Honeycomb Ice Cream

No Churn Honeycomb Ice Cream


I don't particularly have a sweet tooth too much, but when it comes to anything honeycomb or caramel, I will be the first in the queue, so I HAD to learn how to make it. (Turns out making honeycomb is a bit like a science experiment, so I had a great time). Mix the honeycomb with cream, bung it in the freezer, and Bob's your uncle, you basically run an ice cream parlour.

Makes: 1 tub

Cooking time: 30 mins + overnight freezing


For the Honeycomb:

  • 200g Caster Sugar
  • 5 tbsp Golden Syrup
  • 2 tsp Bicarbonate of Soda

For the Ice Cream:

  • 600ml Double Cream
  • 1/2 of a 397g can of Condensed Milk
  • Dash of Vanilla Essence


  1. Start off by making your honeycomb. You want all your ingredients weighed out and ready as it all happens quite quickly. Line a baking tray with baking parchment and put aside.
  2. Put your sugar and syrup in a (deep) saucepan on a low heat, mixing until the sugar dissolves. Turn the heat up under the saucepan and watch it bubble away until all the foamy bubbles begin disappearing and the caramel looks like a clear amber colour (~3 mins ish).Tip: Don't take this off the heat too early, wait for the amber colour. The syrup needs to get to a certain temp for the honeycomb to be crunchy. Taking it off early means you will more likely have a tray of toffee!
  3. At this point, immediately take off the heat and add the bicarb, stirring with a wooden spoon while it produces foam. Quickly tip the foam (being careful not to get any on you as this it is VERY hot) onto the baking parchment and leave to cool for about an hour. Told you it was cool to make.
  4. Once the honeycomb looks nearly cool, begin whisking your ice cream ingredients together with an electric whisk. Whisk until thick and light (~3 mins ish).
  5. Break up the honeycomb into lots of little bits and stir in with your cream mixture. Spoon into a tub and sprinkle more honeycomb on top.
  6. Put in the freezer overnight.
  7. Enjoy in the sun, scooped onto a wafer cone (the cheap ones, not the posh ones; cheap ones taste better), and feel like a child again getting ice cream all around your mouth.

Serving Note: Best served listening to The Beatles, "Here Comes The Sun."

Honeycomb Ice Cream

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