This easy no-churn honeycomb ice cream is rich, creamy, and packed with crunchy pieces of chocolate-coated honeycomb. Made without an ice cream machine, it comes together with just a handful of ingredients and minimal effort, making it the perfect homemade dessert for summer entertaining or a weekend treat.
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A Quick Look At The Recipe
✅ Recipe Name: No Churn Honeycomb Ice Cream
🕒 Ready In: Prep Time - 15 minutes, Freezing Time - 4 hours
👪 Serves: 8
🍽 Calories: 462 per serving
🥣 Main Ingredients: Double Cream, Condensed Milk, Crunchie Bars, Vanilla Bean Paste, White Chocolate Chips
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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This Crunchie ice cream is creamy, scoopable, and packed with crunchy Cadbury Crunchie pieces. No ice cream machine required, and it's ready in minutes - perfect for kids, summer parties, or an easy homemade dessert everyone will love.
Love no-churn ice cream? Try my easy no churn mini egg ice cream next!
Amazingly easy and very tasty. I used twice as much cream as I had seen similar proportions in another recipe and I wanted it less sweet. I also used only cinder toffee, not crunchie bar, and no extra chocolate. Just as good as the more complicated version!
- Kathy
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✔️ Why should you try it?
- No ice cream machine required.
- Just 5 ingredients.
- Ultra-creamy texture with no ice crystals.
- Loaded with crunchy honeycomb pieces.
- Easily adaptable with different mix-ins
What is no churn ice cream?
No-churn ice cream is made without an ice cream maker. Traditional machines churn the mixture as it freezes to thicken it, but no-churn ice cream relies on whisking the cream and condensed milk until thick and creamy.
Ice cream makers can be bulky - the freezer bowl alone takes up a lot of space! Now that I've perfected this no-churn honeycomb ice cream, I'm seriously tempted to retire mine and reclaim that cupboard and freezer space.
🥘 Ingredients
Only 5 ingredients are needed to make this easy no-churn honeycomb ice cream recipe:
Double Cream (heavy cream) - whipped to add air and create a light, creamy texture; you can use whipping cream if needed, though the ice cream may be slightly less rich.
Sweetened Condensed Milk - sweetens the ice cream and keeps it soft and scoopable when frozen, and it can't be replaced with evaporated milk as it lacks the necessary sugar.
Vanilla Bean Paste - adds depth and flavour with visible vanilla specks, but a good quality vanilla extract works just as well.
Crunchie Bars - provide crunchy, chocolate-coated honeycomb pieces, and can be swapped for any similar chocolate honeycomb or toffee bar.
White Chocolate Chips - add extra sweetness and creaminess, though milk chocolate chips are a great alternative if you prefer a less sweet flavour.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
This no-churn honeycomb ice cream is easy to adapt, so you can tailor it to what you have or what you're craving.
- Chocolate Honeycomb Ice Cream: Swirl a few tablespoons of chocolate sauce through the mixture before freezing for a richer flavour.
- Salted Honeycomb: Add a generous pinch of flaky sea salt to balance the sweetness and enhance the caramel notes in the honeycomb.
- Honeycomb & Vanilla: Increase the vanilla bean paste slightly for a more pronounced vanilla flavour.
- Honeycomb and Fudge: Fold in small chunks of chocolate fudge or brownie pieces for extra texture. Chopped nuts would also work well.
- Milk Chocolate Honeycomb: Swap the white chocolate chips for milk or dark chocolate chips for a deeper chocolate flavour.
- Caramel Honeycomb: Ripple through dulce de leche or caramel sauce for an extra layer of sweetness.
🥄 Equipment
An electric whisk and mixing bowl are all you need to make this no-churn honeycomb ice cream, plus a container for freezing it. No ice cream maker is required!
🔪 Instructions
How to make honeycomb ice cream (no churn recipe)
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the double cream and condensed milk in a large bowl and whisk the creamy mixture until quite stiff. This will probably take you at least 5 minutes.
Two: Fold through the vanilla bean paste, crushed crunchie bars, and white chocolate chips until well combined.
Three: Pour into a 2lb (900g) loaf tin or freezer-safe container and place it in your freezer for at least 4 hours before you want to serve it.
Four: Take the ice cream out of the freezer 10 minutes before serving, to allow it to soften up and make scooping it easier.
Top Tips
- Use cold cream straight from the fridge for best volume.
- Fold gently to avoid knocking out air.
- Chop honeycomb into small pieces to prevent sinking.
- Cover tightly to prevent freezer burn.
- Let soften for 5 minutes before scooping.
🍴 Serving suggestions
When it comes to serving ice cream, a waffle cone with a Cadbury Flake and a drizzle of strawberry coulis is hard to beat.
This honeycomb ice cream is also perfect alongside hot puddings for an easy but impressive dessert. It pairs especially well with strawberry cobbler and apple crumble.
In summer, the kids love it sandwiched between chunky oatmeal cinnamon cookies, and it's also delicious served on buttermilk pancakes for a special weekend breakfast.
Storage
Store in an airtight container in the freezer for up to 3 months.
For best texture, place a layer of baking paper or cling film directly on the surface before sealing.
❓ Frequently asked questions
Hard ice cream is usually the result of not whisking it fast enough or for long enough. The faster it is whipped, the more air gets into it, which makes it lighter and softer in texture.
Yes, homemade honeycomb or cinder toffee works well. Make sure it's fully set and broken into small pieces before folding it in.
Chop mix-ins into small pieces and fold them in gently at the very end. A slightly thicker ice cream base also helps keep them evenly distributed.
It's not recommended, as refreezing can cause ice crystals and affect texture. For best results, freeze once and serve as needed.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Ice cream has an icy or grainy texture | This often happens when the mixture lacks enough air, isn't sealed tightly, or freezes unevenly. To fix it, whip the cream to soft-stiff peaks, fold in add-ins gently, and press cling film (plastic wrap) directly onto the surface before freezing to minimise ice crystals. |
| Ice cream is too soft or runny | If the ice cream is too soft, it usually needs more freezing time or a better cream-to-sugar balance. Freeze for at least 4-6 hours (overnight works best), and avoid adding too many watery mix-ins to ensure it sets properly. |
| Mix‑ins sink or texture is inconsistent | Large or heavy pieces, like big honeycomb chunks, can sink and create uneven texture. Chop mix-ins into smaller pieces and fold them in gently at the end to keep them evenly distributed. |
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Recipe
No Churn Honeycomb Ice Cream
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Equipment
- Electric Whisk
Ingredients
- 500 ml Double Cream
- 397 g Condensed Milk
- 1 teaspoon Vanilla Bean Paste
- 2 Cadbury Crunchie Bars (40g size) or other chocolate coated honeycomb, crushed
- 100 g White Chocolate Chips
Instructions
- In a large bowl whisk the double cream and condensed milk until the mixture thickens (it should be quite stiff). This will take about 5 minutes with an electric whisk.500 ml Double Cream, 397 g Condensed Milk
- Fold through the vanilla bean paste, crushed crunchie bars, and white chocolate chips until well combined.1 teaspoon Vanilla Bean Paste, 2 Cadbury Crunchie Bars (40g size), 100 g White Chocolate Chips
- Pour the cream mixture into a 2lb loaf tin, place a layer of cling film on top of the ice cream and freeze for at least 4 hours (preferably overnight) before serving.
Notes
-
Fold Gently for Creaminess
When you add the mix‑ins (in this case honeycomb pieces), fold slowly and gently to keep as much air in the mixture as possible. This is what gives no‑churn ice cream its smooth, scoopable texture. -
Seal Tightly to Prevent Ice Crystals
Press cling film (plastic wrap) or parchment directly onto the ice cream surface. This minimizes ice crystals and keeps the texture creamy. -
Freeze Time Matters
Freeze for at least 4-6 hours (overnight is best). Because no‑churn ice cream doesn't get "churned," it needs that extra time to firm up properly.
Samantha Donnelly says
I make ice cream this way and it always comes out lovely and smooth and creamy, My Daughters favourite is cookie dough ice cream x
Beth Sachs says
Cookie dough is next on my list to try as my kids love the Ben & Jerry's version of it!
Rebecca Smith says
Wow, this ice cream sounds absolutely delicious - honeycomb is one of my favourite flavours and I love that this is no churn too!
Beth Sachs says
We love honeycomb too. It tastes great in this ice cream.
Sarah Bailey says
OK now this sounds like my sort of ice cream. I have to admit I love honeycomb, and the fact it is no churn is a total bonus.
Kristine Nicole Alessandra says
Wow. I did not know it was that easy to make this delicious no churn ice cream! I am going to try making it this weekend. Thanks for the recipe!
Elizabeth Williams says
I've always wanted to make my own ice cream but always thought it would be a lot of gar work or that I'd need a specialist machine but this looks like something I could do. The ice cream looks delicious and I love the flavour.
Beth Sachs says
It really is so easy to make. I don't think I'll ever go back to using an ice cream maker.
Niraj Shah says
This is interesting as I have never made ice cream in the past! And there are so few ingredients in this recipe!
Cat | Curly's Cooking says
This looks and sounds delicious. I love a no churn ice cream, they're so simple and quick to make.
Katrina says
Omg this looks insane but be made ice cream before but not the bone churn method so need to give that a try
Kat (The Baking Explorer) says
I love how easy no churn ice cream is, it's awesome stuff! Honeycomb flavour sounds absolutely delish!!
Joanna says
Goodness - an easy ice cream recipe with Crunchie bars and white chocolate.
It sounds like heaven!!
Beth Sachs says
It really is heaven! It didn't last long which is usually a pretty good sign.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks amazing and yummy 🙂 I have rediscovered making no-churn ice cream with varied results 🙂
Nic | Nic's Adventures & Bakes
Jacqui – Only Crumbs Remain/Recipes Made Easy says
I soooo want to make this. Yum just Yum! Thank you for sharing with #CookBlogShare
Kathy says
Amazingly easy and very tasty. I used twice as much cream as I had seen similar proportions in another recipe and I wanted it less sweet. I also used only cinder toffee, not crunchie bar, and no extra chocolate. Just as good as the more complicated version!
Helen Vleugel says
My husband RAVED about this I ice cream!