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Biscoff & Honeycomb Ice Cream

Biscoff & Honeycomb Ice Cream
Biscoff & 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.


Before you start

1 large mixing bowl | Line a baking tray with parchment paper | Airtight container


For the honeycomb

  • 200g sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda

For the ice cream

  • 250ml vegan whipping cream (we use oat)
  • 1x 320g can of vegan sweetened condensed coconut milk
  • 2 tbsp biscoff spread
  • Large pinch of sea salt flakes


  1. 1.

    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

  2. 2.

    Crush the honeycomb | Once the honeycomb has set, roughly chop into small pieces | Store in a sealed container

  3. 3.

    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 sea salt flakes and a handful of crushed honeycomb

  4. 4.

    Freeze the ice cream | Scoop the mixture into an airtight container and place in the freezer to freeze overnight