Recipes
Chocolate caramel honeycomb ice cream
An all-round crowd pleaser with gooey streaks of marbling, and a honeyed crunch surprise – delish.
An all-round crowd pleaser with gooey streaks of marbling, and a honeyed crunch surprise – delish.
Cook: 4 Hours 15 Mins
Serves: 6
Price: £0.79 per serving
Nutritional Information
Each 68g serving contains
Energy
806kj
284kcal
806kj
284kcal
27%
Fat
18.8g
18.8g
High
27%
27%
Saturates
11.7g
11.7g
High
59%
59%
Sugars
22.6g
22.6g
High
25%
25%
Salt
0.31g
0.31g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1186kj/283kcal
Typical energy values per 100g:
1186kj/283kcal
Ingredients
75g Dark Chocolate, chopped into small chunks
½ x 397g tin Condensed Milk
300ml pot Double Cream
2 tbsp Malted Milk drink powder
2 tbsp Cocoa Powder
100g bag Chocolate Honeycomb, roughly chopped, plus extra to serve
100g Caramel Sauce, plus extra to serve
Method
1
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water or in 20-sec bursts in the microwave. Set aside to cool.
2
Add the condensed milk, cream, malted milk and cocoa powders to a large bowl. Whisk with electric beaters until thickened and stiff peaks form (about 3–4 mins); take care not to overwhip. Beat in the melted chocolate until just combined.
3
Scatter over the chopped chocolate honeycomb and drizzle the caramel sauce on top. Fold gently to ripple through the chocolate and sauce.
4
Transfer to a deep freezer-proof container – about 1 litre in volume; you can use a 2lb (900ml) loaf tin. Cover the surface with a small sheet of wax paper or baking paper and then secure the lid of your container or wrap tightly in clingfilm. Freeze for at least 4 hrs, or preferably overnight, until frozen solid. It’ll keep well for about 1 month. Transfer to the fridge for 10–15 mins before serving for easier scooping.
5
Serve in cornets topped with extra crushed chocolate honeycomb and caramel sauce, if liked.