Honeycomb ice cream sundae


First published in 2016
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Ice cream

Butterscotch sauce

Buttered pecans

To serve

  • honeycomb
  • cream, whipped to stiff peaks (optional)
  • ice cream wafers
Preheat the oven to 180°C/gas mark 4
Start making the buttered pecans. Melt the butter in a large frying pan, then remove from the heat and add the pecans. Stir until they are well-coated in the melted butter and sprinkle with the salt
Tip onto a baking tray lined with baking paper and spread them out evenly
Place in the oven and toast for 10–12 minutes, stirring once during baking. Remove from the oven and set aside to cool completely. When cool roughly chop half of the nuts and leave the rest whole
While the nuts are cooling make the butterscotch sauce by placing the butter, brown sugar, golden syrup and vanilla pod (scraping the seeds from the pod and adding them to the mixture) in a small saucepan over a medium heat
When the mixture is simmering gently, remove from the heat and add the lemon juice to taste. Stir in the double cream, remove the vanilla pod and set aside to cool slightly
When you are ready to serve the sundaes, place 2 sharing-sized sundae glasses, the ice cream tubs, butterscotch sauce, buttered pecans, honeycomb pieces, wafers and whipped cream on the worktop in front of you
Pour a little butterscotch sauce in the bottom of each sundae glass and add a few of the chopped pecans and some honeycomb pieces, followed by a scoop of each ice cream flavour
Repeat in layers until you reach the top of the glasses. Add a final sprinkle of honeycomb pieces, a swirl of whipped cream and a drizzle of sauce. Top with a few whole pecans and a wafer. Serve immediately
First published in 2016
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