How To Make No Churn Honeycomb Ice Cream
A delicious Crunchie honeycomb ice cream! It’s smooth, creamy and tastes absolutely amazing. Make this ice cream without any machine or special equipment, it just needs to set in the freezer.
No ice cream maker? No problem!
This honeycomb ice cream recipe is incredibly creamy, indulgent and so smooth. It’s made with just 4 ingredients and is one of the best ice creams I’ve ever tasted! My Biscoff ice cream is so good too, but I just can’t resist the Crunchie flavour.
It’s made with vanilla and has crushed Crunchie chocolate bars throughout. If you love ice cream, then get ready for this…
No ice cream machine is needed for this recipe, it simply needs to set in the freezer. All you need is a bowl, a whisk and a loaf tin.
What Is No-Churn Ice Cream?
No churn ice cream is made with no ice cream machine.
When a machine is used, it churns the ice cream mixture to thicken it as it freezes. Whereas no churn ice cream is whisked until thickened and left to set in the freezer.
As no machine is required, no-churn ice creams are usually made with condensed milk which adds sweetness and softens the ice cream making it scoopable.
I love no-churn ice cream, it makes this Crunchie ice cream recipe so easy to make and the flavour is incredible.
Watch How To Make Honeycomb Ice Cream
Crunchie Ice Cream Recipe
When I think of honeycomb, Crunchie is pretty much the only chocolate bar in the UK I can think off.
This no-churn honeycomb ice cream has lots of Cadbury Crunchie bars in it. It’s crushed to provide small crunchy pieces of honeycomb throughout.
I used 3 bars in the ice cream and one bar for the decoration. I got a a multipack of 4 from my local supermarket (it’s cheaper than buying 4 bars separately).
How To Make Homemade Honeycomb
If you don’t want to use chocolate Crunchie bars in this ice cream recipe, you can make honeycomb from scratch! Here’s how to make it below:
To make homemade honeycomb from scratch, line a baking tray with parchment paper.
Over a medium heat mix 100g of golden syrup and 200g caster sugar together until it forms a golden-brown caramel. Remove from the heat and add 2 teaspoons of baking powder and whisk whilst the mixture bubbles. Be careful as the mixture gets quite hot!
Pour the liquid into the lined baking tray and leave to cool down until it has set. Then break it into pieces.
How Do You Make Homemade Ice Cream Creamy And Not Icy?
This ice cream is far from icy, it’s smooth and so creamy. This is because alongside using double cream, this recipe uses condensed milk.
Condensed milk contains lactose sugar which lowers the freezing point of the ice cream mixture. This helps to prevent large crystals of ice forming.
Crunchie Ice Cream Ingredients
Below are the 4 ingredients needed for this Crunchie honeycomb ice cream recipe, there are no eggs used to make this ice cream:
- Double Cream: It’s the same as heavy cream, avoid using light or reduced-fat versions.
- Condensed Milk: This is what makes the ice cream so soft and scoopable; avoid using light or reduced-fat versions.
- Cadbury Crunchie: You can use Crunchie or any other honeycomb for this ice cream recipe.
- Vanilla Extract: Adds a delicious flavour to the ice cream, don’t skip this ingredient.
How To Make No Churn Honeycomb Ice Cream With Crunchie
Below is a step-by-step guide on how to make this no churn Crunchie honeycomb ice cream. Full recipe instructions are on the recipe card.
Place double cream, condensed milk and vanilla extract into a large mixing bowl. Using an electric whisk, whisk the mixture together on a medium to high speed until thickened.
This will take a few minutes so keep going!
Pour 3 bars of crushed Crunchie chocolate into the mixing bowl and whisk for a few seconds or until evenly distributed.
Pour the ice cream mixture into a 2lb loaf tin or a freezer-safe container.
Pour the remaining crushed Crunchie chocolate bar over the ice cream mixture. Cover with cling film and place in the freezer to set for a minimum of 6 hours (overnight for best results).
What Equipment Do You Need
Loaf Tin: You’ll need a freezer safe container, I used a 2lb loaf tin. This mixture makes enough to fit a 2lb loaf tin.
Electric whisk: You could whisk the mixture by hand but it will take you a VERY long time.
Mixing Bowl: To mix the ice cream ingredients in.
My Top Tips
When you are ready to serve the ice cream, leave it at room temperature for 5 to 10 minutes to allow the ice cream to soften slightly. Or you can run an ice cream scoop under hot water for a few seconds for the perfect scooped ice-cream.
You can crush the Crunchie bars big or small. I crushed it into a variety of sizes with the topping being quite bigger than the Crunchie within the ice cream.
Stop whisking the ice cream mixture when stiff peaks appear, that is a good indication to know when it’s thick enough.
How To Store
To store keep the ice cream in the freezer! If taken out of the freezer the ice cream will melt quite quickly. Cover the ice cream securely with cling film or use a freezer-safe container with a lid.
Keep for up to 4 weeks (if it lasts that long). As this is a homemade freezer ice cream recipe, there are no added preservatives to it. So it won’t last as long as shop-brought ice cream.
The best thing about no-churn ice cream is how easy it is to change the main flavours. All you need is double cream and condensed milk to make the ice cream, then you can add whatever you want to it!
You have to try my no churn Biscoff ice cream, it’s a real hit. You could also replace the Crunchie chocolate with a few ideas I’ve listed below.
- Chocolate Chips
- Cadbury Flake
- Crushed Brownies
- Crushed Meringue Nests
How To Serve Honeycomb Ice Cream
There are so many ways to serve homemade ice cream, I like to simply scoop the ice cream into a bowl or serve it in a waffle cone.
Of course, you can serve it with delicious homemade desserts too! This Crunchie ice cream recipe is so good, I honestly think it’s restaurant quality. Below are a few desserts that go so well with it:
Honeycomb Ice Cream Recipe (Crunchie)
- Place double cream, condensed milk and vanilla extract into a large mixing bowl.
- Using an electric whisk, whisk the mixture together on a medium to high speed until thickened. This will take a few minutes so keep going!
- Pour 3 bars of crushed Crunchie chocolate into the mixing bowl and whisk for a few seconds or until evenly distributed.
- Pour the ice cream mixture into a loaf tin or a freezer-safe container.
- Pour the remaining crushed Crunchie chocolate bar over the ice cream mixture.
- Cover with cling film and place in the freezer to set for a minimum of 6 hours (overnight for best results).
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