Hokey Pokey Ice Cream by @millsandbuns

40 min

8 servings

🍬

100 g

Caster sugar

🍯

30 g + 2 tbsp

Honey

🫙

4 g

Baking soda

🥛

250 ml

Heavy whipping cream

🥛

200 g

Condensed milk

🍦

5 ml

Vanilla extract

  1. Line

    Line the baking pan with parchment paper and set it beside the stovetop.

  2. Add
    • caster sugar
    • honey

    Add 100 g caster sugar and 30 g honey to the saucepan.

  3. Heat
    • caster sugar
    • honey

    Heat the sugar mixture until golden brown and reaches about 300°F (149°C).

  4. Add
    • baking soda

    Add 4 g baking soda to the hot caramel and whisk until fully combined.

  5. Pour

    Pour the foaming honeycomb mixture into the lined baking pan.

  6. Cool

    Cool the honeycomb completely at room temperature, then break it into bite-size pieces.

  7. Add
    • heavy whipping cream
    • vanilla extract
    • honey

    Add 250 ml heavy whipping cream, 5 ml vanilla extract, and 30 ml honey to the mixing bowl.

  8. Whip
    • heavy whipping cream
    • vanilla extract
    • honey

    Whip the cream mixture until thick, airy, and voluminous.

  9. Add
    • sweetened condensed milk
    • Heavy whipping cream

    Add 200 g sweetened condensed milk to the whipped cream.

  10. Whip
    • sweetened condensed milk

    Whip the ice cream base briefly until smooth and evenly combined.

  11. Fold

    Fold most of the broken honeycomb pieces into the ice cream base, reserving some for topping.

  12. Transfer

    Transfer the ice cream mixture to the loaf pan and scatter the reserved honeycomb on top.

  13. Freeze

    Freeze the loaf pan for 12 hours or until the ice cream is firm enough to scoop.

Hokey Pokey Ice Cream by @millsandbuns

40 min

8 servings

🍬

100 g

Caster sugar

🍯

30 g + 2 tbsp

Honey

🫙

4 g

Baking soda

🥛

250 ml

Heavy whipping cream

🥛

200 g

Condensed milk

🍦

5 ml

Vanilla extract

Preparation Steps

  1. Step 1/13

    Line the baking pan with parchment paper and set it beside the stovetop.

    🍳baking pan
    📜parchment paper

  2. Step 2/13

    Add 100 g caster sugar and 30 g honey to the saucepan.

    🍬caster sugar
    🍯honey
    🍲saucepan

  3. Step 3/13

    Heat the sugar mixture until golden brown and reaches about 300°F (149°C).

    🍬caster sugar
    🍯honey
    🍲saucepan
    🍬candy thermometer

  4. Step 4/13

    Add 4 g baking soda to the hot caramel and whisk until fully combined.

    🫙baking soda
    🍲saucepan
    🥄whisk

  5. Step 5/13

    Pour the foaming honeycomb mixture into the lined baking pan.

    🍲saucepan
    🍳baking pan
    🥄silicone spatula

  6. Step 6/13

    Cool the honeycomb completely at room temperature, then break it into bite-size pieces.

    🍳baking pan

  7. Step 7/13

    Add 250 ml heavy whipping cream, 5 ml vanilla extract, and 30 ml honey to the mixing bowl.

    🥛heavy whipping cream
    🍦vanilla extract
    🍯honey
    🥣mixing bowl

  8. Step 8/13

    Whip the cream mixture until thick, airy, and voluminous.

    🥛heavy whipping cream
    🍦vanilla extract
    🍯honey
    🥣mixing bowl

  9. Step 9/13

    Add 200 g sweetened condensed milk to the whipped cream.

    🥛sweetened condensed milk
    🥣mixing bowl
    🥄silicone spatula

  10. Step 10/13

    Whip the ice cream base briefly until smooth and evenly combined.

    🥛sweetened condensed milk
    🥣mixing bowl

  11. Step 11/13

    Fold most of the broken honeycomb pieces into the ice cream base, reserving some for topping.

    🥣mixing bowl
    🥄silicone spatula

  12. Step 12/13

    Transfer the ice cream mixture to the loaf pan and scatter the reserved honeycomb on top.

    🍳loaf pan
    🥄silicone spatula

  13. Step 13/13

    Freeze the loaf pan for 12 hours or until the ice cream is firm enough to scoop.

    🍳loaf pan

Composition

Ingredients

Types

Sweeteners, Leavening Agents, Dairy, Flavorings

Ingredients

Caster sugar, Honey, Baking soda, Heavy whipping cream, Condensed milk, Vanilla extract

Notes

Caster sugar (for the honeycomb), Honey (for the honeycomb, for the ice cream base)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

315 kcal

Macro nutrients

Protein: 4g, Total Fat: 18g, Saturated Fat: 11g, Carbohydrates: 36g, Sugars: 35g, Fiber: 0g

Nutritional Information

Minerals

Calcium: 125mg, Potassium: 180mg, Sodium: 115mg

Vitamins

Vitamin A: 210IU, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

whisk, mixing bowl, silicone spatula, candy thermometer, saucepan, baking pan, loaf pan, parchment paper

Appliances

Mixer, Freezer, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Hot Weather, Party, Celebration, Afternoon Treat

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

New Zealand, Oceania

Various

Aspect

Texture

Creamy, Smooth, Crunchy, Airy, Crumbly

Flavors

Sweet, Caramelized, Honey, Vanilla, Milky

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not leave the prepared ice cream at room temperature.,Keep the honeycomb candy in an airtight container until use.), fridge : 30 min (Only soften briefly before scooping.,Keep tightly covered.), freezer : 14 days (Store in an airtight freezer-safe container.,Cover the surface directly with parchment paper or plastic wrap to reduce ice crystals.,Keep at 0°F (-18°C) or below.)