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Loading...Hokey Pokey Ice Cream is a beloved Kiwi classic featuring creamy vanilla ice cream studded with shards of golden, aerated honeycomb toffee. The toffee is made by bubbling golden syrup and sugar into a frothy, crackling mass with baking soda, then shattered into crunchy pieces that contrast beautifully with the silky custard base.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings6
Yield6 servings (about 1.5 quarts)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 17 gSaturated Fat
- 52 gCarbs
- 0 gFiber
- 48 gSugar
- 6 gProtein
- 165 mgSodium
- 180 mgPotassium
- 135 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 310 mcgVitamin A
Ingredients
For the Hokey Pokey (Honeycomb)
- 1/2 cup golden syrup
- 1/2 cup granulated sugar
- 1 1/2 teaspoons white vinegar
- 1 teaspoon baking soda (sodium bicarbonate)
For the Vanilla Custard Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
For Assembly
- 1 tablespoon neutral oil (for greasing)
- Extra crushed hokey pokey for serving (optional)
Directions
- Lightly grease a large rimmed baking sheet with neutral oil and line it with parchment paper. Combine the golden syrup, sugar, and vinegar in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves, then stop stirring and let the mixture boil until it reaches 300°F (150°C) on a candy thermometer, about 6-8 minutes.
- Remove the pan from heat and immediately sift the baking soda over the surface, whisking vigorously for 3-4 seconds as the mixture foams and rises dramatically. Pour the molten foam onto the prepared pan, spreading gently with a greased spatula, and let it cool completely until hard, about 20 minutes.
- While the honeycomb sets, warm the cream, milk, and salt in a medium saucepan over medium heat until steaming and just beginning to bubble at the edges, about 4-5 minutes. Meanwhile, whisk the egg yolks and sugar in a heatproof bowl until pale and thick, about 2 minutes.
- Slowly pour the hot cream mixture into the yolks in a thin stream, whisking constantly to temper. Return the entire mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170°F (77°C), about 6-8 minutes.
- Strain the custard through a fine-mesh sieve into a clean bowl, stir in the vanilla extract, and press plastic wrap directly onto the surface. Refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
- Crack the cooled hokey pokey into rough 1/2-inch shards and set aside (do not pulverize into dust). Pour the chilled custard into an ice cream maker and churn according to the manufacturer's directions until it reaches soft-serve consistency, about 20-25 minutes.
- Transfer about one-third of the churned ice cream into a loaf pan or freezer-safe container, sprinkle generously with hokey pokey shards, then layer with remaining ice cream and more shards. Reserve some large shards for topping.
- Gently swirl the ice cream with a knife just once or twice to distribute the honeycomb without breaking it down too much. Press a sheet of parchment directly onto the surface and freeze until firm, at least 4 hours or overnight.
- Scoop into chilled bowls or cones and finish with extra crushed hokey pokey on top for maximum crunch and that signature New Zealand flair.
Cook’s Notes
- Work quickly when adding the baking soda to the boiling sugar syrup, as the foam begins to collapse within seconds. Have your greased pan ready to pour immediately.
- A candy thermometer is essential for perfect honeycomb; if the sugar is undercooked the toffee will be chewy rather than crisp and crunchy.
- Make the hokey pokey a day ahead and store in an airtight container at room temperature. Humidity will make it sticky, so keep it dry.
- Do not churn the hokey pokey pieces directly into the ice cream machine, as they will dissolve into the custard and lose their signature crunch.
- For an even more indulgent treat, sandwich a scoop between two chocolate wafers for a Kiwi-style ice cream sandwich.
