Name: Honeycomb ice cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: about 100g honeycomb bashed with a rolling pin into small chunks; 300ml pot double cream; 300ml whole milk; 100g caster sugar; 3 large egg yolks; 1 tsp vanilla extract

Home
Recipes
Honeycomb ice cream

Honeycomb ice cream

Sarah Cook

Save recipe

Serves 6 - 8

Easy

Prep: 10 mins

Cook: 20 mins

plus freezing

A star rating of 4.8 out of 5.11 ratingsRate

loading...

Learn how to make your own honeycomb ice cream. If you don't have an ice cream maker, see the tip below for an alternative method

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate fondant

A star rating of 4.9 out of 5.304 ratings

Basic pancakes

A star rating of 3.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

about 100g honeycomb

bashed with a rolling pin into small chunks

For the ice cream machine

300ml pot double cream
300ml whole milk
100g caster sugar
3 large egg yolks
1 tsp vanilla extract

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (8)

kcal320
fat24g
saturates14g
carbs24g
sugars23g
fibre0g
protein3g
salt0.1g

low

Method

step 1

Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
step 2

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

Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. If you don’t have an ice cream machine, please see the tip below.

RECIPE TIPS

WITHOUT AN ICE CREAM MACHINE

If you don't have an ice cream machine, swap all the ingredients, except the honeycomb for: half a 397g can of condensed milk, 600ml double cream, 1 tsp vanilla extract. Place those ingredients in a big bowl, then beat with an electric whisk until really thick. Fold through the honeycomb, transfer to a freezer container and freeze until solid. (Please note, this will affect the nutritional value.)

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now