Honeysuckle Ice Cream

This recipe is based off of the old 2 liter soda and sweetened condensed milk recipe that became popular back in the 70’s but quickly evolved into a full on ice cream recipe when we started adding vanilla and regular milk.  It’s still super easy and requires no custard cooking or granulated sugar melting.   The honeysuckle infusion used to make it is exactly the same extraction process as for making Honeysuckle Jelly and can even be made from thawed, frozen honeysuckle infusion.  I freeze mine in 2 cup portions because that’s how much you use for jelly, so this ice cream recipe uses the same amount.  It makes about a quart and a half, but can be doubled or more if you are making it in a large ice cream freezer.  We have an old hand crank and a regular large size plug in freezer, but a while back, we bought a little 1 – 1/2 quart Hamilton Beach Counter top Ice Cream Freezer for experimenting with stuff like this.  It is a lot of fun and makes great ice cream.


  • 2 Cups Honeysuckle Infusion
  • 2 Cans Sweetened Condensed Milk (14 oz. cans)
  • 1 1/2 Cup Whole Milk
  • 1/2 teaspoon Vanilla Extract


  • Combine all ingredients in a large bowl and whisk together well. Pour into a 1 1/2 quart ice cream freezer and proceed according to your freezer manufacturer’s directions.


To make Honeysuckle Infusion:

Pick 2 Cups Honeysuckle Flowers

Bring 2 Cups Water to a boil

Pick green tips from flowers and discard. Make an infusion by placing the flowers in a half gallon mason jar and pour the boiling water over them.  Cap tightly.  Let sit for at least 4 hours or preferably overnight.  Let cool and strain flowers from infusion.  Use immediately or refrigerate for up to 2 days.  Infusion may also be frozen for up to a year. 

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