Recipes

15.01.25

Matcha Ice Creams with Honeycomb & White Chocolate

Cool off with these dreamy ice creams that combine the creamy richness of coconut and cashews, the vibrant green of matcha, and the irresistible crunch of homemade honeycomb! We’ve blended smooth coconut cream, Grey Box Honey, and earthy matcha to create a luscious ice cream base, then coated them in white chocolate and crispy honeycomb for that perfect sweet crunch in every bite.

 

Prep time:1 day 2 hours
Cook time:10 minutes
Servings:4
Calories:1059

Ingredients

Homemade Honeycomb
  • 100 g caster sugar
  • 100 g Bee Warm Grey Box Honey
  • 2 tsp bicarbonate soda
Matcha Ice Creams
  • 200 g cashews
  • 150 g coconut cream
  • 100 g Bee Warm Grey Box Honey
  • 8 g matcha
  • 300 g white chocolate

Instructions

  • Cover the cashews with water and soak for at least 2 hours.
  • Line a 24cm x 32cm deep tray with baking paper. To make the honeycomb, heat the sugar and honey in a saucepan over low heat until dissolved. Increase to a moderate heat and cook until it turns a golden caramel colour. This won't take long but is essential to ensure any moisture in the honey has evaporated, ensuring a crunchy honeycomb.
  • Remove from heat, stir in bicarbonate soda (it will expand and foam), and immediately pour into the tray. Let set for 1–1.5 hours to harden.
  • Drain the cashews and blend with the coconut cream, honey, and matcha until smooth. Pour into moulds and freeze for at least 4 hours or until set firm.
  • Melt the white chocolate in 20-second microwave bursts, stirring in between. Finely crumble the honeycomb into coarse crumbs and mix into the melted chocolate. Dip the frozen ice creams into the chocolate, then return to the freezer until set.

Nutrition

Calories: 1059 kcalCarbohydrates: 128 gProtein: 16 gFat: 59 gSaturated Fat: 30 gPolyunsaturated Fat: 5 gMonounsaturated Fat: 19 gCholesterol: 16 mgSodium: 624 mgPotassium: 693 mgFiber: 3 gSugar: 113 gVitamin A: 123 IUVitamin C: 2 mgCalcium: 175 mgIron: 5 mg