Honeycomb Ice Cream With Toffee Sauce Recipe

Name: Honeycomb Ice Cream With Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ice Cream; 300 ml cream, whipped; 1 teaspoon vanilla extract; 120 g caster sugar; 1/4 cup water; 2 eggs; Honeycomb; 400 g caster sugar; 500 ml golden syrup; 1 tablespoon baking soda; Sauce; 200 g butter; 100 g brown sugar; 3 tablespoons golden syrup; 200 ml thickened cream; Toffee Decoration; 600 g sugar; 1/4 cup water; 1 teaspoon vinegar

Servings: persons

Ice Cream
300 ml cream, whipped
1 teaspoon vanilla extract
120 g caster sugar
1/4 cup water
2 eggs
Honeycomb
400 g caster sugar
500 ml golden syrup
1 tablespoon baking soda
Sauce
200 g butter
100 g brown sugar
3 tablespoons golden syrup
200 ml thickened cream
Toffee Decoration
600 g sugar
1/4 cup water
1 teaspoon vinegar

1
HONEYCOMB:
2
Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
3
Increase heat and stir until deep gold and foaming.
4
Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
5
Break in to 1cm square pieces.
6
ICE CREAM:.
7
Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
8
Whip cream and vanilla until peaks form, cover and refrigerate.
9
Combine sugar and water in saucepan and stir over low heat until dissolved.
10
Increase heat and cook without boiling until hard boil stage.
11
Beat eggs until pale and thick.
12
While still beating, gradually add hot syrup and beat until cool.
13
Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
14
Cover and freeze for 5 hours.
15
SAUCE:.
16
Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
17
Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
18
Serve ice-cream in wedges with sauce and a toffee decoration.
19
TOFFEE:
20
Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.

2044

kcal

Calories

Fat

309

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ice Cream, 300 ml cream, whipped, 1 teaspoon vanilla extract, 120 g caster sugar, and more.

Yes, Honeycomb Ice Cream With Toffee Sauce 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.

That's it — enjoy your meal!

Honeycomb Ice Cream With Toffee Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions