Hokey Pokey Ice Cream
Hokey pokey is a New Zealander ice cream variety consisting of vanilla-flavored ice cream with small lumps of honeycomb toffee dispersed throughout it.
Although it is produced in New Zealand, this ice cream variety is regularly exported to Japan, where it has achieved a quite popular status over the years.
The name hokey pokey refers to the New Zealand term denoting honeycomb toffee.
RECIPE INGREDIENTS
1/4 cup firmly packed brown sugar
30g butter, chopped
1/4 cup thickened cream
2 x 50g chocolate-coated honeycomb bars, chopped
2 litres vanilla ice-cream chopped chocolate-coated honeycomb bar, to serve
DIRECTIONS ON HOKEY POKEY ICE CREAM
Place sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.
Fold sugar mixture and honeycomb bars through softened ice-cream.
Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan.
Smooth surface. Cover with plastic wrap to prevent ice crystals forming.
Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving.
Serve with chopped honeycomb bar.
HERE ARE MORE NEW ZEALAND RECIPES YOU CAN ENJOY
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1/4 cup firmly packed brown sugar
30g butter, chopped
1/4 cup thickened cream
2 x 50g chocolate-coated honeycomb
2 litres vanilla ice-cream chopped
Instructions
- Place sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.
- Fold sugar mixture and honeycomb bars through softened ice-cream.
- Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan.
- Smooth surface. Cover with plastic wrap to prevent ice crystals forming.
- Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving.
- Serve with chopped honeycomb bar.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
1/4 cup firmly packed brown sugar
30g butter, chopped
1/4 cup thickened cream
2 x 50g chocolate-coated honeycomb
2 litres vanilla ice-cream chopped
Instructions
- Place sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.
- Fold sugar mixture and honeycomb bars through softened ice-cream.
- Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan.
- Smooth surface. Cover with plastic wrap to prevent ice crystals forming.
- Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving.
- Serve with chopped honeycomb bar.