Homemade Nougat Ice Cream – Double Decker Inspired Ice Cream

Inspired by the classic Double Decker bar, this homemade nougat ice cream is a creamy, chewy, and nutty delight. Learn how to make your own nougat, turn it into ice cream, and even create nougat-coated ice cream bars for a nostalgic frozen treat.

Remembering the Double Decker – And That Chewy Nougat Centre!

If you grew up in the UK, you might remember the Cadbury Double Decker – a legendary chocolate bar with two delicious layers: crispy cereal and a chewy, sweet nougat centre, all wrapped in milk chocolate.

Sadly, it’s no longer available, although there have been some adapted new releases, like the Dinky Deckers bite-sized range, but generally, they are pretty hard to find these days. However, they left a lasting impression on my childhood taste buds, lol!

But what if we could bring back that classic nougat flavour… in ice cream form?

One thing that always stood out to me was the nougat layer. It was dense, chewy, and packed with flavour, making the bar truly unique. So, I got thinking – what if I took that nougat goodness and turned it into ice cream? No crisp cereal, no chocolate shell (yet!) – just the rich, nutty, chewy joy of nougat in frozen form.

In This Article, You’ll Find:

✓ What nougat is — plus UK vs US pronunciation
✓ How nougat behaves in ice cream (and whether it freezes too hard)
✓ Homemade nougat recipe (easy, chewy, ideal for mix-ins)
✓ Classic nougat ice cream recipe — rich, creamy and nostalgic
✓ How to make Double Decker–style chocolate-coated ice cream bars
✓ Dairy-free & vegan alternatives that still feel indulgent
✓ Troubleshooting nougat ice cream (fix firmness, sinking, iciness + more)
✓ Related nostalgic frozen treats to try next
✓ FAQs

If you’d like to go straight to our recipes and methods, please use the following link, or read along to find out more about this deliciously, nostalgic treat.

What is Nougat? The Sweet Chewy Confection Behind This Ice Cream

The pronunciation of nougat can vary depending on where you’re from:

• In the UK, it’s typically pronounced as “NOO-gah” (rhymes with “yoga”).
• In the US, it’s often pronounced as “NOO-gut” (rhyming with “nugget”).
• If you’re going for the French-style pronunciation, it’s “NOO-gah” with a soft “t” or almost silent at the end.

Nougat is a sweet, chewy confection made from sugar, honey, egg whites, and nuts. It’s believed to have originated in the Mediterranean and Middle East, with variations appearing in French nougat de Montélimar, Italian torrone, and Spanish turrón.

There are three main types of nougat:

• White nougat – Made with whipped egg whites, giving it a light and chewy texture.
• Brown nougat – No egg whites, making it hard and crunchy.
• German nougat (Viennese nougat) – A chocolate-hazelnut version, similar to praline.

For this recipe, we’ll be using soft, white nougat, as its chewy texture works beautifully when frozen.

How Does Nougat Freeze?

So I can hear you asking – Are you likely to break a tooth or two with frozen nougat?

It’s true that nougat can become very firm in the freezer, and this is true of many additional ingredients you add to homemade ice cream, the key is to chop the nougat into small pieces before adding and freezing.

The honey content helps keep it from freezing rock-solid, but if you find it too hard straight from the freezer, let your ice cream soften for 5-10 minutes before scooping, to avoid any unnecessary trips to the dentist!

Homemade Nougat & Nougat Ice Cream Recipes

(Prep Time: 10 minutes, Cook Time: 15 minutes, Setting Time: 2 hours)

Learn how to Make Homemade Nougat for Ice Cream & Snacking, you’ll be surprised just how easy it is.

Here’s what you’ll need:

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. Prepare a lined tin – Line a baking tray with greaseproof paper and lightly oil it.
2. Heat the sugar and honey – In a saucepan, heat the honey, sugar, and water over medium heat until the sugar dissolves. Continue to heat until it reaches 140°C on a sugar thermometer.
3. Whip the egg white – While the sugar heats, whisk the egg white in a separate bowl until it forms soft peaks.
4. Combine – Slowly pour the hot sugar syrup into the egg white while whisking on low speed. Continue whisking until thick and glossy.
5. Add vanilla and nuts – Stir in the vanilla and chopped nuts.
6. Set & Cool – Pour into the prepared tray and smooth the top. Let it cool completely before cutting into small cubes.

This homemade nougat can be chopped up and stirred into your ice cream for authentic flavour and texture.

Nutritional Values (Per ~25g Serving)

• Calories 120 kcal | Fat 4g | Saturated Fat 0.5g | Carbohydrates 20g | Sugars 18g | Protein 2g | Salt 0.1g

Note: Nougat is naturally high in sugar due to the honey and sugar syrup base.

Homemade Nougat Ice Cream Recipe

(Prep Time: 20 minutes (plus chilling), Cook Time: 10 minutes, Churn Time: 25-30 minutes, Freezing Time: 4 hours | Makes approx. 10 servings)

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 homemade or store-bought nougat, chopped into small pieces
• 50g toasted almonds or pistachios, chopped

Method

1. Heat the base – In a saucepan, warm the double cream, milk, honey, and half of the sugar over medium heat. Do not boil.
2. Whisk the yolks – In a bowl, whisk the egg yolks and remaining sugar until pale. Slowly pour in the warm mixture, whisking continuously.
3. Cook the custard – Return to the pan and heat gently, stirring, until it thickens enough to coat the back of a spoon.
4. Chill & Churn – Strain into a clean bowl, stir in the vanilla, and chill for at least 4 hours. Churn in an ice cream maker for 25-30 minutes.
5. Add nougat – In the last few minutes of churning, add chopped nougat and nuts.
6. Freeze & Serve – Transfer to a container and freeze for 4 hours. Let sit for 5-10 minutes before scooping.

Nutritional Values (Per 125ml Scoop – Approximate)

• Calories 340 kcal | Fat 23g | Saturated Fat 14g | Carbohydrates 28g | Sugars 25g | Protein 5g | Salt 0.2g

Note: The nougat pieces in the ice cream will slightly increase the sugar content, but the honey and nuts contribute natural sweetness and texture.

👉🏽 If you don’t have an ice cream maker, you can still make this recipe;

Simply pour your ice cream mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.

👉🏽 Don’t have an ice cream maker, but thinking about buying one? Not sure which one would suit you best? Head over to our article – What is the Best Ice Cream Maker? A Detailed Review. This provides information and guidance on what you want to look for in an ice cream maker and reviews a selection of appliances.

Making Nougat Chocolate-Coated Ice Cream Bars

Want to go full Double Decker nostalgia mode? Turn your nougat ice cream into chocolate-coated bars. This is a fun way to customise your nougat ice cream and add a little nostalgia too.

Instructions:

1. Scoop & Shape – Freeze the churned ice cream in a lined tray, then cut it into bars.
2. Freeze Firm – Place bars on a baking sheet and freeze until solid (at least 2 hours).
3. Melt Chocolate – Melt 200g of milk chocolate with 1 tbsp coconut oil for a smooth coating.
4. Dip & Set – Using a fork, dip each ice cream bar into the melted chocolate and place back in the freezer to harden.

This method recreates that chocolate-nougat contrast from the original Double Decker bar in frozen form!

👉🏽 If you’d like to use ice cream bar moulds, then click on the following link – Selection of Ice Cream Moulds & Accessories.

Disclosure: This post contains affiliate links, which means that we may receive a commission if you make a purchase using these links. As an Amazon Associate, we earn from qualifying purchases.

Perfect Pairings & Alternative Treats

Since we can’t get Double Deckers anymore, here are some great alternatives to pair with your nougat ice cream:

• Snickers – The nutty nougat in Snickers has a similar texture.
• Toblerone – Chunks of nougat in Swiss chocolate add a crunchy contrast.
• Mars Bars – The soft nougat layer would complement the ice cream beautifully.
• Almond Croissants – The nuttiness pairs perfectly with nougat ice cream.

Dairy-Free & Vegan Alternatives

Because everyone deserves a scoop — no matter their dietary needs.

Whether you’re lactose-free, fully plant-based, or simply cutting back on dairy, you can still enjoy all the nostalgic sweetness of nougat-inspired ice cream.

With a few clever swaps and modern supermarket ingredients, it’s surprisingly easy to recreate that creamy, chewy magic — without compromising on flavour or texture. Here’s how to adapt the recipe so everyone at the table can join in.

Here are simple swaps that work surprisingly well:

Nougat (Vegan Version):

• Replace egg white with aquafaba (whisked until fluffy)
• Use maple syrup or agave in place of honey
• Choose toasted almonds or pistachios as usual

This makes a soft, marshmallowy nougat-style confection perfect for mixing into plant-based ice cream.

Ice Cream Base (Vegan Version):

Use the following:

• 400ml full-fat coconut milk
• 250ml oat cream (adds body and reduces icy texture)
• 120g caster sugar or maple syrup
• 1–2 tbsp cornflour slurry to stabilise
• 1 tsp vanilla extract

Churn as normal, or freeze-and-stir if no machine.

Pro Tip: Nougat always firms up in the freezer — vegan nougat even more so — so chop it very small before adding to your ice cream mix.

🔧 Troubleshooting Nougat Ice Cream

Nougat is one of those dreamy ingredients that tastes incredible but behaves a little unpredictably once you freeze it. From chewy mix-ins that turn firm to custards that thicken faster than expected, a few quirks are totally normal — especially with honey-based recipes.
Here’s how to keep your nougat ice cream creamy, scoopable, and satisfyingly chewy every single time.

1. My nougat pieces froze rock-hard

• Chop nougat into small cubes (½–1 cm) before mixing.
• Let your tub soften for 5–10 minutes before scooping.
• Add nougat in the last 2 minutes of churning so it doesn’t sink or over-freeze in place.

2. The nougat sank to the bottom

• Your base might have been too warm. Always chill custard at least 4 hours before churning.
• Stir in nougat right at the end of churning, not earlier.

3. My custard curdled / scrambled a bit

• The heat was too high.
• Next time: cook gently over medium-low and remove from heat at 82–84°C.
  Fix: strain through a fine sieve and blend briefly — it usually rescues the texture.

4. The base formed ice crystals

• Cool the custard quickly (bowl over ice water works perfectly).
• Ensure your freezer is –18°C or lower.
• Keep the lid tightly sealed to avoid freezer moisture.

5. The ice cream set too hard after freezing

• Nougat ice cream can firm up more than others due to the honey and sugar content.
• Let it rest on the counter for 10 minutes.
• Add 1–2 tbsp honey to your base next time — it improves softness.
• Using 30–40% cream instead of low-fat milk helps too.

6. The nougat flavour disappeared in the base

• Use honey in the custard — it enhances nougat notes.
• Add vanilla + a pinch of salt for better depth.
• Fold in a handful of extra nougat after the first freeze if needed.

❓ Frequently Asked Questions

1. Will nougat freeze too hard in ice cream?
It can firm up — but chopping it into small cubes and letting the ice cream sit for 5–10 minutes before scooping keeps it pleasantly chewy.

2. Can I make nougat ice cream without an ice cream maker?
Yes! Use a no-churn method by freezing the base and stirring vigorously every 30–40 minutes to break up ice crystals.

3. What type of nougat works best?
Soft white nougat (with whipped egg whites) freezes best. Hard nougat can become overly crunchy in the freezer.

4. Can I use store-bought nougat?
Absolutely — it works beautifully and makes the recipe much quicker.

5. Is there a dairy-free version?
Yes. Use coconut cream, plant-based condensed milk, and vegan nougat alternatives for a creamy, dairy-free twist.

🔗 Love Nostalgic Flavours? Try These Next:

Turkish Delight Ice Cream – A Fragrant, Old-School Sweet in Frozen Form: Soft rose-water notes, chewy sweet petals and a uniquely nostalgic finish — this one’s for anyone who loves the magic of classic confectionery.
👉🏽 Read it here → Turkish Delight Ice Cream

Chocolate Orange Ice Cream – A Terry’s-Inspired Treat: Bold chocolate meets zesty orange for a festive, comforting scoop that tastes just like your favourite childhood Christmas classic.
👉🏽 Read it here → Terry’s Chocolate Orange Ice Cream

Twix Ice Cream Sandwich – The Ultimate Cookie + Chocolate Duo: Crunchy biscuit, gooey caramel and milk chocolate – this frozen twist on a Twix is proof we can turn any childhood favourite into a grown-up dessert.
👉🏽 Read it here → Twix Ice Cream Sandwich

Humbug Ice Cream – Minty Retro Meets Creamy Innovation: Think Issy’s humbugs from the seaside: bold mint, spearmint freshness and that sharp sweet hit folded into silky ice cream. A perfect nostalgic pick for mint-lovers.
👉🏽 Read it here → Humbug Ice Cream

The Final Scoop – A Nostalgic Treat with a Frozen Twist

Nougat may not be the first flavour you think of for ice cream, but trust me – it works beautifully!

Whether you enjoy it in a classic scoop, as a chocolate-coated bar, or paired with another treat, this is a fun, nostalgic dessert that brings back the best of old-school British sweets.

We hope that you have enjoyed our article – Homemade Nougat Ice Cream – A Classic British Treat Reimagined – and that we have inspired you to give this fun and nostalgic recipe a go. If you have any questions, please drop us a comment below and we will be happy to get back to you.

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