Hokey Pokey Ice Cream Recipe – A Sweet Farewell to Summer

As the summer months begin to fade, there’s always that bittersweet feeling – the evenings grow shorter, the air cooler, but the harvest is at its fullest and the flavours of the season are at their best. At the Yarrow Cookery School, we like to hold onto summer just a little longer with recipes that celebrate golden sunshine and a sense of fun. And what could be more fitting than Hokey Pokey (Honeycomb) Ice Cream?

Ice Cream Made by Guests at the Yarrow Cookery School in Scotland.

A Taste of Nostalgia

Honeycomb has that magical quality – bubbling, fizzing, and expanding as soon as the bicarbonate soda hits the hot caramel. It’s a recipe that delights children and adults alike, full of drama and theatre in the pan. In New Zealand, they call it Hokey Pokey, and it has become a beloved national flavour of ice cream. Sweet, crunchy, and ever so slightly bitter, it pairs perfectly with a rich, creamy base.

Why Honeycomb for Late Summer?

Honeycomb feels like sunshine captured in sugar – golden shards that sparkle like amber when broken apart. Folded through homemade ice cream, it adds not only texture but also a playful reminder of seaside holidays, fairground sweets, and carefree afternoons. It’s the perfect way to capture that lingering essence of summer before autumn fully arrives.

Recipe: Hokey Pokey (Honeycomb) Ice Cream

Serves: 6–8 Keeps: Up to 1 month in the freezer

Ingredients

Hokey Pokey (Honeycomb)

• 100g white sugar (½ cup)

• 80g golden syrup (¼ cup – or corn syrup/molasses)

• ½ tbsp white vinegar

• 60ml water (¼ cup)

• 1 tsp bicarbonate of soda

Ice Cream Base

• 360ml full cream milk (1½ cups)

• 360ml double/heavy cream (1½ cups, 35% fat)

• 4 large egg yolks

• 50g white sugar (¼ cup)

• 80g golden syrup (about ¼ cup, or replace with sugar)

• ¼ tsp sea salt

• 1 tbsp vanilla extract (or seeds from 1 pod)

To Finish

• Chopped hokey pokey (as above)

Method

1. Make the Hokey Pokey

1. Line a baking tray with parchment or a silicone mat.

2. In a large saucepan, combine sugar, golden syrup, vinegar, and water. Stir to moisten.

3. Heat over medium–high without stirring, swirling the pan occasionally. If sugar crystals form, brush down the sides with a wet pastry brush.

4. Cook to 150°C / 300°F (hard crack stage).

5. Remove from the heat, whisk in the bicarbonate soda (it will foam dramatically), and quickly scrape onto the tray.

6. Leave to harden, then break into small uneven pieces.

2. Make the Ice Cream Base

1. In a bowl, whisk together the egg yolks, sugar, golden syrup, salt, and vanilla until pale and thick.

2. Whisk in the milk and cream.

3. Pour into a saucepan and cook gently over medium heat, whisking often, until the custard reaches 70–75°C (165–170°F) or coats the back of a spoon. Do not boil.

4. Immediately pour into a clean bowl set over an ice bath. Stir until cooled to room temperature.

5. Cover and chill in the fridge for 1–2 hours (or 30–40 minutes in the freezer, stirring halfway) until very cold.

3. Churn the Ice Cream

1. Ensure your ice cream machine bowl has been in the freezer for at least 24 hours.

2. Pour the chilled custard into the frozen bowl and churn according to your machine’s instructions (usually 20–30 minutes), until thick and at soft-serve stage.

3. In the last few minutes, mix in chopped hokey pokey (you may not need it all — keep some for topping).

4. Freeze to Finish

1. Transfer the churned ice cream into a freezer-safe container.

2. Cover and freeze for 2–3 hours, or until firm enough to scoop.

Tips for Success

• Temperature is everything: cook your honeycomb to hard crack stage (150°C) for the perfect crunch.

• Work quickly: once you add the bicarbonate soda, pour it out fast – it sets in seconds.

• Cold custard churns better: chilling your base properly before it goes into the machine makes all the difference.

Serving Suggestion

Serve your Hokey Pokey Ice Cream with a little extra honeycomb crumbled over the top, perhaps drizzled with warm chocolate sauce if you want to turn it into a proper pudding.

It’s recipes like this that remind us that food is more than just flavour – it’s about memories, seasons, and moments shared. So as we wave goodbye to summer, why not scoop up something golden and sweet, and savour every last spoonful?

If you'd like to book an ice cream demo or have questions please get in touch via: www.yarrowcookeryschool.com or hello@yarrowcookeryschool.com

Honey Comb at the Yarrow Cookery School