No-Churn Honeycomb Toffee Ice Cream with Caramel Ribbon

Why You’ll Love This Recipe

• No ice cream machine needed—just whip, fold, and freeze.
• Floaty, crunchy honeycomb toffee in every bite.
• Glossy, salty-sweet caramel ribbon that stays scoopable.
• Make-ahead friendly for effortless entertaining.

Grocery List

• Produce: None
• Dairy: Heavy cream, unsalted butter
• Pantry: Granulated sugar, dark brown sugar, golden syrup or light corn syrup, honey, sweetened condensed milk, vanilla extract, baking soda, fine sea salt, flaky sea salt (optional)

Full Ingredients

Honeycomb Toffee Shards

• 1 cup (200 g) granulated sugar
• 1/4 cup (80 g) golden syrup or light corn syrup
• 2 tbsp (30 g) honey
• 2 tsp (8 g) baking soda, sifted
• Pinch fine sea salt

Quick Caramel Ribbon

• 2 tbsp (28 g) unsalted butter
• 1/2 cup (110 g) packed dark brown sugar
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (15 ml) golden syrup or light corn syrup
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt

No-Churn Ice Cream Base & Assembly

• 2 cups (480 ml) cold heavy cream
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 tsp vanilla bean paste or vanilla extract
• 1/4 tsp fine sea salt
• Flaky sea salt, for finishing (optional)

Step-by-Step Instructions

Step 1: Prep your pan and tools

Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Chill a large mixing bowl and whisk or beaters in the freezer for 10 minutes—cold tools help the cream whip fast. Set a second parchment-lined sheet pan nearby for the honeycomb. Measure the baking soda and sift it so it’s lump-free; keep it ready by the stove.

Step 2: Cook the honeycomb base to 300°F

In a medium, heavy-bottomed saucepan, combine the sugar, golden syrup, and honey. Cook over medium heat, swirling the pan occasionally (do not stir) until the mixture melts, turns clear, and reaches 300°F (150°C) on a candy thermometer, 5–8 minutes after it begins to boil. The syrup will deepen to a rich amber. Remove from heat.

Step 3: Aerate with baking soda and cool

Immediately whisk in the baking soda and a pinch of salt. The mixture will foam dramatically and rise—use a long-handled whisk and keep hands clear. As soon as the soda is fully incorporated and the foam is even, pour the mixture onto the parchment-lined sheet pan. Do not spread; let it mound. Cool until completely firm, 20–30 minutes, then crack into 1/2–3/4 inch shards. Reserve about 2 cups total; keep sealed in an airtight container to protect from humidity.

Step 4: Make the quick caramel ribbon

In a small saucepan over medium heat, combine butter, brown sugar, cream, and golden syrup. Stir until smooth, then simmer gently until the sauce reaches 225°F (107°C), 3–5 minutes. Remove from heat, stir in vanilla and salt, and cool to room temperature until thick but pourable, about 15–20 minutes. If it thickens too much, warm it briefly to loosen before layering.

Step 5: Whip the cream and make the base

In the chilled mixing bowl, whip the cold heavy cream to medium-stiff peaks, 2–3 minutes with a hand mixer. In a separate bowl, whisk the sweetened condensed milk with vanilla and salt. Gently fold the condensed milk mixture into the whipped cream in two additions until no streaks remain. Take care not to deflate the cream.

Step 6: Fold in shards, layer, and swirl

Fold 1½ cups of the honeycomb shards into the base (reserve the rest for topping). Spoon one-third of the ice cream base into the prepared loaf pan. Drizzle 3–4 tablespoons caramel over the surface and swirl lightly with a butter knife. Repeat with the next two layers. Scatter the remaining honeycomb shards on top and finish with a pinch of flaky sea salt if you like.

Step 7: Freeze and serve

Cover the pan tightly with parchment and foil. Freeze until firm, 6–8 hours or overnight. To serve, let the ice cream stand at room temperature for 5–10 minutes for easy scooping. Warm the scoop under hot water and wipe dry between scoops. Drizzle with any extra caramel and add a few more shards for crunch.

Pro Tips

• Use a reliable candy thermometer; honeycomb needs 300°F for the best crunch before adding baking soda.
• Do not stir the honeycomb after adding baking soda—pour immediately to preserve maximum bubbles.
• Cook the caramel to 225°F for a ribbon that stays scoopable after freezing.
• Keep honeycomb sealed airtight; humidity will make it sticky and soft.
• Swirl gently. Overmixing will blend the caramel into the base instead of creating ribbons.

Variations

• Mocha Caramel: Stir 2 tsp instant espresso into the caramel with the cream for a coffee-kissed ribbon.
• Chocolate Crunch: Fold in 1/2 cup finely chopped dark chocolate with the honeycomb shards.
• Peanut Butter Swirl: Whisk 3 tbsp smooth peanut butter into the warm caramel for a salty-sweet twist.

Storage & Make-Ahead

Freeze the ice cream tightly covered for up to 2 weeks. Press parchment directly on the surface to minimize ice crystals. Store leftover honeycomb shards airtight at room temperature for up to 1 week. Refrigerate extra caramel for up to 2 weeks; rewarm gently until pourable.

Nutrition (per serving)

Approximate values per 1/10th of recipe: 530 calories; 31 g fat (19 g saturated); 66 g carbohydrates; 61 g sugars; 4 g protein; 220 mg sodium.