Hokey Pokey Ice Cream
A beloved NZ honeycomb ice cream — vanilla with pieces of golden toffee. Stirring the bicarbonate of soda into the hot toffee just once, rather than mixing thoroughly, traps the air bubbles that give honeycomb its light, aerated crunch.
Total time
250 min
Prep
10 min
Cook
240 min
Difficulty
medium
Cuisine
New Zealand
vegetarian
Ingredients
600mlthickened cream
1/2 cupcaster sugar
3 tbspgolden syrup
3 tbspcaster sugar for honeycomb
3 tbspgolden syrup for honeycomb
1 tspbicarbonate of soda for honeycomb
Instructions
1
Make honeycomb: boil sugar and golden syrup 3 minutes. Add bicarb. Stir once. Pour onto paper. Cool.
2
Break honeycomb into pieces.
3
Whip cream until thick.
4
Fold in icing sugar if desired. Fold in most honeycomb.
5
Freeze in a container 4 hours. Scatter remaining honeycomb on top.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
655
Protein
3.2g
Fat
54g
Carbs
41.6g
Fiber
0g
Sodium
49mg
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