Honeycomb Ice-cream

This is, without a doubt, the best homemade ice-cream that I’ve ever eaten & on top of that the recipe is so simple. This recipe includes how to make the honeycomb, but if you’re short on time (not that the honeycomb takes a long time, it’s extremely speedy) then you could always just break up a Crunchie bar or something. Enjoy!


  • 1 pint of whipping cream
  • 1 tin of condensed milk
  • 2 tablespoons of golden syrup
  • 5 tablespoons of white sugar
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of vodka


For the honeycomb:

  1. Place the sugar and the syrup in a saucepan and cook over a low heat until the sugar melts. Then, rapidly boil until the caramel is a mild gold in colour, careful so as it doesn’t burn. Remove from the heat and sift over the bicarbonate of soda. Stir the frothy mixture and pour it onto a greased baking sheet for cooling.
  2. Once cooled, break the honeycomb into small, bite-sized chunks. 

For the ice-cream:

  1. Whip the cream until it becomes floppy & then beat in the condensed milk, along with the vodka. Continue beating until the mixture is quite stiff. The vodka stops the ice-cream freezing while it is being stored in the freezer, meaning you can keep it for much longer than other homemade ice-creams without it turning into a frozen block. 
  2. Fold in the pieces of honeycomb, as well as any crumbs, and then scrape the finished ice-cream into a freezer proof bowl and freeze for about 8 hours or leave it overnight. The vodka in the recipe also means that this ice-cream does not have to be stirred while it freezes. 

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