A creamy and delicious no-churn honeycomb ice cream recipe made with just 5 ingredients!
Skip the hassle of a cumbersome ice cream machine with this easy-to-make crunchie ice cream recipe. Arm yourself with nothing more than an electric whisk and a loaf tin, and you're all set to whip up this delightful summery treat.
It's creamy, it's soft, it's scoopable, and best of all this homemade honeycomb ice cream contains one of my favourite chocolate bars - Cadbury Crunchie Bars!
I guarantee the kids will go crazy for this Crunchie ice cream recipe. It's the perfect sweet treat on a hot summer's day!
👩🍳 Love no-churn ice cream? Try my easy no churn mini egg ice cream too!
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✔️ Why should you try it?
- Easy to make no churn ice cream recipe with 5 simple ingredients.
- Soft and scoopable texture, allowing for easy scooping straight from the freezer.
- No additives or preservatives like in shop-bought ice cream.
- Easy to vary the flavours and customise it to your liking.
What is no churn ice cream?
No churn ice cream is made without an ice cream maker. Ice cream machines churn the mixture as it freezes, to thicken it. No churn ice cream is made differently, by whisking the mixture until quite stiff.
Ice cream makers are notoriously bulky, so now I have perfected this no-churn ice cream recipe, I'm seriously tempted to get rid of mine, and free up some space in the cupboard and freezer (you need to keep the bowl for the ice cream maker in your freezer which takes up a lot of room!).
🥘 Ingredients
Only 5 ingredients are needed to make this easy no-churn honeycomb ice cream recipe;
- Double Cream (heavy cream)
- Sweetened Condensed Milk
- Vanilla Bean Paste - or use a good quality vanilla extract.
- Crunchie Bars - or other chocolate-coated honeycomb.
- White Chocolate Chips - alternatively you could use milk chocolate chips.
The sweet crunchy chocolate honeycomb complements the silky smooth vanilla ice cream so well. It's a flavour match made in heaven!
🥄 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 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
- You can use a handheld electric whisk or a standing mixer with a whisk attachment, to make this no-churn ice cream.
- When folding in the crushed up honeycomb and white chocolate chips, be careful not to beat the air out of the mixture. Gently fold with a metal spoon or spatula.
🍴 Serving suggestions
When it comes to ice cream, there's really no better way of serving it than in a waffle cone, with a Cadbury Flake and a drizzle of strawberry coulis.
I also like serving ice cream with hot puddings, for an impressive dessert. This honeycomb ice cream goes really well with strawberry cobbler, apple and mincemeat crumble, peanut butter swirl brownies, Biscoff blondies, or raspberry brownies.
At Christmas, I often serve the ice cream with my white chocolate and cranberry brownies as an alternative to Christmas pudding on Christmas Day!
One of the kid's favourite desserts in the summer is ice cream sandwiches, made with chunky oatmeal cinnamon cookies and honeycomb ice cream. Delicious!
And don't forget a scoop of this crunchie ice cream on buttermilk pancakes for a special weekend breakfast!
📖 Variations
The possibilities are endless with this basic no-churn crunchie ice cream recipe. You could replace the chocolate honeycomb and white chocolate chips with any of the following combinations;
- Fresh raspberries and blackcurrant coulis.
- Marshmallows, milk chocolate chips, and crushed digestive biscuits for a 'rocky road' style ice cream.
- Blueberries and crushed-up meringue pieces.
- Fudge pieces and peanut butter chips.
🥡 Storage
The crunchie bar ice cream has to be stored in the freezer! You can freeze it in a loaf tin or alternatively a Tupperware container with a lid.
The ice cream will keep for up to a month, but it won't last that long!
Homemade ice cream doesn't keep as long as shop-bought ice cream, because it doesn't have preservatives in it.
❓ FAQS
No churn ice cream does not require an ice cream maker. Ice cream makers can be quite bulky and take up valuable space, no-churn ice cream is, therefore, a great option for people who do not have room for an ice cream machine, but still want to make their own homemade ice cream.
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.
Homemade ice cream is free from the additives and preservatives often found in shop-bought ice cream, and therefore has a superior taste and flavour!
😋Related recipes
Here are some more no-churn ice-cream recipes you might like
- No churn oreo ice cream
- Easy blackberry ice cream
- No churn key lime pie ice cream
- No churn green pistachio ice cream
🍽️ More serving suggestions for honeycomb ice cream
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Recipe
5 Ingredient No Churn Honeycomb Ice Cream
Ingredients
- 500 ml Double Cream
- 397 g Condensed Milk
- 1 teaspoon Vanilla Bean Paste
- 2 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 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 Crunchie Bars (40g size), 100 g White Chocolate Chips
- Pour the cream mixture into a 2lb loaf tin and freeze for at least 4 hours before serving.
Video
Notes
- Fresh raspberries and blackcurrant coulis.
- Marshmallows, milk chocolate chips and crushed digestives biscuits for a 'rocky road' style ice cream.
- Blueberries and crushed up meringue pieces.
- Fudge pieces and peanut butter chips.
Samantha Donnelly
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
Cookie dough is next on my list to try as my kids love the Ben & Jerry's version of it!
Rebecca Smith
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
We love honeycomb too. It tastes great in this ice cream.
Sarah Bailey
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
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
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
It really is so easy to make. I don't think I'll ever go back to using an ice cream maker.
Niraj Shah
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
This looks and sounds delicious. I love a no churn ice cream, they're so simple and quick to make.
Katrina
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)
I love how easy no churn ice cream is, it's awesome stuff! Honeycomb flavour sounds absolutely delish!!
Joanna
Goodness - an easy ice cream recipe with Crunchie bars and white chocolate.
It sounds like heaven!!
Beth Sachs
It really is heaven! It didn't last long which is usually a pretty good sign.
Nic | Nic's Adventures & Bakes
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
I soooo want to make this. Yum just Yum! Thank you for sharing with #CookBlogShare
Kathy
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
My husband RAVED about this I ice cream!