Coffee ice-cream with honeycomb

Coffee ice-cream with honeycomb

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  • For the coffee ice-cream:
  • 2 cups cream
  • 1 cup full-cream milk
  • 130 g icing sugar
  • ½ cup strong espresso
  • For the hokey pokey:
  • 100 g sugar
  • 4 T honey
  • 1 ½ t bicarbonate of soda
  • For the butterscotch sauce:
  • 2 T butter
  • 100 g treacle sugar
  • 150 g golden syrup
  • 1 t vanilla extract
  • ½ cup cream

Cooking Instructions

To make the coffee ice cream, whisk all the ingredients until combined. Divide the mixture between 2 Ziploc bags, expel the air and seal. Lay the bags flat in the freezer and freeze for 2 1⁄2 hours.

Break up the mixture and blend in a food processor for 2–3 minutes. Spoon into a loaf tin and freeze.

To make the hokey pokey, whisk the sugar and honey in a saucepan over a medium heat until the sugar has dissolved. Cook until golden, then remove from the heat. Whisk in the bicarbonate of soda and pour onto a silpat or silicone paper. Allow to cool and set.

To make the butterscotch sauce, heat the butter, sugar and syrup in a saucepan over a medium heat. Boil for 5 minutes, then stir in the vanilla extract and cream. Cook until golden brown and sticky. Remove from the heat and allow to cool.

Cook’s note: Use Woolworths’ toffee dessert sauce if you don’t want to make your own butterscotch sauce (it’s delicious over waffles, too. Shhh!).

Discover more ice-cream recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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