In a large bowl, whisk the heavy cream with the electric mixer until stiff peaks form.
600 ml Heavy Cream
Stir in condensed milk, maple syrup and vanilla bean paste until combined.
1 teaspoon Vanilla bean paste, 2 tablespoon Maple syrup, 397 g Condensed Milk
Fold in the honeycomb and chocolate chips.
¼ cup Honeycomb, 150 g White Chocolate Chips
Transfer the mixture into a container, cover it well and freeze for 3-4 hours.
Video
Notes
For this no-churn ice cream, you may either make use of a portable electric whisk or a standing mixer that comes equipped with a whisk attachment to completely stir the ingredients.
Make sure the heavy cream is cold, and don't overbeat it! Otherwise, it will have a grainy texture, not silky and smooth.