My husband and I have an obsession with the cadbury crunchie ice cream. The kind of obsession that has us spending a lot of money 😅. So he gave me the idea of making a crunchie cake and of course that gave me the idea to make my very own crunchie ice cream – from scratch including the honeycomb! You can find the honeycomb recipe on the previous post.

This homemade no churn ice cream is absolutely decadent and creamy. It screams EAT ME! But I have to let it set for 12 hours minimum…. sigh. But I did lick the spoon and my fingers…. and the bowl. (Look away!)

Hope you guys try out this recipe, you wont regret it at all! Please tag me if you do I’d love to feature you.

For the ice cream

500ml double cream

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup sweetened condensed milk

1/4 cup pure maple syrup

Make the ice cream

In a mixing bowl, whip the heavy cream until soft peaks form. Fold in the vanilla extract and salt, and continue to beat until the mixture holds soft peaks, about 30 seconds more.

Pour in the sweetened condensed milk and maple syrup. Whip until everything comes together, slightly past soft peak stage.

Carefully spoon in ¾ of the crushed maple honeycomb, then scoop the ice cream into a metal bread pan or other freezer-safe container. Top with last ¼ of maple honeycomb.

Freeze for at least 12 hours before serving.

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