Mary Berry Honeycomb Ice Cream Recipe

Creamy condensed milk and crunchy golden honeycomb elevate this Mary Berry honeycomb ice cream to a decadent favorite you’ll always want at the heart of your summer dessert table. It’s delicious with a warm chocolate brownie, fresh raspberries, a drizzle of salted caramel sauce, a crisp waffle cone; in fact most things.

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Mary Berry Honeycomb Ice Cream Recipe Ingredients

• 600 ml (1 pint) double cream, chilled
• 1 x 397 g can sweetened condensed milk
• 1 teaspoon vanilla extract
• 100 g (4 oz) honeycomb (either homemade or store-bought, such as 4 Crunchie bars), roughly crushed

How To Make Mary Berry Honeycomb Ice Cream Recipe

1. Prepare the honeycomb: Start by crushing your honeycomb or chocolate-covered honeycomb bars. You can do this by placing them in a clean plastic bag and tapping them with a rolling pin. Aim for a mix of fine dust and larger, pea-sized chunks. The dust will flavor the cream, while the larger pieces provide that signature “crunch.”
2. Whip the cream: Pour the chilled double cream into a large, cold mixing bowl. Using an electric hand whisk, beat the cream until it just reaches soft peaks. Be careful not to over-whip; the cream should still be supple enough to fold easily.
3. Incorporate the base: Pour the sweetened condensed milk and the vanilla extract into the whipped cream. Using a large metal spoon or a spatula, gently fold the condensed milk into the cream using a figure-eight motion. Continue until the mixture is smooth and completely combined, being careful not to knock out too much of the air you’ve just whisked in.
4. Add the golden crunch: Scatter about three-quarters of the crushed honeycomb over the cream mixture. Gently fold the pieces in until they are evenly distributed. Reserving a small portion of the honeycomb for the top ensures the ice cream looks as good as it tastes once it’s frozen.
5. Transfer and top: Pour the mixture into a 2-litre freezer-safe container or a standard loaf tin. Level the surface with the back of a spoon and sprinkle the remaining honeycomb pieces over the top.
6. Freeze to set: Cover the container with a lid or a layer of plastic wrap pressed directly onto the surface to prevent ice crystals from forming. Place in the freezer for at least 6 hours, or ideally overnight, until firm. Because this is a no-churn recipe, you don’t need to stir it during the freezing process.

Recipe Tips

• The Soft-Scoop Secret: This recipe is naturally “soft-scoop” because of the high sugar content in the condensed milk, which prevents the ice cream from freezing into a solid block.
• Double Cream Temperature: Ensure your double cream is very cold before whisking. Cold cream holds air much better and reaches the correct peak stage faster than room-temperature cream.
• Chocolate Twist: If you use Crunchie bars, the bits of chocolate will melt slightly into the cream, creating beautiful ripples of cocoa throughout the golden ice cream.
• Avoid Over-whipping: If you whisk the cream too far (until it’s stiff), the final ice cream will have a buttery, heavy mouthfeel rather than being light and velvety.

What To Serve With Mary Berry Honeycomb Ice Cream Recipe?

This Mary Berry Honeycomb Ice Cream Recipe is a rich, sweet treat that needs a fresh or warm pairing! A Warm Fudge Brownie is the quintessential choice for an indulgent dinner party dessert. For a lighter touch, a side of Fresh Tart Raspberries adds a lovely acidic contrast to the sweet honeycomb! A drizzle of Dark Chocolate Ganache or a glass of Chilled Dessert Wine pairs wonderfully with the vanilla and toasted sugar notes.

How To Store Mary Berry Honeycomb Ice Cream Recipe

• Freezer Storage: Keep the ice cream in an airtight container in the freezer for up to 1 month.
• Maintain Texture: To keep it at its best, always press a piece of parchment paper or plastic wrap against the surface of the ice cream before sealing the lid to keep it from developing a “freezer taste.”
• Serving: Since this is a no-churn recipe, it can be served directly from the freezer, though letting it sit on the counter for 5 minutes makes it even easier to scoop.

Mary Berry Honeycomb Ice Cream Recipe Nutrition Facts

• Calories: 310 kcal (per serving)
• Total Fat: 22 g
• Saturated Fat: 14 g
• Cholesterol: 65 mg
• Sodium: 95 mg
• Total Carbohydrates: 26 g
• Sugar: 24 g
• Protein: 3.5 g
• Fiber: 0 g

Nutrition information is estimated and may vary based on the type of honeycomb used.

FAQs

Try More Recipes:

• Mary Berry Cinder Toffee Ice Cream Recipe
• Mary Berry Victoria Sponge With Fresh Cream And Strawberries​ Recipe
• Mary Berry’s Victoria Sponge With Buttercream​ Recipe