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A two layered homemade chocolate and honeycomb ice cream cake.

Honeycomb & Chocolate Ice Cream Cake

A delicious two layer honeycomb & chocolate ice-cream cake that is the perfect summer dessert. With chunks of gooey honeycomb and crunchy pieces of Oreo cookies... this simple ice cream cake is always a favourite.
5 from 2 votes
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Course: Dessert
Cuisine: western
Prep Time: 20 minutes
Freezer time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12 serves
Calories: 122kcal


  • Freezer


  • 2 litres neapolitan ice cream
  • 150 g Oreos chopped
  • 150 g chocolate honeycomb chopped
  • Ice Magic and sprinkles to decorate


  • Line a 12cm x 24cm rectangular loaf tin with two sheets of plastic wrap, allowing the sides to overhang.
  • Take the neapolitan ice-cream out of the freezer and leave it for about 5 minutes to soften slightly.
  • Squeeze the sides of the container to loosen and then overturn onto a chopping board.
  • Cut the ice-cream into 3 separate slices - chocolate, vanilla and strawberry. Place the strawberry back into the tub (you wont need it for this dessert) and place the vanilla and chocolate sections into separate containers and pop back into the freezer.
  • Take the chocolate ice-cream out of the freezer and allow it to soften (but not melt).
  • Add the chopped Oreos and stir to combine.
  • Spoon into the bottom of the lined loaf tin, smooth the top and place into the freezer for 30 minutes or until firm.
  • Take the vanilla ice-cream out of the freezer, mix in the chopped chocolate honeycomb and spread evenly over the top of the chocolate layer.
  • Place it back into the freezer and cover the top with plastic wrap.
  • Leave for a minimum of 6 hours (preferably overnight).
  • When you're ready to serve the ice cream cake, take it out of the freezer, remove the plastic wrap and turn onto a plate (you might need to wipe off any little ice-cream smears!)
  • Squeeze the Ice Magic in lines all over the cake, allowing it to drip down the sides (you won't need the entire bottle). Decorate with sprinkles (optional).
  • Place back into the freezer for 20 minutes to firm up. Serve.



Ingredients Info:
Neapolitan ice-cream – I recommend using a 2 litre tub of neapolitan ice-cream for this recipe. A tub contains strawberry, chocolate and vanilla ice-cream (for this recipe we won’t be using the strawberry ice-cream)
Oreos – you can use Oreos or substitute for any other chocolate cookies.
Chocolate honeycomb – roughly chop chocolate honeycomb into smaller chunks. You can buy bags of chocolate honeycomb at the supermarket (or you can use Crunchie bars)
Ice Magic – (also known as Magic Shell) is a chocolate sauce sets firm when poured over ice cream and is used to decorate the cake.
More Recipe Tips:
Making Ahead Of Time - This ice-cream cake can be made up to 2 weeks ahead of time. After adding the second layer, cover the entire top of the ice-cream cake (in the tin) with plastic wrap. Then cover with a tight layer of foil.
Freezing Leftovers - If you have any leftover ice-cream cake, simply place it into an airtight container and put back into the freezer.
Lining the tin - To allow the ice-cream cake to be easily removed, line the tin with overhanging sheets of plastic wrap (Glad Wrap). When you’re ready to remove it, simply lift the sheets of plastic wrap up and the ice-cream cake will come out.


Calories: 122kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Calcium: 6mg | Iron: 1.4mg