Creamy smooth ice surf bursting with velvety popcorn flavor? Is that too crazy an idea? Veritably not. One taste is all it will take to make a parishioner out of you too.

Oh. My. Word. When I had the initial idea for this flavor, it was loosely inspired by my love for this Caramel Popcorn Ice Surf Sundae. I had no track at the time just how fantastic that ice surf idea would turn out to be.

Ice Surf with Popcorn

Crunchy caramel popcorn and ice cream, topped with hot fudge, caramel, whipped cream, the first time I tried that ice surf sundae it left me speechless. And, it moreover left me wanting to try an very ice surf that might taste like popcorn.

If you’ve known me long, you might know that I often unbearable make dinner out of a trencher of popcorn. Or an afternoon snack. Or a post-breakfast snack. I will happily handful as a snack any time of the day.

So, the idea of making ice surf with popcorn had me intrigued. Why not turn one of my favorite snacks into my favorite kind of dessert?

The first method I tried was to simply soak the popcorn in milk and then strain it, much the same way that I make cereal milk ice surf flavors. Well, that resulted in very little popcorn flavor.

Next up, I soaked the popped kernels in the ice surf mixture without warming it on the stovetop. Then, when it was soft, I composite it until completely smooth. This result? Mind-blowing. Very popcorn flavored ice cream.

I can’t get unbearable of it. There’s nothing largest than serving it topped with a handful of popped kernels (and a drizzle of salted caramel sauce if I have it on hand).

I’m happy to tell you that every single person who has tasted this ice surf has had a jaw-dropping response. If you’re a fellow cook, then you’ll know how good that feels to receive without you’ve worked nonflexible on something.

Popcorn Ice Cream

With over 70 ice surf recipes here to segregate from, there’s sure to be an ice surf for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a unconfined place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have increasingly ice surf scoops than I can alimony track of at this point and I definitely play favorites. This ice surf scoop does the weightier job overly of wearing through firm ice surf and still delivers a pretty scoop. It gets bonus points for stuff one of the least expensive scoops I own as well.

Don’t miss our Ice Surf Maker Review for all the information you need to find the BEST Ice Surf Maker for your needs! Spoiler zestful – our top-rated machine under $50 just might surprise you. It sure surprised me!

Popcorn Flavored Ice Cream

You’ll need the pursuit ingredients to make this recipe:

• heavy cream
• milk
• sugar
• kosher salt
• vanilla extract
• microwave popcorn

The most popular question I get is whether it’s possible to make ice surf without a machine. The wordplay is YES. You can make ice surf without a machine. Find the full directions here!

To uncork this recipe, combine the cream, milk, sugar, and salt in a saucepan over medium heat. Next, bring to a simmer and whisk until the sugar dissolves. Then, remove from the heat and stir in the vanilla.

While the ice surf wiring is warming, pop the popcorn in the microwave. Then, transfer 6 cups of popped corn to the pitcher of a blender, taking superintendency that no unpopped kernels go in with the popcorn.

Pour the warm ice surf wiring over the popcorn in the blender and let it soak in the mixture for a few minutes. Then, tousle until smooth, and pour through a fine mesh sieve into a container with a lid.

Refrigerate for at least 4 hours, or overnight, until completely cold. When ready to churn, pour the mixture into the ice surf maker. Churn equal to the manufacturer’s instructions.

Once finished, transfer to an snapped container and place it in the freezer until ready to serve. Serve topped with remaining popcorn and homemade caramel sauce, if desired.

I prefer to use a “tender white, butter flavored” variety of microwave popcorn to make this recipe. I don’t recommend using “movie theater butter” or “plain” varieties.

I’ve moreover tried to make this ice surf with plain and buttered air-popped popcorn. And, it simply isn’t the same. The microwave tons add far increasingly flavor, so that the end result tastes like buttered popcorn ice cream.

Buttered Popcorn Ice Cream

You’d imagine correctly, if you imagined that it would be nonflexible to think of other recipes to suggest when starting with an ice surf like this one. But, if you like an odd combination with unconfined flavor, trammels out Grape Nut Ice Cream next.

For any tea or chai lovers, the warm hints of cinnamon and cardamom are mythological in Chai Ice Cream. And, this Pina Colada Ice Cream veritably nails the archetype savor combination.

If you want to surprise the littles at your table, a little undecorous supplies coloring makes Cookie Monster Ice Cream a delightful treat. It’s not ice cream, but I’ve moreover been thinking well-nigh playing with these Popcorn Balls for a fun dessert.

Irresistibly rich Coffee Ice Cream is a dessert that captures the morning joy of a freshly spirituous cup of your favorite java. Perfect at any time of day!

Rhubarb holds a special place in my heart. The season may have once come and gone this year, but not surpassing I whipped up a batch of Roasted Rhubarb Ice Cream. It is tart and sweet and the perfect dessert for a large gathering.

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Popcorn Ice Cream

Creamy smooth ice surf bursting with velvety popcorn flavor? Is that too crazy? One taste is all it takes, and you'll be a believer, too!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings (about 1.5 quarts)

Calories 373kcal

Ingredients

• 1¾ cups heavy cream
• 1¼ cup whole milk
• ¾ cup sugar
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla pericope
• 3 ounce bag of microwave popcorn

Instructions

• Combine the cream, milk, sugar, and salt in a saucepan over medium heat. Bring to a simmer and stir until the sugar dissolves. Remove from the heat and stir in the vanilla.
• While the ice surf wiring is warming, pop the popcorn in the microwave. Transfer 6 cups of popped corn to the pitcher of a blender, taking superintendency that no unpopped kernels are in the pitcher with the popcorn.
• Pour the warm ice surf wiring over the popcorn in the blender and let the popcorn soak in the mixture for a few minutes.
• Blend the mixture until smooth and then pour through a fine mesh sieve into a container with a lid. Refrigerate for at least 4 hours, or overnight, until completely cold.
• When ready to churn, pour the mixture into the ice surf maker. Churn equal to the manufacturer's instructions. Transfer the finished ice surf to an snapped container and place it in the freezer until ready to serve. Serve topped with remaining popcorn and/or caramel sauce, if desired.

Notes

I use a “tender white butter flavored” microwave popcorn to make this ice cream. I don’t recommend “movie theater butter” or “plain” popcorn for this recipe.

Nutrition

Calories: 373kcal | Carbohydrates: 30g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 97mg | Potassium: 119mg | Sugar: 28g | Vitamin A: 1103IU | Vitamin C: 1mg | Calcium: 103mg

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