Olive Magazine
Maple Honeycomb Ice Cream Recipe

Maple honeycomb ice cream

Published: May 21, 2015 at 10:20 am
loading...
  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Makes approx 2 litres

Make your own honeycomb to sprinkle through this indulgent ice cream made with sweet condensed milk for an easy new family favourite

Nutrition:
NutrientUnit
kcal270
fat22.5g
Advertisement

Ingredients

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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content