Biscoff and Honeycomb Ice Cream
This one is genuinely one of our all-time favourite things we've ever made. Biscoff and honeycomb ice cream sounds fancy but the result is so worth it, and the first time we made it we basically stood over the tub with spoons and didn't stop until it was gone. You get this incredible crunch from the homemade honeycomb, that warm caramel-spiced Biscoff running through every scoop, and a creamy base that honestly rivals anything you'd buy in a shop. It's rich, it's indulgent, and it's completely plant-based. Make this for a dinner party, a summer afternoon, or honestly just because it's Tuesday and you deserve it.
Before You Start
- Large baking tray lined with parchment paper
- Saucepan
- Large mixing bowl
- Electric hand mixer
- Airtight freezer container
- Freeze overnight
Ingredients
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
- 200 sugar
- 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
Method
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
Crush the honeycomb
- Once the honeycomb has set, roughly chop into small pieces
- Store in a sealed container
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
Freeze the ice cream
- Scoop the mixture into an airtight container and place in the freezer to freeze overnight
Tips & Variations
- Nail the honeycomb: Don't walk away from the pan once the sugar is melting. It goes from perfect amber to burnt really quickly, so stay close and keep an eye on the colour rather than the clock.
- Biscoff swirl tip: We find it works really well to slightly warm your Biscoff before swirling it through the ice cream base. It ripples through so much more easily and you get beautiful streaks rather than big clumps.
- Make it ahead: This is a brilliant one to prep a day or two in advance. Just keep the honeycomb stored separately in an airtight container and fold it in just before you freeze the final batch so it stays nice and crunchy.
Why This Works
The trick here is getting the honeycomb right. You need to take that sugar to a proper dark amber before you pull it off the heat, because that's where all the depth and bitterness comes from that balances the sweetness of the Biscoff. Don't rush it and don't stir it once it's bubbling, just watch it and trust the process. The bicarbonate of soda at the end is like magic, it puffs everything up and gives you that airy crunch that makes honeycomb so special.