Preparation Notes: plus freezing
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- 1 l tub good quality vanilla ice cream
- 50 g (2oz) golden syrup
- 50 g (2oz) caster sugar
- 1/2 tsp bicarbonate of soda
- 2 x 200g chocolate loaf cakes
- 2 Tbsp. Irish cream liqueur, optional
- 200 g (7oz) mixed summer fruits, frozen
- 50 g (2oz) white chocolate, melted
- Step 1
Take ice cream out to soften slightly. Line a 2 litre (3½ pint) bowl with a few layers of clingfilm. Line a baking sheet with parchment.
- Step 2
To make honeycomb, put syrup and sugar in a large, deep pan. Set over gentle heat and stir until sugar dissolves. Turn up heat and bubble until mixture turns dark golden, about 3min. Working quickly, stir in bicarbonate of soda (the mixture will froth up) and pour on to lined baking sheet. Cool.
- Step 3
Meanwhile, cut loaf cake lengthways into 5mm (¼in) thick slices. Set aside about 175g (6oz). Use rest of cake to line the prepared bowl, leaving a 2.5cm (1in) gap at top of bowl. Press cake against sides of bowl and drizzle over liqueur, if using.
- Step 4
Put softened ice cream into another bowl and stir in frozen fruits. Break honeycomb into chunks and stir into mixture. Pile into cake-lined bowl and level surface. Cover with reserved cake, leaving no gaps. Cover with clingfilm and freeze for at least 2hr, preferably overnight.
- Step 5
Take bowl out of freezer 20min before serving. Unwrap and invert on to a serving plate. Lift off bowl, peel off clingfilm, drizzle over melted chocolate and serve.
Video: How to make honeycomb
Get Ahead
Make to end of step 4 up to a day ahead. Complete recipe to serve.
Per Serving:
- Calories: 520
- Total carbs: 67 g
- Sugars: 53 g
- Total fat: 26 g
- Saturated fat: 11 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
