Goodday my fellow WITCHES and wizards! Today I have a sweet treat for you! Inspired by Honeydukes. Christina from The Enchantment Box brought from the WB Tour in London a magical package with Sea Salted and Dark Chocolate Honeycomb. I devoured that in a matter of moments so addictive. But I immediatly got an ice cream flavor in my mind and I had to make this for you magical people.
Everything in this recipe is made from scratch. The honeycomb, the ice cream base ( which is no churn) and some sticky Dutch cinnamon rolls. We call them: "Zeeuwse Bolussen". The recipe is different and the taste as well. Then a cinnamon roll that you know. Let's get cooking Witches and Wizards!
No churn ice cream base:
No Ice Cream machine required! Just a magical whisk!
🍦 1 can of coconut whipping cream (400 grams) I used the brand NaturesCharm
🍦 1 can of coconut condensed milk (also same brand)
🍦 1 tsp of rum extract
🍦 pinch of salt
🍦 1 tsp of gingerbread spices
🍦 90 grams of dark chocolate
Dark chocolate, honeycomb and cinnamon roll pieces
Before you start cooking make sure that the 2 cans of milk and whipping cream, have been in the refrigerator. And also make sure the bowl you whip the cream in, is cold as well.
Take a brownie tin and set that aside to put the ice cream in there when it is done. Open the can of whipping cream and whip until stiff peaks. Then add your fudgy condensed milk and whip until smooth. Add the spices and the rum extract. Stir until combined. Add 90 grams of dark chocolate pieces. Mix and finish with a sprinkle of gingerbread spices. Put in the freezer for at least 4 hours.
You will need a sugar thermometer. This recipe is very accurate so make sure you have the right equipment.
🏵 250 grams of golden syrup
🏵 250 grams of sugar
🏵 3,75 tsp baking soda
Take a large cauldron with a heavy bottom. Put the fire on a medium to low heat. Add the syrup and sugar and heat it up in the pan. Do not stir but swirl the caramel mixture. Small bubbles will appear when the temperature is going up. The caramel has to be at 149 degrees Celcus. For a hard crack on your honeycomb. Take the pan of the heat and add your baking soda and stir quickly so there are no lumps in your comb. Add the boiling hot mixture in to a lined square tin with oiled foil inside, otherwise it will stick to everything.
Let the mixture cool down completely and let it set for at least half an hour. Then you can crack the honeycomb into shards. Eat them like that. Dip them in dark chocolate, just like the Honeycombs candy or save it to put on the ice cream later🍦
Sticky Dutch cinnamon rolls
Equipment: a standmixer with kneed attachement otherwise by hand it will take you 20 minutes to kneed the dough and the dough is very sticky.
🍯 400 gram of flour
🍯 1 tbsp applesauce (egg replacer)
🍯 1 tbsp gingerbread spices
🍯 250 ml oat cream (slighly warm)
🍯 7 grams of dried yeast
🍯 50 grams of sugar
🍯 50 gram of vegan butter
🍯 pinch of salt
🍯 400 gram of lightbrown sugar + 1 tsp cinnamon
Add all your dry ingredients to the mixing bowl of your mixer except for the 400 grams of lightbrown sugar. Heat up your oat cream slightly so the yeast can activate quicker. Add that to the dry ingredients as well. Plus the applesauce. Mix for 8 minutes on medium speed. The dough will remain sticky so do not be alarmed. After the dough is kneeded, cover the bowl with a tea towel and let it rest for 15 minutes.
After 15 minutes spread out your lightbrown sugar and cinnamon over your work surface and mix the dough all around in the sugar. Make a long and thick sausage from the dough and cut into 10 pieces. Roll them into individual sausages and the sugar has to be coated everywhere. That is what makes the rolls so sticky later. Cover again with a tea towel for 15 minutes.
After second resting time you will have to line your baking sheet with baking paper. Roll out your sausage into a longer on. Then put one end of the dough on to your thumb. Roll the dough around your thumb and tuck in the ends of the dough under or in the middle.
When you repeated that and the dough is finished, then the rolls need an hour to proof completely. Cover with a tea towel and let it rise with a nice room temprature.
Bake the rolls on 240 degrees celcius for 6 minutes.
When you removed the sheet from the oven turn the rolls around to let both sides go sticky.
I dipped mine in chocolate but you can eat them just like that with some vegan butter also addictive and delish!
When cooled add some pieces to your ice cream mixture if you came this far of the recipe anyway!