Honeycomb Ice Cream with Toffee Sauce
Indulge in the ultimate sweet treat with this luscious Honeycomb Ice Cream with Toffee Sauce, a perfect combination of creamy decadence and irresistible crunch. This no-churn ice cream features a velvety base of whipped heavy cream and sweetened condensed milk, studded with homemade honeycomb pieces that provide a delightful caramelized crunch in every bite. Topping it all off is a rich, buttery toffee sauce that drapes over the ice cream for a warm, gooey contrast. Whether you're hosting a dinner party or treating yourself to a special dessert, this recipe is a showstopper that’s surprisingly simple to create. With minimal prep time and no ice cream maker needed, it’s an effortless way to impress. Serve it with a sprinkle of extra honeycomb for a dessert that hits all the sweet spots. Keywords: honeycomb ice cream, toffee sauce dessert, no-churn ice cream recipe, homemade honeycomb, caramel ice cream dessert.
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Recipe Information
Ingredients
- 500 ml Heavy cream
- 397 g Sweetened condensed milk
- 2 tsp Vanilla extract
- 200 g Granulated sugar
- 5 tbsp Golden syrup
- 1 tsp Baking soda
- 75 g Unsalted butter
- 150 g Brown sugar
- 150 ml Double cream (for sauce)
- 1 tsp Vanilla extract (for sauce)
Instructions
Start by preparing the honeycomb. Grease and line a baking sheet with parchment paper.
In a medium saucepan, combine 200g granulated sugar and 5 tbsp golden syrup. Heat gently, stirring until the sugar has dissolved.
Increase the heat and let the mixture boil without stirring for about 3-4 minutes until it reaches a golden caramel color.
Remove the pan from the heat and quickly whisk in 1 tsp baking soda. The mixture will bubble up rapidly — pour it immediately onto the prepared baking sheet and let it cool and harden, about 30 minutes.
For the ice cream, whip 500ml heavy cream to soft peaks in a large bowl.
Gently fold in 397g sweetened condensed milk and 2 tsp vanilla extract. Break the cooled honeycomb into small pieces and fold most of it into the ice cream mixture, reserving some for garnish.
Pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or overnight until firm.
To make the toffee sauce, melt 75g unsalted butter in a saucepan over medium heat.
Add 150g brown sugar and stir until dissolved, then slowly stir in 150ml double cream and 1 tsp vanilla extract. Simmer for 2-3 minutes until thickened.
To serve, scoop the honeycomb ice cream into bowls, drizzle with warm toffee sauce, and sprinkle with the reserved honeycomb pieces.
Nutrition Facts
Calories |
5836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.3 g | 435% | |
| Saturated Fat | 206.3 g | 1032% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 653.1 g | 237% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 651.6 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1345 mg | 103% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
