Ice Cream & Frozen Desserts

Caramel Corn Ice Cream (No Machine)

4 from 4 votes
Learn how to make my Caramel Corn Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and caramel popcorn. It's that easy and delicious!

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Hi Bold Bakers!

Who doesn’t love caramel corn? And Ice Cream?  Separately and together they are a happy combination of flavor and texture.

You are probably wondering how you make ice cream taste like Caramel Corn? It’s simple, soak the popcorn in cream for 30 minutes until it goes soft. The caramel and popcorn will infuse in the cream. The longer you infuse, the stronger the flavor. 

My Master Recipe for 2 Ingredient No Machine Ice Cream is my go to recipe. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base.

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A dessert mash up is where two delicious things come together to become one. That’s a perfect way to describe my Caramel Corn Ice Cream: Caramel Popcorn & Ice Cream. They’re yummy by themselves and even better together.

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Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Toasted MarshmallowCereal MilkLemon Meringue Pie and Starbucks Mocha Frappuccino Ice Cream.

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Watch The Recipe Video!

Caramel Corn Ice Cream (No Machine)

4 from 4 votes
Learn how to make my Caramel Corn Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and caramel popcorn. It's that easy and delicious!
Author: Gemma Stafford
Servings: 3 pints
Prep Time 15 minutes
Total Time 15 minutes
Learn how to make my Caramel Corn Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and caramel popcorn. It's that easy and delicious!
Author: Gemma Stafford
Servings: 3 pints

Ingredients

  • 2 cups (100g/ 3 ½ oz) caramel corn
  • 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
  • ¼ cup (3 ½ oz/ 100g) cold condensed milk
  • A handful of crushed popcorn for mixing in

Instructions

  • Pour the cream into a bowl and stir in the caramel corn. Let is 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.

 

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Claude
Claude
5 years ago

Trying to read this site on an iPad is a hideous experience. Sticky footer ads and social media share, and the header is quite large. So it’s claustrophobic. Then there’s ads all over the content. I’m outta here.

Stephanie
Stephanie
4 months ago

This recipe did not work for me. The cream didn’t turn to soft peaks. Caramel corn has butter in it, could this impact the cream from whipping properly? Also, This website is filled to the brim with ads. 4 at any given time… terrible user experience.

harpreet kaur
harpreet kaur
3 years ago

Completely delicious!!!! Thank you! Only thing is, my popcorn got a bit soggy in the ice cream, but I guess there’s no way of preventing that right?

Last edited 3 years ago by harpreet kaur
Rachel
Rachel
6 years ago

Hi gemma.
Thanks for all great recipes.
Why is this recipe different and has only 100 gr of condensed milk?

LindaJ
LindaJ
7 years ago

Can one replace the caramel corn with just caramel?

Hamad
Hamad
7 years ago

HI Gemma,

Oh wow! excellent content! I need to recreate all of your recipes, 😀
I would like to ask about the recipes, would they work with a liquid nitrogen mixer? or will it freeze the batch so quickly it may lose some of its texture?

thanks a lot! 🙂

fiza zaki
fiza zaki
7 years ago

Hey gemma this ice cream is such a good idea. It literally filled my ice cream cravings but I have a small problem , can u plz tell us how to make caramel corn at home

George
George
7 years ago

Yess!!! May I take it to the cinema? Hehe, tastes so good! It’s crunchy and creamy at the same time 😀 Wonderful recipe. Thanks Gemma!

Joanna Batherson
Joanna Batherson
7 years ago

Gemma, this was excellent! Thank you.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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