Honeycomb Frozen Yogurt Ice Cream: A Healthier Indulgence
30 minutes
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About Honeycomb Frozen Yogurt Ice Cream: A Healthier Indulgence
Cool off with a scoop of dreamy Honeycomb Frozen Yogurt Ice Cream! This guilt-free frozen treat delivers the creamy tang of yogurt punctuated by the irresistible crunch of homemade honeycomb.A touch of honey sweetens the deal, while golden syrup lends a rich caramel note to the crunchy honeycomb. Lighter than traditional ice cream, it's the perfect healthy-ish way to end a meal.
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Honeycomb
- 1 cup Sugar
- ⅓ cup Honey
- 2 tbsp Golden Syrup
- ½ cup Water
- 1 tsp Baking Soda
For the Frozen Yogurt
- ½ cup Greek Yogurt
- ¼ cup Heavy Cream
- 3 tbsp Sugar
- ⅔ cup Honeycomb crushed
Instructions
- In a saucepan, combine the sugar, honey, golden syrup, and water. Cook over medium heat, stirring constantly, until the mixture turns a golden brown.
- Remove the pan from the heat. Carefully whisk in the baking soda. The mixture will foam up. This reaction creates the airy texture of the honeycomb.
- Pour the honeycomb mixture onto a baking sheet lined with parchment paper. Let it cool completely before breaking it into pieces.
- In a large bowl, whisk the Greek yogurt for 2-3 minutes until smooth and creamy.
- Add the heavy cream and whisk until light and fluffy.
- Gently fold in the sugar and ⅔ cup of the crushed honeycomb.
- Pour the mixture into a freezer-safe container. Freeze for 1 hour, then remove and stir vigorously with a spoon to break up ice crystals. Repeat this process two more times, stirring every hour.
- Before the final freeze, fold in the remaining crushed honeycomb for extra crunch. Freeze until solid, then serve and enjoy!
Recipe Notes
Good To Know
- For extra crunch, reserve some larger honeycomb shards to sprinkle on top just before serving.
- If you prefer a tangier flavor, use Greek yogurt as the base, or swirl in a bit of lemon zest before freezing.
Expert Tips
- Temper the honey carefully when making the honeycomb to avoid scorching.
- Don't overmix the ice cream base to maintain a smooth, creamy texture.
- For a richer flavor, use raw honey instead of processed honey.
Storage Instructions
- Store leftover honeycomb in an airtight container with a small packet of silica gel or a few grains of uncooked rice to keep it dry and prevent it from turning sticky.
- Store leftover ice cream in an airtight container in the freezer.
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Recipe Nutrition
Calories: 398kcalCarbohydrates: 101gProtein: 1gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSugar: 101g
Sreemoyee Bhattacharjee
Articles: 103
6 Comments
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Yum! This recipe is a must-try.
Absolutely wonderful! Can’t wait to make it.
Interesting recipe!
This looks so tasty! Thank you.
So delicious! Excited to make it.
This is awesome! Can’t wait to cook it.