Description
Homemade hokey pokey ice cream is super easy to make. Made with an easy no churn ice cream base and honeycomb chunks.
Ingredients
Scale
Hokey Pokey
- 65g granulated sugar
- 45g golden syrup
- 1 tsp baking soda, sifted
Ice Cream
- One 400g can of condensed milk
- 500g Cold heavy cream
- 1tsp Vanilla extract
Instructions
HOKEY POKEY
- Line a baking tray with parchment paper. Measure out baking soda into a ramekin. In a small pot, over medium heat, combine sugar and golden syrup. Heat until the sugar has dissolved. Bring to the boil, and boil for two minutes, stirring occasionally. Remove from the heat. Add baking soda and quickly stir to incorporate. Mixture will become very frothy. Pour out onto prepared tray. Leave to harden. When set, break into small pieces with a rolling pin or handle of a knife.
ICE CREAM
- In the bowl of a stand mixer fitted with the whisk attachment, or with a handheld beater, whip the heavy cream, condensed milk and vanilla extract together until stiff peaks form.
ASSEMBLY
- Gently fold two thirds of the broken hokey pokey into the whipped cream and condensed milk mixture. Pour into a loaf tin or similar container. Place a piece of wax paper on the surface of the ice cream to stop crystals from forming, and freeze overnight. When serving, minimise time that the ice cream is out of the freezer, as it melts very easily. Serve with reserved hokey pokey pieces.