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5 from 1 vote

Popcorn Ice Cream

How to make Buttered Popcorn Ice Cream. Our easy homemade dessert recipe features caramel corn and caramel sauce with a vanilla bean base.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Popcorn Ice Cream
Servings: 10
Calories: 291kcal


  • Ice cream maker
  • Air Popper
  • Sieve
  • Wooden spoon or spatula
  • measuring cups
  • measuring spoons
  • whisk
  • pot
  • Ice Cream Scoop


  • 4 tbsp Unsalted Butter melted
  • 140 g Popcorn Kernels
  • 2 cups Whipping Cream
  • 3 cups Whole Milk
  • 2 Vanilla Beans split open, seeds scraped
  • 4 Egg Yolks
  • 1/2 cup White Sugar
  • 1/2 tsp Black Pepper
  • Pinch Kosher Salt
  • 1 cup Caramel Corn or Poppycock
  • 4 tbsp Caramel Sauce


  • Place kernels in an air popper. In a large bowl, make popcorn according to manufacturer's instructions. Toss in melted butter. Set aside.
  • Pour the cream and milk into a saucepan and add vanilla beans and seeds. Place over low heat and cook for 8 minutes. Remove from the heat just before it comes to a boil, pour over the popcorn and stir well. Cover the bowl with plastic wrap, set aside to cool, and leave in the fridge to infuse overnight.
  • The next day, bring the mixture back to room temperature and strain it through a fine mesh sieve into a seperate bowl, squeezing all the flavour out of the popcorn into the milk before discarding the popcorn and vanilla pod.
  • Place the egg yolks in a large bowl with 1/2 cup of white sugar. Whisk until light and fluffy, then use a ladle to spoon the cream mixture into the eggs, continuously whisking as you pour. Return the custard to a large saucepan with 1/4 tsp of salt. Place over medium heat and cook for 5-7 minutes, stirring continuously with a rubber spatula, until the mixture is thick enough to coat the spatula and leaves a gap when you draw a line through it with your finger.
  • Remove from the heat and transfer to a bowl to cool. Store in the fridge until well chilled. Pour the custard into an ice cream machine and churn for 35 minutes, until semi frozen.
  • Transfer to a plastic container and top with 1/2 cup of caramel popcorn then drizzle with 2 tbsp of caramel sauce. Store in the freezer, covered, for at least 6 hours or until firm and scoopable.
  • To serve, divide the ice cream among bowls and serve with remaining caramel popcorn and caramel sauce.


Calories: 291kcal | Carbohydrates: 31.7g | Protein: 5.7g | Fat: 17.5g | Saturated Fat: 9.8g | Cholesterol: 131mg | Sodium: 111mg | Potassium: 145mg | Fiber: 2.3g | Sugar: 15.1g | Calcium: 114mg | Iron: 1mg