Honeycomb Ice Cream (No Machine)
This Honeycomb Ice Cream is a dreamy, no-machine treat that combines creamy indulgence with a delightful crunch. In just 40 minutes, you’ll create a dessert that’s rich, velvety, and studded with golden honeycomb pieces for a perfect textural contrast.
Ingredients
- 14 ounces sweetened condensed milk (fat-free or regular) (cold) 1 Can/ 400ml
- 2 cups whipping cream (cold) 16oz/450 ml
- 2 cups crushed honeycomb candy
Instructions
- Place sweetened condensed milk in the fridge to keep cold
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and at stiff peaks.
- Mix in the honeycomb into your ice cream base.
- Transfer your ice cream to container of your choice and freeze for 6 hours to overnight.
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