Popcorn and Chocolate Chip Ice Cream

Yes, you read it right, Popcorn and Chocolate Chip Ice Cream. This recipe was inspired by my love of mixing popcorn and snow caps at the movies. Ever since I can remember, that is what I always ate, until the stopped selling snow caps. But I did not let that stop me; I would buy my pack at CVS and then sneak them into the theater ; ).

However, I am sure you are wondering why I would think to make this into ice cream. Well here is my story… in 2008 my husband and I went to San Francisco for my birthday and on the plane ride home, I sat next to a man that was telling me about his experience at French Laundry. After raving about the restaurant, he told us about the most original dessert he had eaten, popcorn ice cream. That stayed with me for quite some time until I created this recipe.

I not only have a passion for cooking the classics and make them my own, but I also love creating things that are out of the box, and this is one of those recipes.

Place a bag of “movie theater butter” popcorn in the microwave and follow the instructions. Pour the milk, cream, and sugar in a medium-size pot on medium-low heat until the sugar melts and then remove from the heat. Add all the popcorn to the milk mixture and let stand for 15 minutes. This will infuse the milk with the flavor of the popcorn.

Remove the popcorn with a skimmer and discard in the garbage (unless that looks appetizing to you – lol – have at it). Allow the milk mixture to cool completely in the refrigerator for another 45 minutes to an hour.

Once the cream has cooled, pour the mixture into the ice cream maker as it is running. I have the Cuisinart and it works well! If you have questions, leave me a comment and I will respond.

So with this ice cream maker, it takes about 30 minutes to double up in size and get thicker. Once it looks like it may start coming out of the machine is when you turn it off. With the machine off, pour the chocolate chips and then mix with a large spoon. At this point, the ice cream is soft enough to mix.

Once you have all the chips you want in there, then you want to transfer to a freezer safe container and place in the freezer. For best results, leave in the freezer overnight.

Be sure to make enough to share. Here at my house, this batch went in 2 days. ENJOY!

Serves 8

Popcorn and Chocolate Chip Ice Cream

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

Save RecipeSave Recipe

What you will need

  • 1 1/2 cups organic whole milk
  • 3 1/2 cups heavy whipping cream
  • 1 bag of "movie theater butter" popcorn (popped)
  • 1 cup white sugar
  • 12 ounces mini chocolate chips

How to Make it

  1. In a medium-size sauce pot on medium-low heat add the milk cream and sugar, mixing until sugar is dissolved
  2. Remove pot from heat and add entire bag of popcorn into the milk mix
  3. Let stand for 15 minutes to allow popcorn flavor to infuse milk
  4. Remove popcorn and with a strainer or slotted spoon and discard
  5. Place the pot in the refrigerator for about 45 minutes to cool
  6. Turn on the ice cream machine and pour the milk mixture
  7. When mixture has doubled, maybe tripled in size, turn off machine and stir in chocolate chips
  8. Pour ice cream into a freezer safe container and place in freezer over night

Nutrition

Calories

687 cal

Fat

52 g

Carbs

57 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://thediversifiedtable.blog/2019/04/02/popcorn-and-chocolate-chip-ice-cream/

 

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