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Honeycomb Ice Cream and Brownie Sandwich

Serves 8


  • 600ml Australian cream
  • 1 x 395g can Australian sweetened condensed milk
  • 2 teaspoons vanilla extract or essence
  • 50g chocolate honeycomb bar, chopped
  • 100g Australian unsalted butter, melted
  • 1 1/4 cups caster sugar
  • 3/4 cup plain flour
  • 1/4 cup cocoa
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1/3 cup chopped pecan nuts
Download Recipe (PDF)


  1. 1. Beat cream, condensed milk and vanilla with an electric mixer until thick creamy and doubled in volume. Fold in honeycomb bar and freeze in a sealed container until firm.
  2. 2. Beat butter, sugar, flour, cocoa, baking powder and eggs together for 5 minutes until thick. Fold in nuts and pour into a buttered and lined 18cm x 28cm slab pan. Bake at 160°C for 25 minutes or until cooked. Turn out, cool and cut into 8 squares.
  3. 3. To serve, allow ice cream to stand at room temperature for 15 minutes before scooping and sandwich between brownies that have been cut in half horizontally.


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