Image – Sarah Cook


  • Around 100g honeycomb, bashed with a rolling pin into small chunks
  • 140g pack of Billington’s Gingerbread

For the ice cream machine

  • 300ml pot double cream
  • 300ml whole milk
  • 100g caster sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract


  1. Put the milk and cream into a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
  2. Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring continuously until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.
  3. Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid.
  4. Break off two medium sized pieces of Billington’s Gingerbread and sandwich them together with the homemade ice cream and dig in!

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