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Honeycomb Ice cream
A challenge
Total time
70 min
$ $ $


This delicious ice cream will take you right back to childhood beach days - no judgement is you decide to cover it in bubblegum syrup and rainbow hundreds and thousands. (Credit: @pudgefactor for the cone recipe)


Serves 4


Step 1
Line a baking tray with parchment paper, then combine the caster sugar and 80g golden syrup/honey in a medium saucepan over a medium heat. Let the mixture bubble and melt for 4-5 minutes until it reaches 145ºC and is a deep golden colour
Step 2
Add the bicarbonate of soda to the hot syrup and whisk in well with a balloon whisk. The mixture will pale and be full of bubble. Quickly tip into the lined baking tray and leave to cool completely for at least 30 minutes at room temperature until hardened completely
Step 3
In a small mixing bowl, beat together the egg whites, vanilla and 85g granulated sugar. Add the salt and half of the flour and beat until well incorporated. Add the melted butter and remaining flour, then beat until smooth
Step 4
Spoon 2tbsp batter into the centre of a hot cone waffle machine. Close the lid and lock the hatch, then bake for 1 minute and 30 seconds. Check for a golden-brown colour and adjust time accordingly
Step 5
Carefully remove the waffle from the machine using a wooden fork into a clean cloth towel. Lift and roll the waffle around a cone form, pinch the bottom and hold around the form for around 10 seconds to set the shape. Break and file off any rough edges where necessary
Step 6
Gently warm the milk, cream, 40g granulated sugar and vanilla (pod and seeds) in a saucepan. Once the sugar has dissolved and the mixture is warm (not boiling), set aside
Step 7
Whisk together the egg yolks and cornflour until smooth. Slowly pour the milk mixture into the eggs whilst whisky continuously
Step 8
Tip the mixture back into the saucepan and heat on a medium heat until the custard mixture reaches 75ºC and is thick enough to coat the back of a spoon
Step 9
Remove the custard from the heat and strain into a clean bowl through a sieve. Leave the mixture to cool for a few minutes, then tip into an ice cream machine until set. Around halfway through, add 20g honey and break the honeycomb and add to the ice cream 5 minutes before it is ready to serve. If you do not have a machine, put the chilled custard into a baking tray and place into a freezer for 45 minutes, or until starting to freeze around the edges. Remove from the freezer and thoroughly mix the custard to break any ice crystals that may be forming. Return to the freezer. Repeat this process every 30 minutes for a total of 2-3 hours until completely frozen and smooth. Scoop into the cones, top with extra honeycomb and enjoy!
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