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 sherisilver.com

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 sherisilver.com

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 sherisilver.com

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
https://sherisilver.com/2020/09/11/salted-honey-ice-cream/

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 sherisilver.com

2 Comments

  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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