salted honey ice cream with a quick apple topping is the perfect Rosh Hashanah dessert!

This. Year.

We started back to school today – which was SUPPOSED to be in-person 2 days a week (sometimes 3, and that third day could be a half-day or full-day, depending on whether or not there is a holiday in that same week – are you FEELING ME???), but is virtual till at least next week.

So in thinking about a recipe to celebrate Rosh Hashanah – the Jewish New Year – I decided to do a dessert that was as topsy-turvy as this school year is shaping up to be.

Salted Honey No Churn Ice Cream l

If you don’t celebrate the holiday, apples and honey feature prominently – to welcome in a “sweet” year.

So I started with ice cream – specifically, my fave 2-ingredient no-churn. I swirled in honey and added flaky sea salt to offset all that sweetness, and let me tell you it is AMAZING.

Salted Honey No Churn Ice Cream l

For the apples I did a quick-cook topping, sweetened with just a bit more honey. I didn’t want to cook it down too much, to keep most of its texture.

And since one often thinks “pie” when serving up apples and ice cream, I made pie crust cookies.

Salted Honey No Churn Ice Cream l

Because why wouldn’t I?

These are so easy and delicious that I’m guessing you may wind up making them all-year round.

Because THIS YEAR.

Salted Honey No Churn Ice Cream

2 cups chilled heavy cream
14-ounce can sweetened condensed milk
6 tablespoons honey, divided
1/2 teaspoon flaky sea salt, divided
2 Granny Smith apples
1 tablespoon butter
juice from 1 lemon
extra honey and flaky sea salt, for drizzling

Pie Crust Cookies, for serving

Make the ice cream: Line a loaf pan or cake pan with parchment paper or plastic wrap. Pour the sweetened condensed milk into a large bowl. Place the heavy cream in the bowl of your mixer; whip until stiff peaks form. Fold 1/4 of the cream into the condensed milk, to lighten it a bit. Then add the remaining cream and fold till smooth and fully incorporated (be careful not to overmix).

Transfer half of the mixture into your prepared pan – top with 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Repeat with remaining ice cream, 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Swirl with a thin knife, cover with plastic wrap and freeze overnight.

Make the apple topping: Peel, core and dice both apples. Melt the butter with the remaining 2 tablespoons of honey in a small saucepan. Add the apples and stir to coat. Bring mixture to a boil and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the lemon juice.

Serve the ice cream with the cooked apples and pie crust cookies; top with additional honey and flaky sea salt if desired.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More Rosh Hashanah recipes!

Apple Honey Popsicles
Honey Cake Whoopie Pies
Brisket with Roasted Carrots and Hasselback New Potatoes
Honey Cake

Salted Honey No Churn Ice Cream l


  1. Maralyn on September 15, 2020 at 2:53 pm

    This looks so good!
    Quick question- would the ice cream recipe work without the apples in it?
    I want to pair this with my plum tart and apple cake.
    Thanks so much and A Happy, Healthy and Sweet New Year to you.

    • sherisilver on September 15, 2020 at 7:09 pm

      Yes! I serve the apples as a topping so you can totally pair the ice cream with whatever you like!!! Happy and Sweet New Year to you too! 🙂

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