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Honeycomb Crunchie ice cream

Honeycomb Ice Cream Recipe (Crunchie)

Here's how to make no churn Crunchie honeycomb ice cream with this easy recipe. This homemade freezer ice cream is creamy and tastes so good!
Prep Time 10 mins
Freeze Time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine British
Servings 10 People
Calories 393 kcal



  • 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).



Calories: 393kcalCarbohydrates: 23gProtein: 5gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 82mgSodium: 67mgPotassium: 205mgSugar: 23gVitamin A: 993IUVitamin C: 1mgCalcium: 153mgIron: 1mg
Tried this recipe?Mention @MyMorningMocha or tag #mymorningmocha!