Popcorn ice cream recipe

No-churn popcorn ice cream

Easy, peasy popcorn ice cream that tastes fab – the lid definitely won’t stay on!

By , 19 July 2016
No-churn popcorn ice cream
  • Ready in: 15 mins
  • Serves: 8 scoops
  • Price: 25p per scoop per serving
Nutritional Info
Each 96.5g serving contains
  • Cals 379
    19%
  • Fat 25.1
    36%
  • Sat Fat 15.4
    77%
  • Sugar 32.8
    36%
  • Salt 0.29
    5%
of your reference intake.
Typical energy values per 100g: 1644kJ/393kcal.
Ingredients
  • 50g Asda toffee popcorn (the one like Butterkist) plus extra for garnish
  • 300ml double cream
  • 397g tin Asda sweetened condensed milk
  • 1/2 tsp Asda ES Madagascan vanilla extract
  • toffee sauce to serve (optional)
Method
  • 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.