Honeycomb ice cream

Honeycomb ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 20 mins plus freezing


Serves 6 - 8

Learn how to make your own honeycomb ice cream. If you don't have an ice cream maker, see the tip below for an alternative method

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal320
  • fat24g
  • saturates14g
  • carbs24g
  • sugars23g
  • fibre0g
  • protein3g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 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 yolks
  • 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 a wooden spoon. Leave to 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 and leave until solid. If you don’t have an ice cream machine, please see the tip below.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Grace Sangster's picture
Grace Sangster
16th Aug, 2019
Really lovely and when kept in freezer is still soft to scoop out with ease I also used the honeycomb recipe with it which was also really lovely but made a ton
2nd Jun, 2015
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
24th May, 2015
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
17th May, 2015
Just made this with an ice cream maker and the suggested honeycomb receipe, its a winner here!
24th Sep, 2013
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!!
19th Mar, 2013
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.
19th Dec, 2012
Hi, If you don't have an ice-cream machine, how would be the best way to go about churning this? It sounds really tasty! Thanks, Jeni
16th Oct, 2017
Hi I'm wanting to try this recipe but was wondering if the condensed milk used is sweetened or non sweetened?
goodfoodteam's picture
20th Oct, 2017
Thanks for your question. You need to use sweetened condensed milk and then not add any additional caster sugar to the recipe.
29th Jan, 2016
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
21st Mar, 2016
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?