Go Back
ice cream scoops in pan

Earl Grey Ice Cream with Honey Shortbread

Rich and creamy Earl Grey no churn ice cream swirled with sweet and salty honey shortbread cookies
5 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings (6 cups)
Calories 338 kcal

Ingredients
 
 

Earl Grey Ice Cream

  • cups heavy whipping cream
  • 6 tea bags Earl Grey tea (2 tablespoons loose leaf)
  • can sweetened condensed milk
  • 2 teaspoons pure vanilla extract

Honey Shortbread

  • ¾ cup all purpose flour
  • 3 tablespoons granulated sugar
  • ¼ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cold, cubed
  • 1 tablespoon honey
  • flaky sea salt, for sprinkling

Instructions
 

Earl Grey Ice Cream

  • Combine the heavy whipping cream and tea bags in a medium saucepan. Push down the bags to ensure they are fully submerged.
    2  cups heavy whipping cream, 6 tea bags Earl Grey tea (2 tablespoons loose leaf)
  • Place the saucepan over medium-low heat and heat until the cream mixture begins to simmer. Don't boil.
  • Remove the saucepan from the heat and cover. Let the tea steep for 15 minutes in the pan.
  • Remove the tea bags from the cream one at a time, squeezing as much 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.
  • Cover the bowl and chill the mixture for 5-6 hours or overnight. The cream mixture needs to be very cold.

Honey Shortbread

  • Preheat the oven to 350F. Line a loaf pan with parchment paper, or spray the pan with baking spray.
  • In the bowl of a food processor, combine the flour, sugar and salt. Pulse a couple times to mix.
    ¾ cup all purpose flour, 3 tablespoons granulated sugar, ¼ teaspoon fine sea salt
  • Add in the cold, cubed butter and pulse until the mixture resembles coarse sand, starts to form clumps, and sticks together when pressed together.
    6 tablespoons unsalted butter, cold, cubed
  • With a light hand, 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.
    1 tablespoon honey, flaky sea salt, for sprinkling
  • Chop up the shortbread into bite sized pieces.

Make the ice cream.

  • Place the steeped and chilled heavy 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.
    1  can sweetened condensed milk, 2 teaspoons pure vanilla extract
  • Scoop half the whipped cream into the milk mixture. Fold the whipped cream into the milk mixture.
  • Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
  • Layer the ice cream in a loaf pan, freezer tub, or a container that holds 6 cups, alternating with shortbread pieces, and swirl to mix.
  • Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Nutrition

Calories: 338kcalCarbohydrates: 30gProtein: 5gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 71mgSodium: 102mgPotassium: 172mgFiber: 0.2gSugar: 24gVitamin A: 846IUVitamin C: 1mgCalcium: 123mgIron: 0.5mg
Keyword earl grey ice cream, earl grey tea, ice cream, no churn ice cream, shortbread cookies
Tried this recipe?Let us know how it was!