Mary Berry Ice Cream Honeycomb Recipe
Dreaming of creamy ice cream with crunchy honeycomb bits? This Mary Berry Ice Cream Honeycomb Recipe is heaven. Smooth vanilla base studded with golden honeycomb chunks.
Ingredients
- 400 ml double cream heavy whipping
- 200 ml condensed milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 200 g caster sugar
- 5 tbsp golden syrup
- 1 tsp bicarbonate soda baking soda
Instructions
Make the Honeycomb
- Line baking tray with parchment. Heat sugar, golden syrup in saucepan. Stir till sugar melts. Boil 3-4 mins till golden caramel. Remove heat. Quickly whisk bicarb. Froths amazingly. Pour onto tray. Cool 1 hour. Breaks into crunchy bits.
Whip the Cream
- Pour cream into large bowl. Whip medium peaks—soft but holds shape. Don't overwhip or buttery. Takes 3-4 minutes. Fluffy base ready. Perfect texture key here.
Mix Ice Cream Base
- Fold condensed milk, vanilla, lemon into whipped cream. Gentle folds keep airy. Light pale mixture forms. Creamy sweet base complete. Takes 2 minutes. Luscious no-churn magic.
Break and Fold Honeycomb
- Smash cooled honeycomb into chunks. Reserve 1/3 for topping. Gently fold rest into ice cream. Gold nuggets studded perfectly. Crunch pockets form. Takes 2 minutes. Textures unite.
Freeze Perfectly
- Line loaf tin with cling film. Spoon mixture in. Level top smooth. Sprinkle reserved honeycomb. Cover cling film. Freeze 6 hours minimum. Overnight best. Scoopable perfection achieved.
Notes
- Test caramel by dropping in cold water—hard crack stage.
- Use room temp eggs if adding yolks for richer version.
- Freeze bowl beforehand—freezes faster evenly.
- Chocolate chip version: Swap honeycomb for dark chunks.
- Coffee lovers: Add espresso powder to base.
- Fruit swirl: Blend berries, ribbon through before freezing.
- Nutty crunch: Add toasted pecans with honeycomb.
- Make mini batches in ice cube trays—smoothie portions.