Honeycomb Ice Cream

May  9, 2015
2 Ratings
  • Makes about 2 pints
Author Notes

Crunchy caramelized honeycomb candy is folded into vanilla ice cream in this creamy sweet treat. —Yossy Arefi

What You'll Need
  • For the honeycomb candy:
  • 1/2 cup granulated sugar
  • 1/4 cup dark corn syrup or golden syrup
  • 1 1/2 teaspoons baking soda
  • 1 pinch salt
  • For the ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  1. To make the honeycomb: Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium saucepan that’s at least 3 quarts, combine the sugar and corn syrup. Stir to combine well.
  3. Cook the mixture over medium heat, swirling occasionally (do not stir), until the sugar has melted and the mixture is the color of dark maple syrup, about 5 minutes.
  4. Remove the pan from the heat and whisk in the baking soda and salt. The mixture will bubble up and foam quite a bit. Immediately pour the mixture onto the prepared baking sheet. Let sit at room temperature until cool and set. When cool, break the candy into smaller pieces and store in an airtight container at room temperature.
  5. To make the ice cream base: In a medium saucepan, whisk the cream, milk, and sugar. In a medium bowl, whisk the egg yolks.
  6. Heat the cream mixture over medium heat until the sugar dissolves and the cream is just barely simmering. Ladle a bit of the hot cream into the egg yolks and whisk to temper the yolks.
  7. Add the eggs to the saucepan pan and cook the mixture, stirring constantly, until the custard is thick enough to coat the back of a spoon. Whisk in the vanilla extract and salt.
  8. Transfer the mixture to a bowl or container and cover with a lid or plastic wrap. Chill completely in the refrigerator for at least 4 hours or overnight.
  9. Just before churning the ice cream, break up about 3/4 cup of the honeycomb candy into rough crumbs.
  10. Churn the ice cream in an ice cream machine according to manufacturer's instructions. Just before the ice cream is done churning, add in the honeycomb crumbs. Transfer the mixture to a freezer-safe container, cover, and freeze until very firm.

See what other Food52ers are saying.

  • Sarah Beauvoisin
    Sarah Beauvoisin
  • Terri
  • Melanie
  • Josie
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.

7 Reviews

Josie November 13, 2020
Absolutely love this recipe! I used an ice cream machine and honestly was the best ice cream I’ve made. I would recommend leaving some of the honeycomb out and popping it on top when you are about to serve.
Sarah B. February 14, 2020
I am desperate to find the right favourite honeycomb cream recipe to be exactly like the one from Salcombe Dairy cos unfortunately the garden centre bear me and Waitrose have stopped supplying them. :-((( It’s gluten free and egg free. Their ice cream is creamy crunchy and chewy. Is this recipe as close as theirs?
Mitch December 11, 2018
Can you make this without the eggs? And how long will it keep in the freezer?
Sounds delicious
Angela January 18, 2017
Is there a way to make this with actual honey or honeycomb?
Terri July 18, 2016
This looks wonderful - but I don't have an ice cream churned. Is there another process I can use to make it?
Terri July 18, 2016
That should say 'churner.' Dang auto correct!
Melanie June 5, 2016
This was delicious and different. The taste was like deep, crunchy caramel mixed with rich vanilla. I will definitely make this again.