Dairy Free Honeycomb Crunch Ice Cream
A creamy dairy-free frozen treat with crisp honeycomb texture and a smooth chocolate finish. It is a special dessert for warm days or celebrations.
Equipment
- ice cream maker
- candy thermometer
- baking sheet
Ingredients
For the Ice Cream Base
- 2 cups Full Fat Coconut Cream
- 1 cup Unsweetened Oat Milk
- 2/3 cup Granulated Sugar
- 1/4 cup Honey Or Golden Syrup
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1/2 tsp Fine Sea Salt
For the Honeycomb Crunch
- 1 cup Granulated Sugar
- 1/4 cup Corn Syrup
- 2 tbsp Water
- 1 1/2 tsp Baking Soda
- 1/4 tsp Fine Sea Salt
For the Chocolate Dip
- 5 oz Dairy Free Dark Chocolate, Chopped
- 1 tsp Coconut Oil
Instructions
- Whisk the coconut cream, oat milk, sugar, honey or golden syrup, cornstarch, and sea salt in a saucepan until smooth.
- Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until slightly thickened. Stir in the vanilla extract, then refrigerate the base for at least 4 hours.
- Combine the sugar, corn syrup, water, and sea salt in a saucepan. Cook over medium heat without stirring until the mixture turns a deep golden color.
- Remove the sugar syrup from the heat and quickly whisk in the baking soda. Pour it onto a lined baking sheet and let it cool completely until crisp.
- Break the honeycomb into small pieces. Dip half of the pieces in melted dairy free chocolate mixed with coconut oil, then let the chocolate set.
- Churn the cold ice cream base in an ice cream maker until thick and creamy.
- Fold the honeycomb pieces and chocolate-coated honeycomb into the churned ice cream.
- Transfer the ice cream to a freezer-safe container, cover with parchment paper, and freeze for 4 hours.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 71gProtein: 2gFat: 20g