Mary Berry Ice Cream Honeycomb​

This one started as a “fancy dessert” attempt for a dinner party where I’d already over-promised on pudding. I figured ice cream would be easy. Pop it in the freezer, job done. What I didn’t expect was the honeycomb—it stole the show. I had people scraping their plates with spoons like toddlers.

But here’s the honest bit: I burnt the first batch. Watched the sugar too closely, then not closely enough. It turned bitter in a blink. And the clean-up? Looked like someone had glued toffee to every surface of my hob.

Round two, I watched that sugar like a hawk and used proper non-stick baking paper (do not skip that). The result: golden honeycomb crackle folded into velvety no-churn ice cream. It’s got crunch, it’s got creaminess, and it looks way fancier than the effort suggests.

The Secret Behind This Bake

It’s the magic duo of condensed milk and softly whipped cream—no ice cream maker needed. You get a silky texture without churning, and it freezes like a dream. The honeycomb brings contrast—sweet, crunchy, slightly chewy if you leave it a day (in the best way). And Mary’s method keeps it simple: no tempering eggs, no sugar thermometers. Just simmer, whip, fold, and freeze.

INGREDIENTS + WHY THEY MATTER

• Golden Syrup (4 tbsp) – Gives the honeycomb that deep, mellow sweetness. I once used light corn syrup—flavour was nowhere near as good.
• Caster Sugar (150g) – Melts quickly and evenly. Granulated can work, but you’ll get a coarser texture.
• Bicarbonate of Soda (2 tsp) – This is the puff-maker. Without it, your honeycomb’s just hard caramel.
• Double Cream (600ml) – Needs to be full-fat. Whips to soft peaks and gives the ice cream its rich base.
• Condensed Milk (397g tin) – Sweet, sticky, and magical. No churning needed thanks to this.

Making It Yours (Without Ruining It)

• Salted Honeycomb: I’ve stirred in a pinch of flaky sea salt before pouring out the honeycomb. Game-changer.
• Chocolate Dip: Drizzle melted dark chocolate over the finished loaf before slicing. Adds a lovely bitterness.
• Mini Portions: Line ramekins or silicone cupcake moulds for easy individual serves.
• Nutty Crunch: Fold in a handful of toasted almonds or pecans with the honeycomb.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Burnt honeycomb	Heated too fast or stirred after soda	Low heat, no stirring after bicarb goes in
Honeycomb stuck	Used greaseproof paper	Always use non-stick baking paper
Ice cream too hard	Overwhipped the cream	Stop at soft peaks, not stiff
Sticky honeycomb mess	Didn’t clean pan while warm	Fill with hot water and let it sit—melts off

HOW TO MAKE MARY BERRY’S ICE CREAM HONEYCOMB

1. Prep the Tin – Line a 2lb loaf tin with cling film. Place non-stick baking paper on a tray or heatproof surface nearby.
2. Make the Honeycomb – Gently melt golden syrup and sugar over low heat until smooth. Then simmer (no stirring!) for 5–6 mins until golden.
3. Bicarbonate Blast – Off the heat, stir in bicarb quickly. It’ll foam up like a science fair volcano. Pour onto paper. Don’t touch—just let it set 15 mins.
4. Whip the Cream – Beat cream to soft peaks. Stir in condensed milk gently.
5. Fold It Together – Break up ⅔ of the honeycomb and fold it into the creamy mix.
6. Freeze – Spoon into the lined tin, level the top, cover with cling film. Freeze 6 hrs or overnight.
7. Serve – Let sit 10 mins before slicing. Sprinkle the rest of the honeycomb on top.

TIPS FROM MY KITCHEN

• Use a silicone spatula to stir in the bicarb—easier to clean, and fast for mixing.
• If your honeycomb is too sticky to chop, freeze it for 10 mins first.
• I line the loaf tin with both cling film and parchment—it makes unmoulding smoother.
• I break the honeycomb by tapping with a rolling pin inside a sandwich bag—less mess.

STORAGE + SERVING

• Freezer: Best eaten within a week for max crunch. After that, honeycomb softens a bit—but still delish.
• Extra Honeycomb: Keep in an airtight tub at room temp. Avoid humidity, or it goes sticky.
• Serve With: A drizzle of espresso, warm brownie, or just on its own with a tiny spoon so it lasts longer (wishful thinking).

FREQUENTLY ASKED QUESTIONS

Q: Can I use shop-bought honeycomb?
A: Yep, Crunchie bars work too! Just crush and fold in like the homemade stuff.

Q: Do I need an ice cream maker?
A: Not at all. The whipped cream and condensed milk combo gives it that classic texture without any churning.

Q: Can I use single cream or whipping cream?
A: No—double cream is key. Single cream won’t whip, and your ice cream won’t set properly.

Q: Why did my honeycomb collapse?
A: Likely stirred too much after adding bicarb or didn’t pour it out fast enough. Move quickly and confidently!

Q: Can I add vanilla?
A: Absolutely. Half a teaspoon of extract stirred into the cream gives it an extra rounded flavour.

Try More Recipes:

• Mary Berry Rum and Raisin Ice Cream
• Mary Berry Lemon Ice Cream
• Mary Berry Coconut Ice
• Mary Berry Easy Vanilla Ice Cream