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I think honeycomb ice cream is my favorite ice cream of all time! This Homemade Honeycomb Ice Cream recipe is my super easy and delicious version. Think of it as a ‘cheat’s ice cream.’ Imagine 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 favorite desserts…
Table of Contents
I think there is a big misconception that homemade ice cream is complicated and needs an ice cream machine. But this isn’t always the case, and this recipe is a great example! The secret? Sweetened condensed milk! I added homemade honeycomb to this recipe, but the base uses just 2 ingredients. It is almost unbelievably easy and you can customize it with all sorts of ingredients. Trust me, once you start making your own ice cream, there is no going back…
Why you’ll love this recipe
- It is simple and uses just 5 ingredients you probably already have in your fridge and pantry.
- 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 desserts.
- It is full of flavor 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
- Golden syrup – This is one of the base ingredients for the homemade honeycomb. It creates the most delicious sweet, buttery flavor. Lyle’s is easy to find in the US too.
- Superfine sugar (caster sugar) – A key ingredient for the base of the honeycomb ice cream. Don’t be tempted to swap for brown sugar because it has more moisture and will impact the texture and set.
- Baking soda (bicarbonate of soda) – This reacts with the sugar to create the light, bubbly texture that honeycomb is so famous for.
- Heavy cream (double cream) – You must use heavy cream here; light (single) cream won’t whip up or set as well.
- Sweetened condensed milk – I always have a can of sweetened condensed milk in my pantry. It is so good for whipping up a batch of easy fudge or super easy no-churn honeycomb ice cream!
Substitutions and variations
Honeycomb: If you don’t want to make your own honeycomb, simply roughly chop a Crunchie bar (or, in the US, chocolate-covered sponge candy). You can also find honeycomb pieces in some supermarkets. They tend to be smaller, and about 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’ flavor! Maple syrup also works really well, but is more expensive.
Chocolate: Build on the crunchie bar vibes by adding dark chocolate to your honeycomb ice cream. Chopped dark chocolate chunks give it a deliciously crunchy texture. I also love to swirl in 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 flavor!
How to make honeycomb ice cream
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: For the honeycomb – Gently heat the golden syrup, add sugar and bring to a boil, swirling the pan to stop it from burning.
TWO: Remove from the heat and add the baking soda. Stir quickly and confidently – you don’t want to overmix it, but you do want it to be completely dissolved.
THREE: Pour into the prepared pan and leave for about 1 hour, or until set. Don’t touch it at all during this time because 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 mixer, 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 loaf pan and smooth over the top using a spatula. Cover with plastic wrap and freeze for at least 6 hours.
Tips from Margie’s kitchen
- Be patient: You want to make sure you 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, it should reach 300°F (150°C). Experience has taught me this is a gentle boil for 3 minutes.
- Whipped cream: Take care to whip the cream just to soft peaks because it will be whisked again once you add the condensed milk.
- 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 plastic wrap to lift the ice cream out of the loaf pan. 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.
- Remove from the freezer before serving: It is important to remove the honeycomb ice cream from the freezer a few minutes before serving to give it time to soften a little and make it easier to scoop.
Frequently asked questions
Yes! This recipe is designed to be made without an ice cream maker. Simply whisk heavy (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 flavors 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.
Honeycomb is a sweet, crunchy confection with a delicious toffee-ish flavor. You might have heard it called ‘cinder toffee’ or ‘hokey pokey.’ In the US, it’s often called sponge candy or seafoam candy. 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 flavor. If you haven’t made your own honeycomb, you have probably tried a chocolate-coated version in the form of a Crunchie bar.
Honeycomb ice cream keeps in the freezer in an airtight container for up to 2 months.
Some of my favorites:
On its own, it really doesn’t need much else!
With grated chocolate and chopped nuts on top – try toasted almonds or hazelnuts.
Sandwiched between two Chocolate Chunk Cookies as an ice cream sandwich.
On top of Fudgy Chocolate Brownies or Chocolate Chip Cookie bars.
As an ice cream sundae with all the toppings.
With Apple and Blackberry Crumble.
Although I haven’t tried it, you could try using a vegan whip-able cream and Carnation’s Vegan Condensed Milk.
Other recipes you might enjoy
If you liked the sound of this Homemade Honeycomb Ice Cream, try my Baileys Ice Cream, No-Bake Biscoff Cheesecake, or my Frozen Berries with Hot White Chocolate Sauce. My Melt-in-the-Middle Chocolate Puddings, Self-Saucing Chocolate Pudding, and Chocolate Chip Skillet Cookie all go well with honeycomb ice cream.
Easy Baking Recipes
Chocolate Chip Cookie Bars
Puddings
Banana Tiramisu
Puddings
Easy Homemade Pistachio Cream
Easy Baking Recipes
Moelleux au Chocolat (Melt in the Middle Chocolate Cake)
If you tried this Honeycomb Ice Cream or any other recipe on the site, please do leave a comment and let us know how it went!
Homemade Honeycomb Ice Cream
Ingredients
- 2 tbsp golden syrup
- 5 oz superfine sugar (caster sugar), about 2/3 cup
- 1 tsp baking soda (bicarbonate of soda)
- 20 fl oz heavy cream (double cream), about 2 1/2 cups
- 1 (14-oz) can sweetened condensed milk
Instructions
- Line a 9-inch (23 cm) square baking pan or baking sheet with parchment paper. This is for the honeycomb, which will be very hot, so make sure it’s on a heatproof surface in case of spills.
- Next, take a large saucepan (the honeycomb mixture will froth up a lot, so choose a pan larger than you think) and add the golden syrup. Place over gentle heat for about 1 minute, or until the syrup becomes very runny.
- Add the sugar and bring to a boil, swirling the pan to stop it from burning (don’t stir). Once boiling, continue to cook for 3 minutes, swirling often to prevent it from burning. Do time it, and don’t guess.
- Remove from the heat and add the baking soda (bicarb of soda). Stir quickly and confidently – you don’t want to overmix it, but you do want it completely dissolved. Take care; it will really froth up.
- Pour into the prepared pan and leave for about 1 hour, or until set. Don’t touch it at all during this time, as it will be VERY hot. See the tips for how to clean your pan right away!
- Once the honeycomb has completely cooled, roughly chop into small-ish pieces.
- Next, line a 9×5-inch (2 lb) loaf pan with plastic wrap, making sure you have enough overhanging the sides. Set aside.
- Pour the cream into a large mixing bowl and, using an electric mixer, whisk until you have soft peaks.
- Add the sweetened condensed milk and whisk again until thickened.
- Fold in the homemade honeycomb chunks until evenly distributed throughout.
- Pour into the prepared loaf pan and smooth over the top using a spatula. Cover with plastic wrap and freeze for at least 6 hours.
- Remove from the freezer 5 minutes before serving. Enjoy!
Notes
Make-ahead and storage
To store: Honeycomb ice cream keeps in the freezer in an airtight container for up to 2 months.More quick tips
- Be patient: Make sure you 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, it should reach 300°F (150°C).
- Top tip for cleaning: As soon as you’ve finished with the pan, pop it in the sink, fill it with hot water from the tap and dish soap, and the honeycomb will come off very easily. Don’t leave it to sit and harden, or you’ll never get it off.
- Cheat’s honeycomb: If you don’t have time to (or prefer not to) make your own honeycomb, some chopped-up Crunchie bars are delicious.
- Chocolate-dipped honeycomb: This honeycomb is great as a snack or a homemade gift. I like to chop it into shards, dip in dark chocolate, and sprinkle with sea salt. So delicious.
- Remove from the freezer before serving: It is important to remove the ice cream from the freezer a few minutes before serving to give it time to soften a little and make it easier to scoop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In NZ, they call honeycomb hokey pokey. Hokey Pokey ice cream is iconic there. The cream is different from what we get here in Canada, naturally sweeter. It’s a beautiful thing!
This ice cream is so so so delicious. Perfect recipe. it tastes better than store bought.
Amazing! Will be making all the time now
This ice cream is sublime. I keep making it for special occasions. THANK YOU!!!
Oh I’m so pleased! Margie x
Is the condensed milk sweetened?
Hi! Yes, condensed milk is evaporated milk with added sugar. Sweetened evaporated milk is condensed milk, but there’s no such thing as unsweetened condensed milk — that’s just evaporated milk. Does that make sense? Hope it helps! Margie