Mary Berry’s Honeycomb Ice Cream is a creamy, indulgent treat with crunchy honeycomb pieces folded into a rich vanilla ice cream base. This no-churn recipe is simple, quick to make, and perfect for impressing family and friends.

What is Mary Berry Honeycomb Ice Cream?

Honeycomb ice cream is a rich and creamy dessert featuring homemade honeycomb candy mixed into a smooth ice cream base. The honeycomb adds a delightful crunch and a sweet caramel flavor, making this dessert irresistible.

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Why You Should Try This Recipe

No-churn method: No ice cream maker needed.
Rich and creamy: Perfectly smooth texture with bursts of crunch.
Easy to make: Uses simple ingredients and straightforward steps.
Impressive dessert: Great for dinner parties or special occasions.
Homemade honeycomb: Adds a personal touch with amazing flavor.

Ingredients Needed for Mary Berry Honeycomb Ice Cream

For the Honeycomb:

Caster sugar: 100g (½ cup).
Golden syrup: 4 tablespoons.
Bicarbonate of soda: 1 teaspoon.

For the Ice Cream:

Double cream: 600ml (2½ cups).
Sweetened condensed milk: 1 can (397g or 14 oz).
Vanilla extract: 1 teaspoon.

Kitchen Equipment Needed

Heavy-based saucepan for honeycomb.
Baking sheet lined with parchment paper.
Mixing bowl for the ice cream base.
Electric whisk or stand mixer.
Freezer-safe container for storing ice cream.

Instructions to Make Mary Berry Honeycomb Ice Cream

Step 1: Make the honeycomb

In a heavy-based saucepan, add the caster sugar and golden syrup. Heat gently, stirring until the sugar dissolves. Increase the heat and boil the mixture until it turns golden brown, then remove from heat. Quickly stir in the bicarbonate of soda, which will cause the mixture to foam. Pour the honeycomb onto a parchment-lined baking sheet and let it cool completely. Once set, break it into small pieces.

Step 2: Prepare the ice cream base

In a large mixing bowl, whisk the double cream, condensed milk, and vanilla extract until soft peaks form. The mixture should be thick but not overwhipped.

Step 3: Fold in the honeycomb

Reserve a handful of honeycomb pieces for garnish. Gently fold the remaining honeycomb pieces into the ice cream base, ensuring they are evenly distributed.

Step 4: Freeze the ice cream

Transfer the mixture to a freezer-safe container and smooth the top. Sprinkle the reserved honeycomb pieces on top for decoration. Cover with a lid or cling film and freeze for at least 6 hours or until firm.

Step 5: Serve

Scoop the honeycomb ice cream into bowls or cones and enjoy immediately. Garnish with extra honeycomb pieces if desired.

What to Serve With Mary Berry Honeycomb Ice Cream

Chocolate sauce: Drizzle for a decadent touch.
Fresh berries: Adds a refreshing contrast.
Wafer biscuits: Perfect for added crunch.
Brownies: Serve as a side for an indulgent dessert.

Pro Tips for Making the Best Honeycomb Ice Cream

Work quickly with honeycomb: The mixture sets fast, so pour it immediately after adding the bicarbonate of soda.
Don’t overwhip the cream: Stop whisking when soft peaks form to maintain a creamy texture.
Keep honeycomb dry: Store leftover honeycomb in an airtight container to prevent it from becoming sticky.
Customize the mix-ins: Add chocolate chips, nuts, or caramel swirls for variety.
Use good-quality vanilla: Enhances the overall flavor of the ice cream.

What are the Variations of Mary Berry Honeycomb Ice Cream?

Chocolate honeycomb ice cream: Add melted chocolate to the ice cream base or mix in chocolate chunks.
Salted caramel version: Sprinkle a pinch of sea salt over the honeycomb before it sets.
Coffee honeycomb ice cream: Add 1 teaspoon of instant coffee dissolved in a tablespoon of hot water to the base.
Nutty honeycomb: Mix in chopped almonds, hazelnuts, or pecans for added crunch.
Mint honeycomb: Add a drop of peppermint extract to the ice cream base for a refreshing twist.

How Do I Store Mary Berry Honeycomb Ice Cream?

In the freezer: Store in an airtight container for up to 2 weeks. Keep the container tightly sealed to prevent ice crystals from forming.

Nutrition Value (per serving, based on 8 servings)

Calories: 320
Protein: 3g
Carbs: 26g
Fat: 22g

FAQs

How do I keep the honeycomb from becoming sticky?

Store honeycomb in an airtight container at room temperature, away from humidity. Adding a light dusting of cornstarch can help absorb moisture and prevent stickiness.

Can I use a store-bought honeycomb for this recipe?

Yes, store-bought honeycomb can be used if you don’t want to make your own. Simply break it into small pieces and fold it into the ice cream base.

How long does honeycomb ice cream last in the freezer?

Honeycomb ice cream can be stored in the freezer for up to 2 weeks in an airtight container. For the best texture and flavor, avoid letting it stay frozen for too long.

Can I make honeycomb ice cream without condensed milk?

Yes, you can use a traditional custard base made with eggs, cream, and sugar instead of condensed milk. However, the no-churn method with condensed milk is quicker and easier.

Final Words

Mary Berry Honeycomb Ice Cream is a show-stopping dessert that’s surprisingly easy to make. With its creamy base and crunchy honeycomb pieces, it’s a treat the whole family will love.

Try this no-churn recipe today for a homemade delight that’s sure to impress!

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