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–+ servings
Honeycomb Ice Cream

Silky Honeycomb Ice Cream That’s No-Churn and Delicious!

Experience the delightful crunch of homemade Honeycomb Ice Cream, a no-churn dessert that's creamy, customizable, and perfect for summer.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 scoops
Course: Desserts
Cuisine: Homemade
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honeycomb
  • 200 g Golden Syrup Substitute with runny honey or maple syrup if desired.
  • 200 g Caster Sugar Avoid brown sugar for this recipe.
  • 1 teaspoon Bicarbonate of Soda Essential for airy texture.
For the Ice Cream
  • 500 ml Double Cream Single cream won't whip adequately.
  • 397 g Condensed Milk Provides creaminess and sweetness.

Equipment

  • Large pan
  • Loaf tin
  • Electric mixer
  • Spatula
  • cling film

Method
 

Preparation Steps
  1. In a large pan, gently heat 200g of golden syrup over medium heat until simmering. Add 200g of caster sugar and swirl to melt without burning. Boil for about 3 minutes until it turns slightly golden and thicker.
  2. Quickly stir in 1 teaspoon of bicarbonate of soda; the mixture will froth. Pour into a tin and let it set for at least 1 hour.
  3. Line a loaf tin with cling film, ensuring smooth overhang for easy removal.
  4. Whisk 500ml of double cream in a large bowl until soft peaks form, about 3-4 minutes.
  5. Gently fold in 397g of condensed milk until smooth and creamy.
  6. Chop the set honeycomb into bite-sized pieces and fold gently into the creamy mixture.
  7. Transfer the mixture into the loaf tin, smoothing the top. Cover tightly with cling film and freeze for a minimum of 6 hours.
  8. Let the ice cream sit at room temperature for 5 minutes before serving. Unwrap, slice, and enjoy!

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 60mgPotassium: 150mgSugar: 24gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the freezer for up to 2 months. For best texture, consume within 3 days if stored in the fridge.

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