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Homemade Honeycomb Ice Cream

Homemade Honeycomb Ice Cream: Delight Without an Ice Cream Maker

Indulge in creamy homemade honeycomb ice cream with crunchy pieces, all without an ice cream maker.
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Prep Time 15 minutes
Cook Time 3 minutes
Freezing Time 6 hours
Total Time 6 hours 18 minutes
Servings: 4 servings
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honeycomb
  • 150 g golden syrup Can be swapped with honey or maple syrup.
  • 100 g caster sugar Do not use brown sugar.
  • 1 tsp bicarbonate of soda Creates airy texture.
For the Ice Cream Base
  • 600 ml double cream Use double cream for best results.
  • 397 g sweetened condensed milk For creamy sweetness.

Equipment

  • Large Pan
  • Bowl
  • loaf tin
  • whisk

Method
 

Making the Ice Cream
  1. Prepare Honeycomb: Heat golden syrup in a pan. Add caster sugar and boil for 3 minutes, swirling. Remove from heat, stir in bicarbonate of soda, and pour into a lined tray. Let set for 1 hour.
  2. Make Ice Cream Base: Whip the double cream to soft peaks. Fold in sweetened condensed milk until combined.
  3. Incorporate Honeycomb: Break set honeycomb into chunks and fold into the cream mixture.
  4. Freeze: Transfer mixture into a lined loaf tin, smooth the top, and freeze for at least 6 hours.
  5. Serve: Remove from freezer for 5 minutes before scooping to soften.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 50mgPotassium: 150mgSugar: 26gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

Optional: Drizzle with chocolate sauce before serving.

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