Honeycomb crunch ice cream


The honeycomb in this icey dessert makes it a real treat. It is so popular with my family that I have to make a double batch otherwise they tend to fight over it. When you are making it, be brave and simmer the golden syrup and sugar long enough so that it gets a nice rich, deep amber — it gives the honeycomb a great flavour.

Preparation time: 25 minutes
Cooking time: 15 minutes

For the honeycomb:
4 tbs golden syrup
200g caster sugar
2 tsp bicarbonate of soda

For the ice cream:
1x 250ml pot parev whipped cream, unsweetened
1 vanilla pod
4 eggs, separated
50g sugar


Grease a 20cm square cake tin or slice tray.

In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on medium heat for 10 minutes. It needs to become a rich golden brown colour but watch it doesn’t burn.

As soon as it is golden brown, remove the pan from the heat and carefully add the bicarbonate. Mix it in quickly as the mixture will foam up instantly.

Pour immediately into the greased tin. Leave to set until hardened and break into big/medium and smaller bite-size chunks.

To prepare the ice cream, beat the whipped cream with an electric whisk until firm. Beat in the egg yolks.

Split the vanilla pod and scrape the seeds from it. Add them to the cream mix.

In a clean bowl, beat the egg whites.

Beat in the sugar.

Fold in the whipped cream mix.

Reserve a few bits of honeycomb for garnish, and fold in the rest.

Freeze overnight. Serve sprinkled with the extra honeycomb pieces.

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