Bee Sting Cake Ice Cream

What is it?

Bienenstich ice cream is a German ice cream dessert created by Angeal Schofield in 2018.

Click here...

to learn how to pronounce "Bienenstich Eiscreme" in German

Bienenstich Eiscreme

Bee Sting Ice Cream

This German ice cream is inspired by the popular bee sting cake. It is an irresistible combination of honey, caramelized almonds with a rich vanilla pudding flavor, and soft vanilla cake pieces. It is delicious and rich and you don´t even need an ice cream machine to make it.

Recipe

Bee Sting Cake Ice Cream 1920x1200

Bee Sting Cake Ice Cream

Prep Time: 15 minutes
Course: Desserts
Cuisine: German
Servings: 2 Quarts
Author: Angela Schofield

Ingredients

  • 1 3/4 cups heavy whipping cream
  • 14 ounces 14 oz. cold sweetened condensed milk, fat-free or regular
  • 1 tbsp. vanilla paste or extract
  • 1 pouch instant vanilla pudding (4 Servings) (i.e. Jell O Simply Good Pudding Mix, Instant, Vanilla Bean)
  • 1/8 cup honey
  • 1/4 cup sugar
  • 1/3 cup almond slices
  • 1 cup mini vanilla wafers

Instructions

  • Refrigerate the sweetened condensed milk in the fridge overnight or place it into the freezer for about 2 hours.
  • Add the sugar and the honey to a pan and melt over medium heat.
  • In the meantime, line a baking sheet with parchment paper.
  • Add the almond slices to the pan and caramelize for a couple of minutes until nicely browned.
  • Spread the mixture on the baking sheet and let cool down completely. Then break it apart in bite-sized pieces.
  • Whisk the cold heavy whipping cream until peaks form and set aside.
  • Add the cold condensed milk and the instant vanilla pudding to the stand mixer bowl and whisk on high for about 2 min.
  • Fold the heavy whipping cream into the pudding mixture.
  • Add the almond brittle and the vanilla wafers to the mixture and fold in until everything is well combined.
  • Transfer the mixture to one large or several serving-sized airtight containers.
  • Freeze the ice cream for a minimum of 4 hours or overnight.

Notes

The ice cream will keep for up to 2 months in the freezer.
Tried this recipe?Mention @AllTastesGerman or tag #alltastesgerman!

Tip:

If you are looking for an authentic recipe of German Bee Sting cake you can find it here:

Recipe for Bee Sting Cake

bee sting cake pin

Bee Sting Cake Ice Cream

What is it?

Bavarian Cream is a light and fluffy vanilla cream.

Click here...

to learn how to pronounce "Bienenstich Eiscreme" in German

How is it called in German?

It is called Bayerische Creme in German.

Cultural Background Story

Bienenstich Eiscreme

Bee Sting Ice Cream

If you want to pamper your sweetheart on a Sunday morning with a cozy and delicious breakfast, just bake these German breakfast pastry chocolate croissants.

This delightful German pastry also make a great fit for afternoon coffee or any time from morning to afternoon. These sweet biscuits with chocolate fillings are always a great choice and easy to make.

Step-by-Step Video

Recipe

Bee Sting Cake Ice Cream 1920x1200

Bee Sting Cake Ice Cream

Prep Time: 15 minutes
Course: Desserts
Cuisine: German
Servings: 2 Quarts
Author: Angela Schofield

Ingredients

  • 1 3/4 cups heavy whipping cream
  • 14 ounces 14 oz. cold sweetened condensed milk, fat-free or regular
  • 1 tbsp. vanilla paste or extract
  • 1 pouch instant vanilla pudding (4 Servings) (i.e. Jell O Simply Good Pudding Mix, Instant, Vanilla Bean)
  • 1/8 cup honey
  • 1/4 cup sugar
  • 1/3 cup almond slices
  • 1 cup mini vanilla wafers

Instructions

  • Refrigerate the sweetened condensed milk in the fridge overnight or place it into the freezer for about 2 hours.
  • Add the sugar and the honey to a pan and melt over medium heat.
  • In the meantime, line a baking sheet with parchment paper.
  • Add the almond slices to the pan and caramelize for a couple of minutes until nicely browned.
  • Spread the mixture on the baking sheet and let cool down completely. Then break it apart in bite-sized pieces.
  • Whisk the cold heavy whipping cream until peaks form and set aside.
  • Add the cold condensed milk and the instant vanilla pudding to the stand mixer bowl and whisk on high for about 2 min.
  • Fold the heavy whipping cream into the pudding mixture.
  • Add the almond brittle and the vanilla wafers to the mixture and fold in until everything is well combined.
  • Transfer the mixture to one large or several serving-sized airtight containers.
  • Freeze the ice cream for a minimum of 4 hours or overnight.

Notes

The ice cream will keep for up to 2 months in the freezer.
Tried this recipe?Mention @AllTastesGerman or tag #alltastesgerman!

Serving Tip:

Spaetzle make a great side dish to sauerbraten, beef roulades and many other German recipes.

Drain the spaetzle and spread them on a baking sheet. Allow to cool completly and then fill them into freezer bags. They will keep 3 to 6 months.

1 Comment

  1. ashok

    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    Reply

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