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Hokey Pokey Ice-cream

Published Sunday, 23 June, 2013 by Carla

Cool yourself down on hot summer days with this tantalising ice-cream mixture.



  • 1/4 cup firmly packed brown sugar
  • 30g butter, chopped
  • 1/4 cup thickened cream
  • 2 x 50g chocolate-coated honeycomb bars, chopped
  • 2 litres vanilla ice-cream chopped chocolate-coated honeycomb bar, to serve


Step 1

place sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.

step 2

fold sugar mixture and honeycomb bars through softened ice-cream. Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped honeycomb bar.

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