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5 from 3 votes
Caramel Corn Ice Cream (No Machine)
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!

Course: Dessert
Cuisine: American
Servings: 3 pints
Author: Gemma Stafford
  • 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
  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.