Crunchy Sweet Honeycomb Ice Cream, AKA Hokey Pokey

Gather the ingredients. The Spruce / Cara Cormack Line a baking tray with waxed parchment paper. Set aside The Spruce / Cara Cormack Heat the 5 tablespoons of sugar and 2 tablespoons golden syrup or light corn syrup in a small saucepan over medium heat. The Spruce / Cara Cormack Melt the mixture and stir occasionally. Bring to a boil for 5 or 6 minutes—make sure you stir continuously so the syrup doesn't burn. The Spruce / Cara Cormack Take the pot off the stove and stir in the baking soda (bicarbonate of soda). The mixture will froth up and become pale. The Spruce / Cara Cormack Use a spatula to scrape and pour the mixture onto the waxed parchment paper. Allow the honeycomb to set for 30 minutes. The Spruce / Cara Cormack Once set, wrap the honeycomb loosely in parchment paper and use a rolling pin to break it into small pieces. The Spruce / Cara Cormack Scoop ice cream into two serving bowls and sprinkle with hokey pokey honeycomb. Serve immediately. The Spruce / Cara Cormack