November 01

Choc Honeycomb Ice Cream

I do make my own honeycomb and will share the recipe in the future, but my mum recently brought some gluten free honeycomb from a foodies market and while we were sitting around the table talking about honeycomb, we came up with this version of chocolate honeycomb ice cream.

Hope you enjoy this week’s flavour, and stay tuned for next weeks fruity flavour.

Choc Honeycomb Ice Cream

Author: Tracey Francis of Essential Olie


  • 1 x 395ml tin of condensed milk (full fat or skim milk)
  • 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
  • 100g of chocolate coated honeycomb


  1. Chop the chocolate honeycomb or whizz in a blender.
  2. Whip cream either using a hand beater or mix master until it is stiff peaks.
  3. Pour condensed milk into a square or rectangular dish that you can put into the freezer.
  4. Gently fold the whipped cream into the condensed milk mixture until combined.
  5. Fold through the chopped/grated chocolate.
  6. Put a lid on the dish (or cover with plastic and al-foil).
  7. Freeze overnight.
  8. Serve straight from the freezer.
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