Honeycomb cheesecake frozen yoghurt (with video)

“Ooh, cheesecake, munching on a cheesecake, munching on a cheesecake. Cheesecake!
Cheesecake, munching on a cheesecake, munching on a cheesecake. Cheesecake!
Cheesecake, gobble gobble cheesecake, gobble gobble cheesecake. Cheesecake!
Cheesecake, gobble gobble cheesecake, crazy over cheesecake. Cheesecake!”

Louis Armstrong, lyrics to “Cheesecake” 1966.

A dessert so fantastic there is even a song about it, and deservedly so. Good on ya, Louis! Today’s recipe is inspired by cheesecake, but in a slightly different format….

I recently purchased an ice cream maker which has not seen nearly enough action, and with the weather warming up it is time to change that! I have been wanting to try my hand at frozen yoghurt for some time and thought it would be fun to try and recreate a cheesecake flavour in this recipe. I decided to incorporate a quick fridge cheesecake recipe that I make all the time at home into the yoghurt, add some decadence in the form of chocolate honeycomb pieces and this was the result – a creamy, ever so slightly sharp dessert with bursts of sweet chocolate, delicious!

Scoop the frozen yoghurt into bowls or waffles cones, and sprinkle with crushed honeycomb to make it even more of a treat. I would love to hear about your favourite frozen yoghurt flavours, you can leave your comments below!

Update: In September 2017 I made a variation of this recipe on the Expresso Show. Watch the video below:

HONEYCOMB CHEESECAKE FROZEN YOGHURT

Servings: 3-4 (600ml)
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125g smooth cream cheese
200g condensed milk
1 tsp (5ml) vanilla extract
¼ cup (60ml) fresh lemon juice (about half a lemon)
250g plain yoghurt
80g chocolate coated honeycomb bars / balls
extra honeycomb for sprinkling (optional)

1.) Whisk the cream cheese, condensed milk, vanilla extract and lemon juice together in a bowl by hand, until combined and smooth. Whisk in the yoghurt.

2.) Place the chocolate honeycomb in a small packet and use a rolling pin to smash into small bits. (I like to have a variation in sizes with some larger and some smaller pieces!) Stir the honeycomb pieces into the mixture.

3.) Pop the mixture into an ice cream machine and follow the manufacturers instructions. Pour the mixture into an appropriately sized sealable container and store in the freezer. Allow to stand at room temperature for a few minutes before scooping out of the container. Sprinkle with extra crushed honeycomb if you wish!

9 thoughts on “Honeycomb cheesecake frozen yoghurt (with video)”

This is so cool T! Very yummy 🙂 xx

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Gorgeous photos. I love using honeycomb in ice cream! Yum!

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Thanks Tami and Jess, I had lots of fun with this one!

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Hello instead of buying crunchies you can make your own honeycomb, this one does not taste of bicarb so it is perfect 🙂 and I have tried plenty
180g sugar
70g glucose
60ml water
½ tsp bicarb soda
dipped in chocolate is delicious as gifts too
Rgds
Johan

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That's brilliant, thanks Johan! It has been years since I made my own honeycomb, and I will give your version a try.

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Hi Teresa, silly question but what to do if you do not have an ice-cream machine? thanks, Jackie

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Hi Jackie. Not at all, it's a good question! I would pour the mixture into a freezer proof container and chill in the freezer for about 30-40 minutes. Give the mixture a good stir and return it to the freezer. Repeat this every 20 minutes or so until the mixture has completely frozen. Enjoy!

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How decadent! Beautiful pictures – definitely will try this when the weather is a little warmer! (I do have a question as usual – I’m a bit of a low sugar freak; could one do it without the condensed milk?)

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Teresa Ulyate says:

September 7, 2017 at 2:51 pm

You could try omitting the condensed milk altogether and sweetening the mixture to taste with some honey or sweetener of your choice. Let me know how it goes!

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