This honeycomb ice cream is rich, creamy, and absolutely irresistible! The homemade honeycomb adds a delightful crunch, making every bite a treat. It’s easy to prepare ahead and perfect for special occasions. Serve in slices or individual ramekins for a stylish presentation.
Ingredients Needed:
- 4 tbsp golden syrup
- 150g (5oz) caster sugar
- 2 tsp bicarbonate of soda
- 600ml (1 pint) double cream
- 1 × 397g tin of full-fat condensed milk
How To Make Honeycomb Ice Cream:
- Prepare the Tin: Line a 2lb (900g) loaf tin with cling film. Place non-stick baking paper on your work surface with a baking sheet underneath if your counter isn’t heatproof.
- Make the Honeycomb: In a medium saucepan, gently heat the golden syrup and caster sugar over low heat, stirring until the sugar dissolves. Avoid letting it bubble until fully dissolved. Once smooth, let it simmer for 5–6 minutes until golden in colour.
- Add the Bicarbonate of Soda: Remove from heat, quickly stir in the bicarbonate of soda, and mix well until foamy. Immediately pour onto the prepared baking paper. Let it set for 15 minutes, then break into small pieces, reserving a third for decoration.
- Whip the Cream: Whip the double cream to soft peaks, then stir in the condensed milk. Fold in two-thirds of the honeycomb pieces.
- Freeze the Ice Cream: Pour the mixture into the lined loaf tin, level the top, and cover with cling film. Freeze for at least 6 hours or overnight.
- Serve: Remove from the tin, peel off the cling film, and let sit for 10 minutes before slicing. Sprinkle with the reserved honeycomb and serve immediately.
Recipe Tips
- Use Non-Stick Baking Paper: Standard greaseproof paper will stick to the honeycomb and be difficult to remove.
- Cleaning Tip: To clean the saucepan and wooden spoon, fill the pan with hot water and heat gently. The set honeycomb will dissolve, making cleanup easy.
- Alternative Serving: For an elegant presentation, set the ice cream in ramekins lined with cling film and turn them out onto plates.
How To Store It For Later
In the Freezer: Store in an airtight container for up to 1 week.
Extra Honeycomb: Keep any leftover honeycomb in an airtight container for up to 1 week to maintain its crunch.
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
Mary Berry Ice Cream Honeycomb
Description
This honeycomb ice cream is a rich and creamy treat with crunchy homemade honeycomb folded into a smooth, no-churn base. The perfect balance of sweetness and texture, it’s easy to make ahead and ideal for serving on special occasions.
Ingredients
Instructions
- Prepare the Tin: Line a 2lb (900g) loaf tin with cling film. Place non-stick baking paper on your work surface with a baking sheet underneath if your counter isn’t heatproof.
- Make the Honeycomb: In a medium saucepan, gently heat the golden syrup and caster sugar over low heat, stirring until the sugar dissolves. Avoid letting it bubble until fully dissolved. Once smooth, let it simmer for 5–6 minutes until golden in colour.
- Add the Bicarbonate of Soda: Remove from heat, quickly stir in the bicarbonate of soda, and mix well until foamy. Immediately pour onto the prepared baking paper. Let it set for 15 minutes, then break into small pieces, reserving a third for decoration.
- Whip the Cream: Whip the double cream to soft peaks, then stir in the condensed milk. Fold in two-thirds of the honeycomb pieces.
- Freeze the Ice Cream: Pour the mixture into the lined loaf tin, level the top, and cover with cling film. Freeze for at least 6 hours or overnight.
- Serve: Remove from the tin, peel off the cling film, and let sit for 10 minutes before slicing. Sprinkle with the reserved honeycomb and serve immediately.
Mary Berry Ice Cream Honeycomb