Popcorn ice cream recipe

Popcorn ice cream

No churn, easy to make popcorn ice cream that tastes fab

By , 19 July 2016

(7 votes)

Popcorn ice cream
  • 15 Mins

  • Serves: 8

Nutritional Info
Each 97g serving contains
  • Energy

    1586KJ

    379KCAL

    19%
  • Fat

    25.1g

    high

    36%
  • Saturates

    15.4g

    high

    77%
  • Sugars

    32.8g

    high

    36%
  • Salt

    0.29g

    low

    5%
of your reference intake.
Typical energy values per 100g: 1643kJ/393kcal.
Ingredients
  • 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)
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. Makes 8 scoops.