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If you’re a fan of indulgent desserts, then homemade honeycomb ice cream is the perfect treat to satisfy your sweet tooth.
Whether you’re enjoying a warm summer day or looking to add a special touch to a family gathering, the creamy, crunchy texture of honeycomb ice cream is always a winner.
The golden, crunchy sweetness of honeycomb combined with a smooth, velvety ice cream base creates a mouthwatering dessert that’s both comforting and exciting.
In this blog article, we’ll explore 30+ unique and creative homemade honeycomb ice cream recipes that will inspire you to make your own delicious batch.
From classic honeycomb flavors to exciting twists with chocolate, fruits, and nuts, these recipes will elevate your ice cream-making skills and make you the go-to dessert maker in your home.Get ready to discover a variety of flavors and textures that will delight your taste buds and leave you craving more.
Whether you have an ice cream maker or prefer a no-churn method, there’s a honeycomb ice cream recipe for everyone.
So, let’s dive into these sweet creations and start making your dream dessert!
30+ Must Try Homemade Honeycomb Ice Cream Recipes for Every Sweet Tooth
Making homemade honeycomb ice cream is a fun and rewarding experience, and with these 30+ recipes, you’ll never run out of creative ways to enjoy this sweet treat. Whether you’re a beginner or an experienced ice cream maker, these recipes cater to every level of expertise and will impress your friends and family alike.
The versatility of honeycomb ice cream allows you to experiment with different flavors, textures, and mix-ins, ensuring that every batch is unique and delicious.
So, the next time you’re craving something sweet, why not try making your own honeycomb ice cream?
With the right ingredients and a little creativity, you can bring a delightful homemade dessert to life.
Grab your ingredients, dust off your ice cream maker, and get ready to create a frozen treat that’s as fun to make as it is to eat.
Enjoy the sweet crunch and creamy goodness of honeycomb ice cream, and don’t forget to share your creations with loved ones – because nothing says “summer” like a scoop of this irresistible homemade treat!
Classic Honeycomb Ice Cream
Rich, creamy, and delightfully crunchy, this homemade honeycomb ice cream is a perfect blend of smooth vanilla ice cream and golden honeycomb toffee. The combination of sweet caramelized honeycomb pieces and velvety ice cream creates a nostalgic, indulgent treat that will remind you of old-fashioned ice cream parlors. Whether enjoyed on its own or paired with a drizzle of honey, this classic honeycomb ice cream is sure to become a family favorite.
Ingredients:
For the Honeycomb Toffee:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Make the Honeycomb:
- Line a baking sheet with parchment paper.
- In a saucepan, heat the sugar, honey, and golden syrup over medium heat. Stir gently until the sugar dissolves.
- Increase the heat slightly and let the mixture bubble for about 3 minutes, until it turns a deep amber color.
- Quickly remove from heat and whisk in the baking soda. The mixture will foam up rapidly.
- Immediately pour it onto the lined baking sheet and let it cool completely.
- Once hardened, break it into small chunks.
- Prepare the Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and half of the sugar over medium heat until it just starts to steam (do not boil).
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes).
- Remove from heat, stir in vanilla extract, and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Churn and Assemble:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, fold in the crushed honeycomb pieces.
- Transfer to a container and freeze for at least 4 hours to firm up.
This classic honeycomb ice cream is irresistibly creamy with delicious bursts of crunchy, caramelized honeycomb. Every bite delivers a perfect contrast of textures, making it an unforgettable homemade treat. Serve it in a waffle cone or as a scoop on top of a warm brownie for an extra-special dessert.
Salted Honeycomb Ice Cream
For those who love the sweet-and-salty combination, this salted honeycomb ice cream is a must-try. The addition of sea salt enhances the rich, caramel flavors of the honeycomb, while the creamy vanilla base balances it perfectly. It’s a decadent, gourmet twist on a classic treat that will satisfy both sweet and savory cravings.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 1/2 teaspoon flaky sea salt
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Make the Honeycomb:
- Follow the same process as in the classic honeycomb recipe, but before the honeycomb hardens completely, sprinkle flaky sea salt over the top.
- Once hardened, break it into small chunks.
- Prepare the Ice Cream Base:
- Heat the heavy cream, milk, and half of the sugar in a saucepan until warm.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale.
- Slowly temper the egg yolks with the warm milk, then return to the saucepan and cook over low heat until slightly thickened.
- Stir in vanilla extract and cool completely.
- Chill in the refrigerator for at least 4 hours.
- Churn and Assemble:
- Churn the mixture in an ice cream maker until thick.
- Fold in the salted honeycomb pieces.
- Transfer to a container and freeze for at least 4 hours before serving.
This salted honeycomb ice cream takes the classic flavor to the next level with a perfect balance of sweetness and saltiness. The crunchy honeycomb pieces provide an addictive texture, while the creamy base melts smoothly in your mouth. It’s the ultimate indulgence for those who love complex flavors in their desserts.
Honeycomb Chocolate Swirl Ice Cream
Chocolate lovers will adore this honeycomb chocolate swirl ice cream, which combines rich, velvety chocolate ribbons with crunchy honeycomb pieces. The smooth vanilla base enhances the contrast between the bittersweet chocolate and the caramelized honeycomb, creating a truly luxurious frozen dessert.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the Chocolate Swirl:
- 1/2 cup dark chocolate, melted
- 1 tablespoon coconut oil
Instructions:
- Make the Honeycomb:
- Follow the honeycomb-making process from the classic recipe. Once hardened, break it into small chunks.
- Prepare the Ice Cream Base:
- Heat the heavy cream, milk, and sugar in a saucepan until warm.
- In a separate bowl, whisk egg yolks until pale.
- Gradually whisk in the warm milk, then return the mixture to the heat, stirring until thickened.
- Stir in vanilla extract and let it cool. Chill in the fridge for at least 4 hours.
- Churn and Add Mix-ins:
- Churn the ice cream base in an ice cream maker until it reaches a soft-serve consistency.
- Fold in honeycomb chunks.
- Create the Chocolate Swirl:
- Melt the dark chocolate with coconut oil. Let it cool slightly.
- As you transfer the ice cream to a container, drizzle the melted chocolate in layers, gently swirling it with a spoon.
This honeycomb chocolate swirl ice cream is a dream for dessert lovers. The combination of crunchy honeycomb, smooth vanilla, and rich chocolate ribbons makes each bite a delightful experience. Serve it in a bowl with extra honeycomb crumbles on top for an extra-special touch!
Caramelized Honeycomb Ice Cream
This caramelized honeycomb ice cream is a divine treat that features crispy, golden honeycomb pieces that are subtly caramelized, giving the ice cream a deeper, richer flavor. The homemade ice cream base is smooth and creamy, offering a perfect backdrop for the caramelized sweetness of the honeycomb. Every bite is a perfect balance of rich caramel and soft, melt-in-your-mouth ice cream.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Caramelize the Honeycomb:
- Prepare the honeycomb as per the classic recipe, but once the toffee is ready, cook it for an extra minute on the stove to give it a deeper, golden caramel color before pouring it onto the lined baking sheet.
- Let it cool completely, then break into bite-sized pieces.
- Make the Ice Cream Base:
- Heat the heavy cream, milk, and half the sugar in a saucepan over medium heat until it begins to steam.
- In a separate bowl, whisk the egg yolks and remaining sugar until light and fluffy.
- Gradually pour the warm cream mixture into the yolks while whisking continuously.
- Return the mixture to the saucepan and cook over low heat until it thickens slightly.
- Remove from heat and stir in the vanilla extract. Let the mixture cool, then refrigerate for at least 4 hours.
- Churn and Fold in Honeycomb:
- Once chilled, churn the ice cream base in your ice cream maker according to the manufacturer’s instructions.
- After it reaches a soft-serve consistency, fold in the caramelized honeycomb pieces.
- Transfer to a container and freeze for at least 4 hours before serving.
This caramelized honeycomb ice cream is a mouthwatering treat with a rich flavor profile. The honeycomb provides a satisfying crunch and a deeper caramelized sweetness that contrasts beautifully with the creamy, smooth ice cream. It’s an elevated take on the classic honeycomb ice cream that is sure to impress.
Honeycomb Coffee Ice Cream
For coffee enthusiasts, this honeycomb coffee ice cream is the ultimate dessert. The deep, bold coffee flavor pairs perfectly with the light, crunchy honeycomb toffee pieces, creating a sophisticated and flavorful treat. The creamy base with a coffee twist makes this ice cream a refreshing indulgence for those who crave the complex flavors of coffee and caramel.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Make the honeycomb following the steps from the classic honeycomb ice cream recipe. Let it cool and break it into small chunks.
- Prepare the Coffee Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and half the sugar until it starts to steam.
- In a separate bowl, whisk together the egg yolks and the remaining sugar until light.
- Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Stir in the instant coffee granules until dissolved, then add the vanilla extract. Let the base cool completely and refrigerate for 4 hours.
- Churn and Assemble:
- Churn the cooled base in your ice cream maker until it reaches a soft-serve consistency.
- Gently fold in the honeycomb pieces.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
This honeycomb coffee ice cream is a match made in heaven for coffee lovers. The bold coffee flavor complements the sweetness and crunchiness of the honeycomb, creating a dessert that’s perfect for a warm afternoon or as an after-dinner treat. Serve with a dusting of cocoa powder or a drizzle of caramel for extra indulgence.
Honeycomb Mint Ice Cream
This honeycomb mint ice cream is a refreshing twist on the classic flavor, combining the fresh, cool taste of mint with the sweetness and crunch of honeycomb. The ice cream base is infused with fresh mint leaves for a natural flavor that pairs wonderfully with the caramelized honeycomb toffee. Perfect for a summer treat, this ice cream offers a fresh yet indulgent experience.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 cup fresh mint leaves
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Make the honeycomb as per the classic recipe and let it cool completely. Once hardened, break it into small chunks.
- Make the Mint Ice Cream Base:
- In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat gently until the mixture begins to steam.
- Add the fresh mint leaves to the cream mixture and allow it to steep for about 10 minutes, then strain out the mint.
- In a separate bowl, whisk the egg yolks with the remaining sugar.
- Gradually pour the warm milk mixture into the egg yolks, whisking constantly.
- Return to the saucepan and cook over low heat until thickened.
- Stir in vanilla extract and let the mixture cool before refrigerating for at least 4 hours.
- Churn and Add Honeycomb:
- Churn the chilled base in an ice cream maker until it reaches a soft-serve consistency.
- Fold in the honeycomb chunks.
- Transfer to a container and freeze for at least 4 hours to firm up.
This honeycomb mint ice cream is a refreshing, cool treat that’s perfect for a hot day. The minty freshness balances beautifully with the caramelized honeycomb pieces, offering a unique and satisfying dessert. Serve it with fresh mint leaves or a drizzle of chocolate syrup to elevate the flavor even more.
Honeycomb Chocolate Swirl Ice Cream
For all the chocolate lovers, this honeycomb chocolate swirl ice cream is a dream come true. The creamy ice cream base is swirled with a rich chocolate fudge and crunchy honeycomb pieces, creating a decadent dessert that combines the smoothness of chocolate with the sweetness of honeycomb. Every bite offers a perfect balance of flavors and textures—chocolatey, crunchy, and creamy.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the Chocolate Fudge:
- 4 oz dark chocolate, chopped
- 2 tablespoons heavy cream
- 2 tablespoons butter
Instructions:
- Prepare the Honeycomb:
- Follow the steps for making the honeycomb as in the classic recipe. Allow it to cool completely and break it into small pieces.
- Make the Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and half the sugar until it starts to steam.
- In a separate bowl, whisk the egg yolks and the remaining sugar until light.
- Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens.
- Remove from heat, stir in vanilla extract, and let the mixture cool completely.
- Refrigerate the mixture for at least 4 hours.
- Make the Chocolate Fudge:
- In a small saucepan, melt the dark chocolate with heavy cream and butter over low heat until smooth.
- Let the chocolate fudge cool slightly before using.
- Churn and Assemble:
- Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, gently swirl in the chocolate fudge sauce and honeycomb pieces.
- Transfer to a container and freeze for at least 4 hours before serving.
This honeycomb chocolate swirl ice cream is a luxurious treat, rich in flavor with the indulgent mix of chocolate and honeycomb. The combination of creamy ice cream, smooth chocolate fudge, and crunchy honeycomb offers a perfect dessert experience.
Honeycomb and Berry Ice Cream
This honeycomb and berry ice cream is a fruity twist on the classic honeycomb ice cream. The sweetness of the honeycomb pieces pairs beautifully with the tangy burst of berries, creating a refreshing and satisfying treat. The ice cream base is creamy with a subtle berry flavor, enhanced with the crunchiness of the caramelized honeycomb.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the Berry Puree:
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- 2 tablespoons sugar
Instructions:
- Prepare the Honeycomb:
- Follow the classic recipe for making honeycomb. Let it cool and break it into small pieces.
- Make the Berry Puree:
- In a small saucepan, combine the mixed berries and sugar.
- Cook over medium heat until the berries break down and the mixture thickens slightly.
- Let it cool completely before using.
- Make the Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and half the sugar until it begins to steam.
- In a separate bowl, whisk the egg yolks and the remaining sugar until pale and fluffy.
- Gradually pour the warm cream mixture into the yolks while whisking.
- Return the mixture to the saucepan and cook over low heat until it thickens.
- Stir in vanilla extract and let the mixture cool.
- Refrigerate for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker until it reaches a soft-serve consistency.
- Gently fold in the berry puree and honeycomb pieces.
- Transfer the ice cream to a container and freeze for 4 hours before serving.
This honeycomb and berry ice cream is a delightful dessert that combines the best of both worlds—sweet and tangy. The honeycomb adds a lovely crunch while the berry puree infuses the ice cream with vibrant fruity flavors.
Honeycomb and Pistachio Ice Cream
For those who love a nutty twist, this honeycomb and pistachio ice cream offers a sophisticated flavor profile. The creamy ice cream base is enhanced with crushed pistachios and chunks of caramelized honeycomb, making this treat a crunchy, sweet, and salty sensation. Perfect for any special occasion or when you’re craving something unique and flavorful.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted pistachios, roughly chopped
Instructions:
- Prepare the Honeycomb:
- Follow the classic honeycomb recipe and allow it to cool before breaking it into small pieces.
- Make the Pistachio Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and half the sugar until it begins to steam.
- In a separate bowl, whisk the egg yolks with the remaining sugar until light and fluffy.
- Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
- Return to the saucepan and cook over low heat until thickened.
- Remove from heat and stir in vanilla extract. Let the mixture cool.
- Once cooled, fold in the chopped pistachios.
- Refrigerate for at least 4 hours.
- Churn and Assemble:
- Churn the chilled ice cream base in your ice cream maker until it reaches a soft-serve consistency.
- Gently fold in the honeycomb pieces.
- Transfer to a container and freeze for at least 4 hours to firm up.
This honeycomb and pistachio ice cream is an indulgent treat with a perfect balance of rich, creamy base and crunchy nuts. The pistachios add a wonderful depth of flavor, and the honeycomb gives the ice cream a delicious caramelized crunch. Perfect for anyone who loves a more refined dessert!
Honeycomb and Salted Caramel Ice Cream
Indulge in the perfect blend of sweet and salty with this honeycomb and salted caramel ice cream. The creamy caramel base is complemented by crunchy honeycomb pieces and a dash of sea salt, creating an unforgettable dessert experience. This ice cream has the perfect balance of rich, buttery caramel flavor and a touch of sweetness from the honeycomb, making it a luxurious treat.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Caramel Sauce:
- 1 cup granulated sugar
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Follow the classic recipe to make the honeycomb. Let it cool and break it into small, bite-sized pieces.
- Make the Caramel Sauce:
- In a saucepan, melt the sugar over medium heat until it turns golden brown.
- Add the butter and stir until melted.
- Gradually pour in the heavy cream and stir until smooth.
- Add sea salt to taste, and let the caramel sauce cool to room temperature.
- Make the Ice Cream Base:
- Heat the heavy cream, milk, and sugar in a saucepan until it begins to steam.
- Whisk the egg yolks with the remaining sugar in a separate bowl.
- Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens.
- Remove from heat and stir in vanilla extract. Let the mixture cool completely, then refrigerate for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes, swirl in the caramel sauce and honeycomb pieces.
- Transfer the ice cream to a container and freeze for 4 hours before serving.
This honeycomb and salted caramel ice cream is a showstopper dessert that offers a perfect balance of sweetness and saltiness. The honeycomb adds a satisfying crunch, while the caramel sauce creates a smooth, creamy base that’s rich and comforting.
Honeycomb and Coconut Ice Cream
Transport yourself to a tropical paradise with this honeycomb and coconut ice cream. The creamy coconut ice cream base, made with coconut milk, is enhanced with chunks of honeycomb and toasted coconut flakes for an extra crunch. This combination brings together the richness of coconut and the sweetness of honeycomb in every bite.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (toasted)
Instructions:
- Prepare the Honeycomb:
- Make the honeycomb following the traditional method. Let it cool, then break it into pieces.
- Make the Ice Cream Base:
- In a saucepan, heat the coconut milk, heavy cream, and sugar until it begins to steam.
- Whisk the egg yolks and sugar in a separate bowl until light and fluffy.
- Slowly add the warm cream mixture to the egg yolks while whisking.
- Return the mixture to the saucepan and cook over low heat until it thickens.
- Stir in vanilla extract and let the mixture cool.
- Refrigerate for at least 4 hours before churning.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions.
- Fold in the honeycomb pieces and toasted shredded coconut during the last few minutes of churning.
- Transfer the ice cream to a container and freeze for 4 hours before serving.
This honeycomb and coconut ice cream is a tropical delight that offers the perfect balance of rich coconut flavor and the satisfying crunch of honeycomb. The toasted coconut flakes add an extra layer of flavor, making this dessert a refreshing treat that’s perfect for any occasion.
Honeycomb Coffee Ice Cream
For coffee lovers, this honeycomb coffee ice cream is a dream dessert. The deep, rich flavor of freshly brewed coffee infuses the ice cream base, while the crunchy honeycomb adds a sweet contrast. The combination of coffee and honeycomb creates an indulgent, energizing treat that’s perfect for any time of day.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Prepare the honeycomb following the standard method. Let it cool and break it into small pieces.
- Make the Coffee Ice Cream Base:
- Dissolve the instant coffee granules in 2 tablespoons of hot water.
- In a saucepan, heat the heavy cream, milk, and sugar until it begins to steam.
- In a separate bowl, whisk the egg yolks with the remaining sugar.
- Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Stir in the dissolved coffee and vanilla extract. Let the mixture cool completely, then refrigerate for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions.
- Add the honeycomb pieces during the last few minutes of churning.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
This honeycomb coffee ice cream is the perfect dessert for coffee enthusiasts. The coffee flavor is bold yet smooth, and the honeycomb adds a sweet, crunchy element to each creamy bite. It’s a sophisticated yet comforting treat for all occasions.
Honeycomb and Chocolate Fudge Ice Cream
For those with a sweet tooth, this honeycomb and chocolate fudge ice cream combines the best of both worlds—creamy chocolate fudge and crunchy honeycomb pieces. The smooth, rich chocolate flavor perfectly complements the sweet, crispy honeycomb, creating a decadent treat. Each bite brings a delightful contrast between the silky chocolate and the crunchy texture of the honeycomb.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Chocolate Fudge Sauce:
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons granulated sugar
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Follow the traditional method to make the honeycomb. Let it cool and break into pieces once it’s hardened.
- Make the Chocolate Fudge Sauce:
- In a saucepan, heat the heavy cream over medium heat until it begins to steam.
- Stir in the chocolate chips, butter, and sugar. Continue stirring until the chocolate has melted and the sauce is smooth.
- Remove from heat and let it cool to room temperature.
- Make the Ice Cream Base:
- Heat the heavy cream, milk, and sugar in a saucepan over medium heat until steaming.
- In a separate bowl, whisk the egg yolks and remaining sugar until light and fluffy.
- Gradually pour the warm cream mixture into the yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Remove from heat and stir in the vanilla extract. Let the mixture cool completely before refrigerating for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the honeycomb pieces and swirl in the chocolate fudge sauce.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
This honeycomb and chocolate fudge ice cream is a chocolate lover’s dream. The fudge adds a luscious richness, while the honeycomb provides the perfect crunchy contrast. Every spoonful is a delightful balance of smooth and crunchy, making it the ultimate indulgence.
Honeycomb and Raspberry Ice Cream
This honeycomb and raspberry ice cream offers a beautiful combination of fruity tartness and sweet honeycomb crunch. The raspberry swirl adds a fresh, tangy bite that balances the rich, creamy ice cream base and the crispy honeycomb. This ice cream is perfect for those who enjoy a dessert with a bit of fruitiness and texture.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Raspberry Sauce:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Make the honeycomb following the standard method and let it cool. Once hardened, break it into small pieces.
- Make the Raspberry Sauce:
- In a saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens.
- Remove from heat and let it cool before straining to remove the seeds.
- Make the Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and sugar until steaming.
- Whisk the egg yolks and remaining sugar until pale and fluffy.
- Slowly add the warm cream mixture into the egg yolks while whisking.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Stir in the vanilla extract and let the mixture cool completely, then refrigerate for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, fold in the honeycomb pieces and swirl in the raspberry sauce.
- Transfer the ice cream to a container and freeze for 4 hours before serving.
This honeycomb and raspberry ice cream is an elegant and refreshing treat. The sweetness of the honeycomb pairs beautifully with the tangy raspberry sauce, creating a unique and irresistible dessert that’s perfect for summer.
Honeycomb and Nutella Ice Cream
For fans of indulgent chocolate and hazelnut flavors, this honeycomb and Nutella ice cream is a dream come true. The smooth and creamy ice cream base is enhanced by swirls of Nutella and crunchy honeycomb pieces, creating a dessert that’s rich, creamy, and full of texture. The addition of Nutella adds a nutty sweetness that perfectly complements the honeycomb’s crunch.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Nutella Swirl:
- 1/2 cup Nutella
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Follow the standard honeycomb recipe and let it cool. Once set, break it into small pieces.
- Make the Nutella Swirl:
- Warm the Nutella slightly in the microwave or on the stove to make it easier to swirl into the ice cream.
- Make the Ice Cream Base:
- Heat the heavy cream, milk, and sugar in a saucepan over medium heat until it begins to steam.
- Whisk the egg yolks with the remaining sugar until light and fluffy.
- Slowly add the warm cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely before refrigerating for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, fold in the honeycomb pieces and swirl in the Nutella.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
This honeycomb and Nutella ice cream is a rich and indulgent treat. The smooth, nutty flavor of Nutella complements the crispy honeycomb perfectly, creating a heavenly dessert that will leave everyone craving more.
Honeycomb and Coffee Ice Cream
For those who love the rich flavors of coffee combined with a sweet, crunchy twist, this honeycomb and coffee ice cream is a perfect match. The deep, roasted coffee flavor adds a sophisticated richness to the creamy ice cream, while the honeycomb provides the perfect crunchy contrast. Whether you’re a coffee lover or just looking for a unique ice cream recipe, this is sure to delight your taste buds.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Coffee Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Create the honeycomb by heating the sugar, honey, and golden syrup in a saucepan. Stir continuously until the mixture begins to bubble and turn a golden amber color.
- Quickly add the baking soda, stir until it foams up, and pour the mixture onto a parchment-lined baking sheet. Let it cool completely, then break it into chunks.
- Make the Coffee Ice Cream Base:
- In a saucepan, heat the heavy cream, milk, and sugar over medium heat until it starts to steam.
- Dissolve the instant coffee granules in a small amount of warm milk and add it to the saucepan.
- In a separate bowl, whisk the egg yolks and the remaining sugar until light and fluffy.
- Gradually pour the hot milk mixture into the egg yolks while whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens.
- Remove from heat, stir in the vanilla extract, and let it cool completely before refrigerating.
- Churn and Assemble:
- Churn the cooled coffee ice cream base in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add in the broken honeycomb pieces.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
This honeycomb and coffee ice cream is a delightful blend of rich, deep coffee and sweet, crunchy honeycomb. The flavor is bold, yet the texture is perfectly balanced, making it a perfect treat for coffee aficionados.
Honeycomb and Salted Caramel Ice Cream
For a truly indulgent treat, this honeycomb and salted caramel ice cream will satisfy your cravings for something rich, creamy, and sweet with just the right touch of salt. The homemade salted caramel sauce adds a savory-sweet flavor that elevates the ice cream, while the honeycomb pieces add a wonderful texture. It’s a perfect dessert for anyone who loves the sweet and salty combination.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Salted Caramel Sauce:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Follow the standard method for making honeycomb. Once cooled and set, break into small chunks.
- Make the Salted Caramel Sauce:
- In a saucepan, heat the sugar over medium heat until it melts and turns golden brown.
- Add the butter and stir until melted, then slowly pour in the heavy cream while stirring constantly.
- Let the sauce simmer for a couple of minutes, then remove from heat and stir in the sea salt. Let it cool.
- Make the Ice Cream Base:
- Heat the cream, milk, and sugar in a saucepan until it begins to steam.
- In a separate bowl, whisk the egg yolks and remaining sugar until light and fluffy.
- Gradually pour the hot cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook on low heat until it thickens slightly.
- Remove from heat, add the vanilla extract, and let it cool completely before refrigerating for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker.
- In the last few minutes of churning, swirl in the salted caramel sauce and honeycomb pieces.
- Transfer to a container and freeze for at least 4 hours before serving.
This honeycomb and salted caramel ice cream is an irresistible dessert that balances sweet and salty flavors with a delightful crunch. The rich salted caramel sauce paired with the honeycomb creates a unique and mouthwatering treat.
Honeycomb and Peach Ice Cream
For a refreshing yet indulgent treat, this honeycomb and peach ice cream combines the fruity sweetness of ripe peaches with the crunchy goodness of honeycomb. The peach flavor is bright and natural, while the honeycomb adds a satisfying texture, creating a dessert that’s perfect for summer. This ice cream is both creamy and fruity, making it a crowd-pleaser at any gathering.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Peach Puree:
- 2 cups fresh or frozen peaches, peeled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Prepare the honeycomb following the standard recipe and let it cool. Once set, break it into small chunks.
- Make the Peach Puree:
- In a saucepan, combine the peaches, sugar, and lemon juice.
- Cook over medium heat until the peaches soften and break down into a puree.
- Let the puree cool, then blend it until smooth.
- Make the Ice Cream Base:
- Heat the cream, milk, and sugar in a saucepan until steaming.
- In a separate bowl, whisk the egg yolks and remaining sugar until light and fluffy.
- Slowly add the hot cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook on low heat until thickened.
- Remove from heat, stir in the vanilla extract, and let it cool before refrigerating for at least 4 hours.
- Churn and Assemble:
- Churn the ice cream base in an ice cream maker.
- When nearly done, gently fold in the peach puree and honeycomb chunks.
- Transfer to a container and freeze for at least 4 hours before serving.
This honeycomb and peach ice cream is the perfect treat for those looking for a refreshing yet indulgent dessert. The natural sweetness of peaches pairs wonderfully with the crunchy honeycomb, making this a delightful dessert to enjoy during warmer weather.
Honeycomb and Chocolate Chip Ice Cream
This honeycomb and chocolate chip ice cream combines the rich, creamy texture of ice cream with the satisfying crunch of honeycomb and the irresistible sweetness of chocolate chips. The honeycomb adds a unique, brittle texture, while the chocolate chips melt just enough to create pockets of chocolatey goodness. It’s a perfect blend of sweet flavors and contrasting textures for those who can’t resist a good mix of chocolate and honeycomb.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the Add-ins:
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup honeycomb pieces (broken into small chunks)
Instructions:
- Prepare the Honeycomb:
- Heat the sugar, honey, and golden syrup in a saucepan over medium heat until the mixture turns golden brown.
- Quickly add the baking soda and stir until the mixture foams up.
- Pour the honeycomb onto a lined baking sheet, let it cool completely, and then break it into small pieces.
- Make the Ice Cream Base:
- Heat the cream, milk, and sugar in a saucepan until the mixture begins to steam.
- In a separate bowl, whisk the egg yolks and remaining sugar until light and fluffy.
- Gradually pour the hot cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until it thickens.
- Remove from heat, add the vanilla extract, and let the mixture cool before refrigerating.
- Churn and Assemble:
- Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add in the chocolate chips and honeycomb chunks.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
This honeycomb and chocolate chip ice cream is a delightful treat with crunchy pieces of honeycomb and melty chocolate bits. The combination of sweet and creamy flavors makes it a decadent dessert option for any occasion.
Honeycomb and Raspberry Ice Cream
For a fruity, tangy twist on traditional honeycomb ice cream, this honeycomb and raspberry ice cream brings together the vibrant taste of raspberries with the crispy texture of honeycomb. The raspberries add a touch of tartness that balances the sweet, crunchy honeycomb, making this ice cream an absolute delight for fruit lovers and those seeking a refreshing, indulgent dessert.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Raspberry Puree:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- In a saucepan, heat the sugar, honey, and golden syrup until the mixture turns a deep amber color.
- Add the baking soda and stir quickly as it bubbles up.
- Pour the mixture onto a baking sheet and let it cool. Once cool, break it into pieces.
- Make the Raspberry Puree:
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Heat over medium heat until the raspberries break down and become a thick puree.
- Blend the mixture to smooth out the puree, then let it cool.
- Make the Ice Cream Base:
- Heat the heavy cream, milk, and sugar in a saucepan until it begins to steam.
- Whisk the egg yolks with the remaining sugar until pale and fluffy.
- Gradually add the hot cream mixture to the egg yolks while whisking.
- Return the mixture to the saucepan and cook on low heat until it thickens slightly.
- Remove from heat, add vanilla extract, and let the base cool completely before refrigerating.
- Churn and Assemble:
- Once the ice cream base is chilled, churn it in an ice cream maker.
- During the last few minutes, fold in the raspberry puree and honeycomb pieces.
- Freeze the mixture for at least 4 hours to firm up before serving.
This honeycomb and raspberry ice cream is a perfect blend of tangy and sweet flavors. The honeycomb adds a delightful crunch to the smooth, creamy texture of the ice cream, and the raspberry puree provides a burst of fresh fruitiness that balances the richness.
Honeycomb and Peanut Butter Ice Cream
If you’re a peanut butter fan, this honeycomb and peanut butter ice cream will take your taste buds on an indulgent journey. The peanut butter base is rich, creamy, and slightly salty, while the honeycomb provides a sweet and crunchy contrast. Together, these two elements create a perfect harmony of flavors, making this a must-try for anyone who loves the combination of peanut butter and honeycomb.
Ingredients:
For the Honeycomb:
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
For the Peanut Butter Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Honeycomb:
- Heat the sugar, honey, and golden syrup in a saucepan over medium heat until the mixture reaches a golden brown color.
- Quickly add the baking soda and stir until the mixture foams up.
- Pour the honeycomb onto a baking sheet, let it cool, and break it into small chunks.
- Make the Peanut Butter Ice Cream Base:
- Heat the heavy cream, milk, and sugar in a saucepan until steaming.
- Whisk the egg yolks with the remaining sugar until light and fluffy.
- Gradually pour the hot cream mixture into the egg yolks while whisking constantly.
- Return the mixture to the saucepan and cook on low heat until thickened.
- Stir in the peanut butter and vanilla extract until fully combined. Let the base cool completely in the refrigerator.
- Churn and Assemble:
- Churn the cooled peanut butter ice cream base in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add the honeycomb pieces.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
This honeycomb and peanut butter ice cream is an indulgent dessert with creamy peanut butter and sweet, crunchy honeycomb. The balance of flavors and textures makes it a delicious treat for peanut butter lovers and anyone craving a satisfying ice cream.
Note: More recipes are coming soon!
