Maple Honeycomb Ice Cream Recipe

Maple honeycomb ice cream

  • makes approx 2 litres
  • Easy

Making this delicious maple honeycomb ice cream is easier than you may think with step-by-step help from the olive test kitchen. It's guaranteed to be a new family favourite any time of year

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Ingredients

  • groundnut or sunflower oil for the tin
  • caster sugar 200g
  • maple syrup 6 tbsp
  • bicarbonate of soda 2 tsp
  • sweetened condensed milk 300ml
  • double cream 2 x 600ml pots
  • vanilla extract 2 tsp

Method

  • Step 1

    Lightly oil a non-stick baking sheet. Put the sugar and 4 tbsp of the syrup in a frying pan with 3 tbsp water.

  • Step 2

    Heat gently until the sugar dissolves, swirling the pan to help it along.

  • Step 3

    Boil the mixture until it turns a deep, golden caramel colour.

  • Step 4

    Add the bicarbonate of soda

  • Step 5

    Stir it in with a whisk – this will make it foam up.

  • Step 6

    Quickly pour it onto the oiled baking sheet and leave to cool completely.

  • Step 7

    Break into bite-sized pieces.

  • Step 8

    Put the condensed milk, cream, the rest of the maple syrup and vanilla into a large bowl. Beat with an electric whisk until softly whipped and just holding a thick ribbon.

  • Step 9

    Gently fold in most of the of honeycomb then tip into a freezer container. Finish with the rest of the honeycomb, and freeze until needed.

Nutritional Information

  • Kcals 270
  • Fat 22.5g
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