No churn ice creams are super easy to make and super convenient as they don’t require an ice cream machine. Homemade ice cream is takes very little effort and are far more yummy than most store bought varieties. My London Fog no-churn ice cream is infused with lavender Earl Grey tea and vanilla beans with chunks of scratch made honey shortbread pieces. Have your tea and biscuits all in one with this rich, creamy and silky ice cream.
What is a London Fog?
A London Fog is one of my favorite coffee shop drinks. Often called an Earl Grey Latte, this drink is made with Earl Grey tea, steamed milk and vanilla syrup. Make it a London Smog, or Dirty London Fog by adding a shot of espresso. – my favorite way to enjoy the drink. Earl Grey tea is a black tea that is primarily blended with the flavor of bergamot, but you can find different varieties, such as the tea I used for this recipe, which has the addition of lavender to it. You can use any variety of Earl Grey or Lady Grey (Earl Grey with the addition of blue cornflowers) tea for this recipe.
Simple, buttery, sweet and addictive, honey shortbread, this honey shortbread recipe is so, so good on its own, you might want to double the recipe just to snack on it. The shortbread has all the typical ingredients – flour, sugar, butter and a pinch of salt. It is baked until golden brown, and while still warm, honey is brushed over the top and sprinkled with flaky salt. The honey melts into the shortbread and the salt gives it that sweet and salty flavor that makes these shortbread so, so good.
How to make London Fog no churn ice cream
Only a few ingredients are needed to make this ice cream – heavy cream, sweetened condensed milk, Earl Grey tea and vanilla bean paste. Steeping the tea in the cream will infuse the cream with the flavor of Earl Grey. I used 5 tea bags to get a powerful Earl Grey flavor. The tea bags and cream are heated until just simmering. Off the heat, allow the tea to steep in the cream for 5-10 minutes . When removing the tea bags from the cream, be sure to squeeze out as much liquid as possible to get the most flavor. The cream needs to be chilled completely before being whipped for the ice cream base.
Once the cream is chilled, whip the cream until stiff peaks form. While the cream is whipping, in a large bowl, whisk together the sweetened condensed milk and vanilla bean paste. Fold in the whipped cream in two batches, being careful to not deflate the whipped cream.
I used a loaf pan to layer my ice cream, but you can use any container that works best for you. Pour 1/3 of the ice cream into the pan, sprinkle a layer of the shortbread pieces on top. I use a knife to swirl the cookies into the ice cream. Repeat with a second layer of ice cream and a second layer of shortbread. Repeat with the third and last layer of ice cream and shortbread. Cover the ice cream in plastic wrap and freeze until frozen solid (4-5 hours, or overnight).
If you make this London Fog no churn ice cream with honey shortbread, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.
For more ice cream recipes, check out these posts:
London Fog No Churn Ice Cream with Honey Shortbread
No Churn London Fog Ice Cream Base
- 2 cups (480g) heavy whipping cream
- 5-6 tea bags Earl Grey tea (or 1 1/2 – 2 tablespoons loose leaf)
- 1 (14oz/396g) can sweetened condensed milk
- 2 teaspoons pure vanilla paste
- 3/4 cup + 1 tablespoon all purpose flour
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, cold, cubed
- 1/4 teaspoon fine sea salt
- 1 tablespoon honey
- flakey sea salt, for sprinkling
Steep and infuse the cream.
- Place the heavy cream in a medium saucepan over low heat. Place in 5-6 tea bags. Push down the bags to ensure they are fully submerged.
- Heat the cream until simmering. Don't boil.
- Remove the saucepan from the heat and let the tea steep for 5-10 minutes.
- Remove the tea bags from the cream one at a time, pushing all of the liquid out of the bags as much as possible.
- Stir the mixture and strain over a medium size bowl, to catch any large tea leaves.
- Chill the mixture for 3-5 hours or overnight. The cream mixture needs to be very cold.
Make the honey shortbread.
- Preheat the oven to 350F. Line a 6" cake pan with parchment paper, or spray the pan with baking spray.
- While the cream is chilling, make the shortbread. In the bowl of a food processor, place the flour, sugar and salt.
- Pulse a couple times to combine. Add in the cold, cubed butter and pulse until the mixture resembles coarse sand and starts to clump up just a bit.
- Lightly and evenly press the shortbread mixture into the prepared pan with an offset spatula.
- Place the shortbread in the fridge to chill for 30 minutes.
- Bake the shortbread for 30-40 minutes until golden brown.
- Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top.
- Sprinkle with flaky sea salt. Let cool completely.
Make the ice cream.
- Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
- Whip the cream on medium speed until stiff peaks form.
- In a large bowl, combine the sweetened condensed milk and vanilla. Whisk to combine.
- Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
- Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
- Chop up the shortbread into bite sized pieces.
- Layer the ice cream in a 9×5 loaf pan or pan of your choice, in three layers, alternatively with the shortbread, and swirl to mix just a bit.
- Cover loosely with plastic wrap and freeze until solid, or overnight before serving.