Graham Canyon ice cream is a delightful, creamy graham cracker-flavored ice cream that features luscious ribbons of graham cracker swirl and crunchy chunks of chocolate-coated honeycomb bits. This treat is truly the best ice cream you’ll ever taste!

Graham Canyon Ice Cream Copycat is possibly the most impressive copycat recipe I’ve ever created, seamlessly working with both homemade and store-bought ice cream. For ease, I always opt for Tillamook, as it offers a creamy texture that elevates this flavor.

Cade, my ice cream enthusiast, has become utterly obsessed with this flavor after first experiencing Graham Canyon ice cream from the BYU Creamery, which is also known as Graham Central Station at Handel’s. This flavor has quickly become one of his all-time favorites. It’s truly the most delectable ice cream imaginable, and I’ve managed to get nearly every neighbor and friend in Davis County to try it!

To celebrate Cade’s birthday this year, I decided it was finally time to create a copycat version. In the past, I could find Graham Canyon ice cream at various locations in Davis County, but I haven’t seen it in months. Since the BYU Creamery is quite a distance for a quick ice cream run, I brought the flavors of the BYU Creamery into my kitchen! It turned out to be the best birthday celebration ever for Cade!

Essential Ingredients for Making Graham Canyon Ice Cream

In this recipe, I will provide you with two distinct methods to prepare this ice cream recipe: one is made entirely from scratch, while the other simplifies the process using store-bought ice cream that you can transform into delicious graham cracker ice cream. You can choose based on your available time and preference. Here’s everything you will need to get started…

Ingredients for Homemade Graham Canyon Ice Cream

• Heavy Cream: Use heavy whipping cream to achieve the creamiest texture possible.
• Half and Half: This combines beautifully with the cream to create a smooth and rich ice cream.
• Sugar: Essential for adding the perfect level of sweetness.
• Vanilla Extract: Enhances the flavor profile of the ice cream.
• Egg Yolks: Contributes to the richness and creaminess of the ice cream base.
• Graham Crackers: Should be crushed into a fine powder for the best incorporation.

OR

• Tillamook French Vanilla Ice Cream: This brand offers the ideal fat content and creaminess for your recipe.

Ingredients for the Graham Cracker Swirl

• Graham Crackers: Should be crushed into a fine powder for better integration.
• Cinnamon: Adds an aromatic flavor to the swirl.
• Water: Helps create a beautifully ribbony and delicious swirl.
• Butter: Provides a rich taste and helps bind the swirl together.
• Honey: Infuses natural sweetness into the swirl.
• Violet Crumble or Chuao Honeycomb Candy Bars: Available at Walmart, Harmon’s, Trader Joe’s, World Market, or Amazon.

You can find the precise measurements for all ingredients in the recipe card at the end of this post.

Understanding Honeycomb Candy: Your Guide to an Essential Ingredient

Finding honeycomb candy might be the most challenging part of this recipe, but, fortunately, I’ve never encountered any issues sourcing it. It’s uncertain how readily available it is across different regions of the country.

Honeycomb candy is a delightful, crunchy treat with a light, airy texture and a sweet caramel-like flavor. It’s more common in places like England, Canada, and Australia than in the United States. Luckily, thanks to online shopping, we can always find it on Amazon if necessary. I have found it at Trader Joe’s, Harmon’s, and even Walmart. Look for brands such as Violet Crumble, Chuao Honeycomb Bars, or Cadbury Crunchie Bars.

This candy is often referred to as sponge candy, seafoam candy, sponge toffee, or hokey pokey. If you can’t find it at your local grocery store, making honeycomb candy at home is not difficult. I love the look of this honeycomb candy recipe; the texture seems perfect! Just allow it to set, break it into pieces, and coat it in chocolate for a delightful crunch.

Step-by-Step Process to Create Graham Canyon Ice Cream

If you’re opting to make the ice cream completely from scratch, I will guide you through each detailed step. If you prefer convenience, simply grab a carton of Tillamook French vanilla ice cream and skip to the end of the instructions to assemble all components.

Detailed Steps for Making Ice Cream from Scratch

1. Combine Ingredients: In a saucepan over medium-low heat, add heavy cream, half and half, sugar, and vanilla extract.
2. Heat Mixture: Stir occasionally, allowing the mixture to heat until bubbles form around the edges of the pan. Then, remove it from the heat.
3. Whisk Egg Yolks: In a separate bowl, vigorously whisk the egg yolks until they become pale yellow.
4. Temper the Eggs: Once the cream mixture begins to bubble, take it off the heat. Carefully remove a few tablespoons of the hot cream mixture and gradually whisk it into the egg yolks. Add a few more tablespoons to further temper the eggs.
5. Combine Mixtures: Return the saucepan to the medium-low heat, and slowly whisk the egg and cream mixture together until fully combined.
6. Thicken the Mixture: Heat the mixture while stirring consistently until it thickens.
   • PRO TIP: You should be able to dip the back of a spoon into the mixture, and it should coat the back of the spoon. To check, drag your finger through the cream on the back of the spoon; if it leaves a path, you’re done. Be careful not to heat it beyond 160 degrees.
7. Chill Mixture: Remove the saucepan from the heat and chill the mixture in the refrigerator for a few hours or overnight.
8. Freeze Ice Cream Base: Once chilled, use your ice cream maker to freeze the mixture according to the machine’s instructions. A 4-5 quart ice cream maker works best.
9. Add Mix-Ins: As the ice cream nears completion, add the graham cracker crumbs and chocolate honeycomb pieces, stirring them in gently.
10. Layer Ice Cream and Swirl: Transfer the ice cream to a freezer-safe container (I prefer using a bread loaf pan) in a few scoops at a time. Pour a layer of the graham cracker swirl (see the next section) over the ice cream. Top with additional scoops of ice cream and another layer of the swirl. Repeat this process until all ice cream and graham cracker swirl are layered in the container.
11. Final Freeze: Place the complete container in the freezer for at least 4 hours before serving.

Utilizing Store-Bought Ice Cream: A Quick and Easy Method

1. Combine Ingredients: Remove the French vanilla ice cream from its carton and place it in the bowl of a stand mixer. Add the crushed graham crackers and mix to combine.
2. Add Chocolate Bits: Carefully sprinkle in the chocolate bits and mix them in gently by hand or on low speed to prevent them from breaking apart.
3. Layer Ice Cream and Swirl: Scoop some of the ice cream into a freezer-safe container, then add a layer of the graham cracker swirl. Continue layering with more ice cream and additional graham cracker swirl until all ingredients have been incorporated.
4. Freeze: Allow the layered ice cream to refreeze for a few hours before serving.

Creating the Graham Cracker Swirl

1. Pulse Graham Crackers: In a blender, combine the graham crackers and cinnamon, pulsing until you achieve a fine consistency.
2. Incorporate Water: Add 1 tablespoon of water to the mixture and pulse again until the crumbs resemble moist sand.
3. Add Butter and Honey: Mix in the melted butter and honey, pulsing until fully combined. If needed, add a little more water to achieve a thick yet pourable consistency.

The complete recipe with precise measurements can be found in the recipe card at the end of this post, detailing each step thoroughly.

Exploring Substitutions and Variations for Your Ice Cream

If you find it challenging to locate honeycomb candy, Heath bits make a wonderful alternative. Alternatively, Buncha Crunch can provide a similar texture, but neither option will replicate that unique honeycomb flavor.

If you’re looking for a subtler chocolate flavor, mini chocolate chips can also be used. However, keep in mind that while this will add a touch of chocolate and texture to your ice cream, it won’t be a true Graham Canyon copycat.

I haven’t tested this yet, but I have a strong suspicion that drizzling some caramel on top would take this recipe to another level of indulgence.

Choosing the Best Graham Crackers for Your Recipe

When it comes to graham crackers, not all options are created equal. If you’re aiming for the authentic flavor of Graham Central Station ice cream, Honey Maid graham crackers are the way to go. While you can use any graham cracker you prefer, for the best taste, it absolutely must be Honey Maid.

Best Storage Practices for Your Homemade Ice Cream

Store your homemade ice cream in an airtight container that is suitable for the freezer. It can last for up to one month in the freezer, although we’ve never had any leftovers last that long! This is a fantastic make-ahead dessert recipe that will have your family and guests begging for the recipe!

Living far from Provo, UT? Or perhaps you’ve never even heard of Provo, UT? Don’t worry, my friends! We’re bringing the delectable flavors of BYU Creamery ice cream right to your freezer! Graham Canyon ice cream is a flavor you never knew you needed in your life! Are you ready to savor your new favorite ice cream?

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