Chocolate Honeycomb Ice Cream Towers – a delicious recipe with milk, heavy cream, egg yolks, granulated sugar, custard powder, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and line 6 - 6 oz ramekins with plastic wrap, bringing wrap 2 inches over sides. Freeze until ready to use.
2
Bring milk and cream to a boil. Whisk egg yolks, sugar and custard powder in a medium bowl until combined. Gradually whisk in hot milk mixture. Add finely chopped chocolate and stir until melted. Stir in liqueur. Pour mixture into an 8x12 inch rimmed baking pan, cover and freeze until ice cream is almost set.
3
Chop ice cream roughly then beat or process until smooth. Stir chocolate honeycomb bars into ice cream. Spoon into prepared ramekins, smooth tops and tap gently on counter to remove air bubbles. Wrap in plastic wrap and freeze until firm.
4
Spread melted chocolate evenly over 2 sheets of parchment paper, each in a rectangle around 10x11 inches. Sprinkle reserved honeycomb evenly over chocolate. Set aside until set. Carefully remove chocolate from paper and break into long wedges, measuring about 1x5 inches.
5
Turn ice cream out onto serving plates. Remove plastic wrap and gently press chocolate wedges around sides. Serve immediately.
1091
kcal
Calories
70
g
Fat
88
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups whole milk, 1 1/4 cups heavy cream, 5 None large egg yolks, 1/2 cup granulated sugar, and more.
Yes, Chocolate Honeycomb Ice Cream Towers falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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