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!

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)

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!
Author: Gemma Stafford
Servings: 3 pints
Prep Time 15 mins
Total 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 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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Petra

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Comments & Reviews

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Claude
Guest
Claude
1 year 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.

Rachely
Member
Rachely
2 years ago

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

LindaJ
Member
LindaJ
3 years ago

Can one replace the caramel corn with just caramel?

Hamad
Guest
Hamad
3 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
Member
Fiza
3 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 Haddad
Member
3 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!

Member
3 years ago

Gemma, this was excellent! Thank you.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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