Honesuckle Ice cream

honeysuckle ice cream main

Nothing takes me back to childhood summer memories like the fragrance of honeysuckle. We’ve got them right off the back porch here and the fireflies dance around them at night.

Heaven. on. earth.

*Not all species are safe to consume so please check your sources before tasting.

I did this recipes using two combinations to test it out. One was with cow’s milk and sugar. The other was with almond milk and honey.  Both were awesomely SIMPLE. I’m a fan of light desserts so I never add in heavy creams and such. This has more of an ice milk or gelato consistency which matches the delicate flavor perfectly. It is light. It is dreamy…. a must try.


honeysuckles pretty


Make sure you separate all of the green bits and leaves from the flowers. You’ll see below, I left a few in my first batch and it took on a green hue which was a little odd.



  • 2 1/2 cups milk — cow’s or nut milk
  • 1/2 cup sugar or honey
  • 3 cups honeysuckle blossoms — green bits removed
  • seeds scraped from 3 vanilla beans


  1. Put the milk and honey/sugar into a medium saucepan and stir until completely dissolved.


honeysuckle milk divided

3. Add the honeysuckle blossoms into the pan and and bring the mixture to a simmer over medium heat, stirring occasionally.

4. Turn off the heat and let the mixture come to room temperature. Then cover and refrigerate overnight.


honeysuckle in milk


5. Put your ice cream maker base in the freezer if it requires this.

6. In the morning, strain the blossoms out and add in the vanilla bean seeds.




honeysuckle mesh strain

7. Process the cold mixture in your ice cream machine or pour into popsicle molds.

8.Put the soft ice cream in the freezer to firm up before serving.

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Thank you to the sweet woman that wrote this original recipe. I’m sure it is amazing. I just have to always have to jump in and put my own twist on things. Here is the recipe with the cream.



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