Ice Cream & Frozen Desserts Caramel Corn Ice Cream (No Machine) 5 from 2 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! By Gemma Stafford | May 19, 2016 | 16 Dessert Caramel Electric Mixer 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. 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. Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Toasted Marshmallow, Cereal Milk, Lemon Meringue Pie and Starbucks Mocha Frappuccino Ice Cream. Try These Recipes! Boozy Cherry & Pistachio Ice Cream Terrine from the Bigger Bolder Baking CookbookHow to Make Homemade Drumstick Ice Cream ConesHomemade Outrageous Ice Cream SundaesHomemade Strawberry Shortcake Ice Cream Bars Watch The Recipe Video! Caramel Corn Ice Cream (No Machine) 5 from 2 votes Print Recipe 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 Dessert Caramel Electric Mixer Prep Time 15 minsTotal Time 15 mins 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 corn2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)¼ cup (3 ½ oz/ 100g) cold condensed milkA 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. Submit your own photos of this recipe Upload Photo 1 Images Petra