Growing up in New Zealand, hokey pokey ice cream was almost a staple part of my diet. The traditional hokey pokey ice cream was a creamy vanilla ice cream with small pieces of honeycomb toffee.
This is a simple recipe that you can easily make with the help of an ice cream maker. The vanilla ice cream base I use is Philadelphia style which is the easiest recipe I know for making vanilla ice cream.
Ingredients for hokey pokey
- 1 cup sugar
- 1/2 cup golden syrup
- 2 tsp baking soda
1. Line a baking tray with baking paper.
2. Mix the golden syrup and sugar together in a large saucepan.
3. Attach a candy thermometer to the side of the saucepan and heat over a medium to high heat for about five minutes until it reaches hardball candy stage (130C). You know it’s ready when you can drop a teaspoon of the mixture into cold water it turns hard.
4. Remove the thermometer and rapidly whisk in the baking soda. This is the exciting part. It will change colour and foam up like some kind of science experiment. Once it’s risen up stop whipping and pour onto the lined baking sheet.
5. Allow to cool then break into small pieces suitable for ice cream. Place in an airtight container and cool for 2 hours.
How to make base for hokey pokey ice cream
In the final stages of churning the vanilla ice cream, add the broken up pieces of toffee. Allow to harden in the freezer for 2 hours before serving.