Hokey Pokey Ice Cream
The Quirky Foodster Team
Ingredients
- Cream — 480 ml (16 fl oz)
- Can sweetened condensed milk — 395 g (14 oz)
- Vanilla extract — 1 tsp
- Sugar — 200 g (7 oz)
- Golden syrup — 3 tbsp (or corn syrup)
- Baking soda — 1 tsp
Method
- For the honeycomb toffee, combine the sugar and golden syrup in a saucepan and heat gently until the sugar dissolves, then increase heat and boil without stirring until it turns a deep amber colour.
- Remove from heat and quickly whisk in the baking soda — the mixture will foam up dramatically.
- Immediately pour onto a lined baking tray and let cool completely and harden.
- Once hard, break the honeycomb into small pieces.
- Whip the cream to soft peaks.
- Fold in the condensed milk and vanilla extract until well combined.
- Fold in the honeycomb pieces.
- Pour into a loaf tin or freezer-safe container and freeze for at least 6 hours, or until firm.
Introduction: Vanilla ice cream studded with crunchy pieces of golden honeycomb toffee, one of New Zealand's most beloved and distinctive ice cream flavours.
Cultural Background: Hokey pokey is considered one of New Zealand's signature flavours, its crunchy honeycomb toffee pieces folded through creamy vanilla ice cream making it a nostalgic favourite found in nearly every New Zealand supermarket freezer.
Tips: Work quickly once the baking soda is added to the toffee, as it foams up almost immediately. Break the honeycomb into small, bite-sized pieces so it distributes evenly through the ice cream.
Variations: Add a swirl of extra golden syrup through the ice cream before freezing. Use store-bought honeycomb pieces to save time if preferred.
Storage: Store in the freezer in an airtight container for up to 2 weeks.
Reheating: This is a frozen dessert and is not reheated.
FAQs:
Q: What is hokey pokey exactly?
A: A honeycomb toffee, made by adding baking soda to hot caramelised sugar syrup, which causes it to foam and set into a light, crunchy candy.
Q: Is hokey pokey ice cream unique to New Zealand?
A: The flavour is especially associated with and beloved in New Zealand, though similar honeycomb ice creams exist elsewhere under different names.
- Cream — 480 ml (16 fl oz)
- Can sweetened condensed milk — 395 g (14 oz)
- Vanilla extract — 1 tsp
- Sugar — 200 g (7 oz)
- Golden syrup — 3 tbsp (or corn syrup)
- Baking soda — 1 tsp
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