Recipe: Honeycomb ice cream

This ice cream recipe is hands down THE best ice cream I have ever tasted (and I have tasted a lot of ice cream). It is also super easy to make and is a great dinner party desert as you can make ahead.


  • 400 ml double cream
  • 397 g (1 tin) full-fat condensed milk
  • 4 crunchie bars (crushed into small pieces)


  1. Whip the double cream until they make soft peaks, then add the condensed milk and stir together until everything is well combined.
  2. Crush your crunchie bars into small pieces and add about 3 to the mixture. Save one for the topping.
  3. Add the mixture to an old ice cream tub or tupperware box and top with the remaining crunchie bar. Then leave it in the freezer for about 6 hours or overnight.

Top tip: If you don’t have any suitable tupperware boxes, try using a bread tin with some cling film over the top.


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