Caramel Corn Ice Cream is a dreamy dessert that combines creamy indulgence with a playful crunch, all without needing an ice cream machine. In just 15 minutes, you can whip up this treat, blending velvety caramel-infused ice cream with buttery, caramel-coated popcorn for a texture that’s pure magic. The rich, sweet caramel pairs perfectly with the smooth, cool base, creating a flavor combo that’s both nostalgic and utterly irresistible.
This recipe is a celebration of contrasts—silky ice cream meets crispy, golden popcorn in every spoonful. The caramel’s deep, toasty notes shine through, while the popcorn adds a delightful surprise that keeps you coming back for more. Perfect for impressing guests or treating yourself, this dessert is as easy to make as it is unforgettable. Dive in and savor the joy of homemade ice cream done right!
Ingredients for Caramel Corn Ice Cream (No Machine)
- 2 cups (100g / 3 ½ oz) caramel corn
- 2 cups (16oz / 450 ml) cold whipping cream (or all-purpose cream/heavy cream)
- ¼ cup (3 ½ oz / 100g) cold condensed milk
- A handful of crushed popcorn (for mixing in)
Step-by-Step Instructions
- Pour the cold whipping cream into a bowl and stir in the caramel corn. Let it sit and soak for 30 minutes. This will infuse the cream with the flavors of the popcorn.
- Pass the cream through a sieve. Press out any excess cream from the caramel corn to capture all the flavor.
- Whip the cold cream on medium/high speed in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
- Turn off the mixer and pour in the cold condensed milk.
- Turn the speed back up to high and whisk until the mixture is thick and forms stiff peaks.
- Stir in the crushed caramel corn for added flavor and texture.
- Transfer the mixture to a large resealable container and freeze for at least 4 hours or overnight before serving. Store for up to 6 weeks.
Creative Serving Suggestions
Serve your Caramel Corn Ice Cream in a waffle cone for a fun twist, or top it with extra crushed caramel corn and a drizzle of salted caramel sauce for added decadence. For a cozy dessert, pair it with warm brownies or a slice of apple pie.
Storage Tips for Maximum Freshness
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. It’s best enjoyed within 6 weeks for optimal flavor.
Recipe Variations to Try
Swap the caramel corn for chocolate-covered popcorn for a rich, chocolaty version. You can also add a pinch of sea salt to the base for a sweet-and-salty twist. For a nutty flavor, mix in chopped toasted pecans or almonds before freezing.
Time-Saving Hacks
Use pre-crushed caramel corn to skip the extra step of breaking it down. If you’re short on time, freeze the ice cream for at least 2 hours instead of 4—it’ll still be delicious, just slightly softer.
Equipment Tips for Perfect Results
Use a stand mixer or hand mixer with a whisk attachment for the fluffiest whipped cream. A fine-mesh sieve works best for straining the cream, ensuring no popcorn bits sneak into your smooth ice cream base.
Caramel Corn Ice Cream (No Machine)
Ingredients
- 2 cups caramel corn 100g/ 3 ½ oz
- 2 cups cold whipping cream 16oz/450 ml (all purpose cream or heavy cream)
- ¼ cup cold condensed milk 3 ½ oz/ 100g
- A handful crushed popcorn for mixing in
Instructions
- Pour the cream into a bowl and stir in the caramel corn. Let it sit and soak for 30 minutes. This will infuse the cream with the flavors of the popcorn.
- Pass the cream through a sieve. Feel free to push out any excess cream from the corn too. It’s all flavors.
- Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
- Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
- Stir in the crushed caramel corn for even more caramel corn flavor and texture.
- Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.
