In New Zealand, Butter Brickle Ice Cream is called “Hokey Pokey Ice cream.”
The brickle is made by simmering 1 part golden syrup with 2 parts white sugar until it turns a dark brown, then stirring in a small amount of baking soda, then spreading it out on a surface to let it harden, then breaking it up and stirring it into softened vanilla ice cream which is then refrozen.
The bricke mix is very similar to peanut brittle, in which corn syrup is used instead of golden syrup, and peanuts are added
Hokey Pokey Ice Cream is very similar to Butter Brickle Ice Cream in North America
Hokey Pokey Ice Cream is the second most popular ice cream flavour in New Zealand, after vanilla. It started being sold in Japan in 2000. It is also sold in a few places in Australia, such as Bondi Beach, where New Zealanders might congregate.
Hokey Pokey Ice Cream appeared on store shelves in the 1940s. The chunks used to be larger when they were obtained from shattered toffee. Now purpose-made small, regular-shaped pebbles of toffee are used.