Honeycomb Ice Cream with Pistachio Shortbread

Indulgent no-churn honeycomb ice cream served with crunchy, homemade pistachio shortbread rectangles.

Estimated Nutrition
Calories
1554.1
kcal / serving
9324.5 kcal total
Carbs
138.1g
per serving
828.4 g total
Fat
103.8g
per serving
622.8 g total
Protein
16.9g
per serving
101.2 g total
Cook Time
15
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
for honeycomb
2
tbsp
Golden Syrup
for honeycomb
2
tbsp
Bicarbonate Of Soda
sifted, for honeycomb
150
g
Caster Sugar
for shortbread
Dairy
600
ml
Double Cream
for ice cream
200
ml
Condensed Milk
for ice cream
350
g
Unsalted Butter
for shortbread
GrainsCereals
500
g
Plain Flour
for shortbread
Liquids
3
tbsp
Vodka
for ice cream
NutsSeeds
150
g
Pistachio Nuts
shells removed, blended until fine

Method

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