Hokey pokey ice cream is one of our favourites because it’s so full of delicious contrasting flavours and textures, with lots of crumble and crunch. Four kinds of dairy make an exceptionally creamy concoction, while a mixture of honeycomb, brown sugar and golden syrup make a sensationally sweet caramel sauce.
This is not a quick-fix recipe, but the various elements make it a great activity to do with the kids. Start preparing it on Saturday when they’re off from school, and it’ll be ready for dessert on Sunday.
Hokey pokey ice cream may not be an everyday kind of treat, but we suspect it won’t last through the day anyway! So enjoy it while you can.
Serves 8
+ gluten free
+ egg free
+ soy free
+ nut free
Ingredients
590g whipping cream
300g condensed milk
200g evaporated milk
50g butter, roughly chopped
120g golden syrup
75g brown sugar
50g honeycomb, roughly chopped
Method
- Insert butterfly. Place 500g cream in TM bowl, whip for 20 seconds, speed 4 or until cream begins to hold its shape, being sure to avoid over processing.
- Add both milks, mix for 10 seconds, speed 4. Pour mixture into a shallow container, leaving at least 2cm space between mixture surface and top of container. Cover and freeze for a minimum 8 hours.
- Meanwhile, place butter, golden syrup, sugar and remaining 90g cream in TM bowl, cook for 45 minutes, 90°C, speed 3, MC removed and steamer basket on top to prevent splashes. Pour into glass container and refrigerate once cooled.
- Remove both ice cream from freezer and caramel from refrigerator. After 1 hour, sprinkle honeycomb over ice cream and drizzle with half the caramel sauce. Using a butter knife, cut and fold ice cream to combine ingredients without mixing together. Return to freezer for a minimum 30 minutes before serving.
To serve, scoop ice cream into serving bowls and drizzle with remaining caramel sauce. Serve immediately.
Quick Tip: If you are unable to source honey comb, use chocolate-coated honey comb, which is available from most supermarkets.
