Hokey Pokey Ice Cream

How to Make Hokey Pokey Ice Cream

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1. Line a baking tray with baking paper and put the bicarbonate in a small bowl beside the stove.

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2. Stir the sugar and golden syrup in a large heavy saucepan over medium heat until the sugar dissolves, then stop stirring and boil 5 to 6 minutes until it turns amber, about 150°C / 300°F.

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3. Take off the heat, whisk in the bicarbonate quickly, since it will foam to three times its size, and pour straight onto the tray without spreading.

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4. Cool completely, about 30 minutes, then break into pieces about 1 cm across. Toffee turns sticky in humid air, so add it to the ice cream promptly.

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5. Whip the cream with the vanilla and salt to stiff peaks in a chilled bowl.

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6. Fold in the condensed milk gently, keeping as much air in as you can.

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7. Fold in three quarters of the hokey pokey.

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8. Pour into a lined loaf tin, scatter the rest of the hokey pokey over the top and cover.

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9. Freeze at least 6 hours, until firm.

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Tips for Making Hokey Pokey Ice Cream

• Have the bicarbonate measured before you start. The foam happens in seconds.
• Keep the crushed toffee dry. It goes sticky in humid air and dissolves into the cream.
• Hot sugar burns badly. Keep the pan and the tray away from children.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Hokey Pokey Ice Cream

• Fresh berries
• A chocolate sauce
• Waffle cones

Storing & Reheating Hokey Pokey Ice Cream

Freeze in a covered container up to 1 month. Stand 5 minutes at room temperature before scooping.

Hokey Pokey Ice Cream FAQ: Common Questions

Hokey Pokey Ice Cream Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.