Hokey Pokey Ice Cream
This no-churn Hokey Pokey Ice Cream is incredibly simple and irresistible with loads of chocolate honeycomb and butterscotch sauce.
Ingredients
- 100 gm chocolate coated honeycomb bars (NOTE 1)
- 395 gm tin of sweetened condensed milk (NOTE 2)
- 3 cups thickened cream (whipping cream) (NOTE 3)
- 2 tsp vanilla extract
- ⅛ tsp salt (or a pinch)
Butterscotch syrup
- 30 gm butter
- 3 tbsp thickened cream
- 3 tbsp brown sugar (firmly packed)
Instructions
- Place a large loaf tin into the freezer and prepare the butterscotch syrup an hour before whipping the cream mixture. For the butterscotch syrup - In a small saucepan, place the butter, cream and brown sugar over medium-low heat. Stir regularly until butter melts and the mixture just starts to bubble. Pour the syrup into a heatproof bowl and set it aside at room temperature for an hour or until it thickens to a syrup-like consistency. If it's still too loose, place it in the fridge for 15 to 20 minutes, then stir to combine.
- Chop the chocolate honeycomb bars roughly into chunky bite-sized pieces.
- For the no-churn ice cream - Place the condensed milk, vanilla and cream into a large mixing bowl. Use a hand or stand mixer to whisk the cream on medium-high speed until it reaches firm peaks. The consistency of the cream mixture should be firm enough to hold on to the chocolate and syrup so they don't sink into the bottom.
- Add the butterscotch syrup and chocolate bars into the bowl with the cream mixture. Optional: leave some syrup and chocolate to place on top of the ice cream. Using a spatula, fold the syrup and chocolate into the cream gently until just combined. Place the ice cream mixture into the loaf tin that has been in the freezer, then wrap the tin with plastic film/wrap. Freeze the ice cream for 4 hours or until firm enough to scoop. For ice cream frozen overnight or longer: Place the ice cream at room temperature for 10 to 15 minutes or until the ice cream softens before scooping. It's also helpful to dip the ice cream scoop in hot water.
Notes
(NOTE 1) Honeycomb chocolate bar - These are honeycomb (hokey pokey) covered in milk chocolate. I used Crunchie, but any brand such as Violet Crumble would also work.
(NOTE 2) Sweetened condensed milk - Supermarkets usually stock cans of condensed milk near the long-life milk section. It's quite thick and sticky with a very sweet milky flavour. Skim condensed milk is also available, but I haven't tested it out with this recipe as yet.
(NOTE 3) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. I haven't yet tried this recipe using reduced-fat or low fat, thickened cream, but I would imagine the ice cream won't be as creamy.
For ice cream frozen overnight or longer: Place the ice cream at room temperature for 10 to 15 minutes or until the ice cream softens before scooping. It's also helpful to dip the ice cream scoop in hot water.
Leftovers - Homemade ice cream doesn't last as long as store-bought ones. Place the ice cream into a sealed container. It should be good for 2 weeks, but be mindful that the longer it's stored, the more ice crystals will develop.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 34gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 107mgSodium: 137mgPotassium: 238mgFiber: 1gSugar: 33gVitamin A: 1307IUVitamin C: 2mgCalcium: 178mgIron: 1mg