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.

Nutriscore Rating: 31/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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)

Directions

Step 1

Start by preparing the honeycomb. Grease and line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine 200g granulated sugar and 5 tbsp golden syrup. Heat gently, stirring until the sugar has dissolved.

Step 3

Increase the heat and let the mixture boil without stirring for about 3-4 minutes until it reaches a golden caramel color.

Step 4

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.

Step 5

For the ice cream, whip 500ml heavy cream to soft peaks in a large bowl.

Step 6

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.

Step 7

Pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or overnight until firm.

Step 8

To make the toffee sauce, melt 75g unsalted butter in a saucepan over medium heat.

Step 9

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.

Step 10

To serve, scoop the honeycomb ice cream into bowls, drizzle with warm toffee sauce, and sprinkle with the reserved honeycomb pieces.

Nutrition Facts

Serving size	(1587.2g)

Amount per serving	% Daily Value*
Calories	5835.7

Total Fat 339.3g	0%
Saturated Fat 206.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1029.3mg	0%
Sodium 2117.6mg	0%
Total Carbohydrate 653.1g	0%
Dietary Fiber 0g	0%
Total Sugars 651.6g
Protein 35.2g	0%

Vitamin D 31.8IU	0%
Calcium 1345.3mg	0%
Iron 2.0mg	0%
Potassium 1863.0mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 2.4%

Carbs: 45.0%