Honeycomb ice cream



  • 1 pareve sugarless whipped cream pot (250ml)
  • 4 eggs
  • 1 vanilla pod
  • 4 egg whites
  • 1/4 cup sugar

For the honeycomb

  • 4 TBS of golden syrup
  • 200g of caster sugar
  • 2 TSP of bicarbonate of soda


  • Grease a 20cm square cake tin or slice tray
  • In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on medium heat for 10 minutes. It needs to become golden brown but watch it doesn’t burn. Remove pot from heat and add the bicarbonate. Quickly mix it in because the mixture will foam up instantly. Pour immediately into the cake tin. Leave to set until harden and break into big/medium and smaller bite size chunks. 
  • Prepare the ice cream
  • Beat the whipped cream with an electric whisker until firm. Separate the egg whites from the yolks. Blend in egg yolks and vanilla pod. In a separate bowl, beat the whites. Blend in 1/4 cup sugar. Fold the whipped cream mix with the egg white mix. Add the pieces of honeycomb to it and mix well. Freeze overnight. Keep some pieces of honeycomb to decorate the top of the ice cream before serving it. 

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