This no-churn Honeycomb Ice Cream combines crunchy golden honeycomb with a creamy base for a dessert that feels indulgent yet simple to make.
Using just a few everyday ingredients, it offers a source of calcium from dairy, while being lower in saturated fat if you choose a lighter cream.
Rich in flavor, high in satisfaction, and freezer-friendly, it’s a quick treat perfect for everyday enjoyment or make-ahead meal-prep desserts.
No-Churn Honeycomb Ice Cream
Equipment
- 1 Stand mixer or hand mixer
- 1 Mixing bowl (medium size)
- 1 spatula
- 1 Freezer-safe container with lid
- 1 Measuring cups and spoons
Ingredients
- 14 ounces 1 can / 400 ml sweetened condensed milk, cold
- 2 cups 16 oz / 450 ml whipping cream, cold
- 2 cups crushed honeycomb candy
Instructions
- Chill the Base Ingredients: Start by placing the can of sweetened condensed milk in the refrigerator for at least 1–2 hours before you begin. This helps it blend smoothly with the whipped cream without melting it down. Make sure your whipping cream is also very cold, as chilled cream whips faster and holds its peaks much better. If possible, place your mixing bowl and whisk attachment in the fridge or freezer for 10 minutes to keep everything extra cold.
- Whip the Cream to Perfection: Pour the chilled whipping cream into your mixing bowl. Using a stand mixer fitted with the whisk attachment, or a hand mixer on medium speed, begin whipping the cream. After a few minutes, you’ll notice it thickening—keep going until you reach stiff peaks, meaning the cream holds its shape when you lift the whisk. Be careful not to over-whip, as this can turn the cream grainy or butter-like.
- Blend in the Condensed Milk: Once the cream is whipped, reduce the mixer speed slightly. Slowly pour in the chilled sweetened condensed milk while continuing to whip. This gradual mixing helps the two blend seamlessly without losing the fluffy texture of the cream. At this stage, you can also stir in a teaspoon of vanilla extract if you want an extra layer of flavor. After the condensed milk is fully added, increase the speed back to medium-high and whip until the mixture is thick and holds firm peaks again.
- Fold in the Honeycomb Pieces: Take your crushed honeycomb candy and gently fold it into the creamy mixture using a spatula. Fold carefully rather than stirring vigorously—this preserves the airy texture of the base while evenly distributing the crunchy honeycomb bits throughout. You can reserve a small handful of honeycomb to sprinkle on top later for garnish if you’d like a decorative finish.
- Transfer to Freezer-Safe Container: Spoon the ice cream mixture into a clean, airtight, freezer-safe container. Smooth out the top with a spatula to create an even layer. If you saved extra honeycomb pieces, scatter them over the surface for a crunchy topping. Press a layer of parchment paper or plastic wrap directly onto the surface before sealing with the lid—this prevents ice crystals from forming on top.
- Freeze Until Firm: Place the container in the freezer and allow the ice cream to set for at least 6 hours, or preferably overnight, for best results. The longer it chills, the firmer and creamier the final texture will be. Avoid opening the container during this time, as fluctuating temperatures can create unwanted ice crystals.
- Scoop and Enjoy: When ready to serve, remove the container from the freezer and let it sit at room temperature for 5 minutes to soften slightly. Use a warmed ice cream scoop to make serving easier. Scoop into bowls or cones and enjoy the creamy, crunchy, caramel-like flavor of honeycomb swirled into velvety ice cream. For an extra treat, drizzle with chocolate sauce, sprinkle more crushed honeycomb, or serve with fresh fruit.
Notes
- For the best texture, always ensure both the sweetened condensed milk and whipping cream are well-chilled before you start. Cold ingredients whip better and produce a creamier, fluffier ice cream.
- Gently fold in the honeycomb pieces to preserve the airy texture of the ice cream base. Stirring too vigorously can deflate your mixture.
- You can adjust the amount of honeycomb candy depending on how crunchy or sweet you prefer the ice cream. Adding a small handful on top before freezing gives a visually appealing finish.
- This recipe is naturally customizable—try adding chocolate chips, caramel swirls, or a sprinkle of sea salt to elevate flavors.
- Use an airtight, freezer-safe container and cover the surface directly with parchment or plastic wrap to prevent ice crystals.
Chef’s Secrets For Perfect Ice Cream
One of the biggest secrets to creating creamy no-churn ice cream is temperature control.
Whipping cream holds its structure best when both the bowl and cream are chilled, so pop them in the fridge or freezer for a few minutes before starting.
Another tip is patience after mixing, let the ice cream freeze undisturbed for at least 6 hours, ideally overnight, for the perfect firm yet scoopable texture.
If you like a smoother finish, occasionally press down the surface with a spatula during the first hour to eliminate air pockets.
Serving Suggestions And Creative Pairings
Honeycomb Ice Cream is delightfully versatile.
Serve it in classic bowls or cones for a summer treat, or pair it with warm desserts like brownies, sticky toffee pudding, or apple crisp to contrast hot and cold textures.
A drizzle of chocolate, caramel, or fruit sauce can enhance flavor complexity.
For a more indulgent experience, sprinkle additional crushed honeycomb on top and serve with fresh berries or mint leaves for a colorful presentation.
It also works beautifully as part of a dessert platter or layered parfait for entertaining.
Storage Tips To Keep Fresh
Store your ice cream in an airtight container in the freezer to maintain flavor and prevent ice crystals.
Press parchment or plastic wrap directly onto the ice cream surface before sealing to minimize freezer burn.
Properly stored, it keeps well for up to 2 weeks, though for optimal texture and flavor, consume within a week.
To soften slightly before serving, remove it from the freezer and let it sit at room temperature for 5–10 minutes, making scooping easier while keeping its creamy consistency.
Frequently Asked Questions
1. Can I make this ice cream dairy-free?
Yes! Substitute sweetened condensed coconut milk and a coconut-based whipping cream for a plant-based version. The texture will remain creamy, though the flavor will take on subtle coconut notes.
2. How do I prevent the ice cream from becoming icy?
The key is to keep ingredients cold before whipping and use an airtight container with a layer of plastic wrap or parchment on top. Avoid opening the freezer frequently during the first few hours of freezing.
3. Can I use different types of candy instead of honeycomb?
Absolutely! Toffee pieces, caramel crunch, or even chocolate-covered brittle work well. Keep in mind that softer candy may melt into the ice cream, while harder candy maintains crunch.
4. How long should the ice cream freeze before serving?
For best results, freeze for at least 6 hours, though overnight gives the firmest texture. Allow the ice cream to sit at room temperature for 5 minutes before scooping to soften slightly.
5. Can I make smaller or larger batches of this recipe?
Yes! The recipe scales easily. Simply maintain the ratio of sweetened condensed milk to whipped cream (roughly 1 can to 2 cups cream) and fold in candy proportionally.
Adjust container size as needed, and freezing time may vary slightly.
