Caramel Corn Ice Cream (No Machine)
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.
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.
Tried this recipe?Let us know how it was!