What is it?
Bienenstich ice cream is a German ice cream dessert created by Angeal Schofield in 2018.
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.
Servings: 2 Quarts
- 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
- 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.
The ice cream will keep for up to 2 months in the freezer.
If you are looking for an authentic recipe of German Bee Sting cake you can find it here: