Biscoff and Honeycomb Ice Cream
We get a lot of people asking us how to make vegan ice cream, so we've tried and tested loads of different options (the team were starting to get sick of the daily ice cream party) and have created this divine recipe, loaded with sweet honeycomb pieces for the perfect balance of smooth and crunchy.
Serves
Ingredients
For the honeycomb
<item-todo-done>5 tbsp golden syrup<item-todo-done><item-todo-done>2 tsp bicarbonate of soda<item-todo-done><item-todo-done>200 sugar<item-todo-done>
For the ice cream
<item-todo-done>2 tbsp Biscoff spread<item-todo-done><item-todo-done>250ml plant-based whipping cream - we used oat<item-todo-done><item-todo-done> Large pinch of sea salt<item-todo-done><item-todo-done>1 x 320g can of plant-based sweetened condensed coconut milk<item-todo-done>
Before you start
1 large mixing bowl | Line a baking tray with parchment paper | Airtight container
Make the honeycomb
- Place the sugar in a saucepan along with the golden syrup
- Slowly dissolve all the sugar into the syrup before turning up the heat
- Take the sugar to a dark amber colour, being careful not to burn it
- Once amber, remove from the heat and add the bicarbonate of soda, stirring constantly
- Once the mixture has bubbled up, carefully pour it into the lined baking tray and leave to cool down
Crush the honeycomb
- Once the honeycomb has set, roughly chop into small pieces
- Store in a sealed container
Make the ice cream
- Place the whipping cream into a large bowl and whisk using an electric hand mixer until thick (approx 5 minutes) - you can use a hand whisk, it will just take longer for the cream to whip
- Add the sweetened condensed coconut milk and whisk again to mix through
- Once the mixture is thick, stir through the biscoff, sea salt flakes and a handful of crushed honeycomb
Freeze the ice cream
- Scoop the mixture into an airtight container and place in the freezer to freeze overnight