Honeycomb Ice-Cream

Hello, lovely friends! Today I’m updating the very first recipe I ever shared to the blog: Honeycomb Ice-Cream. This post is very close to my heart, and I genuinely can’t believe it’s taken me eight years to get around to updating it! There are so many great things about this recipe, but I’ll just share a few quickly. One: it’s really more about assembling the ingredients than actually doing any work. Two: it’s no-churn – a literal dream come true! Three: it’s far more luxurious and creamy than any store bought alternative. It’s so simple, I just know you’re going to love it.

Let’s!

HERE’S WHAT WE’LL NEED:

• double cream // I’m pretty sure I’ve made many an ice-cream over the years with plain old regular cream, but it always works better when made with double. It’s more luscious and fatty, which is exactly right in a homemade ice-cream.

• condensed milk // a 397g can of condensed milk. I had to fight with my can opener for this, but it was worth the battle.

• vodka // one tablespoon only. Vodka stops the ice-cream from crystallizing in the freezer, so it’ll always stay extra creamy and dreamy.

• honeycomb // or whatever add-in you have on hand. Chocolate chunks, nuts, cookie dough – anything!

HERE ARE THE STEPS WE’LL TAKE:

• we need to tackle the honeycomb first, thank goodness it’s so easy! Sugar, water, & golden syrup come together on the hob, before we add a dash of bicarb to make the whole thing fizz up. I poured my honeycomb out onto a sheet of baking parchment and left it to cool for 5-minutes.

• while the honeycomb cools, we make our ice-cream base. The double cream gets whipped to soft peaks, before we pour in our condensed milk & vodka. A little rewhip later, and we’re ready to go.

• the cooled honeycomb shatters so satisfyingly – have a little fun with it before chopping it finely with a sharp knife. I like to leave some larger bits for a chunkier bite.

• chopped honeycomb gets folded gently into the cream mixture. We need to be gentle to keep the air in the mixture, but also we need to evenly disperse our honeycomb.

• transfer the honeycomb ice-cream to a freezer safe container, smooth the top, and leave to chill in the freezer.

That’s it! T-minus 8 hours until ice-cream.

Enjoy!

Honeycomb Ice-Cream

No churn ice-cream, studded with chunks of homemade honeycomb. Lusciously creamy and luxurious.

Yield: 1 LITRE, JUST UNDER

Author: Passionate Baker

INGREDIENTS

for the honeycomb

• 125 g caster sugar

• 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

DIRECTIONS

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.

NOTES

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

Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!

If you make this, please tag me on Instagram!

For the sake of posterity, here is the original post shared with this recipe:

This Honeycomb Ice-Cream is, without a doubt, the best homemade ice-cream that I’ve ever eaten. And the recipe is so simple! I’ve included how to make the honeycomb from scratch, but if you’re short on time then you could always just break up a Crunchie bar or something. Enjoy!