I tried a number of different ways to use up ‘the’ amazing honeycomb. The biggest epic fail had to be cooking the honeycomb in brownie mix (all dissolved, very sweet and very hard). This however tasted great! I didn’t measure anything out so the list below is rough approximates – enjoy!
300ml (one pot) Double cream
100ml (approx a quarter of a tin) Condensed milk
1 tsp vanilla essence
Handful of honeycomb
Handful of chopped dark chocolate
1. Using a whisk, combine the cream, vanilla and condensed milk until it forms a soft peak
2. Fold in the honeycomb and chocolate and pour into a plastic or freezer friendly container.
3. Freeze for 4-5 hours or ideally overnight.
I promise it tasted a lot better than the picture looks 😉