Honeycomb Ice Cream
Easy to make, creamy and delicious honeycomb ice cream. Perfect treat on a hot summer’s day.
Ingredients
40 g cashew nuts
3 pitted dates
boiling water, as needed
150 g condensed milk
600 g whipping cream
2 Tbsp runny honey
1 banana
2 tsp vanilla extract
100 g honeycomb, broken up
Instructions
STEP 1/3
Add cashew nuts, dates and boiling water into a medium bowl
Soak for 20 minutes and drain
STEP 2/3
Add condensed milk, whipping cream, honey, banana and vanilla into the ThermoResist Glass Blender
Transfer the drained cashew nuts and dates into the ThermoResist Glass Blender
Assemble the ThermoResist Glass Blender attachment to the machine
Attach the lid and ensure it is securely closed
Blend for 20-30 seconds until smooth
STEP 3/3
Transfer the mixture into a large sealable plastic container
Add honeycomb into the container
Stir to combine
Fit the lid to the container
Place in a freezer for approx. 4 hours until frozen
Stir occasionally during the first few hours
Serve
Honeycomb Ice Cream
Easy to make, creamy and delicious honeycomb ice cream. Perfect treat on a hot summer’s day.
Ingredients
40 g cashew nuts
3 pitted dates
boiling water, as needed
150 g condensed milk
600 g whipping cream
2 Tbsp runny honey
1 banana
2 tsp vanilla extract
100 g honeycomb, broken up
Instructions
STEP 1/3
Add cashew nuts, dates and boiling water into a medium bowl
Soak for 20 minutes and drain
STEP 2/3
Add condensed milk, whipping cream, honey, banana and vanilla into the ThermoResist Glass Blender
Transfer the drained cashew nuts and dates into the ThermoResist Glass Blender
Assemble the ThermoResist Glass Blender attachment to the machine
Attach the lid and ensure it is securely closed
Blend for 20-30 seconds until smooth
STEP 3/3
Transfer the mixture into a large sealable plastic container
Add honeycomb into the container
Stir to combine
Fit the lid to the container
Place in a freezer for approx. 4 hours until frozen
Stir occasionally during the first few hours
Serve