Go Back
4.75 from 4 votes
Honeycomb Ice Cream in a glass bowl
Honeycomb Ice Cream Recipe (No-Machine)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Enjoy a crunchy, creamy, and sweet dessert this summer with my Homemade, No-Machine Honeycomb Ice Cream using my 2-Ingredient Ice Cream Base!

Course: Dessert
Cuisine: American
Servings: 2 pints
Author: Gemma Stafford
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) (cold)
  • 2 cups (16oz/450 ml ) whipping cream (cold)
  • 2 cups crushed honeycomb candy
  1. Place sweetened condensed milk in the fridge to keep cold

  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

  3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).

  4. Then, turn up the machine speed again and whip until your mixture is thick and at stiff peaks.

  5. Mix in the honeycomb into your ice cream base.

  6. Transfer your ice cream to container of your choice and freeze for 6 hours to overnight.