No-churn dark chocolate and honeycomb ice cream 

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! 

Ingredients 

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

Method 

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 😉

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