find it online: https://rosebakes.com/little-debbie-honey-bun-ice-cream-recipe/
