Honey Ice Cream made with Honey Maid Graham Crackers

Honey Ice Cream made with Honey Maid Graham Crackers

Honey ice cream is infused with swirls of textural HONEY MAID Graham Cracker crumb goodness for an on-trend ice cream that's sure to create a buzz.


6 servings, 7 oz. each

  • Variegate
  • 6 oz. HONEY MAID Honey Grahams
  • 4 oz. powdered sugar
  • 1/2 oz. coconut oil
  • 5 oz. vegetable oil

  • Ice Cream
  • 16 oz. whole milk
  • 8 oz. heavy cream
  • 6 oz. honey
  • 1 oz. granulated sugar
  • 1-1/2 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 1 tsp. ice cream stabilizer
  • 6 oz. HONEY MAID Squares Graham Cracker

Nutrition per serving

  • Calories


  • Total fat

    48 g

  • Saturated fat

    16 g

  • Trans fat

    0.5 g

  • Cholesterol

    50 mg

  • Sodium

    360 mg

  • Carbohydrate

    107 g

  • Dietary fiber

    3 g

  • Sugars

    75 g

  • Added sugars

    67 g

  • Protein

    9 g

  • Vitamin A

    20 %DV

  • Vitamin C

    0 %DV

  • Vitamin D

    8 %DV

  • Calcium

    15 %DV

  • Iron

    10 %DV

  • Potassium

    8 %DV


For Variegate: Grind grahams in food processor until fine. Add powdered sugar and process to combine. Place in small bowl. Melt coconut oil; stir in vegetable oil. Pour into graham mix and stir to combine. Store in refrigerator until ready to use.

For Ice Cream: Heat milk, cream, honey and sugar in saucepan on medium heat just to simmer. Remove from heat. Whisk combined dextrose powder, nonfat dry milk and ice cream stabilizer into hot milk mixture until dissolved. Heat to 165 F. Stir in 2 oz. of the graham crackers; Let stand 10 min.

Place mixture into blender container and process on High for 30 seconds. Strain mixture into bowl. Refrigerate until cold.

Freeze mixture in ice cream maker according to manufacturer's directions.

Using 5 oz. of the Variegate, place 1 layer of ice cream in a container; top with a thin layer of the variegate. Repeat until all of the ice cream and Variegate have been used. Freeze several hours or overnight.

For Each Serving: Scoop 7 oz. of the ice cream mixture into serving bowl. Break one Honey Graham into 4 pieces. Place 2 pieces on sides of scoop. Crumble remaining 2 pieces over top of ice cream. Serve immediately.