Caramelized Bee Pollen Ice Cream Affogato

Hi! If you’re looking for a mid-week or mid-day pick-me-up, I have the best one for you. This Caramelized Bee Pollen Ice Cream Affogato is just sweet enough and full of caffeine to get you energized.

This ice cream is extra thick and creamy because of the higher cream content used than in most ice cream recipes. I personally like using a higher heavy whipping cream content, especially when making affogatos, because it imitates a creamer-like-consistency more once the espresso shot is poured on top. The ice cream consistency itself is also much fluffier and lighter after churning, while still being so decadent and rich and creamy.

Now let’s break down what bee pollen is exactly. Bee pollen is a mixture of flower pollen, nectar, enzymes, honey, wax and bee secretions. I know that sounds kind of scary, but it’s actually extremely tasty and even more beneficial for your health. In fact, it has so many health benefits that some countries’ national medical organizations recognize it as a medicine. It is widely used for medicinal purposes across the world for its high antioxidant content and its other benefits, including its ability to:

• relieve inflammation

• boost liver health

• strengthen the immune system

• ease symptoms of menopause

• reduce stress

• lower heart disease

• kill bacteria/prevent infections

• speed up healing

Just to name a few.

A common misconception is that been pollen is the same thing as honey. While really similar, it’s definitely not. Honey has been known for its many health benefits as well, but bee pollen has an overwhelmingly greater amount, and it’s also lower in sugar and higher in protein content than honey.

Now for the taste and texture. Honey is a viscous liquid and bee pollen is essentially a soft-ish dried golden seed. The flavor of bee pollen is a little bit stronger, slightly less sweet, and much nuttier than honey. For the purpose of this recipe, I wouldn’t recommend substituting honey for the bee pollen, as it might turn out too sweet - but more power to you. I found my bee pollen at the local Walmart in my very small town, so I’m sure you can come across it too. It’s also similarly priced as honey and lasts way longer than honey does, in my. experience.

This ice cream isn’t enhancing the health benefits of bee pollen, that’s for sure. I definitely used it more for its flavor purposes in this recipe. Other ways I like to utilize bee pollen is in salads, on top of smoothie bowls, or in oatmeal.

The combination of the bee pollen with the caramel is definitely a bit strong and very sweet, so that’s why I like the added espresso on top to balance it out. If you’re not into coffee, I also really like it with a spoonful of salted peanut butter mixed in - what’s a better combo than peanut butter and honey anyway?

If you don’t have an espresso machine, there are other ways to brew espresso using a Moka pot or french press - and you can always use two ounces of plain black coffee instead.

Caramelized Bee Pollen Affogato

• 2.5 cups milk (I recommend 2% or whole milk), room temperature

• 1.5 cups heavy whipping cream + 1/2 cup heavy whipping cream, separated and at room temperature

• 1/2 cup granulated sugar

• 1 cup brown sugar

• 3/4 cup bee pollen

• 1/4 cup butter (1/2 stick)

• 1 tsp. baking soda

• 1 tsp. vanilla extract

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground turmeric (optional - I added for color and a hint of spice)

• 1/4 tsp. ground nutmeg

• 1/4 tsp. sea salt

• 2 ounces of espresso per serving

• honey + extra bee pollen for topping (optional)

Start by caramelizing the bee pollen. In a large saucepan over medium-high heat, melt the brown sugar and granulated sugar together to begin to form a caramel. Once the sugars are bubbling, add the butter, bee pollen, and 1/2 cup of the room temperature heavy cream. Stir and keep on medium-high heat until the sugars dissolve completely into the cream and the mixture begins to boil. Once it is brought to a boil, turn the heat down to low, add the baking soda, and mix vigorously to make sure it doesn’t overflow. Once the caramel settles down, add the spices, vanilla, and rest of the cream and milk. Stir to combine and once again, bring to a low boil. Once it has maintained a steady low boil for about 1 minute, turn the heat off and let cool completely, stirring occasionally to make sure a film doesn’t form on top.

Once the mixture is completely cool, strain the mixture and transfer to your ice cream maker, and let churn according to its instructions. Place in the freezer for at least another hour or two before serving to completely set. If you don’t have an ice cream maker, pour the strained mixture into a large container and let freeze halfway through. Stir, and freeze again until solid.

To make the affogatos, serve a scoop of ice cream in a glass and top with a drizzle of honey and sprinkle of bee pollen, if desired. Top with a double shot (2 oz) of espresso and enjoy!