Mary Berry Cinder Toffee Ice Cream Recipe

If you enjoy desserts that mix creamy and crunchy textures, this Mary Berry Cinder Toffee Ice Cream recipe is a great choice. It combines smooth vanilla ice cream with crisp pieces of golden cinder toffee that gently crack as you eat. The flavour is rich, buttery, and caramel-forward, with a light bitterness that keeps it balanced rather than overly sweet.

This ice cream works well for summer desserts, relaxed family meals, or make-ahead dinner party treats. The active cooking time is short, and most of the effort goes into letting things cool and set properly. Inspired by classic British desserts and closely associated with Mary Berry, this recipe relies on timing and technique rather than complicated steps.

What Is Mary Berry Cinder Toffee Ice Cream?

Mary Berry Cinder Toffee Ice Cream is a frozen dessert made by folding homemade honeycomb, also known as cinder toffee, into vanilla ice cream. The toffee is cooked until it foams, sets into a light and brittle structure, and is then broken into small pieces.

Once mixed through the ice cream, the toffee adds crunch and caramel flavour that melts quickly on the tongue, creating a contrast that feels both comforting and indulgent.

Why This Recipe Is Worth Trying

• Texture contrast – creamy ice cream paired with crisp toffee shards
• Straightforward method – no specialist pastry skills required
• Make-ahead friendly – ideal for entertaining with less stress
• Flexible base – easy to customise with flavours or extras
• Reliable crowd-pleaser – familiar flavours most people enjoy

Essential Ingredients to Make Mary Berry Cinder Toffee Ice Cream

• Double cream – 600 ml
• Full-fat milk – 250 ml
• Vanilla extract – 2 tsp
• Granulated sugar – 200 g
• Golden syrup – 3 tbsp
• Bicarbonate of soda – 1½ tsp

These ingredients keep the flavour clean and traditional, letting the honeycomb stand out without overpowering the ice cream.

Handy Kitchen Tools for Best Results

• Heavy-based saucepan for even heating
• Wooden spoon or heatproof spatula
• Baking tray lined with parchment paper
• Mixing bowl for folding ingredients
• Ice cream maker or freezer-safe container

Step-by-Step Guide to Making Mary Berry Cinder Toffee Ice Cream

• Prepare the ice cream base – Mix the double cream, milk, and vanilla until smooth, then chill thoroughly.
• Cook the sugar mixture – Heat the sugar and golden syrup gently until melted and deep golden.
• Create the honeycomb – Remove from heat and quickly stir in the bicarbonate of soda until foamy.
• Set the toffee – Pour onto the lined tray and leave untouched until fully cooled and crisp.
• Break into pieces – Crush the cinder toffee into small, bite-sized shards.
• Churn and fold – Churn the chilled ice cream base, then fold in the toffee pieces.
• Freeze to finish – Transfer to a container and freeze until firm but scoopable.

What I Got Wrong (And How I Fixed It)

• Sugar cooked too dark – Lowering the heat once golden prevented bitterness.
• Slow soda mixing – Stirring quickly ensured even honeycomb bubbles.
• Oversized toffee chunks – Crushing finer made scooping easier.
• Warm ice cream base – Proper chilling improved texture and consistency.

Healthier Version of Mary Berry’s Chocolate Cake

While this ice cream is indulgent by nature, you can lighten it slightly. Replace part of the double cream with extra milk and reduce the amount of cinder toffee folded in. The dessert remains enjoyable but less rich.

Ingredient Substitutions for Mary Berry Cinder Toffee Ice Cream

• Double cream (600 ml) – Replace half with single cream for a lighter result
• Golden syrup (3 tbsp) – Honey or light corn syrup work well
• Granulated sugar (200 g) – Caster sugar melts more quickly
• Vanilla extract (2 tsp) – Vanilla bean paste adds deeper flavour

Pairing Ideas: What to Serve With Mary Berry Cinder Toffee Ice Cream

• Fresh berries on the side – The acidity balances sweetness
• Warm chocolate sauce drizzle – Adds depth without overpowering
• Classic shortbread fingers – A buttery contrast that works well
• Strong coffee or espresso – Cuts through the creaminess
• Soft poached pears – Gentle fruit flavour complements the toffee

Expert Tips to Make Perfect Mary Berry Cinder Toffee Ice Cream

• Watch the colour closely – Aim for deep gold, not dark brown
• Work quickly with bicarbonate – Honeycomb sets almost immediately
• Cool fully before crushing – Warm toffee will collapse
• Add toffee at the end – Keeps the crunch intact
• Store airtight – Prevents ice crystals forming
• Soften before serving – A few minutes at room temperature helps scooping

Creative Ways to Customize Mary Berry Cinder Toffee Ice Cream

• Chocolate ripple addition – Swirl in melted dark chocolate
• Salted caramel note – Add a pinch of sea salt to the toffee
• Nutty crunch option – Fold in toasted almonds or hazelnuts
• Coffee-infused base – Dissolve instant coffee into the milk
• Spiced variation – A touch of cinnamon adds warmth

Storing Mary Berry Cinder Toffee Ice Cream the Right Way

• Airtight container – Keeps flavour fresh
• Surface covered – Press parchment onto the ice cream
• Consistent freezer spot – Store at the back of the freezer
• Best within two weeks – Texture and flavour stay at their peak

How to Reheat Mary Berry Cinder Toffee Ice Cream (If Needed)

Ice cream does not require reheating. Let it sit at room temperature for 5 to 10 minutes before serving so it softens slightly and becomes easier to scoop.

Nutritional Breakdown (Per Serving)

• Calories: ~320 kcal
• Carbohydrates: ~28 g
• Fats: ~22 g
• Protein: ~4 g
• Sugar: ~26 g

Other Popular Mary Berry Recipes

• Mary Berry Fairy Cakes
• Mary Berry Cheese and Onion Pie
• Mary Berry Tea Bread
• Mary Berry Orange Cake
• Mary Berry Lemon Tartlets
• Mary Berry Rhubarb Cake
• Mary Berry Victoria Sponge with Butter Icing

Print

FAQs

Can I make cinder toffee in advance for this ice cream?

Yes, cinder toffee can be made 1–2 days ahead. Once fully cooled, store it in an airtight container at room temperature. Keep it away from moisture, as humidity will soften the honeycomb and reduce its crunch when folded into the ice cream.

Why did my cinder toffee turn bitter or too dark?

This usually happens when the sugar mixture is cooked for too long. Remove it from the heat as soon as it reaches a deep golden colour. Dark brown sugar means it has gone too far and will taste bitter in the finished ice cream.

When should I add cinder toffee to the ice cream?

Always add the cinder toffee at the final stage, just before freezing fully. Folding it in too early can cause the toffee to dissolve or lose its crunch due to moisture from the ice cream base.

Do I need an ice cream maker for this recipe?

No, an ice cream maker helps with texture but is not essential. You can freeze the mixture in a container and stir it every 30–40 minutes for the first few hours to break up ice crystals before adding the cinder toffee.

Wrapping It Up

Mary Berry Cinder Toffee Ice Cream shows how simple ingredients can create a dessert that feels special. The balance of smooth cream and crisp honeycomb makes each spoonful satisfying without being heavy. Once you are comfortable making the toffee, this becomes a reliable recipe you can return to whenever you want something familiar yet impressive.