Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Honeycomb Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 8 reviews

This Homemade Honeycomb Ice Cream recipe combines crunchy, golden honeycomb pieces with creamy, rich ice cream for a delightful treat. It features a homemade honeycomb candy that is folded into a luscious mixture of whipped double cream and condensed milk, then frozen to perfection. Ideal for a special dessert that’s both impressive and easy to prepare, this no-churn ice cream delivers wonderful textures and flavors that everyone will love.

  • Total Time: 6 hours 25 minutes
  • Yield: 6 servings

Ingredients

Honeycomb

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

Ice Cream Base

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

Instructions

  1. Prepare the baking tin: Line a 23cm square baking tin or tray with non-stick baking paper. This will hold the hot honeycomb, so ensure the surface underneath can withstand heat for any spills.
  2. Heat the golden syrup: In a large pan (choose one larger than you expect due to foaming), add the golden syrup and heat gently for about 1 minute until very runny.
  3. Add and cook sugar mixture: Add the caster sugar without stirring, bring to a boil while swirling the pan frequently to prevent burning. Continue boiling for 3 minutes, swirling regularly to avoid burning, timing precisely.
  4. Add bicarbonate of soda: Remove the pan from heat, quickly add the bicarbonate of soda and stir confidently but briefly to dissolve it completely. The mixture will froth up intensely, so be cautious.
  5. Set the honeycomb: Pour the frothy mixture into the prepared tin or tray and leave untouched for about 1 hour to cool and set completely.
  6. Chop the honeycomb: Once cool and set, roughly chop the honeycomb into small pieces suitable for folding into ice cream.
  7. Prepare the ice cream tin: Line a 900g (2lb) loaf tin with cling film, leaving enough overhang to cover the ice cream later.
  8. Whip the cream: Pour the double cream into a large mixing bowl and whisk with an electric mixer until soft peaks form.
  9. Add condensed milk: Gently whisk in the condensed milk and continue whisking until the mixture thickens.
  10. Fold in honeycomb pieces: Carefully fold the chopped honeycomb evenly through the thickened cream mixture.
  11. Freeze the ice cream: Transfer the mixture into the prepared loaf tin, smooth the top, cover with cling film, and freeze for at least 6 hours until solid.
  12. Serve: Remove the ice cream from the freezer 5 minutes before serving to soften slightly. Slice and enjoy your homemade honeycomb ice cream!

Notes

  • Use a large pan for the honeycomb to accommodate frothing and avoid spills.
  • Do not stir the sugar while boiling to prevent premature crystallization; swirling the pan is enough.
  • Be very careful when working with hot sugar mixtures as they can cause severe burns.
  • Let the honeycomb cool completely to ensure it sets hard and chops easily.
  • For easier removal from the loaf tin, ensure the cling film has enough overhang.
  • Allowing the ice cream to sit out for a few minutes before serving improves texture and scooping.
  • Clean your pan immediately with hot water to remove any hardened sugar residues.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 6 hours
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

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