Go Back

Hokey Pokey Ice Cream

Helen T. Patterson
Hokey Pokey Ice Cream is a beloved New Zealand treat that combines creamy vanilla ice cream with crunchy, golden honeycomb toffee (hokey pokey).
The perfect balance of rich and smooth with bursts of caramelized sweetness, this homemade ice cream is easy to make and will surely become a family favorite.
Whether you use an ice cream maker or opt for a no-churn method, this dessert is an absolute delight!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine International, New Zealand
Servings 8 servings
Calories 350 kcal

Equipment

  • Saucepan (1, medium)
  • Whisk (1)
  • Mixing bowls (2 large)
  • Ice cream maker (optional, 1)
  • Baking tray (1)
  • Spatula (1)

Ingredients
  

For the Hokey Pokey (Honeycomb Toffee):

  • 1 cup white sugar
  • 1/4 cup golden syrup
  • 1 teaspoon baking soda

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract

Instructions
 

Step 1 – Make the Hokey Pokey (Honeycomb Toffee)

  • In a medium saucepan, combine the 1 cup of sugar and 1/4 cup of golden syrup over medium heat, stirring constantly until the sugar dissolves and the mixture becomes golden and bubbly.
  • Remove from heat and quickly stir in 1 teaspoon of baking soda. The mixture will bubble up, so be cautious.
    Stir until the baking soda is fully incorporated and the mixture becomes light and airy.
  • Immediately pour the hot toffee onto a baking tray lined with parchment paper and let it cool completely for about 30 minutes.
    Once cooled, break it into small chunks.

Step 2 – Prepare the Ice Cream Base

  • In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, 1/2 cup of sugar, and 2 teaspoons of vanilla extract. Stir until the sugar has dissolved completely.
  • If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions (usually around 20-25 minutes).
  • If not using an ice cream maker, follow the no-churn method: Pour the mixture into a container and freeze for 4 hours or overnight, stirring every 30 minutes for the first 2 hours to maintain a smooth texture.

Step 3 – Combine and Freeze

  • Once the ice cream base has reached a soft-serve consistency, gently fold in the broken hokey pokey chunks.
  • Transfer the ice cream into a container and freeze for at least 4 hours or until fully set.

Notes

  • The toffee (hokey pokey) should be cooked to 300°F (150°C) for the perfect crunchy texture.
  • If you don’t have an ice cream maker, the no-churn method works well too. Just be sure to stir the mixture periodically to avoid ice crystals.
  • Make sure the hokey pokey pieces are fully cooled before breaking them into chunks. This ensures they stay crunchy when mixed into the ice cream.
  • For a more indulgent version, feel free to add a swirl of caramel sauce or chocolate chips to the ice cream base before freezing.
Keyword Hokey Pokey Ice Cream