Quick & Easy Hokey Pokey Ice Cream

Name: Quick & Easy Hokey Pokey Ice Cream
Total time: 900 s
Yield: Makes about 2 litres
Cuisine: British
Ingredients: 4 “Crunchy” Bars; 450 ml double cream; 1 (400 g) tin condensed milk; 142 ml single cream

John A @JohnA

Essex

We encountered the “real” thing in New Zealand 20 years ago and this simplified version has been a family favourite since. You can, of course, make your own cinder toffee but this way is much simpler. We usually match it with some fruit or a fruit pie but it’s great on its own. Whilst it must be made a few hours ahead to freeze properly, it’ll keep in the freezer for several weeks so is ideal for making ahead to ease the pressure. #KeepRecipesAlive

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Ingredients

10-15 minutes plus freezing.

Makes about 2 litres

4“Crunchy” Bars
450 mldouble cream
1 (400 g)tin condensed milk
142 mlsingle cream

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Steps

10-15 minutes plus freezing.

1

Put the Crunchy Bars in a largish plastic bag and bash with a rolling pin until in smallish pieces - size really up to personal preference. Set aside until Step 3.
2

In a largish bowl, whisk the double cream until it just holds its shape.
3

Stir in the condensed milk, then the single cream and finally the Crunchy Bar pieces.
4

Spoon into one or more freezer-proof containers and freeze, ideally overnight or longer if preferred. It will certainly keep a month or more but rarely lasts that long in our house!
5

Remove from the freezer 30 or so
minutes before needed and keep in a cool environment to make serving easier.

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Cooksnaps

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John A @JohnA

on February 20, 2023 15:07

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.