Honeycomb Ice Cream


  • 75g caster sugar
  • 2 tablespoons golden syrup
  • 2 tablespoons bicarbonate of soda, sifted
  • 600ml double cream
  • 1 (397g) tin condensed milk
  • 45ml vodka


  1. To make the honeycomb, place a heavy-bottomed saucepan on the hob and heat the caster sugar and golden syrup until the sugar melts and caramelises.
  2. Add the sifted bicarbonate of soda and stir well when it starts to bubble. Pour the mixture onto a greased baking tray and allow to cool in the fridge.
  3. For the ice cream, whip the cream until it has soft peaks and double the volume. Fold in the vodka and condensed milk and whisk until firm.
  4. Break the honeycomb and it mix well into the cream mixture.
  5. Pour it into a container and freeze for at least eight hours, stirring ever hour or so to keep it smooth. If you have an ice cream maker - follow the instructions.

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