Recipe By Louise Gough
Creamy, crunchy and packed with delicious honeycomb flavour, this easy no-churn ice cream is the ultimate indulgent treat. Made with Honeycomb Natural Flavoured Icing Sugar, chunks of chocolate-coated honeycomb, creamy vanilla fudge and a generous swirl of caramel sauce, every spoonful is full of flavour and texture.
Serve it in a cone, a bowl or sandwiched between two cookies for an extra-special dessert.
Ingredients
600ml Double Cream
200ml Condensed Milk
150g Honeycomb Natural Flavoured Icing Sugar
2 x 70g Scrumptious pots of Chocolate Coated Honeycomb (retaining 25g for decoration)
2 x 80g Scrumptious pots of Vanilla Fudge (retaining 25g for decoration)
Carnation Caramel Sauce.
You Will Need
A large airtight container.
Method
- Place the double cream, condensed milk and icing sugar into your stand mixer.
- Whisk until combined, scrape down.
- Whisk on a high speed until the mix is thick (like a very thick milkshake).
- Fold 115g of Chocolate coated honeycomb 135g of vanilla fudge into the ice cream mix.
- Spoon into your airtight container.
- Generously swirl Caramel sauce across the top, swirling it into the ice cream with a spoon.
- Sprinkle with the remaining honeycomb and fudge and pop in the freezer.
- Freeze overnight and serve in a cone, a bowl or as a delicious centre for a cookie sandwich.
Top Tip
If you add broken Crunchie it will melt and disappear in to the ice cream, the chocolate coating on these small pieces act as a barrier so they remain crunchy.
This caramel sauce is made to remain runny, homemade caramel sauce will freeze hard and make it difficult to serve.
