Hokey Pokey Ice Cream Recipe: A Deliciously Crunchy Treat

If you’ve never tried Hokey Pokey ice cream, you’re in for a sweet, crunchy, and creamy delight! This classic New Zealand treat combines rich vanilla ice cream with crunchy honeycomb toffee, known as “hokey pokey.” The result?

A perfect balance of smooth, creamy texture with golden, caramelized bursts of sweetness.

Originating in New Zealand, Hokey Pokey ice cream has been a beloved staple for decades, enjoyed by locals and visitors alike.

The secret lies in the homemade honeycomb toffee, which adds an irresistible crunch and a light caramel flavor that pairs beautifully with the vanilla base.

The best part? You can make this iconic ice cream at home with just a few simple ingredients.

Whether you use an ice cream maker or go for a no-churn method, this recipe will bring a taste of New Zealand right to your kitchen!

Ingredients You’ll Need

Before diving into the step-by-step process, let’s go over the essential ingredients for making this delicious Hokey Pokey ice cream.

For the Hokey Pokey (Honeycomb Toffee):

• White sugar – The base for caramelization and structure.
• Golden syrup – Gives the toffee its signature rich, buttery sweetness.
• Baking soda – The magic ingredient that makes the toffee light and airy.

For the Ice Cream Base:

• Heavy cream (or thickened cream) – Provides a creamy, rich texture.
• Whole milk – Helps balance the creaminess.
• Granulated sugar – Sweetens the ice cream base.
• Vanilla extract – Enhances the flavor with a warm, aromatic note.

With just these simple ingredients, you’ll be able to recreate the magic of New Zealand’s favorite ice cream from scratch! Now, let’s get started with making the crunchy honeycomb toffee. 🍦✨

Equipment Required

Before you start making your Hokey Pokey Ice Cream, it’s important to gather the right tools.

Don’t worry, you likely have most of these items in your kitchen already.

Here’s a rundown of the equipment you’ll need:

Essential Equipment:

• Saucepan – You’ll need a saucepan to melt the sugar and golden syrup for the hokey pokey (honeycomb). Make sure it’s large enough to give the mixture room to bubble up once the baking soda is added.
• Whisk – A whisk will help you stir the toffee mixture and ensure that everything is evenly combined.
• Mixing Bowls – Use a mixing bowl to combine the ice cream base ingredients before churning. If you’re not using an ice cream maker, a large mixing bowl is also necessary for folding the toffee into the mixture.
• Ice Cream Maker (optional) – While optional, an ice cream maker makes the process quicker and helps achieve the perfect creamy consistency. If you don’t have one, don’t worry – we’ll cover a no-churn method too!
• Baking Tray – A baking tray or dish to spread the hokey pokey toffee on so it can cool and harden.
• Spatula – Handy for scraping down the sides of your mixing bowls and folding the toffee into the ice cream base.

Now that we’ve gathered our equipment, let’s jump into the fun part: making the Hokey Pokey Ice Cream!

Step-by-Step Instructions

Step 1 – Make the Hokey Pokey (Honeycomb Toffee)

1. Prepare the ingredients: In your saucepan, combine 1 cup of sugar and 1/4 cup of golden syrup over medium heat. Stir constantly to prevent burning, until the sugar has completely melted and the mixture is a golden amber color.
2. Add baking soda: Once the mixture has melted and is bubbling gently, remove it from the heat. Quickly whisk in 1 teaspoon of baking soda. Be careful, as the mixture will bubble up vigorously. Stir until the baking soda is fully incorporated, creating that light and airy texture.
3. Let it set: Immediately pour the bubbling toffee onto a baking tray lined with parchment paper. Allow it to cool and harden completely (about 30 minutes). Once set, break the toffee into small, uneven pieces to add to your ice cream.

Step 2 – Prepare the Ice Cream Base

1. Mix the base ingredients: In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, and 1/2 cup of granulated sugar. Use a whisk to blend everything together until the sugar has dissolved. Add 2 teaspoons of vanilla extract and whisk again to incorporate the flavor.
2. Churn the ice cream: If you’re using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions (usually about 20-25 minutes). If you don’t have an ice cream maker, don’t worry – you can follow the no-churn method described later.

Step 3 – Combine and Freeze

1. Fold in the hokey pokey: Once the ice cream base has reached a soft-serve consistency, gently fold in the broken pieces of hokey pokey (honeycomb toffee). This will give your ice cream those crunchy, caramelized bursts of flavor.
2. Freeze the ice cream: Transfer the mixture into a container and spread it evenly. Cover it with a lid or plastic wrap and place it in the freezer for at least 4 hours (or overnight) to firm up.

And just like that, your homemade Hokey Pokey Ice Cream is ready to enjoy! Whether you’re serving it in cones, bowls, or as a part of a larger dessert, this treat is sure to be a hit.

Tips for the Best Hokey Pokey Ice Cream

While making Hokey Pokey Ice Cream is a straightforward process, there are a few tips that can help you elevate your homemade version to perfection:

1. Preventing Chewy Honeycomb:

One common issue when making honeycomb toffee (hokey pokey) is that it can turn out chewy instead of crunchy.

To avoid this, make sure you’re cooking the sugar and golden syrup mixture to the right temperature (around 300°F/150°C).

A candy thermometer can help ensure accuracy. Also, avoid stirring too much once the mixture starts to bubble—this can affect the texture.

2. Churning Ice Cream to Perfection:

If you’re using an ice cream maker, remember that the ice cream should have a soft-serve consistency by the time it’s done churning.

Don’t skip this step, as churning ensures a smooth, creamy texture.

If you’re going the no-churn route, make sure to freeze it long enough (at least 4 hours) to set properly.

3. Folding in Hokey Pokey Pieces Gently:

Once your ice cream is churned and at the desired consistency, gently fold in the honeycomb toffee pieces with a spatula.

Don’t overmix it, as you want to maintain the crunchy texture of the toffee and avoid breaking it into smaller chunks.

4. Freezing the Ice Cream:

To get the best consistency, let your ice cream freeze in a container with a tight-fitting lid.

If you’re using a glass container, be sure to cover it with plastic wrap to prevent ice crystals from forming on top.

5. Storing the Ice Cream:

Store your homemade ice cream in an airtight container in the freezer.

Be sure to let it soften for a few minutes before serving, as it may become quite firm after freezing, especially if you use an ice cream maker.

By following these tips, you can make sure your Hokey Pokey Ice Cream turns out creamy, crunchy, and utterly delicious!

Final Thoughts

Making Hokey Pokey Ice Cream at home is an incredibly rewarding experience.

Not only do you get to enjoy the flavors of New Zealand in your own kitchen, but you can also customize it to your liking!

Whether you prefer more honeycomb chunks or a smoother texture, the flexibility of this recipe lets you create an ice cream that’s just perfect for you.

The combination of crunchy hokey pokey and creamy vanilla ice cream is simply irresistible.

So, gather your ingredients, follow the steps, and treat yourself to a homemade version of this delightful dessert.

Whether you’re serving it at a summer gathering, as an after-dinner treat, or just enjoying it on your own, Hokey Pokey Ice Cream will surely become a family favorite.

Frequently Asked Questions (FAQs)

1. Can I make hokey pokey without golden syrup?

Golden syrup is a key ingredient for the traditional flavor of hokey pokey.

However, if you can’t find it, you can substitute it with corn syrup or light treacle.

These alternatives may slightly alter the flavor but will still give you a good result.

2. How long does homemade ice cream last?

Homemade ice cream typically lasts about 2-3 weeks in the freezer.

However, for the best texture, it’s best to consume it within the first week or so, as it can become harder and less creamy the longer it sits.

3. Can I make hokey pokey ice cream without an ice cream maker?

Yes! If you don’t have an ice cream maker, simply follow the no-churn method:

After preparing the ice cream base, pour it into a container, add the hokey pokey chunks, and freeze for at least 4 hours (or overnight).

This method works great and still yields a creamy texture.

4. How do I make my hokey pokey pieces extra crunchy?

To get your hokey pokey pieces extra crunchy, be sure to cook the toffee to the right temperature (around 300°F or 150°C) and let it cool completely before breaking it into pieces.

If you want a more intense crunch, you can let it sit out at room temperature for a few hours after cooling.

5. Can I use a different flavor base for the ice cream?

Absolutely! While vanilla is the classic flavor for Hokey Pokey Ice Cream, you can get creative by trying chocolate, coffee, or even cinnamon as the base.

Just keep in mind that the honeycomb toffee flavor will shine through most flavors, so make sure your base complements the toffee.