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London Fog Ice Cream

London Fog No Churn Ice Cream with Honey Shortbread

Rich and creamy Earl Grey and vanilla no churn ice cream sprinkled with sweet and salty honey shortbread cookies
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Prep Time 15 mins
Cook Time 30 mins
Course Dessert


No Churn London Fog Ice Cream Base

Honey Shortbread

  • 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 9x5 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.
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