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Homemade Nougat Ice Cream – A Nostalgic British Classic Reimagined

If you grew up in the UK, chances are you remember the iconic Cadbury Double Decker — that unbeatable combination of crispy cereal and chewy nougat wrapped in milk chocolate. While the original bar may be harder to find these days, the memory of that sweet, nutty nougat centre lives on.

So why not bring it back — in ice cream form?

This Homemade Nougat Ice Cream captures everything you loved about that chewy layer and transforms it into a creamy, frozen dessert. It’s rich, lightly honeyed, packed with toasted nuts, and dotted with soft bites of homemade nougat. And if you’re feeling extra nostalgic? You can even dip it in chocolate and turn it into frozen nougat bars.

Let’s bring back the magic — one scoop at a time.

What Is Nougat?

Nougat is a chewy confection traditionally made from sugar, honey, whipped egg whites, and nuts. It has Mediterranean roots and appears in many beloved variations:

  • French nougat de Montélimar
  • Italian torrone
  • Spanish turrón

There are three main types:

  • White nougat – Soft and chewy (perfect for ice cream)
  • Brown nougat – Hard and crunchy (no egg whites)
  • German/Viennese nougat – Chocolate-hazelnut style

For this recipe, we use soft white nougat, as its chewy texture freezes beautifully when chopped into small pieces.

Does Nougat Freeze Too Hard?

Nougat does firm up in the freezer, but thanks to its honey content, it doesn’t become rock solid. The key is to:

  • Chop it into small ½–1 cm cubes
  • Add it at the very end of churning
  • Let the ice cream sit 5–10 minutes before scooping

That way, you’ll get pleasantly chewy bites — not a dental emergency.

Homemade Nougat (Perfect for Ice Cream)

Prep Time: 10 minutes
Cook Time: 15 minutes
Set Time: 2 hours

Ingredients

  • 100g runny honey
  • 150g caster sugar
  • 2 tbsp water
  • 1 large egg white
  • ½ tsp vanilla extract
  • 75g toasted almonds or pistachios, roughly chopped

Method

  1. Line a small tray with baking paper and lightly oil it.
  2. In a saucepan, heat honey, sugar, and water until dissolved. Continue heating until it reaches 140°C.
  3. Meanwhile, whisk the egg white to soft peaks.
  4. Slowly pour the hot syrup into the egg white while whisking continuously.
  5. Whisk until thick, glossy, and marshmallow-like.
  6. Stir in vanilla and nuts.
  7. Spread into the prepared tray and cool completely before cutting into small cubes.

Now you have chewy, nutty nougat ready for snacking or mixing into ice cream.

Classic Nougat Ice Cream

Creamy custard base + chewy nougat pieces = pure nostalgia.

Prep Time: 20 minutes
Chill Time: 4 hours
Churn Time: 25–30 minutes
Freeze Time: 4 hours
Serves: 10

Ingredients

  • 500ml double cream
  • 250ml whole milk
  • 100g caster sugar
  • 4 large egg yolks
  • 2 tbsp runny honey
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 100g chopped nougat
  • 50g toasted almonds or pistachios

Method

  1. Heat cream, milk, honey, and half the sugar gently — do not boil.
  2. Whisk egg yolks with remaining sugar until pale.
  3. Slowly pour warm cream mixture into yolks while whisking.
  4. Return to pan and cook gently until thick enough to coat a spoon (82–84°C).
  5. Strain into a bowl, stir in vanilla, and chill for at least 4 hours.
  6. Churn according to machine instructions.
  7. Add chopped nougat and nuts during the final 2 minutes of churning.
  8. Freeze for 4 hours before serving.

Let it soften slightly before scooping for the perfect chewy-creamy balance.

No Ice Cream Maker?

No problem.

Pour chilled base into a freezer-safe container and freeze. Stir vigorously every 30–40 minutes for 3–4 hours to break up ice crystals.

Turn It Into Chocolate-Coated Nougat Ice Cream Bars

Want the full Double Decker nostalgia experience?

Instructions

  1. Freeze churned ice cream in a lined tray.
  2. Cut into bars and freeze until solid.
  3. Melt 200g milk chocolate with 1 tbsp coconut oil.
  4. Dip frozen bars in chocolate and refreeze to set.

Now you’ve recreated that chocolate-and-nougat contrast — frozen and fabulous.

Dairy-Free & Vegan Option

Yes, you can still enjoy this indulgence plant-based.

Vegan Nougat

  • Use aquafaba instead of egg white
  • Replace honey with maple syrup or agave

Vegan Ice Cream Base

  • 400ml full-fat coconut milk
  • 250ml oat cream
  • 120g sugar or maple syrup
  • 1–2 tbsp cornflour slurry
  • 1 tsp vanilla

Churn or freeze-and-stir as usual. Chop nougat finely, as vegan versions firm up more in the freezer.

Troubleshooting Tips

Nougat too hard? Chop smaller and let ice cream soften before serving.
Ice crystals forming? Chill base thoroughly and keep freezer at –18°C.
Custard scrambled? Strain and blend briefly to smooth it out.
Ice cream too firm? Add 1–2 tbsp honey to the base next time.

Perfect Pairings

If you’re chasing that nostalgic sweet-shop feeling, try serving this ice cream with:

  • Toblerone chunks
  • Snickers pieces
  • Almond croissants
  • Melted milk chocolate drizzle

The Final Scoop

Nougat might not be the first flavour you think of for ice cream — but it absolutely deserves a place in your freezer.

Creamy, honey-sweet, and filled with chewy nutty bites, this dessert is a love letter to classic British confectionery — reimagined in frozen form.

Whether you scoop it into bowls or dip it in chocolate for homemade ice cream bars, one thing’s certain: