Attach a candy thermometer to a heavy pot and combine granulated raw cane sugar, strong brewed coffee, and light corn syrup. Cook over medium-high heat until it reaches 270°F, stirring gently.

Coat a baking sheet with nonstick spray, ensuring a smooth release later. Have the baking soda measured and ready for the next step.

Increase the heat to high and continue stirring until the mixture reaches 305°F. It should bubble vigorously and change color slightly.

Quickly whisk in the baking soda until fully combined, causing the mixture to foam up. Pour it onto the prepared baking sheet and let it cool completely before breaking into pieces.

In a saucepan, heat the heavy cream (don’t let it boil). Steep the Ceylon tea leaves and instant coffee for about 30 minutes to infuse flavors, then strain and cool.

In a separate bowl, mix the sweetened condensed milk with the pure vanilla extract until smooth.

Whip the cooled cream using a hand mixer until stiff peaks form to add lightness and volume.

Fold a portion of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the remaining whipped cream.

In a freezer-safe container, layer the ice cream mixture and pieces of coffee honeycomb, pressing parchment paper on top to prevent ice crystals. Freeze for 6 hours or up to 2 weeks.