Ice Cream Gelato Sorbet

Hokey Pokey Ice Cream

Serves 2

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Hokey Pokey Ice Cream

Serves 2

Crunchy, creamy and packed with golden honeycomb goodness. This homemade Hokey Pokey Ice Cream is a nostalgic favourite made easy with the Cuisinart Freeze Wand. Smooth, sweet and churned to perfection, it’s the ultimate treat for honeycomb lovers.
  1. Hokey Pokey Ice Cream-1
  1. Hokey Pokey Ice Cream-1

Ingredients

  • 100ml full cream milk
  • 100ml thickened cream
  • 30g caster sugar
  • 1 tablespoon crushed
  • honeycomb pieces

Preparation

  1. Combine milk and sugar in a medium bowl. Use a hand mixer (about 1 to 2 minutes on a low speed) or whisk by hand until sugar is dissolved.
  2. Stir in the cream.
  3. Pour mixture into the dessert cup, keeping it flat and level. Do not fill past the MAX line.
  4. Cover and freeze on a level surface for at least 24 hours at–18 °C or colder.
  5. Remove from freezer and let sit at room temperature for 5–10 minutes before churning.
  6. Assemble mixing assembly and then power handle. Select Ice Cream, and process once.
  7. Add honeycomb pieces after the first churn using the Mixin function.