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Caramel Corn Ice Cream (No Machine)

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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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5 from 1 vote
Caramel Corn Ice Cream (No Machine)
Prep Time
15 mins
Total Time
15 mins
 
Servings: 3 pints
Author: Gemma Stafford
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
  1. 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.
  2. Pass the cream through a sieve. Feel free to push out any excess cream from the corn too. It’s all flavors.
  3. 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.
  4. Turn off the machine and pour the condensed milk into the whipped cream.
  5. Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
  6. Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  7. Stir in the crushed caramel corn for even more caramel corn flavor and texture.
  8. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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16 Comments

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  1. Claude on July 6, 2018 at 9:06 am

    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.

    • Gemma Stafford on July 7, 2018 at 10:19 am

      Hi Claude, I’m sorry to hear you had a bad experience on the site. I’m always optimizing so I will take your feedback into consideration. Please do try us again.

  2. Rachel on May 7, 2017 at 11:00 am

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

    • Gemma Stafford on May 12, 2017 at 7:30 am

      Great question. The popcorn is covered in sugar so if you use the full amount of condensed milk the ice cream is wayyyyyyy too sweet.

      I hope you try it out 🙂

      • Rachel on May 12, 2017 at 7:50 am

        Thanks for the reply.
        But then it doesn’t freeze to hard because it has less condensed milk?

        • Gemma Stafford on May 14, 2017 at 3:25 am

          Hi Rachel,
          No, do try it,
          Gemma 🙂

  3. LindaJ on September 18, 2016 at 4:38 pm

    Can one replace the caramel corn with just caramel?

    • Gemma Stafford on September 19, 2016 at 12:53 am

      The corn adds texture and reduces the sweetness in this recipe. you can of course swirl a caramel through the ice cream, but it will be sweet. Check out the various caramel sauces here, Dulce De Leche and Best ever Salted Caramel Sauce 🙂

      • LindaJ on September 19, 2016 at 3:49 pm

        Thank you!

  4. Hamad on June 12, 2016 at 5:20 am

    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! 🙂

    • Gemma Stafford on June 13, 2016 at 3:14 am

      Hi Hamad,
      I really do not know! I never tried this recipe with liquid nitrogen, though I cannot see why it would not work.
      Gemma 🙂

  5. fiza zaki on June 8, 2016 at 1:47 am

    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

  6. George on May 25, 2016 at 6:31 am

    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!

  7. Joanna Batherson on May 20, 2016 at 2:27 pm

    Gemma, this was excellent! Thank you.

    • Gemma Stafford on May 21, 2016 at 2:51 am

      Hi Joanna,
      Thank you so much for your kind support,
      Gemma 🙂

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