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The Cook Book

Honeycomb ice cream with chocolate mint

Fun and easy dessert for warm days, don't skip the mint twist

Total time
12 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 8 servings
  • 3 Eggs
  • 2 Egg Yolks
  • 12 Cup Superfine Sugar
  • 1 Vanilla Bean Pod scraped or 1 teaspoon pure vanilla extract
  • 2 Cups Heavy Cream
  • 3 Oz Honeycomb
  • 2 Tablespoons Chocolate Mint Can substitute with regualr mint, finely chopped
  • 8 Waffle cones
  • Fill saucepan with water (about 2 inches) and bring to simmer. Place eggs, extra yolks, vanilla bean and sugar in a heatproof bowl over simmer water
  • Using a hand-held electric mixer, beat for 6-8 minutes or until mixture is thick and pale in color. Remove from heat and beat for another 6-8 minutes till mixture is cooled.
  • In a separate bowl whisk cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Add chopped honeycomb and chocolate mint and mix well.
  • Pour mixture into container and freeze overnight.
  • Cook’s Tip: For a fun presentation, use your Busy B’s egg carton as an ice cream stand (as pictured).

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