Hokey Pokey Ice Cream Bites (Soy-Free)

Ingredients

• 1/2 cup Granulated Sugar
• 2 tablespoons Golden Syrup
• 1 teaspoon Baking Soda
• 1 pint Soy-Free Vanilla Ice Cream
• 50 g Dairy-Free Chocolate (optional)

Instructions

1. 1Line a baking sheet with parchment paper. In a medium saucepan, combine the 1/2 cup Granulated Sugar and 2 tablespoons Golden Syrup over medium heat. Stir constantly until the sugar has completely dissolved and the mixture begins to boil. Continue to boil for 3 to 5 minutes, until the mixture turns a deep amber color. Be careful, as it will be very hot.
2. 2Immediately remove the saucepan from the heat. Quickly and carefully stir in the 1 teaspoon Baking Soda. The mixture will foam up dramatically. Stir for about 10 seconds until the foaming subsides slightly.
3. 3Pour the foamy mixture immediately onto the prepared baking sheet. Let the hokey pokey cool completely on the baking sheet for at least 30 minutes, or until it is hard and brittle. Once completely cool, break the hardened hokey pokey into small, bite-sized pieces. You can place the pieces in a bag and gently tap them with a rolling pin or a heavy object.
4. 4Take the 1 pint Soy-Free Vanilla Ice Cream out of the freezer and let it soften slightly at room temperature for about 10 to 15 minutes. It should be soft enough to stir but not melted.
5. 5Gently fold the broken hokey pokey pieces into the softened soy-free vanilla ice cream until they are evenly distributed. Do not overmix.
6. 6Line a standard muffin tin with 12 cupcake liners. Spoon the ice cream and hokey pokey mixture evenly into each of the 12 cupcake liners.
7. 7If you are using the 50 g Dairy-Free Chocolate, place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Drizzle the melted dairy-free chocolate over the top of each ice cream bite.
8. 8Place the muffin tin in the freezer. Freeze for at least 2 hours, or until the ice cream bites are firm and completely frozen, before serving.

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