Ingredients with Measurements:
- 1 pre-made graham cracker crust
- 1 pint of vanilla ice cream
- 1 cup of hokey pokey candy, crushed
- 1/2 cup of heavy cream
- 1/4 cup of honey
- 1/4 cup of unsalted butter
- 1/4 teaspoon of salt
Special equipment needed:
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Ice cream scoop
Step-by-step instructions:
1. Take the ice cream out of the freezer and let it soften for a few minutes.
2. In a mixing bowl, combine the softened ice cream and crushed hokey pokey candy. Mix well.
3. Pour the ice cream mixture into the pre-made graham cracker crust. Spread it evenly with a spatula.
4. Place the pie in the freezer for at least 2 hours or until it is firm.
5. In a saucepan, combine the heavy cream, honey, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a caramel-like consistency.
6. Remove the pie from the freezer and pour the caramel sauce over the top of the ice cream.
7. Place the pie back in the freezer for another 30 minutes or until the caramel sauce has set.
8. Serve the Hokey Pokey Ice Cream Pie chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Freezing time: 2 hours and 30 minutes
Temperature:
- Freezer temperature: -18°C or 0°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 51g
- Protein: 4g
Substitutions for ingredients:
- Vanilla ice cream can be substituted with any other flavor of ice cream.
- Hokey pokey candy can be substituted with honeycomb candy or toffee bits.
- Heavy cream can be substituted with half-and-half or whole milk.
- Honey can be substituted with maple syrup or agave nectar.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt used.
Variations:
- Add chopped nuts, such as almonds or pecans, to the ice cream mixture for added texture.
- Use a chocolate cookie crust instead of a graham cracker crust.
- Drizzle chocolate sauce over the top of the caramel sauce for a chocolatey twist.
Tips and tricks:
- Let the ice cream soften before mixing it with the hokey pokey candy to make it easier to mix.
- Crush the hokey pokey candy into small pieces to ensure it is evenly distributed throughout the ice cream.
- Use a hot knife to cut the pie for clean slices.
Storage instructions:
- Store the Hokey Pokey Ice Cream Pie in the freezer, covered with plastic wrap or aluminum foil, for up to 1 week.
Reheating instructions:
- The pie does not need to be reheated.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Drizzle extra caramel sauce over the top of the pie for added visual appeal.
Garnishes:
- Garnish with a sprig of fresh mint or a dusting of powdered sugar.
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or a fruit compote.
Troubleshooting advice:
- If the caramel sauce is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
- Make sure the ice cream is properly stored in the freezer to prevent any bacterial growth.
Food history:
- Hokey Pokey is a popular candy in New Zealand and Australia. It is made from honeycomb toffee that is coated in chocolate.
Flavor profiles:
- Sweet, creamy, crunchy, and caramel-like.
Serving suggestions:
- Serve the Hokey Pokey Ice Cream Pie as a dessert after a family dinner or at a summer barbecue.
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Taste: Sweet, Creamy, Nutty, Caramelized, Vanilla