Craftwytch Ice Cream

Honey Buns Ice Cream

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This is a super basic recipe, and is delicious just as churned ice cream, but you can fancy it up by piping it into round silicone molds and coating with a honey infused white chocolate magic shell.

Use 4 Little Debbie (or your brand of choice) Honey Buns. Break them up into small pieces and place in a heat proof bowl. You could also make this in a blender, but a bowl and a strainer will work just as well.

A close-up of a package of Little Debbie Honey Buns, showcasing the branding and two visible honey buns.
Close-up of four glazed honey buns being held with blue gloves against a marble countertop.
A hand in a blue glove holds a Honey Bun pastry, showcasing its glazed surface and spiral texture.

Make an ice cream base, either this simple ice cream base, or a silky smooth custard base. Add the heated base to the bowl of Honey Buns and agitate and stir until its mostly broken up. use a mesh strainer to fully blend up the chunks or use an immersion or standard blender.

Pouring a creamy ice cream base over broken pieces of Honey Buns in a glass bowl.
A close-up of a mixing tool in a creamy mixture, with splashes and textures visible as the ingredients are blended together.
A mixing bowl containing creamy ice cream mixture with pieces of honey buns, being stirred with a blue spatula by a gloved hand.
A thick ice cream mixture being poured through a mesh strainer into a bowl.
A person using a blue spatula to stir a mixture in a sieve, with a bowl beneath catching the liquid. The background features a colorful checkered pattern.
A hand wearing a blue glove holds a metal bowl filled with ice cream mixture inside a refrigerator, alongside containers of fruits and sauces.

Pop the mixture into the refrigerator to chill for a few hours.

Once fully chilled, churn in an ice cream maker. You can stop here and enjoy a delicious ice cream, or transfer to a piping bag with a medium to large tip, and pipe in a spiral into a circular silicone mold. The ice cream should keep most of its shape and give you a honey bun like appearance. Make sure to put it in the freezer right away so it doesn’t melt and lose its shape.

Close-up view of freshly churned ice cream in an ice cream maker, featuring a creamy texture and light color.
A hand holding a piping bag is filling round silicone molds with ice cream mixture on a marble countertop.
Close-up of a piping bag dispensing creamy ice cream mixture into circular silicone molds.

Freeze overnight or a few hours until its solid.

Make a honey infused white chocolate magic shell by combining 300 grams of white chocolate and 85 grams of refined coconut oil in a microwave safe bowl. Microwave for thirty seconds, stir, and back again for 30 more seconds. Stir and then back into the microwave for 15 second intervals until fully melted. Add 2 tbs of honey and stir to combine. Let cool, and demold the ice cream. Dip into the white chocolate in stages, first the bottoms and then the tops of each. It should solidify in about 20-30 seconds to make this process easier.

A glass bowl containing white chocolate chips and chunks prepared for melting, placed on a marble countertop.
A hand holding a jar of Wild Harvest organic refined coconut oil with a decorative label featuring leaves and flowers.
A glass bowl containing a creamy mixture with honey being poured into it, surrounded by a marble countertop.
Close-up of a person wearing blue gloves holding a silicone mold with ice cream shaped like a honey bun.
A hand wearing a blue glove is dipping a swirled ice cream mixture into a bowl of melted white chocolate. The background shows circular ice cream dollops arranged on parchment paper.
A hand holding a round silicone mold filled with a creamy white chocolate mixture, with a few partially coated honey buns in the background on a tray.

Freeze or enjoy right away, the flavor is very similar to a glazed donut! Super tasty.

Print Recipe

Honey Bun Ice Cream

Servings: 0

Equipment

  • 2-3 circular silicone molds, 6 circles per mold, 2.5" circles
  • 1 mesh strainer or blender of choice

Ingredients

  • 4 Little Debbie Honey Buns
  • 1 batch ice cream base of choice
  • 300 grams white chocolate
  • 85 grams refined coconut oil
  • 2 tbs honey

Instructions

  • Break up 4 Honey Buns into a large heat safe bowl.
  • Pour ice cream base of choice over the Honey Buns and stir/agitate until mostly broken apart.
  • Run through a strainer or blend with traditional or immersion blender to create a smooth consistency.
  • Refrigerate for a few hours until fully chilled.
  • Churn in an ice cream maker.
  • With a piping bag fitted with a large piping tip, pipe ice cream in spirals into 2.5" circular silicone molds to resemble the honey buns.
  • Freeze molds overnight.
  • Make the white chocolate magic shell. Microwave 300 grams of white chocolate and 85 grams of refined coconut oil for 30 seconds, stir and microwave again for another 30. Continue this process with 15 second intervals until fully melted.
  • Add 2 tbs of honey and stir to combine.
  • After magic shell is cooled but still liquid, de-mold the ice cream and dip into the magic shell in two parts, firs the top and then the bottom. I do the bottoms first and place them down on a piece of parchment and then do all the top halves.
  • Return ice cream Honey Buns to freezer or enjoy right away!
Craft Wytch

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