Homemade Honeycomb Ice Cream

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Have you ever tried the famous Salcombe Dairy Honeycomb Ice Cream? It is possibly my favourite ice cream of all time. I can (and do) grab a spoon and eat it straight from the tub. Oops. This Homemade Honeycomb Ice Cream recipe is my super easy version. Think of it as a ‘cheat’s ice cream’. Imagine a blissfully creamy ice cream with sweet, crunchy honeycomb pieces. Honestly, it has the most dreamy melt-in-the-mouth texture that never gets icy. Perfect to serve on its own or alongside your favourite cosy puddings…

I think there is a big misconception that homemade ice cream is complicated and needs an ice cream machine. However, it is possible to make delicious homemade ice cream without an ice cream machine. The secret? Condensed milk! I added homemade honeycomb to this recipe, but the base uses just 2 ingredients. It is almost unbelievably easy and you can customise it with all sorts of ingredients. Trust me, once you start making your own ice cream, there is no going back…

Why you will love this Homemade Honeycomb Ice Cream recipe:

It is simple and uses just 5 ingredients you probably already have in your fridge and cupboards.
It can be made ahead so it is an ideal simple dinner party dessert.
It is perfect to serve as a lighter dessert or alongside other puddings.
It is full of flavour and texture thanks to the sweet condensed milk, crunchy honeycomb chunks and creamy whipped cream.
It is super versatile. You can switch up the honeycomb for chopped chocolate, nuts or chocolate pieces and drizzle in different sauces.
It has no eggs so you don’t have to worry about serving homemade ice cream with partially cooked eggs to friends and family. This is an egg-free ice cream everyone can enjoy!

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Golden syrup - this is one of the base ingredients for the homemade honeycomb. It creates the most delicious sweet, buttery flavour.

Caster sugar - this is key for the base of the Homemade Honeycomb Ice Cream. Don’t be tempted to swap for brown sugar as they have more moisture which will impact the texture and set.

Bicarbonate of soda - this reacts with the sugar to create the light, bubbly texture that honeycomb is so famous for.

Double cream - you must use double (heavy) cream in this recipe, single cream won’t whip up or set as well.

Condensed milk - I always have a tin of condensed milk in my cupboards. It is so good for whipping up a batch of easy fudge or super easy no-churn Homemade Honeycomb Ice Cream!

Substitutions and Variations:

Honeycomb: if you don’t want to make your own honeycomb, simply roughly chop a crunchie chocolate bar. You can also find honeycomb pieces in some supermarkets. They tend to be smaller, around the size of a chocolate chip. Alternatively, you could swap for fudge pieces.

Golden syrup: you can make honeycomb with runny honey instead of golden syrup. Unsurprisingly, it will have a more floral ‘honey’ flavour! Maple syrup also works really well, but is more expensive.

Chocolate: build on the crunchie chocolate bar vibes by adding dark chocolate to your Homemade Honeycomb Ice Cream. Chopped dark chocolate chunks add a deliciously crunchy texture. I also love to swirl through some glossy melted dark chocolate instead. The intensity of the dark chocolate complements the sweet honeycomb perfectly. However, you could use milk or white chocolate if you prefer.

Nuts: if you love a crunchy, creamy ice cream, throw in a handful of chopped nuts. Almonds and hazelnuts both work really well. Don’t forget to toast them first for extra flavour!

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: For the honeycomb - Gently heat the golden syrup, add sugar and bring to the boil, swirling the pan to stop it from burning.

TWO: Remove from the heat and shoot in the bicarbonate of soda. Stir quickly and confidently - you don’t want to overmix it but you do want it to be completely dissolved.

Pouring hot honeycomb mixture into baking tin

THREE: Pour into the prepared tin and leave for about 1 hour - or until set. Don’t touch it at all during this time as it will be VERY hot.

FOUR: Once the honeycomb has completely cooled, roughly chop into chunks.

FIVE: For the ice cream - Pour the cream into a large mixing bowl and, using an electric whisk, whisk until you have soft peaks. Add the condensed milk and whisk again until thickened.

SIX: Fold in the homemade honeycomb chunks until evenly distributed throughout. Pour into the prepared tin and smooth over the top using a spatula. Cover with cling film and freeze for at least 6 hours.

Cooking Tips:

Be patient: you want to make sure you do gently boil the mixture for 3 minutes, I set a timer. If you don't cook it enough the honeycomb will be soft and chewy. If you have a thermometer you will want it to reach 150c. Experience has taught me this is a gentle boil for 3 minutes.
Whipped cream: take care to whip the cream just to soft peaks as it will be whisked further with the addition of the condensed milk. If you over whip, it will split and you will eventually get something akin to butter.
Personalise: have fun with the filling. If you want to go down the crunchie chocolate bar vibes, swirl through some melted chocolate before pouring into the tin. Alternatively, stir in chopped chocolate chunks. You can use whatever chocolate you like. Personally, I like the intensity of dark chocolate to balance out the sweetness. Chopped toasted nuts are also a delicious addition.
The perfect scoop: for easy scooping, dip an ice cream scoop in hot water, dry on a clean cloth, then glide across the top and scoop down. You should get perfectly round, creamy scoops.
Slice and serve: if you want a cheffy presentation, use the overhanging cling film to lift the ice cream out of the loaf tin. Set onto a board and, using a hot, dry knife, cut into slices. Place onto plates and drizzle over chocolate sauce or melted chocolate. An extra sprinkling of honeycomb, chopped crunchie bar or toasted nuts is a delicious final flourish.

Frequently Asked Questions

Is it really possible to make ice cream without an ice cream machine?

Yes! With just 2 ingredients you can make ice cream! Simply whisk double cream with condensed milk to create a smooth, sweet and oh-so-creamy ice cream without ice crystals. You can swirl in all sorts of flavours and toppings too. No stirring every few hours - and definitely no ice cream maker required. This is the easiest ice cream you will ever make.

What is honeycomb?

Honeycomb is a sweet, crunchy confection with a delicious toffee-ish flavour. You might have heard it called ‘cinder toffee’ or ‘hokey pokey’. In the UK, Australia and New Zealand, recipes tend to use golden syrup. However, in America, they often use honey which gives a more floral flavour. If you haven’t made your own honeycomb, you probably have tried a chocolate-coated version in the form of a crunchie chocolate bar.

More FAQs

What can I serve with this Homemade Honeycomb Ice Cream?

This Homemade Honeycomb Ice Cream is so delicious that you can just scoop into bowls and dive in. Perfect for a simple make-ahead dessert. You can jazz it up by grating over some chocolate curls using a vegetable peeler. A drizzle of melted chocolate or chocolate sauce also tastes so good. I think dark chocolate works best as it balances the sweetness of the honeycomb. I sometimes add chopped toasted almonds or hazelnuts for extra flavour and texture. If you are feeling super fancy, you could even make a praline…

You can also use this Homemade Honeycomb Ice Cream as part of other puddings. Take your sticky toffee pudding or chocolate brownie to the next level by serving a scoop alongside. I also love making Homemade Honeycomb Ice Cream Sundaes with all sorts of sauces and toppings. Try layering scoops with drizzles of Biscoff, nutella, fruit coulis, melted nut butters and/or melted chocolate. Then think about the textures. Crumbled Brownie Bites or cookies, crushed biscuits, fudge pieces, chopped chocolate and/or fruit are all delicious. I like to take inspiration from popular desserts like apple crumble. Imagine scoops of Homemade Honeycomb Ice Cream with crunchy spiced crumble pieces and slow-cooked apple compote. Delicious! Alternatively, keep it simple with a Homemade Honeycomb Ice Cream Affogato. You just pop a scoop in a heat-proof glass or coffee cup and ‘drown’ in an espresso.

Other recipes you might enjoy:

If you liked the sound of this Homemade Honeycomb Ice Cream, I have lots of no-bake dessert recipes to try. My No-Bake Biscoff Cheesecake is super simple and uses just 5 ingredients. Imagine a crunchy biscuit base topped with creamy whipped Biscoff cheesecake and melted Biscoff. Yum! Also don’t miss my Frozen Berries with Hot White Chocolate Sauce. You are 3 ingredients, and 10 minutes, away from dessert heaven. Alternatively, why not make something to serve with this Homemade Honeycomb Ice Cream? My Melt-in-the-Middle Chocolate Puddings and rich Self Saucing Chocolate Pudding are utterly irresistible with a scoop of just-melting Honeycomb Ice Cream. It is also delicious with my Chocolate Chip Skillet Cookie. The perfect recipe to make on a cold and chilly autumn/winter day.

Made this recipe and loved it?

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