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Honeycomb Ice Cream

Unique approach, secret ingredient or original cooking method that makes your recipe special

You will probably never buy ice cream again!

3 tablespoons Golden Syrup
120 grams caster sugar
1½ level teaspoons Bicarbonate of Soda
1pt double cream whipped to soft peaks
397g can Condensed milk

Put the Golden Syrup and caster sugar in a heavy bottomed saucepan. Place over a low heat stirring until the mixture is liquid. Turn up the heat and boil until it turns a deep golden brown. Remove from the heat, add the bicarbonate of soda and stir until the mixture foams up. Pour onto a piece of baking paper and leave to cool. (This mixture is very hot – do not be tempted to taste it.)

When cool cover with another large piece of baking paper and attack it with a rolling pin or similar to break it into small pieces. If you have a background in martial arts you may be able to do this with your hands.

To make the icecream whip the double cream to soft peaks. Stir in the condensed milk and then add and stir in the smashed honeycomb.

Pour into a suitable container and freeze. Simple as that - no other attention required. Enjoy!

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