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Homemade Nougat Ice Cream – Double Decker Inspired Ice Cream

Creamy homemade nougat ice cream inspired by the classic Double Decker bar, with honey nougat base, toasted nuts, and chocolate swirls for chewy, crunchy delight.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British, European
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Nougat Ice Cream Base
  • 1.5 cups heavy whipping cream cold
  • 1 can sweetened condensed milk 14 oz
  • 0.33 cup honey
  • 0.5 cup granulated sugar
  • 0.25 cup water
  • 2 large egg whites optional
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 pinch salt
Mix-Ins and Layers
  • 0.5 cup toasted almonds chopped
  • 0.5 cup toasted hazelnuts chopped
  • 4 oz milk chocolate melted with 2 tbsp cream

Equipment

  • Saucepan
  • Stand or hand mixer
  • Loaf pan or ice cream maker
  • Candy thermometer

Method
 

  1. Heat honey, sugar, water to 240-250°F for syrup (if using egg whites).
  2. Whip egg whites to stiff peaks; drizzle in hot syrup to make meringue.
  3. Whip heavy cream to stiff peaks; fold in condensed milk, extracts, and meringue.
  4. Fold in toasted nuts.
  5. Layer half base in pan, swirl chocolate, add remaining base and more swirls.
  6. Freeze 6+ hours or churn if using machine.

Notes

For no-egg version, skip meringue and use condensed milk base directly. Best after overnight freeze.