A little effort goes a long way with this Choc-Honeycomb Icecream. It will keep your family smiling for the week! SO simple and you can add extra ingredients of your choice.
- 1 1/2 cups (335g) white sugar
- 1/2 cup (125ml) honey
- 1/3 cup (80ml) water
- 2 tbs golden syrup
- 2 tsp bicarbonate of soda
- 200g dark chocolate, chopped
- Grease and line an oven tray with baking paper.
- Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes. Drop a ball of mixture into some cold water, if it becomes hard means it it ready. Remove from heat and set aside for bubbles to subside.
- Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.
- Transfer icecream into a large mixing bowl and allow to soften (break the icecream apart so it softens more quickly)
- Turn the honeycomb onto a clean surface. Break and crush into small pieces. Add the crushed chocolate to the honeycomb pieces.
- Add both the honeycomb and chocolate to the icecream and mix until combined.
- Transfer to a lined deep cake tin and allow to set in the freezer.
- When adding the bicarbonate of soda to the mixture, it will set VERY fast. You need to stir it quickly with a wooden spoon and transfer it immediately to the tray.
About the Author: Mother of 6 children. 4 boys and 2 girls. A proud stay-at-home-mum and Co-founder of the website. Jill has a strong Catholic faith. "I believe it's really important to have a support network for mums to connect and learn from each other." She also has a Degree in Primary Teaching from Melbourne University.