The Magic of Ice Cream 


Lokelani Alabanza

Lokelani creates beautiful flavored ice cream that sparks emotion and imagination, and she uses her craft to educate about the history of African American cooking. Her most cherished ingredient is nostalgia. Alabanza has been amassing old cookbooks for as long as she can remember. The books form her professional roadmap, each dog-eared page and underlined word an insight into a cook’s soul. Loke is the owner and chief ice cream maker of Saturated, a company she launched during the pandemic. She is working on her first cookbook to be released in 2025.

Kitchen Tables and Ice Cream Socials
“Nostalgia is the core of my ice cream brand. Without it, it doesn’t tell quite the same story.”
Ice cream is intersectional, it brings people together and is loved.
Over the years ice cream has taught me that it is a marvelous vessel for history, joy, and food nostalgia.
Even when an actual table isn’t involved, ice cream becomes the ‘kitchen table’ and we gather around it to experience joy.

Strawberry & Honeycomb Ice Cream

That moment when food nostalgia awakens a sense. It’s truly incredible.

Strawberries are the ultimate sweet taste of summer. And the taste evokes memories of summers past. The most fascinating part of ice cream is how it makes others feel. You cannot buy that. I love invoking the beautiful memories that come with ice cream. It means so much when people say, ‘This [flavor] reminds me of something.”

honeycomb candy for ice cream
Homemade Honeycomb Candy


  1. For the honeycomb candy: Prepare a half baking sheet (46 x 33 cm/18 x 13 inches) with a silicone baking mat.

2. In a medium saucepan combine the sugar, corn syrup, and 59 ml (¼ cup) water, and attach a candy thermometor so it is submerged in the mixture without touching the bottom. Place the pan over medium-high heat and bring to 149°C (300°F). The mixture will start to bubble and slightly caramelize.  Quickly stir in the baking soda. The mixture will foam and start to grow and caramelize. Pull the pot off the heat and carefully pour the mixture onto the silicone mat.

3. Let the honeycomb cool completely before breaking into pieces to use for the ice cream base.

4. For the ice cream: Crack the egg yolks into a medium stainless steel bowl and set aside.

5. Prepare an ice bath and place a stainless steel or glass bowl over the ice.

6. In a medium saucepan over medium heat, combine the milk, cream and sugar. Bring to a boil, whisking occasionally. When the sugar has dissolved, temper the milk by whisking a small amount into the egg yolks. When the mixture comes together, add it back to the saucepan. Reduce the heat down to low and stir constantly with a rubber spatula, making sure the mixture doesn’t curdle.

7. Bring the mixture to 71°C (160°F), and strain the mixture into the bowl. Cool the mixture to 4°C (39.2F ). Let the mixture chill in the fridge overnight.

8. Pour the ice cream mixture into the ice cream machine and follow the manufacturer’s instructions. Add the strawberry preserves. Spin the mixture until it looks thick, 20-25 minutes. Add the honeycomb, spin until combined. Scoop the ice cream into an ice cream container. Cover tightly and freeze for at least 4 hours.