Table for TwoHokey Pokey Ice Cream
New Zealand's favorite ice cream: creamy vanilla packed with crunchy homemade honeycomb toffee — no churning needed.
Photo: BINYOUSSIF mohammad ali / Unsplash
⏱ 40 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Sugar, 5 tbsp
- Golden syrup, 2 tbsp
- Baking soda, 1 tsp
- Cold heavy cream, 300 ml
- Sweetened condensed milk, 200 g
- Vanilla extract, 1 tsp
Steps
- Line a tray with baking paper. Heat the sugar and golden syrup in a small pan, stirring until melted, then simmer for 4–5 minutes until deep golden.
- Take off the heat, quickly whisk in the baking soda — it will foam up — and pour onto the tray without spreading. Leave to harden for 20 minutes.
- Whip the cream to soft peaks, then fold in the condensed milk and vanilla.
- Break the honeycomb into small pieces and fold most of it through the cream.
- Spoon into a container, scatter the rest of the honeycomb on top and freeze for at least 6 hours.
Cook it together: One makes the honeycomb (watch the foam!), the other whips the cream — save a few shards to snack on.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
Or roll a random country and let the dice pick tonight's dinner.
