Honeycomb and vanilla ice cream
Looking for a dessert to help get you through sultry summer days? Look no further than this honeycomb and vanilla ice cream. Aside from freezing time, it only takes around half an hour to make, and you don’t even need an ice cream maker!
Ingredients
150g caster sugar
600ml double cream
397g full-fat condensed milk (1 tin)
4 tbsp golden syrup
2 tsp bicarbonate of soda
2 tsp vanilla extract
Directions
Line a loaf tin with cling film and set aside.
Stir the caster sugar and golden syrup over a low heat in a large, deep saucepan until the sugar is dissolved and you’re left with a caramel colour.
Remove the saucepan from the hob and add the bicarbonate of soda. Stir it until it’s evenly mixed and foaming, before tipping it onto a sheet of baking paper. Leave for 20 minutes to cool and harden.
While you’re waiting for your honeycomb to cool, whip the cream in a big bowl until it has soft peaks. Then stir in the condensed milk and vanilla extract.
Next, snap the honeycomb into small pieces. Put two-thirds in your creamy mixture and fold through gently.
Tip the mixture into your lined loaf tin and cover with cling film. Leave to freeze for at least six hours. Garnish with the rest of the honeycomb before serving.
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Have you tried this recipe? If so, how did you get on? We’d love to hear from you in the comments below.