Honey Ice Cream for Singers: A Sweet Treat That’s Vocal Coach-Approved

Since my life is so intimately tied to vocal use, performance, and delivery, I’m constantly thinking about how to protect, support, and optimize the voice. I also have a massive sweet tooth. In most instances, vocal health and irrepressible sweet tooth cravings don't go hand-in-hand, so I usually have to forgo the sweets. But, on the rare occasion, I can have my cake and eat it too! This is one such occasion.

That’s how this recipe came to life.

I wanted something I could indulge in guilt-free, that wouldn’t wreck my vocal cords with processed sugars and artificial ingredients. Honey—nature’s golden nectar—is a singer’s best friend. It coats the throat, soothes inflammation, and even has antimicrobial properties. And lucky for me, I always have copious amounts on hand.

So when I hosted a bee-themed bridal shower garden party last year for one of my favorite Broadway dressers, I knew I had to turn my favorite vocal elixir into the star of the dessert table. Enter: Honey Ice Cream.

Singers who can tolerate dairy: rejoice! Honey ice cream is your new best friend. Image: Tour de Fierce

It’s rich, luscious, and completely free of refined sugar—just five real ingredients and a ridiculously smooth texture that’ll have everyone buzzing.

The Recipe: Honey Ice Cream (All Natural, No Refined Sugar or Artificial Flavors!)

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• ½ cup raw honey (plus more to drizzle)

• 4 egg yolks

• 1 tsp pure vanilla extract

• Pinch of sea salt

Instructions:

1. In a saucepan, gently heat the cream, milk, and honey until steaming (but not boiling).

2. In a separate bowl, whisk the egg yolks until smooth.

3. Temper the yolks by slowly pouring in a bit of the hot cream mixture while constantly whisking. If you've never made a custard-based ice cream before, this step is all about cooking the egg yolks without scrambling them... so you want to add a little of the hot cream mixture into the yolks, then a little more, whisking all the time, so that you are gradually increasing the temperature of the yolks. They won't scramble if yo do it the right way. (If it's your first time and you see some scrambles in there, just strain them out and you're golden.)

4. Combine everything back in the saucepan and cook over medium-low heat until it thickens slightly and coats the back of a spoon. 10 mins.

5. Remove from heat, stir in vanilla and salt. Let cool completely, then chill in the fridge for at least 4 hours.

6. Pour into your ice cream maker and churn per manufacturer’s instructions.

7. Serve soft or freeze for a few hours for a firmer scoop. Drizzle with extra honey if you’re feeling fancy.

Why Singers Love It:

• Raw honey supports the voice without irritating the throat

• No refined sugar to dry out your cords or spike inflammation

• Full-fat dairy gives lasting satisfaction (and, let’s be honest, tastes incredible)

• It’s gorgeous—add edible flowers or fruit powders for a showstopper look

Whether you’re planning a baby shower, hosting a summer garden soirée, or just want to treat your voice to something sweet, this honey ice cream hits all the right notes.

Want more tips on vocal health? Book a vocal coaching with me today!