Description
Indulge in the nostalgic flavors of a childhood favorite with this homemade Little Debbie Honey Bun Ice Cream. Creamy cinnamon ice cream studded with sautéed honey bun pieces and a drizzle of honey, this dessert is a delightful treat for any ice cream lover.
Ingredients
Scale
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Add-ins:
- 3 Little Debbie Honey Buns (chopped)
- 2 tablespoons honey
- 1 tablespoon unsalted butter (for sautéing)
- Optional: ¼ cup caramel sauce for swirl
Instructions
- Prepare Ice Cream Base: Whisk together heavy cream, whole milk, sugar, vanilla extract, cinnamon, and salt until sugar dissolves.
- Sauté Honey Buns: Sauté chopped honey buns in melted butter for 2–3 minutes, then cool.
- Churn Ice Cream: Pour cream mixture into ice cream maker and churn for 20–25 minutes.
- Add Mix-Ins: Fold in sautéed honey bun pieces and drizzle in honey in the last 5 minutes of churning. Layer with caramel swirl if desired.
- Freeze: Transfer churned ice cream into a container, freeze for at least 4 hours until firm.
Notes
- For added texture, consider adding chopped toasted pecans or a cinnamon-sugar crunch layer.
- If you don’t have an ice cream maker, manually stir mixture every 30 minutes for 3–4 hours until creamy.
Nutrition
- Serving Size: ½ cup
- Calories: 310
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
