Honeysuckle Ice Cream

honeysuckle ice cream

My Honeysuckle Ice Cream is an easy homemade ice cream infused with the delicate flavor of honeysuckle! Serve it alone, or with any of your favorite spring desserts.

Homemade Honeysuckle Ice Cream

In life, as well as in the kitchen, I’m a big believer in making use of what you’ve got, and right now I’ve got a rambling honeysuckle vine draped over my front porch, just coming into bloom this week. Last year at this same time I made HONEYSUCKLE ICED TEA with those very blossoms and I was amazed at how beautifully the fragrant nectar of the flowers infused into the tea.

The flavor is subtle and exotic, and since you can’t actually see any evidence of honeysuckle in this ice cream, it’s one of those recipes that requires a little bit of imagination. If you’ve ever gotten a whiff of a honeysuckle flower, you’ll know what I’m talking about. When you translate that into a food, it’s like nothing you’ve ever tasted…kind of a hybrid of flavor and scent, and it really stretches my whole concept of what a flavor can be.

homemade honeysuckle ice cream in a mason jar with spoon

The light floral makes a surprisingly refreshing ice cream. I added the vanilla bean to ground it with a familiar flavor, but the honeysuckle holds its own, which makes sense since it was created by Mother Nature to be a powerful attractant.

honeysuckle ice cream, infused with the subtle perfume of honeysuckle blossoms

The process for making this ice cream is simple enough. I just picked a big bunch of blossoms (it’s best to pick edible flowers in the morning when they’re fresh) and removed any leaves and stems. The flowers come in little pairs, and you want to pinch them off all the way down where they attach to the leaves, because that’s where the nectar is stored. I steeped them in my cream, milk, and sugar mixture by bringing it all up to a simmer and then turning off the heat. I let it cool, then refrigerate it over night to give the flavor plenty of time to infuse. In the morning I strained out the flowers, added vanilla bean, and processed it in my ice cream maker.

making honeysuckle ice cream

This is a very delicate flavor, definitely not meant for gobs of chocolate sauce or sprinkles. Serve it simply, all by itself, or with a plain cookie, and let the unique floral perfume of the blossoms shine. Save a few fresh flowers to scatter around for effect.

a scoop of honeysuckle ice cream

This would be a very elegant dessert to serve at a spring shower or dinner party.

delicately flavored honeysuckle ice cream with ice cream scoop

Honeysuckle bushes or vines are very common in the States, so check around and see if you can spot one. Depending on where you live, they will come into bloom sometime in the early spring and go right through summer. If you don’t happen to have a honeysuckle vine handy, don’t worry, you’re not out of luck. You can do this same thing with all kinds of edible flowers. Just be sure your flowers are clean and pesticide free. I think roses would work wonderfully, just remove the petals and steep them just like I did with the honeysuckle. Jasmine, lilac, or lavender would also work – pick a flavor that you like and give it a try.

For a list of common edible flowers, check out my Spring Salad with Edible Flowers post.

honeysuckle flavored ice cream in a small jar


Which ice cream machine do I recommend?

I get asked all the time about what machine I use. I use and recommend Cuisinart. I’ve had my machine for years without any issues, I think because there are no fussy electronic parts to break down ~ it’s a simple motor that turns the freezer bowl for churning the ice cream and it works quickly and perfectly every time.

  • The machine I use, and it’s the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes. Click HERE or click on the image for more info.

Why should hummingbirds have all the fun?

3.91 from 31 votes

Honeysuckle Ice Cream

My Honeysuckle Ice Cream is an easy homemade ice cream infused with the delicate flavor of honeysuckle!  Serve it alone, or with any of your favorite spring desserts.
Course Dessert
Cuisine American
Yield 1 pint
Author Sue Moran


  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 2 cups honeysuckle blossoms, more or less.
  • seeds from 1 vanilla bean


  • Gently rinse the blossoms in cold water. Drain on a clean kitchen towel.
  • Put the cream, milk and sugar into a medium saucepan and stir to dissolve the sugar.
  • Add the honeysuckle blossoms into the pan and and bring the mixture to a simmer over medium heat, stirring occasionally.
  • Turn off the heat and let the mixture come to room temperature. Then cover and refrigerate overnight.
  • In the morning, strain the blossoms out and add the vanilla bean seeds. Mix well to break apart any clumped seeds.
  • Process the cold mixture in your ice cream machine according to its directions.
  • Put the soft ice cream in the freezer to firm up before serving.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Thanks for pinning!

delicately flavored honeysuckle ice cream



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    Please rate this recipe!

  • Reply
    June 22, 2021 at 6:03 pm

    I’m going to give this recipe a try. I’ve already made decent wines using lavender, forsythia, honeysuckle, broom, and prickly-pear flowers. I adjust the extent of fermentation to end up with wines of varying sweetness. The final wines with honeysuckle and forsythia are just a tad on the sweet side which makes them good as desert wines or for blending with drier fruit wines (e.g., strawberry, blackberry).

    • Reply
      Sue Moran
      June 22, 2021 at 6:54 pm

      Love to hear your feedback on this Ron, come back and let us know.

  • Reply
    May 14, 2021 at 10:03 am

    Rinsing the flowers definitely seems necessary to remove any insects, but wouldn’t that process dilute or wash away the nectar? Also, since each bloom has only a pin-drop of nectar, it seems you would need to use a ton of flowers to get enough flavor or is that not true?

    • Reply
      Sue Moran
      May 14, 2021 at 2:12 pm

      The flavor here comes from infusing the flowers in the cream, not collecting the nectar, although I’m sure that does contribute to the flavor. You’re right, it would take forever to collect an appreciable amount of that precious stuff!

  • Reply
    February 27, 2021 at 6:30 am

    How do you deal with the thrips and other tiny bugs? I organically, use nothing at all, grow honey suckles, blueberries, and mulberries. Whenever I’ve harvested any of these there always come with spiders, thrips, and other tiny bugs. I grow honey suckles did the kid’s as I had great memories pulling off the flowers to lick the spot of nectar. Thank you for input. I’m looking forward to this recipe once the flowers bloom again.

    • Reply
      Sue Moran
      February 27, 2021 at 6:50 am

      I rinse the flowers in cold water, (just clarified that) and then I feel comfortable because the flowers get strained, so any strays would get strained out too 😉

  • Reply
    July 17, 2020 at 4:47 am

    Sue what kind of honeysuckles can we use is there a Certain one that we can only use or is all honeysuckles useable is this recipe

    • Reply
      July 17, 2020 at 6:03 am

      There are over a hundred different types of honeysuckle, Charlotte, and most but not all of the blossoms (not berries!) are edible. I’m using the classic Japanese honeysuckle. You’d have to identify the type you have to make sure it’s edible.

  • Reply
    April 25, 2018 at 7:59 pm

    I have a recipe that involves heavy cream in a mason jar. Is it possible to infuse the heavy cream with honeysuckle and then cool it back down before using it in my recipe?

    • Reply
      April 25, 2018 at 8:00 pm

      I don’t see why not, and I think you can infuse it cold, too, it just might take overnight in the fridge.

  • Reply
    Diane Dommer
    December 22, 2017 at 2:57 pm

    Can honeysuckle essential oil be used for flavoring?

    • Reply
      December 22, 2017 at 3:04 pm

      It’s only safe to eat certain food-grade essential oils, and I haven’t used them for flavoring, so I can’t say. I do associate them more with scent than flavor, but it’s something I’ll look into Diane.

  • Reply
    Amanda Proctor
    May 14, 2017 at 8:22 pm

    I would love to try this ice cream but I do not have a ice cream machine (and cannot afford to get one right now)! So, I was wondering if you could make this ice cream without a ice cream maker??? Any suggestions are welcomed. Thanks!

    • Reply
      May 14, 2017 at 9:34 pm

      You could use my no churn formula, which involves whipping heavy cream, and blending it with sweetened condensed milk, and freezing until scoop-able. You would infuse the flowers into the cream the same way you do in this recipe, but omit the sugar. See my no-churn vanilla ice cream recipe for more details: https://theviewfromgreatisland.com/no-churn-vanilla-bean-ice-cream/

  • Reply
    April 4, 2017 at 4:43 am

    This popped up as a featured recipe and like WHOA! It’s lovely and I can only imagine the fragrant, fresh flavor. Perfect!

  • Reply
    March 12, 2016 at 8:35 am

    Oh, wow. This looks wonderful. I love using flowers as flavoring. Can’t wait to try this.

  • Reply
    June 21, 2015 at 2:05 pm

    Oh my! Now I wish I still had my vine, as we had to pull it out to build our new pool deck, it covered the entire side of the old deck! I started with 2 very small 4 inch plants, it is my all time favorite flower! I plan to replace it but haven’t figured out where I want it yet as I want it nearby my back deck so I can smell the wonderful fragrance it gives off! I will try to find some flowers somewhere that I can pick to make this wonderful ice cream! It looks and sounds delicious!

    • Reply
      June 21, 2015 at 2:20 pm

      Thanks for stopping by Marlene – I hope you get some new vines planted soon!

  • Reply
    May 14, 2015 at 11:04 am

    Can’t wait to try this! 🙂

    • Reply
      May 14, 2015 at 12:05 pm

      Please let me know what you think, Kenan!

  • Reply
    Gwen @SimplyHealthyFamily
    April 18, 2015 at 11:50 am

    this is the best ice cream idea in the history of ice cream! Stunning photographs! {PS congrats on your InStyle interview!}

    • Reply
      April 18, 2015 at 1:13 pm

      thanks Gwen 🙂 🙂

  • Reply
    Sarah | Broma Bakery
    April 16, 2015 at 7:00 am

    Just the title of the post names me swoon. Honeysuckle Ice Cream! Oh I just love it. What a fantastic idea, Sue! By the way, my sister sent me a link to your blog the other week and said “what a great name and a great blog.” I replied “duh, I follow her already!!”

  • Reply
    [email protected]+Floating+Kitchen
    April 16, 2015 at 6:11 am

    First up – these photos are just gorgeous! And second – honeysuckle ice cream is brilliant. I had it growing all over my yard in California and I can still smell it. Glorious!!!

  • Reply
    Lorraine @ Not Quite Nigella
    April 16, 2015 at 5:50 am

    What a delightful sounding flavour! I don’t think I’ve ever tried anything like this before but now that I’ve seen your recipe I want to seek out honeysuckle flowers 😀

  • Reply
    Claudia Lamascolo
    April 16, 2015 at 4:19 am

    We are ice cream hounds here in Florida this one is a lovely difference from the rest! Thanks for your visit!

  • Reply
    Melissa @ Bits of Umami
    April 15, 2015 at 9:24 pm

    Love the simplicity of this! Who knew honeysuckles could make ice cream taste so good!?

  • Reply
    Amber @ The Bewitched Baker
    April 15, 2015 at 6:01 pm

    Even though I grew up in the country, I often forget how delicious flowers are converted to flavors. Honeysuckle is my mother’s favorite aroma – my house was always full of it growing up. Thanks for the instructions on how to prepare the blossoms properly. 🙂

    • Reply
      April 15, 2015 at 6:20 pm

      That sounds magical, Amber.

  • Reply
    April 15, 2015 at 5:15 pm

    Your photos have me smacking my lips, Sue! What a perfect spring ice cream flavor!

  • Reply
    Dawn @ Words Of Deliciousness
    April 15, 2015 at 5:04 pm

    I would have never thought of using honeysuckles in ice cream, I love the idea! The ice cream loves so refreshing. Your pictures are so lovely.

  • Reply
    April 15, 2015 at 2:35 pm

    That is amazing….I live under a rock. I had no idea you could use honeysuckle blossoms. This is beautiful. I can totally imagine the subtle scent and flavor it would add to ice cream.


  • Reply
    [email protected]+Riffs
    April 15, 2015 at 1:38 pm

    Wow, you’re good! I would never have thought of honeysuckle ice cream. Brilliant idea, wonderfully done. Thanks!

  • Reply
    Pat @ Mille Fiori Favoriti
    April 15, 2015 at 10:34 am

    Oh Sue I know I’d love this ice cream! My Mother had honeysuckle vines growing wild along a fence when I was a child and my friends and I would pull the flowers out and slurp the honeysuckle juice from the bottom. It was so sweet! I wonder if it would grow in my backyard? I’ll have to plant some if I can find the seeds.

  • Reply
    [email protected]+This+is+How+I+Cook
    April 15, 2015 at 8:25 am

    I think my honeysuckle has bit the dust. That makes me very sad now that I know I could have made this! Love those photos and this recipe!

  • Reply
    Alice @ Hip Foodie Mom
    April 15, 2015 at 7:55 am

    Sue, this is the most beautiful ice cream I’ve seen!!!! and honeysuckle blossoms?!!! Amazing!!! I love it!!!

  • Reply
    April 15, 2015 at 7:20 am

    Oh My! Honeysuckle has to be one of my most favorite things! We don’t get any blooms until late May here in the North East. It’s a short season for such a wonderful flower; and as you said the scent is absolutely intoxicating! Many thanks for another fun post!

  • Reply
    April 15, 2015 at 7:11 am

    You are so lucky to have a honeysuckle growing in your warm climate, Sue. I wonder if they sell honeysuckle extract anywhere 🙂 I’m sure your delicately flavored ice cream must taste wonderful on a warm day!

  • Reply
    April 15, 2015 at 2:29 am

    You are definitely adventurous in the kitchen, This method would be perfect more any edible flower or maybe even citrus. Not all have the gorgeous fragrance of honeysuckle.

  • Reply
    Laura (Tutti Dolci)
    April 14, 2015 at 6:00 pm

    Honeysuckle is so fragrant so I can only imagine how scrumptious this ice cream is! Love the creamy texture too!

  • Reply
    Tricia @ Saving room for dessert
    April 14, 2015 at 5:52 pm

    You are simply amazing Sue. I remember your tea from last year. I also still think about the tons of nectar we robbed from honeysuckle vines when I was a child. We would sit in the grass and suck the ends of the blooms to get every last bite. I think this recipe is brilliant and am very sure it will end up in a magazine! Congratulations on a fantastic recipe!

  • Reply
    Maria | Pink Patisserie
    April 14, 2015 at 2:02 pm

    How absolutely beautiful! I can only imagine how amazing this must taste! I have a huge honeysuckle plant in my garden that definitely needs to be put to good use. I definitely see this ice cream in my future!

  • Reply
    April 14, 2015 at 12:31 pm

    Oh! You are so lucky to have honeysuckle growing right at hand. I’m jealous. It loves Florida, but I don’t have any…will ask my garden club who does and steal some blooms away! A beautiful ice cream, Sue. And great photos, per usual. I’ve pinned it.

  • Reply
    Chris Scheuer
    April 14, 2015 at 11:21 am

    I can see I’m going to have to take a scissors along on our morning walk. We don’t have any honeysuckle in the yard but we definitely smell the intoxicating aroma at this time of the year when we’re out in the neighborhood. I love to pause and just inhale but never thought of using them for culinary purposes. Quite brilliant!

    • Reply
      April 14, 2015 at 12:45 pm

      I love it when the scent ‘blooms’ in the evenings, it really is intoxicating, thanks Chris!

  • Reply
    Kitchen Belleicious
    April 14, 2015 at 10:58 am

    its funny that you post this bc I was just trying to explain to my little boys the other day at the park that mommy used to suck honeysuckles from a tree by her house when she was little. They thought i was insane! This ice cream screams at me and I just adore it. wish i had some now

    • Reply
      April 14, 2015 at 12:45 pm

      You’ll have to make some for him 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    April 14, 2015 at 7:16 am

    How unique and beautiful! I’m definitely going to find myself some honeysuckle when it comes in to bloom here to try this 🙂

    • Reply
      April 14, 2015 at 8:22 am

      Thanks Jennifer!

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