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–+ servings
Homemade Honeycomb Ice Cream

Homemade Honeycomb Ice Cream: Creamy, Crunchy Bliss Awaits

Enjoy creamy, crunchy bliss with homemade honeycomb ice cream, a delightful treat with no-churn simplicity.
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 scoops
Course: Desserts
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honeycomb
  • 200 g Golden Syrup Can substitute with runny honey for a floral twist.
  • 200 g Caster Sugar Avoid brown sugar as it may introduce excess moisture.
  • 1 teaspoon Bicarbonate of Soda Creates the light, airy texture of honeycomb.
For the Ice Cream Base
  • 500 ml Double Cream Essential for creamy consistency.
  • 397 g Sweetened Condensed Milk Always use sweetened condensed milk for best flavor.

Equipment

  • large pan
  • mixing bowl
  • hand mixer or whisk
  • spatula
  • Loaf tin
  • Candy Thermometer

Method
 

Step-by-Step Instructions
  1. Line a 23cm baking tin with non-stick baking paper and set aside.
  2. In a large pan over medium heat, combine 200g of golden syrup and 200g of caster sugar and bring to a boil.
  3. Let it simmer for about 3 minutes until it thickens and reaches around 150°C.
  4. Quickly remove from heat and stir in 1 teaspoon of bicarbonate of soda; pour into prepared tin to set.
  5. Once cooled, break honeycomb into bite-sized chunks.
  6. Whip 500ml of double cream until soft peaks form.
  7. Gently fold in 397g of sweetened condensed milk until the mixture is thick and uniform.
  8. Fold in the chopped honeycomb pieces.
  9. Pour mixture into a loaf tin, cover tightly, and freeze for at least 6 hours.
  10. Serve by letting it soften slightly for easier scooping.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 50mgPotassium: 150mgSugar: 24gVitamin A: 300IUCalcium: 100mgIron: 0.5mg

Notes

Store the ice cream in an airtight container to prevent freezer burn, it stays fresh for up to two months.

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