Creamy Honeycomb Ice Cream with Crunchy Sweet Surprise

Indulge in this Honeycomb Ice Cream, a creamy delight with a crunchy surprise, perfect for impressing your friends and family.

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Prep Time 15

Cook Time 15

Cooling Time 1

Total Time 1 30

Servings: 6 scoops

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Honeycomb

200 g Golden Syrup Try runny honey for a different twist.
100 g Caster Sugar Avoid brown sugar for desired texture.
1 teaspoon Bicarbonate of Soda No substitutes recommended.

For the Ice Cream Base

600 ml Double Cream (Heavy Cream) Single cream won't whip properly.
397 g Condensed Milk Sweetened evaporated milk is a potential substitute.

Equipment

Saucepan
mixing bowl
electric mixer
loaf tin

Method

Preparation Steps

Gently heat 200g of golden syrup in a medium saucepan over low heat until bubbling.
Stir in 100g of caster sugar and bring the mixture to a boil. Bubble for exactly 3 minutes.
Remove from heat, quickly stir in 1 teaspoon of bicarbonate soda, pour into a lined tin, and cool for 1 hour.
Whip 600ml of double cream in a large bowl until soft peaks form.
Fold in 397g of condensed milk into whipped cream until combined.
Chop cooled honeycomb into bite-sized chunks and fold into the cream mixture.
Pour the mixture into a lined loaf tin, smooth the top, cover, and freeze for at least 6 hours.
Remove from the freezer a few minutes before serving for easier scooping.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 70mgSodium: 50mgPotassium: 150mgSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Perfect for gatherings and customizable with added ingredients like nuts or chocolate. Enjoy fresh or store properly for later.

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