New Zealanders are so in love with Hokey Pokey Ice Cream that it rates as one of our all-time favourite flavours, being second only to plain old vanilla. And, while we’re a small country of nearly 4.5 million, we manage to pack away a couple of million litres of the stuff every year!
Compared to some of the modern-day ice creams which outdo each other in terms of fancy flavour combinations, Hokey Pokey Ice Cream is pretty darn modest. Basically, it’s french vanilla ice cream studded here and there with small nuggets of hokey pokey which, in the hot summer sun, melt into gooey caramel streaks. 
Now that I have an ice cream maker, I thought it was high time I made some. I started off by making a batch of hokey pokey, or honeycomb, then folded it through some home-made vanilla ice cream. It was utterly delicious and every bit as good as the bought stuff, if I do say so myself.
Hokey Pokey is best served as is, in a cone. However, if you want to dress it up for dessert, you can serve it in dishes with some good quality caramel sauce or chocolate sauce drizzled over top.
Click here for the hokey pokey honey comb recipe.
PrintHokey Pokey Honeycomb Ice Cream
- Yield: About 1 litre (6–8 servings) 1x
Description
A New Zealand favorite, hokey pokey ice cream is a rich vanilla ice cream studded with sweet, caramel-y honeycomb.
Ingredients
Hokey pokey (honeycomb):
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (60 g) golden syrup
- 1 1/2 tsp baking soda
Vanilla custard ice cream base:
- 300 ml (10 fl oz) double (heavy) cream
- 300 ml (10 fl oz) whole milk
- 100 g (3.5 oz) caster sugar
- 3 large (or 4 regular) egg yolks
- 1 tsp vanilla extract
Instructions
Make the hokey pokey:
- Line a baking tray with baking paper and set near the stove.
- In a medium, heavy-based saucepan over medium heat, combine the sugar and golden syrup. Stir once to combine, then leave to cook without stirring until the mixture turns a deep golden amber, about 4–5 minutes. Keep a close eye on it — it can burn quickly.
- Remove from heat immediately and quickly whisk in the baking soda. The mixture will foam and expand dramatically. Pour it straight onto the prepared tray — do not spread it. Leave it to cool and set completely, at least 30 minutes.
- Once hard, break the honeycomb into small chunks. Store in an airtight container until needed (it will keep for a few days in a cool, dry place).
Make the custard ice cream base:
- Put the milk and cream in a saucepan and heat until just below boiling. Meanwhile, whisk the sugar, egg yolks, and vanilla in a large bowl.
- While whisking, slowly pour the hot milk mixture into the egg mixture until combined. Pour the custard back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to just coat the back of a wooden spoon. Do not let it boil.
- Cool the custard, then refrigerate for a couple of hours until well chilled.
Churn and freeze:
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Once churned, fold in the hokey pokey chunks — do not add them while churning or they will be ground down and you will lose the crunch.
- Scrape into a 1-litre freezer container, cover well, and freeze for several hours or overnight until solid.
- Serve in cones or in dishes, drizzled with caramel or chocolate sauce if desired.
Notes
The honeycomb expands a lot when the baking soda goes in, so use a larger saucepan than you think you need. Pour it onto the tray without spreading — it will settle into its signature spongy shape on its own. Fold the chunks into the churned ice cream at the very end to keep them crunchy.
- Category: Dessert, Ice Cream
- Cuisine: New Zealand
Frequently Asked Questions
What type of vanilla should I use for the ice cream base?
For the best flavor, use high-quality French vanilla extract in your ice cream base.
How do I make the hokey pokey to mix into the ice cream?
To make the hokey pokey, combine sugar, golden syrup, and baking soda in a saucepan and cook until it reaches a golden color before allowing it to cool and harden.
Can I serve the Hokey Pokey Ice Cream with toppings?
Yes, you can enhance the Hokey Pokey Ice Cream by drizzling it with good quality caramel or chocolate sauce before serving.
Hi, as a kiwi living in the UK, I had been craving hokey pokey ice cream. I made this and was instantly transported back to my childhood and my family’s weekend treats. The base ice cream was rich and creamy and the hokey pokey studding the ice cream was crunchy and delicious!
Easy and yummmmy