A Not-So-Hot Toddy! Homemade Honey, Lemon & Ginger Ice Cream

A cool twist on cosy flavours—our Not-So-Hot Toddy homemade ice cream blends honey, lemon & ginger into a creamy treat, with an optional boozy kick for the grown-ups.

It’s that time of year—the season of sniffles, sore throats, and hibernation under blankets. My go-to remedy is a steaming mug of honey, lemon, and fresh ginger, sometimes with a sneaky dash of whisky or brandy for that extra comforting and warming hug.

But what happens when we take these very familiar, comforting flavours and flip them on their (cold) head? Say hello to the Not-So-Hot Toddy—a homemade ice cream that takes everything we love about this classic winter warmer and transforms it into something unexpectedly indulgent. It’s creamy, zesty, soothing in its own way, and for those who fancy it, there’s an optional boozy twist.

In this article, we will ‘churn’ through the history of a Hot Toddy, as it’s familiarly known, highlight the health benefits and flavour combination of the 3 core ingredients and of course, share with you our full recipe and step-by-step guide to making this delicious homemade ice cream. We’ll also share variations for a boozy adult version.

If you’d like to go straight to the recipe, please click the following link, or read along to find out more.

What Is a Hot Toddy?

A hot toddy is the ultimate winter nightcap—a warm, spiced drink made with alcohol, honey, lemon, and sometimes a mix of spices. It’s been passed down through generations as a go-to remedy for colds, or simply as a way to wind down on a chilly evening. But where does the name come from?

A Name Steeped in History

The origins of the Hot Toddy are as rich and layered as the drink itself, with three leading theories swirling around its name:

• The Indian Influence: The Hindi word taddy refers to a fermented palm sap drink. British colonials in the 17th century likely borrowed the term and brought it back to the UK, adapting it for their own warming whisky-based concoctions.
• Scottish Springs: Some claim it was named after Tod’s Well, a famous water source in Edinburgh, where locals mixed the water with Scotch, honey, and lemon to create a soothing drink.
• Dr. Todd’s Tonic: In the 1800s, Irish physician Dr. Robert Bentley Todd supposedly prescribed a mix of hot brandy, cinnamon, and sugar to his patients—leading some to believe he inspired the drink’s name.

Wherever the truth lies, one thing is certain: the hot toddy has stood the test of time as a much-loved winter comfort the world over.

The Golden Trio – Honey, Lemon & Ginger

For centuries, honey, lemon, and ginger have been a powerful trio in both food and medicine.

From ancient Ayurvedic remedies to Tudor-era physic waters, these ingredients have long been praised for their healing properties:

• Honey – A natural antibiotic that soothes sore throats and suppresses coughs, with enzymes that help fight bacteria.
• Lemon – Packed with vitamin C, helping to boost immunity while adding a bright, citrusy kick.
• Ginger – Anti-inflammatory, great for digestion, and full of warming, peppery spice that soothes the body from within.

Together, they create a blend that’s both delicious and functional—whether sipped from a mug or, as we’re about to share, scooped from a bowl.

From Hot Toddy to Homemade Ice Cream Comforts!

Being the experimentalist that I am in regards to making ice cream, I couldn’t resist trying out this flavour combo in ice cream, but would I lose the charm and warming feeling by taking these familiar flavours and freezing them?

At first, freezing these warming ingredients might seem like a contradiction—like serving mulled wine as an ice cream, oh we’ve done that already, lol.

👉🏽 Check out our full recipe and method here – Mulled Wine Homemade Ice Cream Recipe.

Here’s why Honey, Lemon and Ginger Ice Cream works:

• Flavour Alchemy – Cold temperatures actually enhance ginger’s peppery bite while mellowing its heat, creating a refreshing zing.
• Silky Texture – Honey naturally prevents ice crystals from forming, giving the ice cream a beautifully smooth consistency.
• Comfort, Just in a Different Form – As the ice cream melts, it triggers the same nostalgic, soothing flavours of a hot toddy—just with a playful, chilled-out twist.

It’s not about replacing the original remedy, but creating its mischievous winter cousin! So, let’s get into it.

Homemade Honey, Lemon & Ginger Ice Cream Recipe

Our recipe brings together the zing of fresh ginger, the brightness of lemon, and the natural sweetness of honey into a creamy, delicious homemade ice cream. And for those who want the full toddy experience? There’s an optional whisky variation too.

Ingredients (Makes 1 Litre)

• 480ml double cream
• 240ml whole milk
• 100g fresh ginger, grated (no need to peel)
• 6 large egg yolks
• 150g runny honey (heather honey works beautifully)
• Zest of 3 unwaxed lemons
• 60ml fresh lemon juice
• ½ tsp sea salt

Method

1. Infuse the Flavours – In a saucepan, gently heat the milk, cream, and grated ginger. Let it simmer for about 8 minutes, then remove from heat, cover, and let it steep for 1 hour. Strain through muslin or a fine sieve, squeezing out all the gingery goodness.
2. Make the Custard – In a separate bowl, whisk the egg yolks, honey, and lemon zest until the mixture turns pale and ribbons form. Gradually pour in the warm ginger-infused cream while whisking continuously.
3. Cook Until Thickened – Pour the mixture back into the saucepan and heat on medium-low, stirring constantly until it thickens enough to coat the back of a spoon (about 82°C).
4. Brighten It Up – Off the heat, stir in the lemon juice and salt. The acidity will naturally thicken the mixture a little more—science at work!
5. Chill & Churn – Let the mixture cool completely (overnight is best). Churn in an ice cream maker until it reaches a soft-serve consistency, then transfer to a container and freeze for at least 4 hours.

Note: If you do not have an ice cream maker, you can still make this ice cream. Pour the mixture into a lidded, freezer-safe container and freeze. Every 30 minutes, remove from the freezer and stir vigorously with a fork or whisk to break up ice crystals. Repeat this process for 2–3 hours until the ice cream is smooth and creamy. For more information and further hints and tips, please head on over to our article – How to Make Homemade Ice Cream Without an Ice Cream Maker.

👉🏽 Don’t have an ice cream maker, but thinking about buying one? Not sure which one would suit you best? Then head on over to our article – What is the Best Ice Cream Maker? A Detailed Review. This provides information and guidance on what you want to look for in an ice cream maker and reviews a selection of appliances.

Want to Make It a True “Toddy” Ice Cream?

If you want this ice cream to really live up to its Not-So-Hot Toddy name, a splash of whisky or brandy will do the trick.

Here’s how (and why) to add it:

• Choose Your Spirit: Whisky is the classic choice, with its caramel warmth and subtle spice complementing the honey and ginger. Brandy brings a richer, fruitier depth, while bourbon adds vanilla undertones. Feeling adventurous? A spiced rum could work beautifully too.
• When to Add It: Stir in 2 tablespoons of your chosen spirit after churning, just before transferring the ice cream to the freezer. Adding alcohol too early can prevent the ice cream from setting properly, so timing is key.
• Why It Works: Alcohol lowers the freezing point, keeping the ice cream from becoming too solid. This means a smoother, creamier texture straight from the freezer—no impatient countertop thawing needed (you know!)

Optional Enhancements: Want to take it up a notch? Try folding in whisky-soaked raisins, swirling through a honey-whisky caramel, or even adding a pinch of cinnamon or clove for that extra toddy-inspired warmth.

The result? A frozen dessert that still carries that signature toddy hug—just served on a spoon instead of in a mug.

👉🏽 For more information on adding alcohol to your homemade ice cream, head on over to our article – The Art and Science of Blending Alcohol with Ice Cream.

Topping Ideas – Because More Is More!

Turn your scoop into a wellness sundae with these delicious, textural additions:

• Crispy ginger snaps: Crumbled ginger biscuits add a delightful crunch and an extra layer of warming spice. The contrast between the creamy ice cream and the crisp biscuits creates a textural symphony in every bite.
• Honeycomb shards: These golden, airy pieces of honeycomb not only add a satisfying crunch but also intensify the honey flavour. As they melt slightly, they create pockets of sweet, sticky goodness throughout the ice cream.
• Candied lemon peel: Strips of candied lemon peel offer a zesty burst that complements the lemon in the ice cream. Their chewy texture and concentrated citrus flavour provide a sophisticated garnish that enhances the overall lemon profile.
• Bee pollen sprinkles: These tiny granules pack a nutritional punch and add a subtle floral note. They provide a unique visual appeal with their golden hue and offer a gentle crunch that doesn’t overpower the smooth ice cream.
• Chilli-chocolate sauce: For those who enjoy a bit of heat, a drizzle of chilli-chocolate sauce creates an intriguing flavour contrast. The rich chocolate complements the honey, while the chilli adds a warming kick that echoes the ginger’s heat.

FAQ’s

Q1: Can I make this recipe without an ice cream maker?

Yes! The article already includes a method for making ice cream without a machine. Simply pour the mixture into a freezer-safe container and stir vigorously every 30 minutes for 2-3 hours to break up ice crystals.

Q2: How long will this homemade ice cream keep?

Store in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5-10 minutes before serving to soften slightly.

Q3: Are honey, lemon, and ginger really beneficial for health?

Absolutely!

• Honey: Natural antibiotic with antibacterial properties
• Lemon: High in Vitamin C, boosts immunity
• Ginger: Anti-inflammatory, aids digestion, reduces nausea

Q4: Is this ice cream suitable for people with dietary restrictions?

The current recipe contains dairy and eggs. For alternative diets:

• Use coconut cream for a dairy-free version
• Substitute egg yolks with cornstarch for a dairy-free version

Q5: How much alcohol is actually in the toddy ice cream?

Only 2 tablespoons per batch, which adds flavour without significant alcoholic content. The alcohol also helps create a smoother texture.

Q6: Can I reduce the sugar content?

You can slightly reduce honey, but it plays a crucial role in preventing ice crystallisation. Consider using high-quality, less processed honey for more nutritional benefits.

The Final Scoop

Who said winter comforts have to be warm? Our Not-So-Hot Toddy ice cream brings a touch of playfulness to classic cold-weather flavours, transforming them into something refreshing, indulgent, and surprisingly soothing.

👉🏽 What other classic remedies deserve a frozen makeover? Elderflower sorbet? Echinacea granita? Tell us what you think in the comments section below.

We hope that you have enjoyed our article – Homemade Honey, Lemon & Ginger Ice Cream – A Not-So-Hot Toddy! – and that we have inspired you to give this warming yet cold recipe a go. If you have any questions, please drop us a comment below and we will be happy to get back to you.

Stay connected for more homemade ice cream inspiration! Share your homemade ice cream masterpieces with us on social media, and connect with a community of ice cream enthusiasts. Join us for mouthwatering recipes, expert tips, and exclusive updates. Follow us on Pinterest, Instagram, Facebook, and X by clicking on any of the social media icons below.

 Disclosure: This post contains affiliate links. If you click on these links and make a purchase, we may earn a small commission at no additional cost to you. This helps support our website and allows us to continue creating content. Thank you for your support!