Honeycomb No-Churn Ice Cream

Julie Donald
A very simple ice cream flavoured with honeycomb caramel
Prep Time 20 mins
Freezing time 8 hrs
Total Time 8 hrs 20 mins
Course Dessert



  • 1 cup sugar
  • tsp bicarbonate of soda

Ice Cream

  • 1 cup cream OR 1 tin evaporated milk
  • 1 tin condensed milk


Make the honeycomb

  • Place the sugar in a nonstick pan and warm slowly until the sugar melts.
  • Stir continuously and cook until a pale golden colour, remove from the heat and leave to cool for a minute of two. If it is cooking/browning fast, place the bottom of the pan in some cool water to slow the cooking.
  • Add the bicarb and stir. Pour out the honeycomb onto a non-stick mat. The more you stir it the smaller the bubbles will be. Leave to cool and bash up with a rolling pin.

Make the ice-cream

  • Whip the cream to soft peak stage. OR if using evaporated milk make sure it is ice cold before whipping and whip it to soft peak.
  • Fold in the condensed milk and pieces of honeycomb
  • Freeze for at least 8 hours (or over night).

Keyword Ice cream