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Raspberry Ice Cream with Honeycomb

10-second raspberry ice cream with honeycomb

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Whether you are a fan of raspberries or strawberries - or any frozen fruit - this recipe is one of the quickest you will find. It takes less than 10 seconds and you will have delicious homemade ice cream. Top it with something special such as honeycomb and it will transform into an expensive restaurant dessert for very little money and time. It's really versatile, too, so feel free to experiment with different flavours. 


For the ice cream:

  • 500 g frozen raspberries or any frozen fruit
  • 250 ml single cream
  • 75 g icing sugar
  • 1 egg white optional

For the honeycomb:

  • 150 g caster sugar
  • 4 tbsp golden syrup
  • 2 tsp bicarbonate of soda


For the ice cream:

  1. Add fruit, cream and sugar to the mixing bowl and blend 2 Min / Speed 4.

  2. If using egg white, add to mixing bowl and blend 2 Min / Speed 4.

  3. Place in a frozen Thermi Servebowl and keep cool for serving or freeze and serve when needed.

For the honeycomb:

  1. Line a 20cm square baking tin with greaseproof paper. Set aside. Already measure your bicarbonate of soda, and have a sugar thermometer handy.

  2. Place a large saucepan on the hob and stir in the sugar and golden syrup. Melt over low heat, then increase the heat and cook until the sugar thermometer shows 140C. Remove the sugar from the heat and stir in the bicarbonate of soda quickly with a wooden spoon. The mixture will foam up so be very careful and it will be very hot, this is why you need to use a large saucepan.

  3. Immediately pour the mixture onto the prepare tray and leave to set at room temperature. Crack into pieces once cooled and drizzle over the ice cream to serve.

rate and comment


  1. Marie on March 29, 2019 at 9:24 am

    Is there a full recipe for this ice cream please.

    • Sophia H Sophia H on April 5, 2019 at 7:44 am

      I’m so sorry Marie we will update the recipe with the missing method. 🙂

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