Popcorn ice cream
- 50g Asda toffee popcorn (the one like Butterkist) plus extra for garnish
- 300ml double cream
- 397g tin Asda sweetened condensed milk
- ½ tsp Asda ES Madagascan vanilla extract
- Toffee sauce to serve (optional)
Place the popcorn in a food processor and blitz until you get a rough powder and set aside.
Place the remaining ingredients in a large bowl and beat with an electric whisk until soft peaks form. Be careful not to over whisk.
Fold in the popcorn powder with a metal spoon. Transfer the mixture to a freezer proof container and place in the freezer for at least 5 hours or until set.
Remove from the freezer 5 minutes before serving in scoops. Serve drizzled with toffee sauce and topped with popcorn. Makes 8 scoops.