Elegant & Earthy Vanilla Bean, Rosemary & Bee Pollen Ice Cream
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This final flavor in the collection is a peaceful, grounding blend of creamy vanilla, subtly earthy rosemary, and delicate bee pollen from your own garden—or your favorite local source. It’s lightly sweetened with honey and carries a quiet complexity that makes it feel both comforting and refined.
Perfect for serving after a garden meal, a brunch dessert, or as a soothing treat for yourself, this Vanilla Bean, Rosemary & Bee Pollen Ice Cream is wholesome, floral, and incredibly Ninja Creami-friendly.
Put your Ninja Creami to work this season and try our 12 special and irresistible garden-inspired ice cream recipes this season!
Why You’ll Love This Recipe
✅ Uses real vanilla, fresh rosemary, and bee pollen
✅ Creamy, floral, and nourishing
✅ Beautifully balanced—not too sweet
✅ Garden-to-freezer simplicity
✅ Made effortlessly in the Ninja Creami
📝 Ingredients
Ice Cream Base
- ¾ cup whole milk or oat milk
- ¾ cup heavy cream or full-fat coconut milk
- ¼ cup honey
- 1 tsp vanilla bean paste or ½ tsp vanilla extract + ½ tsp scraped vanilla bean
- Pinch of salt
Rosemary Infusion
- ¼ cup water
- ¼ cup honey
- 2–3 fresh rosemary sprigs
Finishing Touch
- 1 tsp bee pollen (plus extra for garnish)
🐝 Use local bee pollen if possible—it adds a hint of floral sweetness and a connection to your land.
📌 Step-by-Step Instructions
1️⃣ Make the Rosemary Honey Syrup
In a small saucepan, bring water and honey to a simmer. Add rosemary sprigs and turn off the heat. Steep for 10–15 minutes, strain, and cool.
2️⃣ Blend the Base
In a blender, combine milk, cream, rosemary honey syrup, vanilla, and salt. Blend until smooth. Pour into a Ninja Creami pint container, seal, and freeze for at least 24 hours.
3️⃣ Spin It
Insert your frozen pint into the Ninja Creami and run the Ice Cream setting. Scrape down the sides and Respin if needed for smooth texture.
4️⃣ Add Bee Pollen
After spinning, gently fold in the bee pollen with a spoon. You can also reserve a bit to sprinkle on top just before serving for a beautiful golden finish.
5️⃣ Scoop & Serve
Serve in delicate bowls or teacups with a sprinkle of bee pollen and a small rosemary sprig for a rustic garden flourish.
🍯 Try pairing this with poached pears, lemon cookies, or almond biscotti for a tea-worthy dessert.
🌿 Tips & Variations
✅ Make it vegan with oat and coconut milk + maple syrup
✅ Sub in lemon balm for rosemary for a milder herbal twist
✅ Add dried edible flowers like chamomile or lavender for variety
✅ Mix in toasted slivered almonds for crunch
✅ Chill rosemary honey syrup and use leftovers in tea or lemonade
🛍️ Storage
🧊 Store in Creami pint with lid tightly sealed
🔥 Use Respin before serving to revive texture
📅 Best within 5–6 days—enjoy the fresh herb flavors while they last
🌟 Tried This Recipe?
Let me know how your garden flavors came together—and whether you went heavy or light on the rosemary! ⭐⭐⭐⭐⭐
📌 Pin this recipe for later!
