Hokey pokey ice cream is one of the most popular treats in New Zealand, evoking memories of childhood trips to the beach.
Nothing says Kiwi like a hop into the dairy for a taste of hokey pokey ice cream.
New Zealand's classic (and original) ice cream is a flavorful vanilla treat with chunks of "hokey pokey" throughout. A crunchy toffee made from three simple ingredients, hokey pokey is a popular taste with young and old in New Zealand.
What is it?
Not to be confused with hokey pokey, the generic term for ice cream sold by New York's push-cart vendors in the 19th century, hokey pokey is made by mixing sugar and golden syrup (a baking staple in the Kiwi kitchen) with baking soda to create a frothy mixture, which sets like a crunchy toffee.
Behind vanilla, hokey pokey is the second most eaten ice cream in a nation that, per capita, has one of the highest ice cream consumptions in the world. Chocolate and strawberry trail behind, and another Kiwi treat, the "jelly tip" ice cream bar, also ranks quite high.
New Zealand's ice cream is well-loved for a reason. They use locally-produced, fresh ingredients, including fresh milk, cream and sugar. The nation is world-famous for the quality of its dairy products, the result of a clean environment, year-round grazing on outdoor pasture, a technologically advanced dairy industry, and strict quality and hygiene standards. New Zealand ice cream is made from the best and freshest dairy ingredients available anywhere.
Where can you try it?
The classic story of growing up in New Zealand would be stopping off at the dairy (corner store) on your way to the beach with your mates, and enjoying a double scoop (it even comes in a double-fisted cone). For the full experience, be sure to opt for a shop that hand scoops the "Tip Top" brand, as New Zealanders will tell you there is no other option!
Bring the taste home
Here's a recipe you can try in your own kitchen:
Hokey pokey
5 Tbs. sugar
1 tsp. baking soda
2 Tbs. golden syrup
Bring sugar and golden syrup to a boil slowly, stirring constantly. Simmer over very low heat for about 4 minutes, stirring occasionally, until a deep golden-brown color. Be careful not to allow it to burn.
Remove from heat, add baking soda. Stir quickly until mixture froths - pour at once into a well greased shallow tin.
Allow to cool, break up (for ease in breaking, place in a plastic bag and use a rolling pin). Store in air-tight jars.
When ready to serve, mix into softened vanilla ice cream and enjoy!
The problem will be getting golden syrup in the U.S. Grab some to bring home with you while you are in New Zealand, or buy it on Amazon.
You can also experiment with substitutions. Here are a few options: combine two parts light corn syrup with one part molasses OR equal parts honey and corn syrup. It is possible to use corn syrup, dark or light, but it will be thinner and not as sweet. If you use this option, you may want to reduce it in a saucepan to thicken.
Don't want to make it yourself? Hokey pokey is available on the seasonal flavor listings for Baskin Robbins in Australia and Canada.
There are lots of ways to treat your sweet tooth to a hokey pokey fix. In addition to the dairies, you can pick it up at the grocery store and try it in many restaurants. You can even buy hokey pokey flavored milk.
