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Honeycomb Ice-Cream

No churn ice-cream, studded with chunks of homemade honeycomb. Lusciously creamy and luxurious.
Servings: 1 litre, just under
Author: Passionate Baker


for the honeycomb

  • 125 g caster suguar
  • 2 tbsp golden syrup*
  • 1 tbsp water
  • 1 tsp bicarbonate of soda

for the ice cream

  • 475 g double cream
  • 397 g condensed milk (1 tin)
  • 1 tbsp vodka


for the honeycomb

  • Prepare a baking sheet with parchment paper. Set aside.
  • In a pot, whisk together the sugar, golden syrup, & water. Using a clean hand, run a damp finger around the edges of the pot, ensuring there are no sugar granules stuck to the sides.
  • Place the pot over a medium heat, and - without stirring - bring the mixture to 150°C on a thermometer.
  • Once the sugar hits 150°C, remove from the heat & add the bicarbonate of soda. Quickly whisk the mix together, being careful, as it will bubble. The more you mix it the smaller the bubbles in your honeycomb will be.
  • Quickly pour the honeycomb onto the prepared baking sheet and spread as much as you can. It sets quickly, so work fast. If you didn't get to spread it too much, don't worry about it. Leave to cool before breaking into bite-sized shards.

for the ice cream

  • In a large bowl, use an electric whisk to beat the cream until soft peaks form.
  • Add the condensed milk & vodka to the bowl; whisk again to bring back to soft peaks.
  • Using a spatula, fold through the honeycomb chunks until evenly dispersed.
  • Pour into a freezer safe container and pop into the freezer for 6-8 hours.


* any type of inverted sugar will work here, so don't panic if you only have honey etc. on hand.