Graham Canyon ice cream is a creamy graham cracker flavored ice cream with ribbons of graham cracker swirl and chunks of chocolate covered honeycomb bits. It is the best ice cream you’ll ever have!
Graham Canyon ice cream copycat is probably the greatest recipe copycat I’ve ever made and it works with both homemade and store-bought ice cream, though I will now, just as always, use Tillamook since it’s so easy.
Cade is insanely ice cream obsessed and since discovering Graham Canyon from the BYU Creamery or as Handel’s calls it, Graham Central Station, it has quickly risen to one of his most favorite flavors. Literally the most delicious ice cream ever and I think I’ve made every neighbor and friend in Davis County try it.
I decided I had to finally figure out a copycat version for Cade’s birthday this year. We used to be able to find graham canyon in a couple of different spots up here in Davis County, but I haven’t been able to find it in months. Since BYU is a little too far away for an ice cream run, I brought the BYU creamery into my kitchen! Best birthday ever for Cade this year!
Ingredients for Graham Canyon Ice Cream
I’m going to give you two different options for making this ice cream recipe – one completely from scratch and one that simplifies things by using store-bought ice cream that you transform into graham cracker ice cream. You can choose what you have time for. Here is everything you’ll need…
For the Homemade Ice Cream
- Heavy Cream: use heavy whipping cream for the creamiest texture
- Half and Half: combines with the cream for a smooth and creamy ice cream
- Sugar: adds sweetness
- Vanilla Extract: adds flavor
- Egg Yolks: adds richness and creaminess to the ice cream
- Graham Crackers: crushed into a fine powder
OR
- Tillamook French Vanilla Ice Cream: Tillamook has the best fat content and creaminess.
For the Graham Cracker Swirl
- Graham Crackers: crushed into fine powder
- Cinnamon: adds flavor
- Water: helps the swirl be ribbony and delicious
- Butter: adds rich flavor to the swirl and helps bind the swirl together
- Honey: adds natural sweetness
- Violet Crumble or Chuao Honeycomb Candy Bars: can be found at Walmart, Harmon’s, Trader Joe’s, World Market or Amazon
The measurements for all ingredients can be found in the recipe card at the end of the post.
What is Honeycomb Candy?
The honeycomb candy is going to be the hardest ingredient to find, but I’ve actually never had a problem finding it. I’m just not sure how widespread it is in other parts of the country.
Honeycomb candy is a crunchy and airy candy that has a caramel flavor. It is more popular in England, Canada and Australia than it is in the United States, but thank heavens we always have Amazon if needed. Though I’ve found it at Trader Joe’s, Harmon’s, and even at Walmart. Look for Violet Crumble, Chuao Honeycomb Bars or Cadbury Crunchie Bars.
It is also sometimes called sponge candy, seafoam candy, sponge toffee or hokey pokey. If you can’t find it at a grocery store, it’s actually not hard to make at home. I love the look of this honeycomb candy recipe. The texture looks perfect! You would just have to let it set and then break it into pieces and coat it in chocolate.
How to Make Graham Canyon Ice Cream
If you’re going to make the ice cream from scratch, I’ll walk you through each step, otherwise, grab a carton of Tillamook French vanilla and jump to the end of the instructions to assemble all the components.
For the Ice Cream from Scratch
- Combine: Add the heavy cream, half and half, sugar and vanilla extract to a saucepan over medium-low heat.
- Stir: Heat the mixture until bubbles form around the edges of the pan stirring occasionally.
- Whisk: In a separate bowl, add the 6 egg yolks and whisk vigorously until pale yellow.
- Temper the Eggs: When the cream mixture is starting to bubble around the edges, remove it from the heat, and remove a couple of tablespoons and slow add them to the egg yolks whisking constantly. Add a few more tablespoons of the hot cream mixture to the eggs to temper the eggs.
- Combine: Place the saucepan back onto the stove over medium-low heat and slowly whisk in the egg and cream mixture until well combined.
- Thicken: Heat the mixture stirring constantly until thickened.
- PRO TIP: You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you’re done. Don’t cook hotter than 160 degrees.
- Chill: Remove the saucepan from the heat and chill in the refrigerator. This will take several hours or can be overnight.
- Freeze: Once the ice cream base is chilled, use your ice cream maker to freeze it according to instructions for your machine. You want to use a 4-5 quart ice cream maker.
- Add: As the ice cream is almost done churning, add the graham cracker crumbs and the chocolate honeycomb pieces and stir them in.
- Layer: Transfer the ice cream to a freezer-safe container (I like to use a bread loaf pan) a few scoops at a time. Then pour a layer of the graham cracker swirl (see next section). Top with a few more scoops of ice cream and add another layer of the swirl. Repeat these steps until the ice cream and graham cracker swirl are all in the container.
- Freeze: Place in the freezer for at least 4 hours before serving.
Store-Bought Ice Cream
- Mix: Remove the French vanilla ice cream from the carton and place it in the bowl of a stand mixer. Add the crushed graham crackers and mix to combine.
- Add: Sprinkle in the chocolate bits and slowly mix them in either by hand or on low speed so they don’t break apart.
- Layer: Scoop some of the ice cream into a freezer-safe container, then add a layer of the graham cracker swirl. Add another layer of ice cream followed by more graham cracker swirl. Continue these steps until all the ice cream and swirl has been added.
- Freeze: Let the ice cream refreeze for a few hours before serving.
For the Graham Cracker Swirl
- Pulse: Add the graham crackers and cinnamon to a blender (or food processor) and pulse until a fine powder.
- Blend: Add 1 tablespoon of water and blend until combined and the crumbs become like wet sand.
- Combine: Add the melted butter and honey and blend again until combined. Add more water if needed to get a thick but pourable consistency.
The complete recipe can be found in the recipe card at the end of the post with all the instructions in full detail.
Substitutions and Variations
If you have a hard time finding the honeycomb candy, Heath bits would be a great substitute. Buncha Crunch would also be a good substitute to get the right texture, but neither of these options will give you that signature honeycomb candy flavor.
Mini chocolate chips could also be used as a substitute if you just want that touch of chocolate and texture in the ice cream. It won’t be a true Graham Canyon copycat though.
I haven’t tried this, but I have a strong feeling that it would taste amazing, drizzle some caramel over the top for some extra indulgence.
My Favorite Brand of Graham Crackers
When it comes to graham crackers, they are not all created equal imho. If you’re aiming for that undeniable Graham Central Station ice cream flavor, then Honey Maid graham crackers are the only way to go. Honestly, you could use any graham cracker you want, but for the best flavor, it’s gotta be Honey Maid.
Storage Tips
Store in an airtight container that is freezer-safe. It will keep for up to 1 month in the freezer. We’ve never had any leftovers last longer than that, but it still tasted perfect! This is a great make ahead dessert recipe that will have your family and guests begging for the recipe!
Live far away from Provo, UT? Or never even heard of Provo, UT? Don’t fret my friends, we are bringing the best BYU creamery ice cream flavor right to your freezer! Graham canyon ice cream is a flavor you never knew you needed in your life! Are you ready to taste your new favorite ice cream?
More Copycat Recipes to Try:
For the Graham Cracker Swirl
For the Ice Cream
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In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla extract.
2 Cups Heavy Cream, 1 Cup Half and Half, 1¼ Cup Sugar, 2 teaspoons Vanilla Extract
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Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.
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Meanwhile, whisk 6 egg yolks together in a separate bowl, vigorously until pale yellow.
6 Egg Yolks
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After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.
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Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.
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Heat, stirring constantly, until thickened. You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you’re done. Don’t cook hotter than 160 degrees.
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Remove from heat and chill in the refrigerator (for several hours or overnight).
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Once the mixture is chilled freeze according to your ice cream maker’s instructions (a 4-5 quart machine).
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When the ice cream is almost done churning, add the graham cracker crumbs.
8 Graham Crackers
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Make the graham cracker swirl.
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If using store-bought ice cream, mix the graham cracker crumbs to the ice cream in a standing mixer before adding the chocolate bits.
1 Tub Tillamook French Vanilla Ice Cream
For the Graham Cracker Swirl
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In a blender, pulse the graham crackers and cinnamon until fine.
5 Graham Crackers, 1/4 teaspoon Cinnamon
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Add 1 tablespoon of water and pulse until the crumbs become like wet sand.
1-2 Tablespoons Water
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Add in the melted butter and honey and turn on one more time until combined and is smooth.
1 Tablespoon Honey, 1½ Tablespoons Butter
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Add the final tablespoon of water if needed. You can make this mixture days in advance and freeze or store in the fridge then bring back to room temperature to use. Sometimes I had to microwave it a bit to make it more pourable.
1-2 Tablespoons Water
Final Steps
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After the ice cream has frozen, or if you’re using Tillamook, add to a standing mixer along with the chocolate honeycomb. Stir to combine using the paddle attachment.
3 Violet Crumble
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Place a large scoop in your container then drizzle in the graham swirl. Add more ice cream and continue to layer and swirl until gone. Freeze again.
We get our candy bars at Harmons, Walmart, World Market or Amazon and break them in pieces. The Violet Crumble we put in a ziploc and break with a hammer then stir it into melted chocolate. Lay it on a silpat in a cold place and break that up so that all the pieces are chocolate coated. This is because it’s so thick there would be pieces without chocolate.
Calories: 427kcal