Biscoff and Honeycomb Ice Cream

Super simple
0:20 + 24 hours
6 ingredients

We get a lot of people asking us how to make vegan ice cream, so we've tried and tested loads of different options (the team were starting to get sick of the daily ice cream party) and have created this divine recipe, loaded with sweet honeycomb pieces for the perfect balance of smooth and crunchy.

Serves: 4

Ingredients

For the honeycomb

5 tbsp golden syrup
2 tsp bicarbonate of soda
200 sugar

For the ice cream

2 tbsp Biscoff spread
250ml plant-based whipping cream - we used oat
Large pinch of sea salt
1 x 320g can of plant-based sweetened condensed coconut milk

Before you start

1 large mixing bowl | Line a baking tray with parchment paper | Airtight container

Step 1

Make the honeycomb

Place the sugar in a saucepan along with the golden syrup
Slowly dissolve all the sugar into the syrup before turning up the heat
Take the sugar to a dark amber colour, being careful not to burn it
Once amber, remove from the heat and add the bicarbonate of soda, stirring constantly
Once the mixture has bubbled up, carefully pour it into the lined baking tray and leave to cool down

Ingredients

5 tbsp golden syrup
2 tsp bicarbonate of soda
200 sugar

Step 2

Crush the honeycomb

Once the honeycomb has set, roughly chop into small pieces
Store in a sealed container

Step 3

Make the ice cream

Place the whipping cream into a large bowl and whisk using an electric hand mixer until thick (approx 5 minutes) - you can use a hand whisk, it will just take longer for the cream to whip
Add the sweetened condensed coconut milk and whisk again to mix through
Once the mixture is thick, stir through the biscoff, sea salt flakes and a handful of crushed honeycomb

Ingredients

2 tbsp Biscoff spread
250ml plant-based whipping cream - we used oat
Large pinch of sea salt
1 x 320g can of plant-based sweetened condensed coconut milk

Step 4

Freeze the ice cream

Scoop the mixture into an airtight container and place in the freezer to freeze overnight