Our Very Lovely Version of Mary Berry’s No Churn Honeycomb Ice Cream

Indulge in the delightful combination of creamy ice cream and crunchy honeycomb with our version of Mary Berry’s Honeycomb Ice Cream. This recipe is a treat for the taste buds and requires minimal effort, making it a perfect dessert option. Mary’s clever technique eliminates the need for an ice cream maker, allowing you to enjoy homemade ice cream with ease. Follow her straightforward instructions to create a heavenly dessert that will impress your family and friends.


  • 4 tablespoons (60ml) of golden syrup
  • 150g of caster sugar
  • 2 teaspoons of bicarbonate of soda
  • 600ml of double cream
  • 397g (1 tin) of full-fat condensed milk


  1. Start by measuring out the bicarbonate of soda and setting it aside. Line a flat baking tray with baking parchment and lightly grease it with a flavorless oil.
  2. In a saucepan, combine the sugar and golden syrup. Place the saucepan on very low heat for about 10 minutes, stirring occasionally with a wooden spoon, until all the sugar has melted.
  3. Increase the heat to medium. Once the mixture starts boiling, let it bubble without stirring until it turns golden-brown. This usually takes a couple of minutes.
  4. Remove the saucepan from the heat. Add the bicarbonate of soda and quickly whisk the mixture for a couple of seconds. Be prepared for the mixture to froth up significantly, so ensure that your saucepan has enough room to accommodate it. Quickly pour the mixture into the center of the oiled baking tray without spreading it out or touching it. Allow it to cool and harden for about 30 minutes. You can speed up the process by placing it in the fridge after approximately 15 minutes.
  5. Break the honeycomb into bite-size pieces. Set aside one-third of the honeycomb for decoration, and use the rest for the ice cream.
  6. In a large bowl, whip the double cream until it reaches soft peaks. Pour in the condensed milk and stir well to combine. Fold two-thirds of the honeycomb into the ice cream mixture.
  7. Line a loaf tin with cling film. Pour the ice cream mixture into the tin, ensuring it is evenly distributed. Cover the tin with more cling film and freeze for 6 hours or overnight.
  8. When you are ready to serve, turn out the ice cream onto a serving dish. Sprinkle the remaining honeycomb over the top for decoration.

Mary Berry’s Honeycomb Ice Cream is now ready to be enjoyed. The smooth and creamy ice cream, combined with the irresistible crunch of honeycomb, will be a delightful treat for all. Serve it on its own or alongside your favourite desserts for an extra touch of indulgence. Follow Mary’s recipe and savor every spoonful of this delectable homemade ice cream creation.

Cake Baker