Growing up in New Zealand, hokey pokey ice cream was almost a staple part of my diet. Every corner store (called dairies in NZ) would have a small ice cream scoop section. You could always count on getting delicious hokey pokey ice cream from one of these stores. I don’t want to sound too old here, but I’m pretty sure they used to cost about 50c. The serving size was massive although you’d never see a kid throwing any away.
The traditional hokey pokey ice cream was a creamy vanilla ice cream with small pieces of honeycomb toffee. So simple yet so good.
It’s amazing that this flavour has never really taken off outside of New Zealand. Even Australia hasn’t embraced it although you can find it if you look hard enough. Certainly, most gelato shops don’t offer this flavour. Don’t let that get you down; we can make our own hokey pokey ice cream no matter what part of the world you’re from. This is a simple recipe that you can easily make with the help of an ice cream maker. The vanilla ice cream base I use is Philadelphia style which is the easiest recipe I know for making vanilla ice cream.
Ingredients for hokey pokey
1 cup sugar
1/2 cup golden syrup
2 tsp baking soda
1. Line a baking tray with baking paper.
2. Mix the golden syrup and sugar together in a large saucepan.
3. Attach a candy thermometer to the side of the saucepan and heat over a medium to high heat for about five minutes until it reaches hardball candy stage (130C). You know it’s ready when you can drop a teaspoon of the mixture into cold water it turns hard.
4. Remove the thermometer and rapidly whisk in the baking soda. This is the exciting part. It will change colour and foam up like some kind of science experiment. Once it’s risen up stop whipping and pour onto the lined baking sheet.
5. Allow to cool then break into small pieces suitable for ice cream. Place in an airtight container and cool for 2 hours.
How to make base for hokey pokey ice cream
In the final stages of churning the vanilla ice cream, add the broken up pieces of toffee. Allow to harden in the freezer for 2 hours before serving.