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Homemade Honeycomb Ice Cream: Easy No-Churn Delight

This Homemade Honeycomb Ice Cream is an easy no-churn dessert that combines creamy texture with crunchy honeycomb pieces, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 3 minutes
Setting Time 1 hour
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Honeycomb
  • 150 g golden syrup Can substitute with runny honey or maple syrup.
  • 200 g caster sugar Do not substitute with brown sugar.
  • 1 teaspoon bicarbonate of soda Creates the honeycomb’s light texture.
For the Ice Cream Base
  • 500 ml double cream Use heavy cream.
  • 397 g sweetened condensed milk Ensure to use sweetened.

Equipment

  • Large Pan
  • mixing bowl
  • Electric mixer
  • loaf tin
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. In a large pan, gently heat the golden syrup over medium heat until runny. Add the caster sugar and boil for 3 minutes.
  2. Remove from heat, stir in bicarbonate of soda until dissolved. Pour into a lined tin and let it set for 1 hour.
  3. While the honeycomb is setting, whip the double cream until soft peaks form. Fold in condensed milk until thick and combined.
  4. Once the honeycomb is set, break it into pieces and fold into the cream mixture.
  5. Pour the mixture into a lined loaf tin, smooth the top, cover, and freeze for at least 6 hours.
  6. Before serving, soften the ice cream slightly and scoop using an ice cream scoop dipped in hot water.

Notes

For a quicker version, substitute homemade honeycomb with chopped Crunchie bars. Store in an airtight container for up to 2 months.