Honeycomb Ice Cream

Posted by Sue Tranter on

Yummy ice cream to settle those sweet cravings, perfect for this warmer weather - you'll never buy ice cream again!
  • 100g honeycomb, bashed into small chunks
  • 300ml pot double cream
  • 300ml whole milk
  • 100g caster sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract


  1. Put your milk and cream in a saucepan and heat until just below boiling.

  2. Meanwhile whisk the sugar, eggs yolks and vanilla extract in a large mixing bowl. While whisking, slowly pour in the hot milk mixture until combined.

  3. Wipe out your saucepan and pour the mixture back in, cook over a low heat, stirring all the time until the custard has thickened and just coats the back of your wooden spoon. Leave to cool.

  4. Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks, freeze until solid.

If you don't have an ice cream maker follow the method below:

Swap all the ingredients except the honeycomb for:

  • Half a 397g can of condensed milk
  • 600ml pot of double cream
  • 1 tsp vanilla extract
Place the ingredients in a big mixing bowl then beat with an electric whisk until really thick. Fold through the honeycomb then transfer to a freezer container and freeze until solid.


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