No Churn Hokey Pokey Ice Cream Recipe

By | July 9, 2017

I first tried Hokey Pokey ice cream on a school trip to New Zealand. We stopped for a break in a little town and a bunch of us went into the local ice creamery for a treat. I asked if there were any unique local NZ flavors and the lady behind the counter said 'Hokey Pokey.' She couldn't believe that we didn't know what it was but she explained that its plain ice cream with pieces of honeycomb spread throughout. I got a few scoops and it was delicious - creamy and crunchy and yum!

I was delighted when I came across a homemade recipe for Hokey Pokey by GoodFood.com.au but I made some changes to simplify things and remove the raw eggs which are a health risk. 

All in all the ice cream was decent but the honeycomb bits didn't turn out as well as I'd hoped. 

Yield ~ 1.5 litres / 1.5 quarts

Prep time: 30 mins + 10 mins cooking + 6 hours freezing

My rating: 3/5

Scroll down for my notes on the recipe and photos of the process.

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

Method

Find the method for the honeycomb on the author's site: https://www.goodfood.com.au/drinks/how-to-make-hokey-pokey-icecream-20130322-2gklh

Ice Cream Method

  1. Whip 2 cups of whipping cream until soft peaks form
  2. Fold in 0.5 - 1 can of sweetened condensed milk, depending on how sweet you want your ice cream (1 can = 395g / 14oz)
  3. Add your honeycomb pieces and fold through until evenly distributed
  4. Transfer to a container with a lid
  5. Place in the freezer for 6+ hours
  6. Enjoy!

Notes

  • The original recipe includes eggs that aren't cooked and this is a health hazard which is why I didn't want to include it in my recipe. However, you could include the eggs and still be safe by either using pasteurised eggs or by making an egg custard then fully cooling that down before using it in your recipe
  • My homecomb pieces didn't turn out that well. They were smaller and more solid than they should be. I'm not sure exactly why that was but Maybe adding more baking soda could have helped to get extra froth and bubbles? Not sure but keep that in mind. 
Making the honey comb mixture

Making the honey comb mixture

Preparing the baking tray

Preparing the baking tray

Cooling the honeycomb

Cooling the honeycomb

Whipping the cream

Whipping the cream

Broken up honeycomb pieces

Broken up honeycomb pieces

Combining cream, sweetened condensed milk & honeycomb

Combining cream, sweetened condensed milk & honeycomb

Hokey pokey ice cream finished

Hokey pokey ice cream finished

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

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No Churn Hokey Pokey Ice Cream
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