Well, the internet hole I fell down this time was trying to find a worldwide term for honeycomb (honeycomb candy, hokey pokey, cinder toffee, sponge candy … sea foam?)

Hey, I said, honeycomb – not honey!

And what everyone in the world calls biscuits (cookies, and most definitely NOT scones!).

Then, came trying to find a worldwide term for a sweet, crunchy biscuit/cookie with a coconut and golden syrup (or brown sugar) flavour base. I gave up. Instead I supply the photo (below). Both these are key ingredients in this honeycomb and fudge vanilla ice cream cake 🍰!

However.

They can also be changed out. For example, any biscuit/cookie used as a base in cheesecake would work (I believe US, you use Graham Crackers? Which are like a sweeter version of digestives for the rest of us). A shortbread would be fine too, I’d say. Also, I imagine most chocolate bars would work instead of the chocolate-covered-honeycomb I use (does everyone have Crunchies? Violet Crumbles?). Not to mention, nougat and frozen berries, as per my frozen parfait recipe here.

It’s really the combination of the lovely fudge, vanilla ice cream and a bit of crunchy base that is the heart and soul of this ice cream cake.

For, as poet Robert Herrick already established a long time ago, a little honeycomb goes a long way 😂

If thou hast found an honeycomb,
    Eat thou not all, but taste on some:
    For if thou eat’st it to excess,
    That sweetness turns to loathsomeness.
    Taste it to temper, then ’twill be
    Marrow and manna unto thee.
-Robert Herrick (1591-1674), Poem in the Public Domain

Ingredients

2 litres nice quality vanilla ice cream
180 g dark cooking chocolate (40% cocoa is good)
3 chocolate covered honeycomb bars or equivalent (or nougat and fruit see post)
⅔ cup pure cream
80 g sweet crunchy biscuits (approx 7 medium size) chopped up but not too finely. Also see notes above

Instructions

Grease and line a 20cm x 11cm x 6cm loaf pan. Line with baking paper extending well above edges on all sides. Or you can use foil.
Over low heat, melt chocolate in the cream and stir until well mixed and smooth. Allow to cool for a few minutes.
Put fudge mix at the bottom of the pan. Freeze for half an hour.
Let ice-cream stand for 10 minutes until slightly softened. Meantime chop honeycomb bars, reserving some for decorating top. Mix chopped bars and ice cream together. Spoon over chocolate in pan and smooth.
Press chopped biscuits on top of the ice-cream. Cover and freeze overnight.
Remove ice-cream from freezer five minutes before serving. Turn out on serving plate and arrange more honeycomb over top as decoration.

Hello!

Honeycomb & Fudge Vanilla Ice Cream Cake