Golden Syrup
Chelsea Golden Syrup in the...
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Desserts
Hokey Pokey Ice Cream
12 hours
10 mins
Easy
6
A kiwi classic, vanilla ice cream with bits of honeycomb throughout!
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- Ingredients
- Method
Ingredients
Honeycomb
- 4 tbsp Chelsea White Sugar
- 2 tbsp Chelsea Golden Syrup
- 1 tsp baking soda
Ice-cream
- 4 egg yolks
- 1 cup Chelsea Caster Sugar
- 500ml full fat cream
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
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Method
Hokey pokey : Line a flat baking tray with non-stick baking paper.
Place Chelsea White Sugar and Chelsea Golden Syrup in a large pot over a low heat and stir constantly until the mixture comes to the boil. (A pot with a wide base will help prevent the liquid bubbling up over the edge.)
Simmer for five minutes over a very gentle heat, stirring occasionally to make sure it doesn't burn. Remove the pot from the heat and add the baking soda, quickly stirring until the mixture froths. Immediately pour the mixture onto the lined tray and cool. Once the hokey pokey has cooled, break into rough chunks.
Ice-cream : Beat Chelsea Caster Sugar and egg yolks in a bowl with an electric mixer until pale and creamy.
In another bowl, whip cream until soft peaks form. Gently fold sugar and egg yolk mix into the cream then stir through chunks of hokey pokey. Pour into a two-litre plastic container with a tight fitting lid and freeze overnight or until firm.
Leftover hokey pokey can be added to ice-cream, biscuits and cakes or dipped into melted chocolate, for a homemade crunchie.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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