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Homemade Honeycomb Ice Cream Recipe

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4 from 2 reviews

A luscious homemade honeycomb ice cream featuring crunchy, caramelized honeycomb chunks folded into rich, creamy whipped double cream and condensed milk. This no-churn recipe combines the sweet, airy texture of golden honeycomb with smooth ice cream, perfect for a delightful dessert treat.

Ingredients

Honeycomb

  • 2 tbsp golden syrup
  • 140 g caster sugar
  • 1 tsp bicarbonate of soda

Ice Cream Base

  • 600 ml double cream
  • 1 x 397 g tin condensed milk

Instructions

  1. Prepare the Baking Tin: Line a 23cm square baking tin or tray with non-stick baking paper, making sure it is placed on a heat-safe surface to handle hot honeycomb spills.
  2. Cook the Honeycomb Syrup: In a large pan, add 2 tbsp golden syrup and heat gently for about 1 minute until very runny. Add 140 g caster sugar, bring to a boil without stirring (swirling the pan instead), and simmer for 3 minutes while swirling regularly to avoid burning.
  3. Add Bicarbonate of Soda: Remove the syrup from heat, quickly add 1 tsp bicarbonate of soda, and stir swiftly but cautiously as the mixture will froth vigorously.
  4. Set the Honeycomb: Immediately pour the frothy mixture into the prepared tin and leave undisturbed for about 1 hour to cool and set completely.
  5. Chop Honeycomb: Once cooled and set, roughly chop the honeycomb into small pieces for folding into the ice cream base.
  6. Prepare Ice Cream Container: Line a 900g (2lb) loaf tin with cling film, leaving enough overhang for easy removal later, and set aside.
  7. Whip Cream: Pour 600 ml double cream into a large mixing bowl and whisk with an electric mixer until soft peaks form.
  8. Add Condensed Milk: Fold in a 397 g tin of condensed milk and whisk again until the mixture thickens.
  9. Combine Honeycomb and Ice Cream Base: Gently fold the chopped honeycomb pieces into the whipped cream and condensed milk mixture until evenly distributed.
  10. Freeze the Ice Cream: Pour the mixture into the prepared loaf tin, smooth the top with a spatula, cover with cling film, and freeze for at least 6 hours until firm.
  11. Serve: Remove the ice cream from the freezer 5 minutes before serving to soften slightly for easier scooping. Enjoy your homemade honeycomb ice cream!

Notes

  • Scroll up for a detailed step-by-step guide on making honeycomb ice cream.
  • Storage: Store honeycomb ice cream in an airtight container in the freezer for up to 2 months.
  • Be patient cooking the honeycomb syrup; boiling for a full 3 minutes ensures a crisp texture. Aim for 150°C with a thermometer for precision.
  • Cleaning tip: Immediately soak the pan in hot soapy water after cooking to dissolve hardened honeycomb residue easily.
  • Cheat’s honeycomb option: Use chopped Crunchie bars if short on time or prefer not to make homemade honeycomb.
  • Chocolate dipped honeycomb makes an excellent snack or gift—dip chopped honeycomb in dark chocolate and sprinkle with sea salt.
  • Remove ice cream before serving to allow slight softening and easier scooping.
  • For a vegan version, consider using vegan whippable cream and vegan condensed milk alternatives, though this is untested.

Find it online: https://flavorspath.com/homemade-honeycomb-ice-cream-recipe/