No-churn Honeycomb Ice-cream

I have a theory that condensed milk can do no wrong. Though tablet is, of course, my go-to use for this nectar, anything else in which it is used tastes AMAZING: cookies, butterscotch, in the form of dulce de leche in a cheesecake, and now this. This ice-cream perhaps takes the biscuit. It is SO GOOD. And you don’t need an ice-cream machine, nor does it require hourly whisking. It only lasted a week in my freezer, but that was due to me eating it and not through any fault of its own in becoming inedible. Bear in mind that anything with this great a proportion of condensed milk will be almost unutterably sweet; I make no apologies for my sweet tooth.

To be fair, it tastes just as nice with just one tin per 600ml of double cream, so decide for yourself how sweet you’d like it.


This recipe was given to me by a friend who got it from a restaurant, so the original quantities are far greater. But scaled down, this makes enough to fill one 1-litre tub. Feel free to double if you’ve found a large pot of double cream reduced that wants using up!

1 batch honeycomb
300ml double cream
1 tin condensed milk (or a half)
  1. Whip the double cream to soft peaks (only just holds its shape when you lift the whisks up) and gently stir through the condensed milk.
  2. When the honeycomb is completely cool, remove from the tray and smash into small pieces.
  3. Fold the honeycomb through the cream and then freeze for at least 6 hours or overnight.

P1050688    P1050689


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