This summer, why not try this double honey icecream? Not only is raw honey used in the making of the icecream, but we put honeycomb bits into the finished result - tastes amazing! It's easy and quick to make, and always a winner with the kids.



Ice cream:

  • runny raw honey 225g
  • double cream 550ml
  • full fat milk 250ml
  • large eggs 6, yolk only (freeze the whites to use later) 


  • golden caster sugar 125g
  • runny raw honey 1 tbsp
  • bicarbonate of soda ¼ tsp


1. Start by making the ice cream. Warm the honey in a small pan over a low heat. In another pan heat the cream and milk together until just below boiling point. Whisk the egg yolks together in a large bowl until combined.

2. Pour the hot cream mixture over the eggs whisking constantly. Return the whole lot to the pan and set over a low heat, stirring constantly until the custard thickens enough to coat the          back of a wooden spoon. Strain into a clean bowl and add the warmed honey and mix thoroughly. Cool and chill for at least 2 hours.

3. To make the 'honeycomb' pieces, tip the caster sugar into a saucepan and add the honey and 4-5 tbsp water. Bring slowly to the boil to dissolve the sugar. Continue to boil steadily until the caramel becomes honey coloured. Add bicarbonate of soda and, working very quickly, swirl the pan to mix evenly. Immediately pour into a greased baking tin set on a heatproof surface and leave until the honeycomb is completely cold and brittle

4. Break the honeycomb into pieces and gently mix through the ice cream mixture. Tip into a freezer-proof container and freeze until needed