I suppose it’s not a secret that this no-churn ice cream recipe is one of my absolute favourites. The basic recipe is just two ingredients, and it’s endlessly adaptable from there. You don’t need an ice cream maker, you don’t have to fuss around making a custard, and my favourite part – there’s no pesky left over egg whites. It’s gotta be one of the easiest and tastiest ice creams in the world.
Mix ins, swirl-throughs, flavour-infused cream or boozy twists – the possibilities are virtually endless. I love it so much that including today’s recipe, I’ve now tried nine variations on this ice cream, and I wanted to share them all compiled in the one place to hopefully inspire you to try it out for yourself as the weather warms up!
And today’s very special recipe is a totally delicious Popcorn Salted Caramel Ice Cream. I infused the cream with buttery popcorn before going on with the recipe and then swirled through some salted caramel sauce before freezing it overnight, and then serving it sundae style, with even more caramel sauce and popcorn.
I love this flavour combination so much. It just works so well. This one definitely won’t last long in the freezer! It would be perfect for movie night, don’t you think?
- 2 cups (500ml) pouring cream
- 2 1/2 cups butter popcorn
- 1 teaspoon sea salt
- 1 can sweetened condensed milk
- Extra popcorn, to serve
- 1 cup (250ml) pouring cream
- 60g butter
- 1 cup brown sugar
- ½ teaspoon sea salt
To make the ice cream, place 2 cups of cream into a saucepan with the popcorn and salt over medium heat. Stir to combine and bring just to the boil. Remove from the heat, cover and allow to infuse for 45 minutes. Strain out the popcorn and refrigerate until cold.
In the meantime, make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Stir through the salt and set aside to cool.
Place sweetened condensed milk in a medium size bowl. Whip the cream to soft peaks in a separate bowl with an electric mixer and fold gently into the condensed milk. Pour into a loaf tin or plastic container. Swirl through about half of the salted caramel sauce with a skewer. Freeze overnight. Serve in scoops with extra salted caramel sauce and top with popcorn.