Honeycomb ice cream

Honeycomb ice cream

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(2 ratings)

Takes 30 mins + freezing


Serves 6 - 8
Follow our guide to homemade honeycomb ice cream. We have two versions- one with a machine and one without

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal320
  • fat24.2g
  • saturates14g
  • carbs24g
  • sugars23.6g
  • fibre0g
  • protein3g
  • salt0.1g
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  • about 100g honeycomb, bashed with a rolling pin into small chunks



    Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…

For the ice cream machine

  • 300ml pot double cream
  • 300ml whole milk
  • 100g caster sugar
  • 3 large egg yolk
  • 1 tsp vanilla extract


  1. Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.

  2. Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of your wooden spoon. Cool.

  3. Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer until solid. If you don’t have an ice cream machine, please see the tip below.

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Comments, questions and tips

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Comments (6)

Hi's picture

This ice cream is lovely - I made the version without the machine. I swirled in some toffee sauce with the honeycomb and it tasted amazing.

michelle_30's picture

Made this two weekends in a row!! Its delicious! Creamy and soft...... Made with the honeycomb reciepe here, makes the ice cream quite sweet in the end but i have a sweet tooth so don't mind!! Would never buy shop brought ice cream again now! Try it you'll be surprised how delicious and easy this is!

michelle_30's picture

Just made this with an ice cream maker and the suggested honeycomb receipe, its a winner here!

josiemay93's picture

Made this for the inside of a baked alaska with a twist and it was amazing,I made it with lactofree milk and double cream and it tasted just like the real thing only I could eat it. Would definitely recommend this recipe, just take out a little sugar if you don't have quite such a sweet tooth because the ice cream and the hokey pokey together was a bit teeth jangling. But would certainly make it again!!

corinnem's picture

I made the version without an ice cream maker and it's absolutely divine - but loaded with calories! :-) I added a little milk too, as I found the consistency a little gloopy. Laseulerosenoire, it tells you how to make this without an ice cream maker at the end of the recipe.

laseulerosenoire's picture

If you don't have an ice-cream machine, how would be the best way to go about churning this? It sounds really tasty!

Questions (2)

catbran's picture

How do you make this without an ice cream machine, I can't find it even though it says "see the tip below..." Thanks :)

goodfoodteam's picture

Hello, we have pasted the tip here for you:

If you don't have an ice cream machine, swap all the ingredients except the honeycomb for: Half a 397g can condensed milk, 600ml pot double cream, 1 tsp vanilla extract. Place the ingredients in a big bowl then beat with an electric whisk until really thick. Fold through the honeycomb, transfer to a freezer container and freeze until solid.

Tips (0)

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