Honeycomb Ice Cream

1.8/5 rating (13 votes)
  • Serves: 6
  • Prep Time: 15 mins
  • Ready in: none
  • Difficulty: Easy
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Honeycomb Ice Cream


  • 1 tbsp vanilla extract
  • 350g can of ready-made condensed milk
  • 5 tbsp Golden Syrup
  • 500mls of double cream, lightly whipped, don’t go mad, needs to be soft
  • 2 Crunchies, chopped into small pieces
  • 200g dark chocolate, melted

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  • Mix the peppermint extract with the condensed milk, along with the Golden Syrup.
  • Add the cream and gently whisk together.
  • Place into a largeish plastic container, so you end up with say 2-3cm deep (this will freeze quicker), then freeze until soft.
  • Add the small pieces of chopped Crunchie, plus drizzle over the melted chocolate, and it should set pretty much straight away, swirl in and break up.
  • Refreeze for a further 45-50 minutes, re-beat and add the honeycomb and refreeze, lid on ‘til ready.

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